Is this specific to BIAB? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > BIAB Brewing > Is this specific to BIAB?

Reply
 
Thread Tools
Old 08-23-2013, 12:00 PM   #1
jstraight
 
jstraight's Avatar
Recipes 
 
Feb 2012
Cassadaga, NY
Posts: 101
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!
John
__________________
Retirement is great! Brew beer, fly fish and watch baseball, it doesn't get any better! John

 
Reply With Quote
Old 08-23-2013, 12:05 PM   #2
wilserbrewer
BIAB Expert Tailor
HBT_SPONSOR.png
 
wilserbrewer's Avatar
Recipes 
 
May 2007
Jersey Shore, Jersey
Posts: 9,432
Liked 1319 Times on 1011 Posts


I would not say 90 / 90 - mash / boil is typical to BIAB. I usually mash 60 and boil 60, sometimes less.

 
Reply With Quote
Old 08-23-2013, 12:10 PM   #3
RyeGuy
Recipes 
 
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

 
Reply With Quote
Old 08-23-2013, 12:24 PM   #4
Milan37
Recipes 
 
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.

 
Reply With Quote
Old 08-24-2013, 02:43 AM   #5
C-Rider
Senior Member
HBT_LIFETIMESUPPORTER.png
 
C-Rider's Avatar
Recipes 
 
Feb 2011
Wai, Hawaii
Posts: 3,359
Liked 286 Times on 233 Posts


I do 75-60 as per instructions from Beer Smith software.
__________________
Kaiser Ridge Brewing
-------------------------
Fermenting:
Bottled conditioning: Black IPA
Bottled in the refe: Old Glory Stout
Bottled in the refe: American Imperial Stout
Bottled in the refer: Dunkelweizen
Largering in refer: Oktoberfest

.

 
Reply With Quote
Old 08-24-2013, 04:19 PM   #6
Foosier
 
Foosier's Avatar
Recipes 
 
Aug 2012
Indianapolis, IN
Posts: 512
Liked 98 Times on 77 Posts


60/60 is what I do. I avoid 90 min boils.

 
Reply With Quote
Old 08-24-2013, 04:40 PM   #7
FlyDoctor
HBT_SUPPORTER.png
Recipes 
 
Feb 2012
Rochester, MN
Posts: 582
Liked 43 Times on 35 Posts


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

 
Reply With Quote
Old 08-24-2013, 04:54 PM   #8
Brew-Jay
Recipes 
 
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

 
Reply With Quote
Old 08-24-2013, 08:58 PM   #9
Jeff_H
Recipes 
 
Aug 2013
Bradenton, Florida
Posts: 17

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

 
Reply With Quote
Old 08-29-2013, 05:54 AM   #10
Ibrewaletx
 
Ibrewaletx's Avatar
Recipes 
 
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.
__________________
icrafthomebrew.com

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Crazy effiency turned BIAB Partial Mash into BIAB All-grain! QuercusMax BIAB Brewing 6 03-12-2013 12:20 PM
Sparge BIAB vs. Regular BIAB Efficiency traviswalken All Grain & Partial Mash Brewing 20 10-06-2012 12:56 AM
A nice Podcast on BIAB from one of the Pioneers of BIAB gunner65 All Grain & Partial Mash Brewing 0 02-26-2011 01:24 AM
Specific Gravity Unruly Beginners Beer Brewing Forum 16 03-21-2008 10:31 AM
DME and Specific Gravity dubbel dutch Extract Brewing 5 03-13-2008 03:17 PM


Forum Jump