Coldbreak Brewing Giveaway - Winners Drawn!

Home Brew Forums > Home Brewing Beer > General Techniques > BIAB questions
Reply
 
Thread Tools
Old 01-31-2013, 04:02 PM   #1
lunchbox
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: North Carolina
Posts: 434
Liked 10 Times on 9 Posts
Likes Given: 1

Default BIAB questions

I'm getting ready to do a BIAB for a few friends while my brewstand is being complete, and I'd like to hit my numbers as closely as possible.

Does anyone know the volume lost by removing the grain? Obviously it depends on the amount of grain, but does anyone have idea what the ounces of wort lost per pound of grain is? That would help me figure out how much I'll need in my kettle to start out.

Also, I've seen that some people put the grain in a bucket to allow it to drain a little more while they bring their wort to a boil. Does anyone sparge a gallon or so of water through there to help get some of the sugars? It just seems like such a waste.


__________________
Resident Minarchist
lunchbox is offline
 
Reply With Quote
Old 01-31-2013, 04:07 PM   #2
homebrewhaha
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Boston, MA
Posts: 218
Liked 13 Times on 12 Posts
Likes Given: 24

Default

I do partial mash BIAB and I usually sparge a gallon or so to get most of the way up to my boil volume.

Not sure about actual volume lost, I'm sure there are so many things that factor into that number (crush, mash thickness, # of grain, etc.) that it's probably best to measure it on your system and use that info.


homebrewhaha is offline
 
Reply With Quote
Old 01-31-2013, 04:22 PM   #3
WileECoyote
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Mohave Valley, Az
Posts: 1,451
Liked 152 Times on 123 Posts
Likes Given: 230

Default

Hello, as far as sparge go's, I BIAB AG batches and do a dunk sparge for 10 min at my second step temp, in a second pot with 2 gallons of water, Im getting much better efficiency using the dunk sparge compared to without.

You can also rinse/pour sparge through the grain with a gallon or 2.

Hope this helps

Cheers
__________________
WileECoyote
Naked Brew

Bartender Ill have what the gentleman on the floor is drinking.

I have spent more $ on brewing equipment than my truck cost!

Green beer sucks, let it age/condition/finish and become great before drinking it. WileECoyote

Good/Great beer takes time! if you want a quick beer go to the store or bar!

Things come and go. Good beer will live on for ever ! WileECoyote
WileECoyote is offline
 
Reply With Quote
Old 01-31-2013, 04:27 PM   #4
lunchbox
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: North Carolina
Posts: 434
Liked 10 Times on 9 Posts
Likes Given: 1

Default

Thanks WileE, that does help. Do you use 170 degree water to dunk?
__________________
Resident Minarchist
lunchbox is offline
 
Reply With Quote
Old 01-31-2013, 05:29 PM   #5
KramE
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Providence, RI
Posts: 121
Liked 6 Times on 5 Posts
Likes Given: 6

Default

I do full volume eBIAB, no sparge. I don't loose much water. I have to boil fairly vigorously to get down to my batch size. To quote someone on this forum, I "squeeze the bag like it owes me money". Mashing out at 170 will help with preventing water loss and ideally increasing efficiency.
KramE is offline
 
Reply With Quote
Old 01-31-2013, 05:47 PM   #6
Foosier
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Foosier's Avatar
Recipes 
 
Join Date: Aug 2012
Location: Indianapolis, IN
Posts: 448
Liked 75 Times on 61 Posts
Likes Given: 25

Default

Google the "simple BIAB calculator" it will do your math for you.

As a note, I usually multiply the pounds of grain by .06 to determine the absorption. This is a pretty standard value. This would mean .72 gal absorbed for 12 pounds of grain.

I also do not sparge. I pull the bag and let it drain after mashing out at 170. Then I place it in a bucket to continue to drain and collect the additional runnings when the boil starts. Then I discard the grains. Usually get 70%+ efficiency this way.

If you dunk sparge you will have to split your water volumes I believe. May make this a bit more complex. Sparge is not really needed if you stir the grist. I stir every 15 during mash and constantly as I raise the temp to 170 for mash out.
Foosier is offline
 
Reply With Quote
Old 01-31-2013, 05:55 PM   #7
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 8,129
Liked 1134 Times on 922 Posts
Likes Given: 585

Default

Make your sparging easy. Pull the bag and let it drain into the pot. Squeeze out all the wort you can, then look how much wort you have collected and decide how much more you need for your pre-boil. Use hot or cold water of that amount to dunk or pour through the grains, then squeeze all you can out of the bag again. You should be right at your pre-boil.
RM-MN is offline
 
Reply With Quote
Old 01-31-2013, 06:59 PM   #8
Doed
Belching Dog Brewery
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Doed's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Steeleville, IL
Posts: 486
Liked 24 Times on 18 Posts
Likes Given: 17

Default

Quote:
Originally Posted by RM-MN View Post
Make your sparging easy. Pull the bag and let it drain into the pot. Squeeze out all the wort you can, then look how much wort you have collected and decide how much more you need for your pre-boil. Use hot or cold water of that amount to dunk or pour through the grains, then squeeze all you can out of the bag again. You should be right at your pre-boil.
I do this as well and am right on or very near my numbers.
Doed is offline
 
Reply With Quote
Old 02-01-2013, 01:34 PM   #9
WileECoyote
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Mohave Valley, Az
Posts: 1,451
Liked 152 Times on 123 Posts
Likes Given: 230

Default

Quote:
Originally Posted by lunchbox View Post
Thanks WileE, that does help. Do you use 170 degree water to dunk?
Yes I do, but I use a strike water temp of about 178 to 186 to end up with a 170 temp, depending on how much grain I am using in a batch, also I divide up my grain bill equally into 3, 5 gallon paint strainer bags, makes it a lot easy'r to handle the grain and I can also get a good stir in each bag during the dunk sparge, most of the time I dunk sparge 2 bags and heat my wort to 170 with 1 bag still in it, then a quick dunk and stir of that 3rd bag in the sparge water.

Using 3 bags has made the biggest difference for me in handling the grain, stirring, weight, draining, moving grain, dunk sparging, squeezing bags, its all a lot easy'r to deal with since I started using 3 bags, especially the dunk sparging.

I use those black spring'y office clips (medium size, about 1 1/2" wide) to hold my bags from falling into the pot, with 3 bags the clips are clamp strong enough to hold the bags out of the wort to let them drain before moving to the dunk sparge, same after the dunk, also squeeze to get my volumes like RM-MN said.

I think 2 bags would work, but I haven't tried that yet, maybe on my next batch Ill try 2 bags.

Cheers and good luck


__________________
WileECoyote
Naked Brew

Bartender Ill have what the gentleman on the floor is drinking.

I have spent more $ on brewing equipment than my truck cost!

Green beer sucks, let it age/condition/finish and become great before drinking it. WileECoyote

Good/Great beer takes time! if you want a quick beer go to the store or bar!

Things come and go. Good beer will live on for ever ! WileECoyote
WileECoyote is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Biab questions patchedboard All Grain & Partial Mash Brewing 11 04-12-2012 02:57 AM
BIAB Questions borovy3488 All Grain & Partial Mash Brewing 28 02-14-2012 12:40 AM
BIAB Questions Fennis All Grain & Partial Mash Brewing 7 12-28-2011 04:04 AM
BIAB questions bmock79 All Grain & Partial Mash Brewing 13 08-15-2011 10:03 PM
BIAB questions mikee All Grain & Partial Mash Brewing 7 05-06-2011 12:39 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS