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This technique has been discussed in several of the batch sparge threads, but I thought that I would describe in detail the way I "mash in a bag." In reality, I am just using a large bag instead of a braid or manifold. I recently did a dubbel with 13+ lbs of grain with no problems and average 79-80% efficiency. My technique is based on Bobby_M's NMODBS technique. I've only been brewing for about a year, so I welcome comments.
Equipment:
AHS Jumbo Coarse Nylon Bag: $6.99 holds 15lbs of grain
10 gallon round cooler with ball valve, but no manifold/braid/false bottom.
- Calculate strike temp and volume. I've used 1.25 to 1.75 qt./lb without any trouble.
- Crush grain into bag.
-Put strike water heated to 5-7 degrees hotter than strike temp into cooler, and close lid.
- About ten min later check temp. Your cooler should be heated and the water should be a degree or two high. Leave the lid off the cooler and wait until the water cools to the strike temp exactly. Add the grain bag and stir like crazy for 2-3 min. The bag should be large enough that it doesn't restrict the grains at all. Close the lid again.
- Ten min later check mash temps. They should be spot on.
- Stir again midway through your mash if you want. I usually do.
- Heat your sparge water to about 185. When mixed with the grain you will end up near 170.
- Drain the mash tun into a 5 gallon bucket or into the brew kettle if you have a separate HLT. Lift the bag just enough to allow the wort to flow out the ball valve. Sometimes I vorlauf, sometimes not. I leave the last cup or so of liquid which usually has visible sediment in the MT.
- Add half of your sparge water. Stir like crazy. Drain in 5-10 min. Repeat with the last of the sparge water.
- You're done. Dump the grains, clean the bag and the cooler while the wort is boiling.
What do you think? Seems simpler than messing with manifolds, etc. Stuck sparges are damn near impossible. I've made BierMuncher's Cream of three crops with lbs of flaked corn/rice with no rice hulls and no problems. The major limitation is that there is an upper limit to the number of lbs of grain that you can comfortably do.
Equipment:
AHS Jumbo Coarse Nylon Bag: $6.99 holds 15lbs of grain
10 gallon round cooler with ball valve, but no manifold/braid/false bottom.
- Calculate strike temp and volume. I've used 1.25 to 1.75 qt./lb without any trouble.
- Crush grain into bag.
-Put strike water heated to 5-7 degrees hotter than strike temp into cooler, and close lid.
- About ten min later check temp. Your cooler should be heated and the water should be a degree or two high. Leave the lid off the cooler and wait until the water cools to the strike temp exactly. Add the grain bag and stir like crazy for 2-3 min. The bag should be large enough that it doesn't restrict the grains at all. Close the lid again.
- Ten min later check mash temps. They should be spot on.
- Stir again midway through your mash if you want. I usually do.
- Heat your sparge water to about 185. When mixed with the grain you will end up near 170.
- Drain the mash tun into a 5 gallon bucket or into the brew kettle if you have a separate HLT. Lift the bag just enough to allow the wort to flow out the ball valve. Sometimes I vorlauf, sometimes not. I leave the last cup or so of liquid which usually has visible sediment in the MT.
- Add half of your sparge water. Stir like crazy. Drain in 5-10 min. Repeat with the last of the sparge water.
- You're done. Dump the grains, clean the bag and the cooler while the wort is boiling.
What do you think? Seems simpler than messing with manifolds, etc. Stuck sparges are damn near impossible. I've made BierMuncher's Cream of three crops with lbs of flaked corn/rice with no rice hulls and no problems. The major limitation is that there is an upper limit to the number of lbs of grain that you can comfortably do.