How should I sparge large amount of mash?

I bought a big pot to cook my mash, it's 150 liters (~40 gallons) and a 100 liters fermenter (26+ gallons).

After I prepared my mash, converted my starch into sugars and then boiled it to sterilize it, I want to filter the grains out and keep the liquid part only for further fermentation.

I'd also like to sparge the grains, but it's so much and so heavy, I'm not sure how to do it alone. I can't use brewing bags because they aren't big enough (and they would become too heavy anyway).

What can I do?

Topic sparge all-grain homebrew

Category Mac

1
answered at

First of all, you should never boil your mash before filtering. (1)

  1. Heat water to correct temperature
  2. Add milled grains
  3. Mash for the time needed
  4. Filter and sparge wort
  5. Boil filtered wort

In your case, the best way to filter and sparge would be to use a false bottom, a manifold or a filter screen. If you go BIAB, you need a hoist to lift up your bag and let it drain into your kettle.

(1) Except when doing decoction brewing, but in that case only parts of the mash are boiled separately with the intention of raising the mash temperature by adding the boiling decoction to the mash.

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