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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Modified BIAB
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Old 06-21-2011, 03:50 PM   #1
Fathand
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Default Modified BIAB

I am slowing making the move to all grain after several year of extract and partial mash brewing and I have been doing a modified version of Brew in a Bag. I don't have a mash tun built just yet so in the interim I am using an unmodified cooler to mash in and using two 5 gallon paint strainer bags. I did a Hef this past weekend and wished my gravity was a little higher.

Here's what I did...

5 lbs Wheat malt
4 lbs Pilsner malt
1 oz Hallertau (60 min)

Mash at 153 for an hour with 12 quarts of water.
Sparged with additional 12 quarts of water at 170 for 15 minutes
Boil = 60 min

OG I got was 1.040. At the very low end of the range.
I did double crush the grains because I read that it helps increase the efficiency of BIAB.

What can I do to increase my gravity?


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Old 06-21-2011, 03:54 PM   #2
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I am in a very similar situation. Mashing in an un-modified cooler with a large bag. Terrible efficiency.

I'll be interested to hear what the cheapest & easiest ways are for us to increase efficiency.


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Old 06-21-2011, 04:09 PM   #3
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I'm in a somewhat similar situation.

Assuming my calculations are correct, my first BiaB (Mash in a Bag) topped out at just over 88%... and they have been spiraling downhill since then..
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Old 06-21-2011, 05:11 PM   #4
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if you are holding temps, then check your crush. i just mash in the BK. if you can reduce headspace you can hold your temps for an hour or more. then make up the rest with your sparge water.

88% aint bad.
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Old 06-21-2011, 06:04 PM   #5
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Yup... 88% is darn good, which is why I'm a bit put off that my last batched have been in the 60's...

Brewing again tomorrow... gonna REALLY take my time on them and hope for another improvement.
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Old 06-21-2011, 06:09 PM   #6
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I find when I double crush I get lots of dough balls. if you dont break them up you'll lose a good chunk of efficiency.
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Old 06-21-2011, 06:34 PM   #7
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how are you sparging?

are you stirring enough when you dough in?
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Old 06-21-2011, 07:11 PM   #8
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i made my last mash too thick .. i know that cost me some points .. i have been doing much beter with thinner mashes ..
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Old 06-21-2011, 07:29 PM   #9
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Quote:
Originally Posted by Fathand View Post
I am slowing making the move to all grain after several year of extract and partial mash brewing and I have been doing a modified version of Brew in a Bag. I don't have a mash tun built just yet so in the interim I am using an unmodified cooler to mash in and using two 5 gallon paint strainer bags. I did a Hef this past weekend and wished my gravity was a little higher.

Here's what I did...

5 lbs Wheat malt
4 lbs Pilsner malt
1 oz Hallertau (60 min)

Mash at 153 for an hour with 12 quarts of water.
Sparged with additional 12 quarts of water at 170 for 15 minutes
Boil = 60 min

OG I got was 1.040. At the very low end of the range.
I did double crush the grains because I read that it helps increase the efficiency of BIAB.

What can I do to increase my gravity?
It's been asked but I'll second it. How did you sparge?

The way I'd do it is heat that sparge water up in your boil kettle to about 185F, pull the bag out of the MLT (let it drip drain first), then dunk it into the boil kettle/stir and let it drip before discarding.
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Old 06-21-2011, 07:34 PM   #10
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Thinner mash, stirring really well, crush, squeezing the bag, raising the temp for mash out...

All of the above will help with your BIAB mashes.


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