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You need to know the starting grain temperature (along with the mass of the grain and volume of mash water) to determine what temperature the strike water will be to reach your desired mash temperature. Your strike water value is higher since the grain cools it down a few degrees. The more...

mssmith92, please check out my new calculator at BIABCalculator.com - I think it might be some help. Assuming: 6.75 lbs grain bill, grain temp 70 F, 5.25 final volume, mash temp 153, 60 minute boil, 8 gallon kettle that leaves behind .25 gallons trub after you transfer to the fermenter...

I am a little late to the party, but I think I can offer some help. I'm just getting into BIAB and despite some nice tools out there for water I did not find one that did everything in the way I wanted, simply. So I have just launched BIABCalculator.com As the posters said above, the real key...

I can help you with your water question. I am working on a new BIAB water calculator in preparation for my first BIAB as well. It is not done but close enough. I suppose we can call it a beta at this point. You can find it at http://biabcalculator.com

Sorry for my slow reply ... looks like a great beer you have there. Yes, you are correct in that a thinner mash versus a thicker one (ALL other things being equal) should produce a more fermentable wort. From Fix* (via DeClerk): "It has been known that thicker mashes favor proteoletic activity...

Since you are asking for opinion on secondary, my $0.02 is a hearty NO. If you're going to be packaging this beer within a couple of weeks, it'll be fine, just let it settle. Any mechanical advantage you have toward clarity will be offset (bigtime, in my opinion) by the chances of infection...

That's a great write-up! Looks like a wonderful beer. I wanted to chime in on your mention of my Mash/Sparge water calculator. You can change your mash thickness by adjusting the Mash Thickness (qts/lb.) value (6th field down) to affect the mash & sparge volumes. The choice of mash...