2nd BIAB attempt-Process review
- Thread starter emr454
- Start date
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Its not! Don't worry!
I did the same thing for my second BIAB run and it worked great. I did a half volume mash and a dunk sparge with the bag. You can control mash temps on the stove if you watch it closely, and keep in mind that an electric range has a lot of temp drift, so shut the heat off before you hit your target temp and it will keep going up for several minutes.
I lifted my bag out when my mash was done and poured my wort into a bucket, then dumped a second pot of water over the grains (inside the bag) and let it sit for 15 minutes or so, pulled the bag out, squeezed it, then dumped my first runnings right back into my boil pot and I was off and running!
Super easy.
I've been brewing 4 gallon batches on the kitchen stove, using two 5 gallon canners. Mash with about 2.5 gallons of water, sparge in the other pot with 2 gallons of water, combine them and boil. The high-output burner on the kitchen stove was just enough heat to boil that much wort.
My last batch, I changed everything and it was somewhat easier. I put a little less than 4 gallons of water (didn't really measure it) in the kettle, added the grain, then added more hot water to fill the kettle to the top for the mash. It was a lot easier to maintain the temperature for an hour with the extra volume. Then I pulled the bag out, squeezed the heck out of it, and I didn't sparge. The overall efficiency seemed about the same.
Then I boiled it outside on my new turkey fryer burner, so I didn't steam up the house.
I need to get a 7.5 gallon pot so I can do full 5 gallon batches. But no hurry because 4 gallons is a good batch size too, and I have 4 gallon carboys...
ETA: TheMadKing and I must have been typing at the same time. His process is almost identical to how I was doing it until I went full-volume mash. He used a bucket, I used a second canner.
My last batch, I changed everything and it was somewhat easier. I put a little less than 4 gallons of water (didn't really measure it) in the kettle, added the grain, then added more hot water to fill the kettle to the top for the mash. It was a lot easier to maintain the temperature for an hour with the extra volume. Then I pulled the bag out, squeezed the heck out of it, and I didn't sparge. The overall efficiency seemed about the same.
Then I boiled it outside on my new turkey fryer burner, so I didn't steam up the house.
I need to get a 7.5 gallon pot so I can do full 5 gallon batches. But no hurry because 4 gallons is a good batch size too, and I have 4 gallon carboys...
ETA: TheMadKing and I must have been typing at the same time. His process is almost identical to how I was doing it until I went full-volume mash. He used a bucket, I used a second canner.
Thanks for the insight!
I ended up with just over 4 gallons of strike water, boil was about 3.5ish gallons at the start, and I have just under 3 gallons in the carboy so I expect to end up with right around 2.5 gallons of finished beer as long as I don't take too many hydrometer samples
I ended up with just over 4 gallons of strike water, boil was about 3.5ish gallons at the start, and I have just under 3 gallons in the carboy so I expect to end up with right around 2.5 gallons of finished beer as long as I don't take too many hydrometer samples
