BetterSense

Recipes 

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?

Marlowefire

Recipes 

Makes sugars more soluble and increases efficiency a little bit is my understanding.

Fastmetal

Recipes 

FWIW I don't mash out and get 75% most of the time.

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Kegs- Wheat, APA, Chocolate Milk Stout, IPA
Primary- Pale, Graff, Pinot Noir

rhamilton

Recipes 

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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On Deck: Cornucopia Oktoberfest
Primary: Centennial Blonde v2, Ed Wort's Kolsch
Secondary: none
Kegged: County Jail Pale Ale, AHS Anniv IPA, AHS Brooklyn Brown, Raspberry Wheat, Blood Orange Hefe, Ranger IPA clone (x2), Newcastle clone, AHS Irish Red, Centennial Blonde
Bottled: Session Series Belgian Saison, Apocalypso, Pecan Porter, DFH 90 Minute Clone, Apfelwein (x2), Wytchmaker Rye IPA Clone, Vienna/Simcoe SMaSH, Munich/Cascade SMaSH

tennesseean_87

Recipes 

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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#8 Corks in Belgian Bottles Hold Carbonation
Drinking: Graham's Cider, Sour mash Red, Rochefort 8 clone, Yeti Imp Stout clone, Brown Sugar Spiced Cider, Split batch IPA/SBitter, Oatmeal Brown Ale, Belgian Pale Ale, Oatmeal Dry Stout
Bottle conditioning: Graham's Cran-Apple Oaked Cider, Raspberry Apfelwein, Split batch Tripel, Split Batch Pilsener
Fermenter: Graham's Cran-Blue-Pom-Apple Cider
On Deck: Gun Stock Old Ale, BC Haus Pale (half nugget, half columbus), Berliner Weisse

bschoenb

Recipes 

Mashing out gives me about 3-5 solid gravity points as a general rule. It's worth it for me,

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~ BIAB : All Grain Made Easy ; Mash, Sparge, Boil all in the same Kettle ~ all you need is a bag and a hook!

flipfloptan

Recipes 

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.

cyclonite

Recipes 

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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On Deck: APA, Wee Heavy, CaliCommon
Primary: Blé de Minuit, Belgian Stout, Fuller's London Pride
Secondary: Oatmeal Stout
Bottled: Tripel Wit, Red, APA, Dubbel, Wit, RIS
Kegged: Blonde, Doppelbock, Spice Cider, C3IPA, Weird ass IPA
"Beer... Now there's a temporary solution!"

BetterSense

Recipes 

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.

doomXsaloon

Recipes 

ha, I forgot to mash out this weekend and I was exactly 3 pts off my target OG

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South Mountain Brew...East of the Shawangunks; West of the Walkill...

On Tap: Nugget Niner (Troeg's clone)
Secondary: Dead Guy clone