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Old 07-21-2014, 01:32 PM   #21
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^^^^^^^^^^^^^^^^^^^ THIS ABOVE

I think surffisher2a is correct...I'm typically at 160 - 162 strike temp. My guess is that the OP is checking the temp immediately after mashing in, this will give you a false high mash temp. It seems to me it takes time for the temp to stabilize and also more stirring than one would think. My advice would be to mash in, stir very well and check temp., then stir well and check temp again after several minutes and this will be a more accurate mash temp.

Mash calculator here supports a higher strike temp of approx. 161
http://www.rackers.org/calcs.shtml

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Old 07-21-2014, 02:16 PM   #22
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I do BIAB and I usually mash in around 155. I also do full volume mash.

I'd look at mashing a tad (1-3 deg) and maybe drop the mash out???

Deacon

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Old 07-21-2014, 02:34 PM   #23
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With a full mash BIAB the temp doesn't drop much at mash-in. The higher water volume buffers the temp more.
You have to mash-in at a higher temp with traditional 3 vessel brewing because of the lower water volume.
I usually mash-in at 155 for a 152 mash temp with BIAB

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Old 07-21-2014, 03:42 PM   #24
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I agree on low mash temp likely being the issue. I'd expect a pot covered with towels to drop in temp quite a bit over the course of an hour.


Can we see a recipe? What efficiency are you assuming? Are you hitting your OG?

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Old 07-21-2014, 04:36 PM   #25
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Quote:
Originally Posted by estricklin View Post
I didn't see you listing a mash time?
They've all been 60 minutes. But like I said above, sometimes the wort sits there while I mess with the bag of grain.

Quote:
Originally Posted by surffisher2a View Post
There is probably a calculator somewhere that you input grain temp, grain amount and desired mash temp and it will give you what your strike (mash in) water needs to be. I use beersmith and have yet to miss my mash temp by more than a degree.
I used this: http://www.simplebiabcalculator.com/ and found it to be quite accurate. Like BadDeacon and singybrue say below, when you're doing a full volume, the large thermal mass isn't affected nearly as much by the grain.

Quote:
Originally Posted by BadDeacon View Post
I do BIAB and I usually mash in around 155. I also do full volume mash.

I'd look at mashing a tad (1-3 deg) and maybe drop the mash out???

Deacon
Yeah, it's sounding like, regardless of whether my thermometer is accurate or not, my mash temp is too low. But I thought that 150-153 was pretty typical for pale ales?

Quote:
Originally Posted by singybrue View Post
With a full mash BIAB the temp doesn't drop much at mash-in. The higher water volume buffers the temp more.
You have to mash-in at a higher temp with traditional 3 vessel brewing because of the lower water volume.
I usually mash-in at 155 for a 152 mash temp with BIAB
Quote:
Originally Posted by Weezy View Post
I agree on low mash temp likely being the issue. I'd expect a pot covered with towels to drop in temp quite a bit over the course of an hour.

Can we see a recipe? What efficiency are you assuming? Are you hitting your OG?
I measure my mash temp the entire duration. I'm wrapping the BK in a pretty well insulated sleeping bag, and the temperature drops less than 1 degree over an hour, even with occasional stirring.

I've attached the two all-grain recipes in question. The first one, the IPA, I did a less than full volume mash, with a dunk sparge step, and my efficiency was pretty bad. Like 60%. So I missed my target OG. The second one, I did a full volume mash with no mash-out and my efficiency was better. 72% and got really close on my target OG.
File Type: pdf Zealous IPA v2.pdf (97.0 KB, 17 views)
File Type: pdf Cherry Witty Witbier.pdf (95.1 KB, 13 views)
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Old 07-21-2014, 05:46 PM   #26
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Your mash efficiency is low but not out of the ordinary if you're not double crushing...are you double crushing?
You're 6 gallons at end of boil but batch size is 5.5 gallon? Is that throw away volume accounted for in your efficiency?

But that doesn't explain the near 90% attenuation. I dont know how to explain it...some strange synergy? Over pitch + very fermentable, low OG wort? Ferm hot?

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Old 07-21-2014, 05:58 PM   #27
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Quote:
Originally Posted by Weezy View Post
Your mash efficiency is low but not out of the ordinary if you're not double crushing...are you double crushing?
You're 6 gallons at end of boil but batch size is 5.5 gallon? Is that throw away volume accounted for in your efficiency?

But that doesn't explain the near 90% attenuation. I dont know how to explain it...some strange synergy? Over pitch + very fermentable, low OG wort? Ferm hot?
Yep, both were double crushed. But the second crushing doesn't seem to have done a whole lot. Someone on here suggested getting a Corona mill and grinding to a fine meal, so I'll look into that when I have some spare fundage.

It probably wasn't quite 6 gallons, but I allow a little extra so that I end up with 5.5 gallons in the fermenter. I think that BeerSmith includes that in the efficiency calculations.

Overpitching is a possibility - I did use starters for both of those, and in the case of the IPA, I made it assuming a OG of 1.066 but then only ended up at 1.052. Both starters were made using 1L water and 100g of DME, left on a stirplate for about 24 hours.

Fermentation on both of those was reasonably controlled - kept at about 66F (internal) for the first 5 days, then allowed to finish up at whatever temp with an ambient temp of 70F.
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Old 07-21-2014, 06:49 PM   #28
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I've had issues with full volume BIAB batches over attenuating. I've always thought the culprit to be mash thickness but to the degree your getting not sure that's it. How long do you let the wort set after the mash again at mash temps?

Anyway I'd be willing to bet it's a little of all of the above. Do you pull the mash tun off the burner while mashing? If not do a mash out to get the wort to 168 before pulling the grain bag to deactivate the enzymes. See if that helps. Use two thermometers and check after you stir so temps aren't stratified. The mash thickness thing from what I've read shouldn't matter as much but when thin mashing if you use higher mash temps that could inadvertently deactivate alpha amylase. So be careful when mashing at higher temps.


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