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Old 02-23-2012, 01:39 AM   #581
wilserbrewer
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Quote:
Originally Posted by Mysticmead View Post
that's the stuff I use.. it's perfect and lets you crush REAL fine
Yes, curtain voile is exactly what you want, very fine mesh and quite strong.

 
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Old 02-23-2012, 03:05 AM   #582
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Reading this thread makes me wish I had not just ordered some extract. I will be trying BIAB as soon as possible.

 
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Old 02-24-2012, 03:39 AM   #583
Domes
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Excellent! I use the same procedure. Mill the grains fine and run them twice. I don't have a turkey fryer basket so I use a pie stand in the pot so the bag doesn't sit on the bottom and burn when I mash out. I don't press the grains just let them drip in a separate pot while I'm heating up the bulk of the water in my main pot. Get about 70% efficiency every time.

 
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Old 02-24-2012, 06:57 AM   #584
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I apologize in advance if this question has already been answered. I read through many pages, but couldn't bring myself to read all 59. I am not experienced in all-grain brewing.

I want to do 5 gallon batches (so I'd like to net about 5.5 gallons of wort in the fermentation vessel). My largest kettle is 36 quarts (9 gallons), and I'm not in a position right now to upgrade. It seems unlikely that I could mash a significant amount of grain with 7.5 gallons of water in such a pot, though I have no problem with boiling that much.

So I was thinking about what I could do to work around my kettle limitation and thought of a couple of possibilities:

1. Mash using the no-sparge process with a reduced volume of water (reduced only as much as was necessary), and then top up with (pre-heated?) sanitized water?

2. Mash with a reduced volume of water, put the grain bag in a strainer/collander over the kettle at mash-out, and rinse/sparge/top-up with 170F water?

To my inexperienced mind, it would seem that either would work, provided the grain bill wasn't too big for the mash water volume.

Are there any special considerations to keep in mind were I to take either approach?
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Old 02-24-2012, 12:39 PM   #585
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I would either go with your option 2 or, if you have a large enough second pot, do a dunk-sparge...like a tea bag.

 
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Old 02-24-2012, 01:33 PM   #586
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Quote:
Originally Posted by CthulhuDreaming View Post
I want to do 5 gallon batches (so I'd like to net about 5.5 gallons of wort in the fermentation vessel). My largest kettle is 36 quarts (9 gallons), and I'm not in a position right now to upgrade. It seems unlikely that I could mash a significant amount of grain with 7.5 gallons of water in such a pot, though I have no problem with boiling that much.
Your 9 gallon pot should be large enough for a full volume BIAB style mash if you really max it out. The rackers calculator link, Can I Mash it? http://rackers.org/calcs.shtml/ indicates w/ a 14lb grain bill at 2.2 qt/lb, total mash volume is 8.8 gallons. 14 lb of grain will absorb about 1 gallon so that should leave you 6.7 gallons preboil. If you do a beer w/ a much larger grain bill, I would suggest a dunk sparge of the bag in either another pot or a bucket, even a cold water dunk and stir the grain sparge will produce quality wort. Adding fresh water, (no need to preheat or sanitize), to the boil kettle is really a last alternative w/ all grain brewing, best to use any water added to rinse the grain in some manner to improve efficiency.

Reason: Corrected error based on Mytics comments below...thanks!

 
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Old 02-24-2012, 01:54 PM   #587
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Quote:
Originally Posted by wilserbrewer View Post
Your 9 gallon pot should be large enough for a full volume BIAB style mash. The rackers calculator link, Can I Mash it? http://rackers.org/calcs.shtml/ indicates w/ a 14lb grain bill at 2 qt/lb, total mash volume is 8.12 gallons. 14 lb of grain will absorb about 1 1/2 gallons so that should leave you 6.5 gallons preboil. If you do a large beer w/ a much larger grain bill, I would suggest a dunk sparge of the bag in either another pot or a bucket, even a cold water dunk and stir the grain sparge will produce quality wort. Adding fresh water, (no need to preheat or sanitize), to the boil kettle is really a last alternative w/ all grain brewing, best to use any water added to rinse the grain in some manner to improve efficiency.
the water needed alone will be at least 8 gallons for a beer using a 14lb grain bill and not squeezing the crap out of the bag.
absorption + boil off + trub loss + batch size = water needed
using grain in lbs. * .07 = absorption if you squeeze you can lower it to .06


for a 9 gallon pot either pour the extra water over the grains to rinse the sugars or dunk sparge.

 
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Old 02-24-2012, 09:58 PM   #588
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Quote:
Originally Posted by CthulhuDreaming
I apologize in advance if this question has already been answered. I read through many pages, but couldn't bring myself to read all 59. I am not experienced in all-grain brewing.

