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Old 04-04-2014, 01:30 PM   #31
dobe12
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Originally Posted by BlueHouseBrewhaus View Post
Chiming in a little late but I'm curious - is anyone doing infusion step mashing with their BIAB setup? I'm frankly too lazy to keep stirring through successive direct heat steps. I have a 9 gallon pot for the mash and boil and my old 5 gal pot for infusion and sparge water (I know - not quite as KISS as one pot BIAB).

I start off treating all my water (usually 8 gal) in the big pot and then transfer all but my initial mash water out to the small pot. Heat the large pot to strike temp and dough in. I use BeerSmith's step infusion tool to figure out how much boiling water to add from the small pot to the mash for each step. I sometimes have to tweak step temp with with ice or more boiling water but I've been able to do as many as 4 steps (for my Belgians) and still have about 2 gallons left for sparge. I'm getting about 80% efficiency with this. The only downside is I'm not getting the upper body workout I used to get stirring.

Anyone else doing this?
I've tried infusion steps, but can never hit the temps right. I'm always well below the next step even when using a step calculator. I always need WAY more boiling water than the calculators claim. I've gone back to direct heat. It's pretty quick and not that difficult. Only takes a few minutes to get the temp from the mid 140's to the mid 150's. I make sure I'm lifting the grain sack up and down and giving it an occasional stir.
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Old 04-06-2014, 04:10 AM   #32
wingedcoyote
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I did a step infusion BIAB on my last brew -- 15 min protein at 122, 45 min sacch at 154, then mashout at 168. At least that was the plan... my step to sacch left it at ~151 instead, so some of the water that should have stepped me to mashout went in early to compensate. So the mashout was pretty puny, only bringing me up to ~155. Still, I was pleased with the process overall -- much less hassle than trying to do direct heat steps on my wussy electric stovetop, and my efficiency was quite a bit higher than my previous BIAB mashes.

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Old 04-06-2014, 06:55 PM   #33
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I've heard it's pretty hard to hit your temps in an infusion step mash. It's pretty easy for me with my full volume BIAB induction burner plate. Just turn the heat on and stir til I get the temp I need. Takes about 5-10 min between temps.

I just finished a Bohemian Pils and went with a dough in at 122, slowly raised to 145 and held for 45 min then raised to 162 for 15 min. Oh, also tried a mash hop, 1oz of saaz. Bittered with .4oz Magnum at 60 min. Hoping this mash hop works and gives me a little flavor and aroma, seems like most are split on if it works or not. My efficiency went down a couple points but I think it was because of the strong boil, still ended up with 82%.

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