Mash + sparge = wort?

[bicarb]

Hail fellow Zymurgists,
Just joined up.
Done the kits, the steeps, the mini's and now.........
Yes! i've stumbled into the all-grain domain.
I have an old copy of Dave Lines "Brewing Beers Like Those You Buy"
Most of his recipes use sugar (even in all-grainers) in its varying forms, any comments?
He Also uses hop extracts which i understand are for bittering, even though most recipes boil the first batch of hops for an hour, ideas?
I use pellets and add as per recipe gm equiv.

I've resently done an all-grain "Newcastle brown ale"
And after the mash he directs you to sparge the grain to collect a total of ( varies on the recipe ) ?l,
My question is....
Do i use the mash water as well as the sparge water to make up the total volume of wort or just the sparge and discard the mash water, and if so why?

I checked the sg yesterday and i sampled the "wee dram", i'am happy!
And if anyone can pass the white cane so i can find out how to rate my efficiencies............

[timmy]

Hi there,

Welcome to the forum. In answer to your questions:
- Sugar is fine. Most Belgian beers use it in varying forms and quantities.
- You need to use both the mash and sparge water. The mash water contains most of the malt sugars so don't throw it away!!!! Your aim during the lautering/sparging process is to extract as much of the malt sugar from the grains as possible.

Cheers,

Tim

[bicarb]

Thanks Timmy,
Thats exactly what i did and all is splendid.
Cheers
bicarb