johnlittle.com

Although there are many explanations of batch sparging available, Denny Conn’s batch sparging page is one of the most often cited. After I read it about a year ago, I began to alternate between batch sparging and fly sparing, but now I am a total convert. I like batch sparging much better, especially when I can collect my entire volume of pre-boil wort with only 1st and 2nd runnings. Its a breeze. From Denny’s page:

Batch sparging is like partigyle brewing or the English method described in Palmer’s How to Brew, but instead of a separate beer being made from each runoff, the runoffs are combined into a single batch. In batch sparging, mashing is done at the normal ratio of anywhere from 1 to 1.3 qt./lb. After conversion, the sweet wort is recirculated as normal and the mashtun is completely drained as quickly as possible, and an addition of sparge water is added. This is stirred into the mash, allowed to rest for a few minutes, thoroughly stirred again, and after recirculation is once more drained as quickly as the system will allow.