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Old 08-23-2013, 12:00 PM   #1
jstraight's Avatar
Feb 2012
Cassadaga, NY
Posts: 99
Liked 5 Times on 5 Posts

Good Morning BIAB practitioners,
I have been an all grain brewer for a few years now but recently started researching the BIAB tech for a friend. On another forum dedicated to BIAB their recipes all seem to suggest 90 min. mash and 90 min boil. I know 90 min. mashes and boils are sometimes done in the regular all grain tech, but usually a 60/60 mash/boil is recommended. Is this a standard practice to BIAB? If so please explain. I'd ask the question there but can't figure out how to post on that site.
Thanks for any help!
Retirement is great! Brew beer, fly fish and watch baseball, it doesn't get any better! John

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Old 08-23-2013, 12:05 PM   #2
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wilserbrewer's Avatar
May 2007
Jersey Shore, New Jersey
Posts: 9,817
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I would not say 90 / 90 - mash / boil is typical to BIAB. I usually mash 60 and boil 60, sometimes less.

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Old 08-23-2013, 12:10 PM   #3
Aug 2012
Orlando, FL
Posts: 66
Liked 14 Times on 10 Posts

I always do a 90 min mash. Don't do a 90 min boil unless its a big beer. I'd say the mash is more standard for biab then the 90 min boil

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Old 08-23-2013, 12:24 PM   #4
Sep 2012
York, PA
Posts: 81
Liked 13 Times on 5 Posts

I don't think so. The mash and boil plan depends more on the type of beer, grains, etc., than it does on the method. For example, if you have a lot of pilsner malt in your recipe, a 90-minute boil could be good idea whether you BIAB or not.

I do all BIAB and always mash and boil 60 minutes (or so), beers turn out fine, with good efficiency (high-70's). You might end up preferring a different schedule but if so I doubt it will be because BIAB.

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Old 08-24-2013, 02:43 AM   #5
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C-Rider's Avatar
Feb 2011
Wai, Hawaii
Posts: 3,538
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I do 75-60 as per instructions from Beer Smith software.
Kaiser Ridge Brewing
Fermenting: Joe Louis IPA (black)
Fermenting: Vanilla Porter
Bottled in the refer: Malahini Pale Ale
Bottled in the refe: Old Glory Stout
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Old 08-24-2013, 04:19 PM   #6
Foosier's Avatar
Aug 2012
Indianapolis, IN
Posts: 515
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60/60 is what I do. I avoid 90 min boils.

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Old 08-24-2013, 04:40 PM   #7
Feb 2012
Rochester, MN
Posts: 595
Liked 52 Times on 41 Posts

60 mash an boil here. I went shorter on the mash once and lost some efficiency

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Old 08-24-2013, 04:54 PM   #8
Aug 2012
Fulleron, CA
Posts: 290
Liked 52 Times on 35 Posts

I've mashed for 30 minutes before and had over 75% efficiency using BIAB. It all depends on your system/technique. All the research I've done, though, tells me that conversion is basically done after 60 minutes. If the potential to get 1 or 2 % more out of your grain is worth the extra 30 minutes, then go for it. Maybe you'll get it. And please let us know your results.
“In Vino Veritas, In Cervesio Felicitas” — Anonymous

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Old 08-24-2013, 08:58 PM   #9
Aug 2013
Bradenton, Florida
Posts: 17

I generally do a 90 minute mash and a 60 minute boil as well.

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Old 08-29-2013, 05:54 AM   #10
Ibrewaletx's Avatar
Jun 2010
Houston, Texas
Posts: 162
Liked 33 Times on 29 Posts

I usually do a 60 minute mash. I've seen references of longer mashes for lower mash temps (< 149F etc) but typically don't do them myself.

There should be nothing about a thinner mash requiring a longer mash. In fact George Fix (Principles of Brewing Science) notes that a thinner mash helps conversion speed along due to the restraining effect higher sugar concentrations (thicker mash) have on alpha and beta amylase.

But the 90 minute boils are usually needed if you use lager malts as this removes the DMS precursors. Just boiling a wort made up of grains other than lager malts and you should be fine with 60 minutes.

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