Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > need assistance

Reply
 
LinkBack Thread Tools
Old 11-12-2013, 02:39 AM   #1
kjbarry
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: warrenton, MO
Posts: 9
Default need assistance

I am trying to make a brewing come back. up until now I have done extract batches I would like to try some partial mash/biab but have never done it before. From what I understand you heat your water to strike temp so it can drop to mash temp when you add your grain and stir. How are those temps determined? Then you let it set covered till you reach mash out temp Then turn the heat back on and stir for another 10min at 170 then pull out grain bag and let drain. Then proceed with boil and hopping etc

How do these sound

Light ale
Batch size: 2.2 gal
Boil volume: 2.0 gal
OG: 1.046
FG: 1.012
Bitterness (IBU): 9.9
Color (SRM): 5.7
ABV: 4.6%
Grain/Sugars:
3.00 lb Two-row (US), 75.0%
1.00 lb Crystal 10L, 25.0%
Hops:
0.25 oz Cascade (AA 6.6%, Pellet) 30 min, 9.9 IBU
0.75 oz Cascade (AA 6.6%, Pellet) dry hop
Yeast/Misc:
Ale yeast, 1.0 unit(s), Yeast
Chocolate Milk Stout
Sweet Stout
Batch size: 2.2 gal
Boil volume: 2.0 gal
OG: 1.074
FG: 1.019
Bitterness (IBU): 32.7
Color (SRM): 50.0
ABV: 7.3%

Grain/Sugars:
3.00 lb Two-row (US), 46.2%
1.00 lb Flaked Oats, 15.4%
1.00 lb Crystal 10L, 15.4%
1.00 lb Chocolate Malt (US), 15.4%
0.50 lb Milk Sugar, 7.7%

Hops:
0.60 oz Magnum (AA 12.0%, Pellet) 30 min, 32.7 IBU
0.40 oz Magnum (AA 12.0%, Pellet) dry hop

Yeast/Misc:
Irish Ale yeast, 1.0 unit(s), Yeast

__________________
kjbarry is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2013, 05:01 AM   #2
BansheeRider
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
BansheeRider's Avatar
Recipes 
 
Join Date: Dec 2012
Posts: 1,455
Liked 97 Times on 88 Posts
Likes Given: 9

Default

Quote:
Originally Posted by kjbarry View Post
I am trying to make a brewing come back. up until now I have done extract batches I would like to try some partial mash/biab but have never done it before. From what I understand you heat your water to strike temp so it can drop to mash temp when you add your grain and stir. How are those temps determined? Then you let it set covered till you reach mash out temp Then turn the heat back on and stir for another 10min at 170 then pull out grain bag and let drain. Then proceed with boil and hopping etc

How do these sound

Light ale
Batch size: 2.2 gal
Boil volume: 2.0 gal
OG: 1.046
FG: 1.012
Bitterness (IBU): 9.9
Color (SRM): 5.7
ABV: 4.6%
Grain/Sugars:
3.00 lb Two-row (US), 75.0%
1.00 lb Crystal 10L, 25.0%
Hops:
0.25 oz Cascade (AA 6.6%, Pellet) 30 min, 9.9 IBU
0.75 oz Cascade (AA 6.6%, Pellet) dry hop
Yeast/Misc:
Ale yeast, 1.0 unit(s), Yeast
Chocolate Milk Stout
Sweet Stout
Batch size: 2.2 gal
Boil volume: 2.0 gal
OG: 1.074
FG: 1.019
Bitterness (IBU): 32.7
Color (SRM): 50.0
ABV: 7.3%

Grain/Sugars:
3.00 lb Two-row (US), 46.2%
1.00 lb Flaked Oats, 15.4%
1.00 lb Crystal 10L, 15.4%
1.00 lb Chocolate Malt (US), 15.4%
0.50 lb Milk Sugar, 7.7%

Hops:
0.60 oz Magnum (AA 12.0%, Pellet) 30 min, 32.7 IBU
0.40 oz Magnum (AA 12.0%, Pellet) dry hop

Yeast/Misc:
Irish Ale yeast, 1.0 unit(s), Yeast
This is an AG 2 gallon recipe because I don't see any extract in your recipe, or am I missing something? Typically partial mashes include LME or DME. Mashing is normally done in the 152 degree range. Different temps will provide different results. You will have to learn by trial and error on what temp to start at. Once you are at the 152 degree range try to hold that temp for an hour. Then you can rinse the BIAB with 170 degree water to make sure all the sweet wort has been collected. You will just have to coordinate your water volumes for mashing and sparging by the size kettle you have and desired boil volume.
__________________

Good judgement comes from experience, experience comes from bad judgement.

