Hi everyone,
I've read pages and pages of discussions but I haven't found an answer that helps me. I did my first BIAB last weekend with 9 lbs of pilsner. I only have a 9 gallon kettle so with the full volume, I had only about 3/4 of an inch to the top. I ended up with a 64% pre-boil efficiency which I think was because I probably didn't squeeze enough.
With so little space above, I realize I'm limited to about 9 lbs of grain. So to go bigger, I'll need to move to a sparge.
My question is how do I adjust the mash volume? I have to imagine the volume will change the temperature I'm trying to achieve before mixing in the grains. Do you usually a certain percentage for the mash and the remainder for the sparge? I figure I'll probably go with the dunk method for the sparge.
Any help is greatly appreciated!
I've read pages and pages of discussions but I haven't found an answer that helps me. I did my first BIAB last weekend with 9 lbs of pilsner. I only have a 9 gallon kettle so with the full volume, I had only about 3/4 of an inch to the top. I ended up with a 64% pre-boil efficiency which I think was because I probably didn't squeeze enough.
With so little space above, I realize I'm limited to about 9 lbs of grain. So to go bigger, I'll need to move to a sparge.
My question is how do I adjust the mash volume? I have to imagine the volume will change the temperature I'm trying to achieve before mixing in the grains. Do you usually a certain percentage for the mash and the remainder for the sparge? I figure I'll probably go with the dunk method for the sparge.
Any help is greatly appreciated!