I want to do 5 gallon batches (so I'd like to net about 5.5 gallons of wort in the fermentation vessel). My largest kettle is 36 quarts (9 gallons), and I'm not in a position right now to upgrade. It seems unlikely that I could mash a significant amount of grain with 7.5 gallons of water in such a pot, though I have no problem with boiling that much.

So I was thinking about what I could do to work around my kettle limitation and thought of a couple of possibilities:

1. Mash using the no-sparge process with a reduced volume of water (reduced only as much as was necessary), and then top up with (pre-heated?) sanitized water?

2. Mash with a reduced volume of water, put the grain bag in a strainer/collander over the kettle at mash-out, and rinse/sparge/top-up with 170F water?

To my inexperienced mind, it would seem that either would work, provided the grain bill wasn't too big for the mash water volume.

Are there any special considerations to keep in mind were I to take either approach?
I've done a 5 gallon BIAB in 32 qt pot. I just mashed with about 4 gallons, squeezed the crap out of the bag. Topped up to 7 gallons and boiled down. You don't need to top up with sanitized water, Your going to boil it anyway.

 
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Old 02-25-2012, 10:36 PM   #589
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Perfect, thanks for the pointers. I'm going to probably opt for dunk sparging in cases where my kettle is not big enough.
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Old 02-27-2012, 09:22 PM   #590
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Hey guys - looking to try my first BIAB barleywine. I've got 3 successful BIAB batches done and would really like to brew something my brew partner would enjoy (i.e. MALTY). Please let me know what you think of the changes, keeping in mind I'm limited to an 11g kettle.

Note: I basically only reduced the pale malt by 2 lbs due to kettle size. I probably need to reduce the hops a bit also. Haven't thought about that yet.

Name: Old Stoner – A pacific northwest style barleywine
Created by: Denny Conn
INGREDIENTS
• 18.00 (***orig. 20***) lbs. Pale Malt(2-row)
• 4.50 lbs. Munich Malt(2-row) *changed to accommodate kettle size
• 1.75 lbs. CaraMunich 80
• 0.75 lbs. Crystal 60L
• 2.00 oz. Columbus Whole 18.30%AA First Wort Hopping
• 3.00 oz. Chinook Whole 14.50%AA 60 min.
• 1.00 oz. Centennial Whole 7.80%AA 2 min.
• 1.00 Tsp Irish Moss Fining 15 Min.(boil)
• WYeast 1056 Amercan Ale/Chico

PREPARATION
Mash at 154F for 60 min. Boil 10 min., then start hop schedule

SPECIFICS
Style Barley Wine
Recipe Type All Grain
Batch Size 5 gal.
Original Gravity 1.105 (will be lower since 2lbs fewer grain)
Final Gravity 1.024ish
Boiling Time 70 min. (will boil for 90 mins)
Primary Fermentation 18 days in glass 65 F
Secondary Fermentation 2-3 months in glass
Other Specifics Est. 132 IBU, Approx. 12% ABV (this will obv. change also)

Grain Total: 25 lbs; (18.0 Pale Malt 2-row, 4.5 Munich Malt 2-row, 1.75 Caramunich 80, 0.75 Crystal 60L)
Total Water: 8.85g; (5g batch + (grain absorption = 25lbs x .074) + (Evap. = 1.5g) + (trub = .5g)
Strike Water: 7.81g; (1.25 Mash Thickness; 25lbs x 1.25)
Mash Volume: 9.81g of space; (25lbs grain @ 1.25qt/g per Greenbayrackers calculation)
Sparge Water: ~1g @170; (Total water – Strike Water)
Initial Boil Volume: 6.96; (Strike Volume – Grain Absorption) + Sparge

1) Bring 7.81g of water up to 170, dough in 25lbs grain, mash for 60 minutes at 154.
2) Bring mash up to 170, cut heat and rest for 10 minutes (mashout)
3) Drain bag for 15-20 minutes, squeez'er, and sparge grains with 1g of 170 water
4) There should now be ~7.5 gallons of wort left
5) Boil wort for 90 minutes, following hop schedule (assuming 1 g/hr evap, net: 6g)
6) Bring 6g of wort down to 60, transfer ~5.5g to fermenter, aerate
7) Pitch yeast, primary for 21 days
8) Rack to secondary for 2 months


I've tried to be pretty thorough with this. If anyone sees any potential hiccups, please let me know. ABV, IBU's listed above are based on original recipe (+2lbs pale). I know these will change. I upped the boil time from 70 - 90 to allow for more sparge water, as I didn't see a point in sparging with less than 1g.

Plan to brew this in a few weeks...any help is appreciated.

 
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