BansheeRider is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2013, 11:06 AM   #3
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 6,537
Liked 723 Times on 607 Posts
Likes Given: 227

Default

When you BIAB you start with the amount of water you will need for the amount of beer you intend to bottle plus the amount you will boil off. Mashing will occur between about 146 and 160 and yes the beer will be different depending on the temperature you mash at. I like to mash at 152 to 156 because that produces beer with the flavors I prefer but I have done a batch at 148.

To determine the strike temperature you typically would use a software calculator and use the amount of water and the temperature and amount of grains as inputs. When your water is at strike temp you turn off the heat, put the bag in the pot, and stir in the grains. Put the lid on and insulate it and leave it for the mash period.

__________________
RM-MN is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2013, 12:34 PM   #4
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 28,562
Liked 1942 Times on 1703 Posts
Likes Given: 1436

Default

What you're describing is a full volume boil (recipe volume + boil off). I do partial boil,partial mash biab myself in the same 5G kettle I started with. but it depends on whether he wants to go AG or PM as stated.

__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2013, 12:34 PM   #5
kjbarry
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: warrenton, MO
Posts: 9
Default

i guess that is part of the question what is the difference between partial mash and BIAB

__________________
kjbarry is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2013, 12:36 PM   #6
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 28,562
Liked 1942 Times on 1703 Posts
Likes Given: 1436

Default

Quote:
Originally Posted by kjbarry View Post
i guess that is part of the question what is the difference between partial mash and BIAB
Well,all grain uses 100% grains to get the wort. Partial mash uses about 4-6lbs of grains to get as much as 50% of the fermentables,as I do. You then get it to the desired OG with extract,which I stir in at flame out. This allows me to use my 5 gallon SS kettle with the only additions being a nylon paint strainer bag & a cake cooling rack in the bottom to keep the bag/grains from burning on the bottom of the kettle. So you can either do all grain or partial mash with the biab method.
__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2013, 01:38 PM   #7
Homercidal
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Homercidal's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Reed City, MI
Posts: 23,266
Liked 2035 Times on 1462 Posts
Likes Given: 1115

Default

BIAB is simply one method of AG brewing. Instead of using a manifold or false bottom in a Keggle or Cooler, BIAB simply means that you are mashing your grains inside a large mesh bag and then straining the wort out after the mash.

The reason it's so popular is that you don't have to spend money on a cooler and build a manifold or some other device for lautering. You just buy a $5 paint strainer bag and have at it.

Note that you can use BIAB for AG or Partial Mash. In the case of Partial mash, you can mash your grains and then add the necessary amount of extract after the sparge.

__________________
Livin' after midnight. Rockin' til the dawn. Lovin' til the morning. Then I'm gone. I'm gone.
Homercidal is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2013, 02:02 PM   #8
kjbarry
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: warrenton, MO
Posts: 9
Default

So if i do the small batch recipes that i have listed using biab will i get quality results

__________________
kjbarry is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2013, 02:24 PM   #9
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 28,562
Liked 1942 Times on 1703 Posts
Likes Given: 1436

Default

If you do it right,yeah. Good mash temp & sparge temp,etc. I'm setting up to do a pb/pm biab vanilla porter now. 5 gallon batch by the time it goes into the fermenter. As an example,I'll be mashing 5 1/8lbs of grains in 2 gallons of local spring water @ 155 for an hour. Then sparge with 1.5 gallons @ 168F. That gives 3.5 gallons boil volume for hop additions. I'll add the extract & 1/2lb demerara sugar at the end & extract @ flame out.
Then ice bath down to 75F or so. Strain into fermenter & Top off to 5 gallons recipe volume with the cold chilled spring water.

__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2013, 02:34 PM   #10
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 6,537
Liked 723 Times on 607 Posts
Likes Given: 227

Default

Quote:
Originally Posted by kjbarry View Post
So if i do the small batch recipes that i have listed using biab will i get quality results
I get quality results doing small batches BIAB. Whether you do or not depends on your knowledge and your technique. The same goes for any form of all grain. One can get great results or poor results.
__________________
RM-MN is offline
unionrdr Likes This 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Assistance Aquavitae Mead Forum 5 09-24-2012 05:07 AM
Sure could use some assistance Newby2this Wine Making Forum 18 06-28-2012 12:44 PM
Need a bit of assistance please Sagesavvy Soda Making 2 08-25-2010 06:51 PM
Need a Bit of Assistance... Recusit8m All Grain & Partial Mash Brewing 6 02-21-2010 08:04 PM
Need Assistance efgilley Beginners Beer Brewing Forum 10 04-27-2007 01:55 AM