Originally Posted by pelipen
Seems like the efficiency would suffer significantly in the second batch, compared to brewing more and boiling longer. I'm just guessing though.
according to the author and editor of BYO, chris colby, this process is supposed to provide rich wort without using extract additions to produce a beer between 9-13% ABV. the idea is to use the wort collected from the first mash as the mash liquior for the next mash. the author uses a single reiteration method using primary & then secondary mashs and a double method using three mashs. of course with a longer boil an even higher ABV could be achieved when fermenting using the right yeast.
i was just wondering if this techinque had been used with BIAB since it has been around since 07. i'm thinking this maybe the method pro brewerys use to achieve higher gravity beers and then use the second runnings for a amber, mild brown or whatever will match the grain bill.
after reading this article again i do feel it is BIAB doable.......and may be worth the effort when a rich beer is desired using only grains.