Based on the comments to my previous questions, I think I will use the no sparge method for my first brews. My thought was to use the 2 gallons in the jacket that was already heated to wort temperature to rinse the grain. It seems that if you are recirculating the wort during the mash, that sparging isnt needed.
In the Beersmith program, the equipment profile for the Brewha BIAC say:
Notes: Boil off calculated based on 60 minute boil. Brewer may need to adjust based on boil period and amount of power to element (affecting evaporation rate). Fermenter loss is due to ~1.8L in the cone below the racking port. The 'Loss to Trub' is the removal of hot break that has settled to the bottom of the cone at the end of the chilling after boil, removed before pitching yeast.
Beersmith does not account for the BIAC system where 'dead space' (area below Mash Colander) is not lost for boil volume calculations. We spoke with Brad about making a change to accommodate and he said he would for future versions. In the meantime, he said for now "the easiest way to handle it is to up your water/grain ratio for the mash in step which will add a little more water to your mash to compensate."
After spending so much money on this system, I want my first batch to taste great and not be disappointed because I didnt use the right amount of grain or water.
Question: Can you tell me what the actual changes you made to the equipment profile to make a 5 (Im actually going to do 6 gallon batches to prevent exposing the heating element) and 10 gallon batch? What corrections for boil off (or other changes) do you make for a 90 minute boil?
Question: Is the grain bill the same when using the no sparge method, or do you have to increase the amount of grain? The water/grain ratio is greater but we are recirculating the wort???
Most of my brews are IPAs. Any help you can give for me to make my first brews a success would be greatly appreciated.