Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > BIAB: adding grains before heating water?
Reply
 
LinkBack Thread Tools
Old 01-30-2012, 08:41 PM   #1
Boek
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: , Michigan
Posts: 107
Default BIAB: adding grains before heating water?

Could I add my grains to the water in the kettle and then raise the mix to mash temps? Any advantages or disadvantages?

__________________
Boek is offline
 
Reply With Quote Quick reply to this message
Old 01-30-2012, 08:59 PM   #2
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 6,826
Liked 779 Times on 650 Posts
Likes Given: 268

Default

You'll find this to be very difficult. It will take constant stirring and measuring the temperature to keep from overshooting the temperature. Far better to use a calculator for strike water temperature and mix the grain it.

I've tried to gently add a little heat when my BIAB mash was cooling too much but I ended up with a sudden temperature rise rather than the nice slow one I expected.

__________________
RM-MN is offline
 
Reply With Quote Quick reply to this message
Old 01-30-2012, 09:24 PM   #3
Number2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Highland, Ca
Posts: 82
Liked 1 Times on 1 Posts
Likes Given: 3

Default

I guess you could do it it. I wonder if having the grain at a lower temp than you actually plan to mash at for a while as the temp is rising would create a thinner beer.

Why are you considering this?

__________________

Reach high, Think big, Work hard, Have fun.

Number2 is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2012, 02:00 AM   #4
eulipion2
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2006
Location: Hawley, PA
Posts: 1,400
Liked 36 Times on 34 Posts
Likes Given: 2

Default

I've been doing this since I started BIAB about 2 years ago. Beer turns out fine, but you do need to stir continuously as you approach your target temp or risk overshooting.

__________________

On-Deck: Brewpastor's Dark Night of the Soul; Avery Hog Heaven clone

Primary:

Kegged: Perry; BierMuncher's OktoberFAST; Emmdub23's Belma Stout; Mosaic pilsner; Fir tip Maibock; Session IPA; Dry Apple Cider;

Bottled: Pumpkin Saison; Bacon488's Mild; Quad; Saison Americain; Tripel; Session Saison; Grodziskie; Belma Session Saison; Coffee Saison
eulipion2 is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2012, 03:19 AM   #5
Parkinson1963
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Ontario
Posts: 91
Liked 2 Times on 2 Posts

Default

I usually add my grains at about 10c below mash temp and stir and heat until mash temp.

Don't need no stinking calculations

__________________

Parkinson's Law of Beer "Thirst increases in proportion to the amount of beer available"

http://www.homebrewtalk.com/f36/biab...n-make-240401/

Parkinson1963 is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2012, 04:43 PM   #6
TopherM
Vinz Clortho - the Keymaster of Gozer the Gozerian
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TopherM's Avatar
Brew Setups
Recipes 
 
Join Date: Mar 2011
Location: St. Petersburg, FL
Posts: 3,868
Liked 422 Times on 335 Posts
Likes Given: 22

Default

I think that some % of the complex carbohydrates would be washed from the grain at the lower temps before the temperature triggered the enzymes that break down these sugars to simple sugars that yeast are able to eat.

I don't know what that % would be, but to some extent, you'd lower your efficiency and produce a lower bodied beer.

I don't know the exact chemisty, just the higher level processes, but I do know that the difference between mashing at 148 and mashing at 156 is a good 5-10% in gravity points due to the same enzyme issues as above, so depending on how long you left your grain soaking in water while you were heating up to your mash temps, I think you'd be surprised how much you'd affect your efficiency, gravity, fermentables, and unfermentable complex sugars left over in your final beer.

I wouldn't mess with it.

__________________

Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - EMPTY!
Primary #3 - EMPTY!
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Oktoberfest
Keg #2 - Chamomile Honey Wheat
Keg #3 - Pumpkin Ale
Bottled - NONE!

TopherM is offline
mjohnson Likes This 
Reply With Quote Quick reply to this message
Old 02-01-2012, 06:00 PM   #7
tre9er
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Lincoln, NE
Posts: 4,372
Liked 232 Times on 196 Posts
Likes Given: 35

Default

I would say just get slightly above the mash temp, add grains while still heating (temp will drop) and stirring, checking temps, and be prepared to cut the heat as soon as you reach the mash temp.

Or, you could just let Beersmith, etc. tell you what strike temp to reach, then add grains...like most people probably do.

__________________

_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
tre9er is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2012, 06:33 PM   #8
dcp27
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Medford, MA
Posts: 4,076
Liked 118 Times on 114 Posts
Likes Given: 3

Default

any advantages/disadvantages depend on what temp you're talking about starting at and how quickly you'll be ramping up.

Quote:
Originally Posted by TopherM View Post
I think that some % of the complex carbohydrates would be washed from the grain at the lower temps before the temperature triggered the enzymes that break down these sugars to simple sugars that yeast are able to eat.

but I do know that the difference between mashing at 148 and mashing at 156 is a good 5-10% in gravity points due to the same enzyme issues as above
neither of these things are correct.
__________________
dcp27 is offline
 
Reply With Quote Quick reply to this message
Old 11-09-2013, 07:23 PM   #9
kjfarwell
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
kjfarwell's Avatar
Recipes 
 
Join Date: Mar 2013
Location: Topeka, KS
Posts: 42
Likes Given: 2

Default

I only have about 8 brew days under my belt...5 extract kits and I think 3 partial mash now....the kit instructions (from a somewhat local store that builds their own kits) that I brewed today called for adding the grains in cold water and bring the temp up to 155-160. All my other partial mash kits I've gotten from Northern Brewer and their instructions call for getting your water to the proper temperature first. I'll see how this one turns out I guess. I just ramped it up slow this am. I'm looking at doing BIAB all grain next....trying to figure out if my 8 gal pot is big enough or not.

__________________
kjfarwell is offline
 
Reply With Quote Quick reply to this message
Old 11-09-2013, 08:03 PM   #10
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 6,826
Liked 779 Times on 650 Posts
Likes Given: 268

Default

Quote:
Originally Posted by kjfarwell View Post
I only have about 8 brew days under my belt...5 extract kits and I think 3 partial mash now....the kit instructions (from a somewhat local store that builds their own kits) that I brewed today called for adding the grains in cold water and bring the temp up to 155-160. All my other partial mash kits I've gotten from Northern Brewer and their instructions call for getting your water to the proper temperature first. I'll see how this one turns out I guess. I just ramped it up slow this am. I'm looking at doing BIAB all grain next....trying to figure out if my 8 gal pot is big enough or not.
Big enough for what? I do 5 gallon batches (5.25 into the fermenter) in a 7.5 gallon turkey fryer. I can do a full volume no sparge with that if the grain bill isn't too big but the wort will be pretty close to the top. I prefer to use just a little less water and then add a sparge step at the end to make up the difference. It gives me a little more room to stir the grains in and picks up a few more gravity points as that sparge rinses out a few more sugars.
__________________
RM-MN is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools