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Bookem15 · 08-23-2011, 07:02 PM

That is what I was thinking is to take the bag out of steamer basket and dunk it in 170f water and and it into wort. This thread is turning out to be very informative.

Thanks everyone let's keep the info going

**thughes** · 08-23-2011, 07:16 PM

I'm with Mystic: full volume, no sparge, 10 minute mashout, squeeze hell out of the bag. 80-83% efficiency every time.

Rivercat96 · 08-23-2011, 09:39 PM

TripHop, I haven't experienced any harshness from tannins in my BIAB beers and many others have said that it's a myth. If your sparge water is too hot say 185+ that could leech some tannins.
There's no doubt that sparging by pouring or dunking with 170 degree water will pull more sugars out of the grain. The question is how much more and would it be worth the extra effort. If anyone has noticed more than 1-2 points in extraction efficiency from sparging with a full volume BIAB I'd be interested in hearing about it.
I'm not planning a brew until after payday on the 1st so I'll post back with what differences I see. I'd be willing to bet a pint that there won't be more than 1-2 points at the most. If you have the time and want to sparge go for it but if most of the experienced BIAB'ers on this forum are getting 75-85% extraction rates without sparging I can't see much of an improvement over those numbers. If we could we'd be making the fly sparge guys look real bad! Wait, we already are. Just kidding...kind of.

AnchorBock · 08-23-2011, 11:56 PM

Ive seen no difference when poorig sparge water over the grain bag. I just do a normal mashout and i dont squeeze the bag too much. I average 74% efficiency, this number drops a ton if I skip mashout or dont stir during the 90 minute mash.

jcdouglas · 08-24-2011, 12:58 AM

I did my first BIAB today. Mashed out at 170 deg/F for 10 minutes. I essentially followed the plan outlined here: http://www.homebrewtalk.com/f36/biab-brewing-pics-233289/

Got about 75% efficiency the first time, and I love the process. I'm definitely doing it again this way. I also crushed the grains twice, I read that is a huge factor in increasing your efficiency.

Bradinator · 08-24-2011, 01:33 AM

After reading through this I may try an all-squeeze, no sparge batch next time. It would save some time and if the efficiency change is only a few points its worthwhile (I am striving for the 3hr All-grain brew day).

**thughes** · 08-24-2011, 01:42 AM

Consider no chill, it shaves at least another 30 minutes off your brew day.

solbes · 08-24-2011, 11:37 AM

Update on my first BIAB brew last night (first with any mashing actually)...Mashed @ 151 for 60 minutes at a 2.0 qt/lb ratio. Took a gravity reading and hit only about 61%.

Dunk sparged in 1.5 gallons of water @ 170 for 10 minutes, added sparge water to mash tun and squeezed as much as I could. I let it drip for another 10 minutes or so and took another gravity reading. I hit 68% final, so an additional 7 percentage points.

I'm not unhappy with this, given it's my first attempt. And it only added 90 minutes to my brew day over an extract brew. But obviously some room for efficiency improvement as I'd love to be in the mid 70's. I don't have a crusher, just tried to use a rolling pin to crush the grains further than my brewshop gave me. That's on my "to buy" list. Also could be my thermometer isn't dead on, or there was something slightly off in my water chemistry. Welcome other ideas or thoughts.

Mysticmead · 08-24-2011, 12:00 PM

Quote:

Originally Posted by solbes

Update on my first BIAB brew last night (first with any mashing actually)...Mashed @ 151 for 60 minutes at a 2.0 qt/lb ratio. Took a gravity reading and hit only about 61%.

Dunk sparged in 1.5 gallons of water @ 170 for 10 minutes, added sparge water to mash tun and squeezed as much as I could. I let it drip for another 10 minutes or so and took another gravity reading. I hit 68% final, so an additional 7 percentage points.

I'm not unhappy with this, given it's my first attempt. And it only added 90 minutes to my brew day over an extract brew. But obviously some room for efficiency improvement as I'd love to be in the mid 70's. I don't have a crusher, just tried to use a rolling pin to crush the grains further than my brewshop gave me. That's on my "to buy" list. Also could be my thermometer isn't dead on, or there was something slightly off in my water chemistry. Welcome other ideas or thoughts.

have the LHBS double crush the grain... mash for 90 minutes and make sure you squeeze that grain bag for every drop of wort. Also make sure you are taking exact measurements of volumes. being off by .5 gallons can through off your efficiency calculations. other than that.. congrats on your first of many AG beers

solbes · 08-24-2011, 01:01 PM

Thanks for the tips. I've got another brew buddy with all of the toys, so I'll have him send the grain I have for my next 3 batches through the mill. That's my main issue I'm guessing.

Since our work group is heading out to Lake Minnetonka for fun today, I had some extra time on my hands. Did a 2 point calibration on my thermometer. Ice water read 31.5 and boiling water read 204.5 F.

Guess I was really mashing at around 157 when I thought I was around 151 F. Might not be a bad idea to check the accuracy of your thermometers!