Rebel Brewer Giveaway!
 Home Brew Forums > BIAB Guys/Gals - mash temp question

09-26-2013, 05:16 PM   #1
Ridire
Feedback Score: 0 reviews

Recipes

Join Date: Jan 2013
Location: Detroit, Michigan
Posts: 1,223
Liked 183 Times on 115 Posts
Likes Given: 111

 BIAB Guys/Gals - mash temp question

I have a new kettle - 40 quart stainless. I am going to do a BIAB this weekend and am really trying to get the details right on this one.

I have 13 lbs. of grains and will be mashing in 5 gallons of water (I heat water for a sparge when I do BIAB).

The question is this - how much temperature will I lose from adding the grains? If I want a mash temp of around 154 degrees, what temp should I heat the water to, pre-mash. I am thinking I want the water temp around 160-162 when I add the grains?

I know I will likely lose more temperature during my 60 minute mash than I used to with my 7.5 gallon aluminum pot but I cover the kettle with a sleeping bag during the mash and it seems to do a pretty good job of holding the heat with my aluminium 7.5 gallon pot. Think I'll have the same kind of luck with the larger SS?

__________________

09-26-2013, 05:23 PM   #2
evrose
Feedback Score: 0 reviews
Recipes

Join Date: Jun 2012
Posts: 782
Liked 276 Times on 143 Posts
Likes Given: 146

Use a calculator. Just input all your variables, including starting grain temperature (basically room temp), and it spits out the strike temp (the temp you heat the water to before adding the grain).

http://www.simplebiabcalculator.com/

__________________

Ridire Likes This
09-26-2013, 05:26 PM   #3
Ridire
Feedback Score: 0 reviews

Recipes

Join Date: Jan 2013
Location: Detroit, Michigan
Posts: 1,223
Liked 183 Times on 115 Posts
Likes Given: 111

Quote:
 Originally Posted by evrose Use a calculator. Just input all your variables, including starting grain temperature (basically room temp), and it spits out the strike temp (the temp you heat the water to before adding the grain).http://www.simplebiabcalculator.com/
Thanks. That is pretty cool.

EDIT: but it does not quite work for the way I have historically done BIAB. It assumes I am doing a full water volume mash, which I do not do.

DOUBLE EDIT: Never mind, I now see the "mash out" box and have checked it. Cool.
__________________

09-26-2013, 05:50 PM   #4
TheZymurgist
Feedback Score: 0 reviews

Recipes

Join Date: Oct 2010
Location: Georgia
Posts: 714
Liked 99 Times on 82 Posts
Likes Given: 235

That sounds wrong. Unless your grain is coming directly from the fridge, I wouldn't expect your strike temp to be much over 165, tops. Double check your calculations. Using that calcualtor, I'm getting 160.64, brew365.com is showing 164.26. That's a wide range, but I really trust brew365.

__________________
Quote:
 Originally Posted by Homercidal Brewing is like sex. It's great with the right people, but always good by yourself. And less chance of infection.
Kegged:
Golden Nugget Saison; Roggenbier
Secondary:
SMASH Citra Barleywine; Barrel Aged Russian Imperial Stout; RIS w/ Saison Yeast
Primary:
Lanier Porter
On Deck:
Barrel Aged Wee Heavy; Imperial IPA

09-26-2013, 05:51 PM   #5
Ridire
Feedback Score: 0 reviews

Recipes

Join Date: Jan 2013
Location: Detroit, Michigan
Posts: 1,223
Liked 183 Times on 115 Posts
Likes Given: 111

Quote:
 Originally Posted by TheZymurgist That sounds wrong. Unless your grain is coming directly from the fridge, I wouldn't expect your strike temp to be much over 165, tops. Double check your calculations. Using that calcualtor, I'm getting 160.64, brew365.com is showing 164.26. That's a wide range, but I really trust brew365.
I fixed it. You are right (and my initial guess was right). The strike temp is about 163. I am a dumbass and put 164 in as my mash temp, which was really my anticipated strike temp.

Thanks for the warning, though, before I ended up with a sugar bomb for a beer.
__________________

TheZymurgist Likes This
09-26-2013, 05:54 PM   #6
241
On the water
Feedback Score: 1 reviews

Recipes

Join Date: Sep 2012
Location: Mission Viejo, CA
Posts: 537
Liked 62 Times on 47 Posts
Likes Given: 177

I usually lose about 8-9 degrees when I dough in on full volume BIAB mashes.

I highly recommend using some brewing software if you aren't already - I use ibrewmaster 1 and it calculates your strike temp based on your inputs (grain temp, equipment profiles, sparge water additions etc.)

Let us know how it goes!

__________________

09-26-2013, 05:59 PM   #7
Ridire
Feedback Score: 0 reviews

Recipes

Join Date: Jan 2013
Location: Detroit, Michigan
Posts: 1,223
Liked 183 Times on 115 Posts
Likes Given: 111

Quote:
 Originally Posted by 241 I usually lose about 8-9 degrees when I dough in on full volume BIAB mashes. I highly recommend using some brewing software if you aren't already - I use ibrewmaster 1 and it calculates your strike temp based on your inputs (grain temp, equipment profiles, sparge water additions etc.) Let us know how it goes!
I use BeerSmith to create/check my recipes. It probably does all of this but I haven't played around with it enough to know its full capabilities.

What I love about BeerSmith is that my LHBS posts a list of its available hops online, with the AA%. I can go on and check to see if they have the same hops a recipe is calling for and I can use BeerSmith to adjust things to keep in style when the hops are not the same AA as the recipe.
__________________

09-26-2013, 05:59 PM   #8
TheZymurgist
Feedback Score: 0 reviews

Recipes

Join Date: Oct 2010
Location: Georgia
Posts: 714
Liked 99 Times on 82 Posts
Likes Given: 235

+1 for iBrewmaster. It's the best software I've found. If you don't have an iPad, BeerSmith is the best for PCs. They both calculate strike water very accurately, but you do have to take a little time to set up the equipment parameters.

__________________
Quote:
 Originally Posted by Homercidal Brewing is like sex. It's great with the right people, but always good by yourself. And less chance of infection.
Kegged:
Golden Nugget Saison; Roggenbier
Secondary:
SMASH Citra Barleywine; Barrel Aged Russian Imperial Stout; RIS w/ Saison Yeast
Primary:
Lanier Porter
On Deck:
Barrel Aged Wee Heavy; Imperial IPA

09-26-2013, 06:48 PM   #9
flipfloptan
Feedback Score: 1 reviews
Recipes

Join Date: Sep 2010
Location: upstate of SC
Posts: 288
Liked 16 Times on 14 Posts
Likes Given: 5

I usually go 7 degrees higher. I make it a pt. to misjudge on the low side because you can always turn the heat back on to raise temp. Just remember to stir. That's the beauty of BIAB.

__________________

09-27-2013, 05:24 PM   #10
241
On the water
Feedback Score: 1 reviews

Recipes

Join Date: Sep 2012
Location: Mission Viejo, CA
Posts: 537
Liked 62 Times on 47 Posts
Likes Given: 177

Quote:
 Originally Posted by flipfloptan I usually go 7 degrees higher. I make it a pt. to misjudge on the low side because you can always turn the heat back on to raise temp. Just remember to stir. That's the beauty of BIAB.

I always keep a nice, cool pitcher of water in the fridge (for drinking, mostly) but if you overshoot your temps you can always add cool water. Or if it's only a degree or two, I never really sweat it because it will decrease as the mash goes on.

__________________