NYShooterGuy
Well-Known Member
I just figured I'd let the community know of my experience today achieving 92.69% efficiency with a 3.9 gallon BIAB recipe.
To start, I should say I've been brewing both extract and BIAB all grain for close to 1 year now, and this is my 10th BIAB batch. My usual brew house efficiency is anywhere between 64 and 78% depending on the size of the grain bill, with the less grain yielding higher efficiency.
The grain bill today was 2.85 lbs, white wheat malt, 3.33 us 2 row pale malt and 0.28 lbs crystal 15L. I use a 5 gallon economy kettle with 2.1 gallons filtered tap h20 (Britta style filter) strike temp @ 165 degree fahrenheit mashing at 150 degree fahrenheit for 90 minutes and mash out at 170 degree fahrenheit for 10 minutes.
After mash out, I raised the grain out of the kettle and tied the doubled-up bag (2 bags) into a knot and placed on a rack. For splarging, the bag is crushed over a large 10 gallon party bucket (one commonly found at a backyard BBQ filled with ice and bottled or canned beverages) with an oven rack and cookie cooling racks between the bag and the bucket. First I use silicone oven mitts to crush the bag between the mitts and the racks. I twist up the loose bag material frequently to make the grains more compact and squeezing out the sugars more efficient. After a satisfactory amount of squeezing, I un-twist the bag a bit and spread out the compact mass to make the splarging more effective.
I use a quart size Pyrex pouring container to dip into a second 3 gallon boil pot filled with 170 degree fahrenheit filtered h2o and i pour 2 quarts over the bag. I then repeat the same squeezing process and empty the fruits of my splarging to the boil kettle until I have approx 4.5 to 4.7 gallons total in my kettle.
Today's SG was 1.052 with 4.4 gallons in the kettle. I added about another 44 oz of filtered h2o to the kettle throughout the 60 minute boil just to make a total 3.9 gallons. OG was 1.050.
Hope this helps some of you out there. I know my descriptions aren't the best, but if anyone needs clarification, I'd be glad to help.
To start, I should say I've been brewing both extract and BIAB all grain for close to 1 year now, and this is my 10th BIAB batch. My usual brew house efficiency is anywhere between 64 and 78% depending on the size of the grain bill, with the less grain yielding higher efficiency.
The grain bill today was 2.85 lbs, white wheat malt, 3.33 us 2 row pale malt and 0.28 lbs crystal 15L. I use a 5 gallon economy kettle with 2.1 gallons filtered tap h20 (Britta style filter) strike temp @ 165 degree fahrenheit mashing at 150 degree fahrenheit for 90 minutes and mash out at 170 degree fahrenheit for 10 minutes.
After mash out, I raised the grain out of the kettle and tied the doubled-up bag (2 bags) into a knot and placed on a rack. For splarging, the bag is crushed over a large 10 gallon party bucket (one commonly found at a backyard BBQ filled with ice and bottled or canned beverages) with an oven rack and cookie cooling racks between the bag and the bucket. First I use silicone oven mitts to crush the bag between the mitts and the racks. I twist up the loose bag material frequently to make the grains more compact and squeezing out the sugars more efficient. After a satisfactory amount of squeezing, I un-twist the bag a bit and spread out the compact mass to make the splarging more effective.
I use a quart size Pyrex pouring container to dip into a second 3 gallon boil pot filled with 170 degree fahrenheit filtered h2o and i pour 2 quarts over the bag. I then repeat the same squeezing process and empty the fruits of my splarging to the boil kettle until I have approx 4.5 to 4.7 gallons total in my kettle.
Today's SG was 1.052 with 4.4 gallons in the kettle. I added about another 44 oz of filtered h2o to the kettle throughout the 60 minute boil just to make a total 3.9 gallons. OG was 1.050.
Hope this helps some of you out there. I know my descriptions aren't the best, but if anyone needs clarification, I'd be glad to help.
