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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > BIAB Brewing > What effect does mash-out have for BIAB?
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Old 02-28-2012, 08:23 PM   #1
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Default What effect does mash-out have for BIAB?

Typically I mash at 65 to 70 degrees C for an hour, then I raise the temperature of the mash to 80C before lifting the BIAB and letting it drain, and then I rinse the grains with warm water for a 'sparge'.

My last two brews, I completely forgot the mashout step. What effect does the step have anyway? Will skipping it cause worse attenuation or flavor differences? What do other BIAB brewers typically do?

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Old 02-28-2012, 08:36 PM   #2
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Makes sugars more soluble and increases efficiency a little bit is my understanding.

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Old 02-28-2012, 08:38 PM   #3
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FWIW I don't mash out and get 75% most of the time.

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Old 02-28-2012, 08:40 PM   #4
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So basically sugar is sticky and no matter how much you sparge or rinse, you'll never get all of it. By mashing out at 170°F, you are getting the water as hot as possible without risking tannin extraction. Higher temps makes the sugars more soluble and less sticky and less likely to leave the pot with your bag. It's a simple step (since you're about to boil anyways) that will get you every last bit of efficiency.

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Old 02-28-2012, 08:41 PM   #5
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It denatures the enzymes so that you don't get further conversion if the liquor cools. If you mash at 155 for some body, but then for some reason let it cool to 140, you may end up with overly-fermentable wort, since the lower-temp enzymes will continue to work. I just read a thread about a guy who massed at 155, split the wort in two, boiled the first batch and it dropped to 1.016 or so, and the second batch dropped to 1.008, since it cooled before he boiled.

The above also applies.

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Old 02-28-2012, 11:09 PM   #6
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Mashing out gives me about 3-5 solid gravity points as a general rule. It's worth it for me,

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Old 02-29-2012, 12:49 AM   #7
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I mash out on BIAB. It isn't adding to the process since the grain is already in the kettle and you have to heat to a boil.

I add a few % points to efficiency. For the little extra to no extra work it is worth it. Maybe for peace of mind.

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Old 02-29-2012, 01:22 AM   #8
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Mahout helps efficiency - makes the mash liquid less viscous, which allows a little more sugar to be extracted from the grains. In my experience, this gives ~2-4 points of gravity with BIAB. Definitely worth the effort with BIAB since you already have the grains in the kettle!

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Old 03-05-2012, 03:11 PM   #9
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I've been surprised at how watery my latest brews have been coming out. Typically I pull the bag out and rinse the grains with 80C water as a "sparge" step, but the last few brews I have just been using room-temperature tap water to save heating the sparge water on the stove. Since I also didn't mash out, and my wort has been cooled by the cooler "sparge" water, this could definitely be responsible for my thin body.

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Old 05-08-2013, 08:41 PM   #10
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Default mash out

Quote:
Originally Posted by bschoenb View Post
Mashing out gives me about 3-5 solid gravity points as a general rule. It's worth it for me,
ha, I forgot to mash out this weekend and I was exactly 3 pts off my target OG
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