Sparge Water Volume Calculator

Work out sparge water volume instantly with clear inputs, formula shown and shareable results.

About Sparge Water Volume Calculator

Sparge volume is the pre-boil target less the first runnings already collected, plus a small allowance for water retained during sparging. Sparge water is held at 75-78 C to keep the wort fluid without extracting tannins, and pH should be under 6.0 for the same reason.

Formula

Sparge volume

Sparge water = pre-boil volume - first runnings + additional retention

Worked example

With the default values below, Sparge Water Volume Calculator returns Sparge Water Required of 13.500. Change any input above and every figure here is recalculated in your browser.

Inputs used

Pre-Boil Volume Requiredminimum 0 L: 25 L
First Runnings Collectedminimum 0 L: 12 L
Additional Grain Retentionminimum 0 L: 0.5 L
Sparge Water Temperatureaccepts 20–100 degrees C: 76 degrees C

Results

Sparge Water Required: 13.500
Sparge To First Runnings Ratio: 1.1250
Total Wort Collected: 25.000
Sparge Temperature Assessment: Acceptable - below tannin extraction risk

Step by step

1Values used
2Sparge volume
3Sparge Water Required= 13.500
4Sparge To First Runnings Ratio= 1.1250
5Total Wort Collected= 25.000
6Sparge Temperature Assessment= Acceptable - below tannin extraction risk

Assumptions and limits

The result is derived only from the 4 inputs listed above. Anything not among them is not part of the calculation.
In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
Figures are rounded for display to 4 decimal places, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.

How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.

Frequently Asked Questions

Why must sparge water not exceed 78 C?

Above that, polyphenols and silicates leach from the husk, giving astringency and haze. High pH in the last runnings has the same effect, which is why final runnings gravity is monitored.

When should sparging stop?

When the runnings fall below about 1.008-1.010 specific gravity, or pH rises above 6.0. Continuing past that point extracts more astringency than sugar.