First post to this forum, hopefully someone doesn' already have a thread running on this topic. I am planning for my first BIAB session. I'm planning a MASH out per many recommendations, but haven't decided yet on how to do so. My first thought is to do what seems to be the standard full volume mash (strike water plus sparge water all in at the beginning) and adding heat at the end to mash out (bag raised on a steamer). Or alternatively, I thought to mash with just the normal strike water volume for 60 minutes and then add the higher temperature sparge water at the end to raise the temperature close to mash out temperature and add heat as needed. My question then is, can I use very hot strike water (190+) using a calculator to determine the actual temperature based on the 152 degree mash temperature and the strike water volume, or does adding very hot water into a mash produce tannins and other bad stuff, even if it is only for a brief period of time while the water is mixed in and the temperature is diluted. The alternative would be to add 170-175 degree strike water and apply heat to bring it the mash out temperature.
I don't think I explained this very eloquently, but I think those who have done the BIAB mash out will understand what I'm getting at.
I don't think I explained this very eloquently, but I think those who have done the BIAB mash out will understand what I'm getting at.