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Old 01-05-2011, 07:58 PM   #11
Feb 2010
Posts: 4

I don't know the answer to your question of the wort sitting and cooling for 90 minutes, but I don't see that it would be problematic.

Have you tried mashing your full grain bill in half of the total water volume, then drain wort to another container, heat/add other half of water volume to kettle, let sit for 10-15 minutes, then drain/lift bag, and combine the two different worts? This is basically a batch sparge process utilizing the bag as a portable false bottom. This will also save you 60-75 minutes by doing a sparge instead of two separate 90 minutes mashes. In other words, conduct one 90 minute mash followed by a bag sparge, rather than two separate 90 minutes biab's.

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Old 01-05-2011, 10:14 PM   #12
iijakii's Avatar
Jun 2010
Portland-ish, OR
Posts: 6,047
Liked 1801 Times on 1125 Posts

You wouldn't have a problem letting the runnings sit for another hour.

But what I'd suggest you do is do 8-9 gallon batches like I do. I can easily mash 16lbs of grain for an average-sized ale in my 15.5gal kettle no sparge or top-up, full volume BIAB and get high efficiencies and 9gal into fermenters. The biggest grain bill I've done is a 1.092 doppelbock that was, I think, 27lb of grain. I came out with about 8 gallons into fermenters with low 70% efficiency.

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Old 01-06-2011, 02:17 PM   #13
Jan 2011
quincy, il
Posts: 168
Liked 8 Times on 7 Posts

Thanks for all the input every one, I think I'll try what MrF says and kind of do a dunk sparge, save some time
"Many mules have matched wits with me, yet almost all have failed!" Pust

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