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06-21-2011, 03:50 PM
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#1
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Join Date: Sep 2010
Location: Warren, MI
Posts: 127
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Modified BIAB
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I am slowing making the move to all grain after several year of extract and partial mash brewing and I have been doing a modified version of Brew in a Bag. I don't have a mash tun built just yet so in the interim I am using an unmodified cooler to mash in and using two 5 gallon paint strainer bags. I did a Hef this past weekend and wished my gravity was a little higher.
Here's what I did...
5 lbs Wheat malt
4 lbs Pilsner malt
1 oz Hallertau (60 min)
Mash at 153 for an hour with 12 quarts of water.
Sparged with additional 12 quarts of water at 170 for 15 minutes
Boil = 60 min
OG I got was 1.040. At the very low end of the range.
I did double crush the grains because I read that it helps increase the efficiency of BIAB.
What can I do to increase my gravity?
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06-21-2011, 03:54 PM
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#2
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Join Date: Feb 2011
Location: White Bear Lake, Minnesota
Posts: 526
Liked 1 Times on 1 Posts
Likes Given: 10
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I am in a very similar situation. Mashing in an un-modified cooler with a large bag. Terrible efficiency.
I'll be interested to hear what the cheapest & easiest ways are for us to increase efficiency.
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06-21-2011, 04:09 PM
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#3
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Join Date: Apr 2011
Location: Houlton, ME
Posts: 620
Liked 47 Times on 43 Posts
Likes Given: 366
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I'm in a somewhat similar situation.
Assuming my calculations are correct, my first BiaB (Mash in a Bag) topped out at just over 88%... and they have been spiraling downhill since then..
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06-21-2011, 05:11 PM
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#4
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Join Date: Jan 2011
Location: Austin, Tx
Posts: 171
Liked 5 Times on 5 Posts
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if you are holding temps, then check your crush. i just mash in the BK. if you can reduce headspace you can hold your temps for an hour or more. then make up the rest with your sparge water.
88% aint bad.
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06-21-2011, 06:04 PM
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#5
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Join Date: Apr 2011
Location: Houlton, ME
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Yup... 88% is darn good, which is why I'm a bit put off that my last batched have been in the 60's...
Brewing again tomorrow... gonna REALLY take my time on them and hope for another improvement.
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06-21-2011, 06:09 PM
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#6
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Join Date: Jan 2010
Location: Medford, MA
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I find when I double crush I get lots of dough balls. if you dont break them up you'll lose a good chunk of efficiency.
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06-21-2011, 06:34 PM
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#7
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Senior Member
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Join Date: Dec 2010
Location: Santa Monica, CA
Posts: 2,043
Liked 93 Times on 82 Posts
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how are you sparging?
are you stirring enough when you dough in?
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06-21-2011, 07:11 PM
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#8
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Join Date: Dec 2010
Location: Bloomington In., Indiana
Posts: 534
Liked 19 Times on 9 Posts
Likes Given: 23
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i made my last mash too thick .. i know that cost me some points .. i have been doing much beter with thinner mashes ..
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06-21-2011, 07:29 PM
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#9
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Vendor and Brewer
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Location: Piscataway, NJ
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Quote:
Originally Posted by Fathand
I am slowing making the move to all grain after several year of extract and partial mash brewing and I have been doing a modified version of Brew in a Bag. I don't have a mash tun built just yet so in the interim I am using an unmodified cooler to mash in and using two 5 gallon paint strainer bags. I did a Hef this past weekend and wished my gravity was a little higher.
Here's what I did...
5 lbs Wheat malt
4 lbs Pilsner malt
1 oz Hallertau (60 min)
Mash at 153 for an hour with 12 quarts of water.
Sparged with additional 12 quarts of water at 170 for 15 minutes
Boil = 60 min
OG I got was 1.040. At the very low end of the range.
I did double crush the grains because I read that it helps increase the efficiency of BIAB.
What can I do to increase my gravity?
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It's been asked but I'll second it. How did you sparge?
The way I'd do it is heat that sparge water up in your boil kettle to about 185F, pull the bag out of the MLT (let it drip drain first), then dunk it into the boil kettle/stir and let it drip before discarding.
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06-21-2011, 07:34 PM
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#10
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Join Date: Aug 2009
Location: Atwater, OH
Posts: 4,247
Liked 31 Times on 31 Posts
Likes Given: 42
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Thinner mash, stirring really well, crush, squeezing the bag, raising the temp for mash out...
All of the above will help with your BIAB mashes.
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