bajaedition
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- Joined
- Dec 30, 2013
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opps, I meant dark side
ok, I have a friend who does BIAB because he does not want to invest all the equipment to do traditional All Grain, I respect that any way every 3 or 4 months he wants to do a lager so he comes over and does a BIAB on my system and leaves the beer in my lagering closet. He has no room for a lagering closet.
Well as he was heating water something hit me like a ton of bricks. I asked if he wanted to try a triple infusion mash in the BIAB style. He laughed but I told him I was serious. I guess he was just week at the moment because he agreed.
I set a Stainless steel trivet in the bottom of the pot and a Stainless colander on top of that and set the grains on it, then I did some calculations, we doughed in at 90 degrees and hit that, after 10 minutes I lit the burner and brought it to 120 for a protein rest. by now I was getting greedy and after 20 minutes brought the temp up to 130, another 20 minutes and we went to his mash temp target of 152. After a 60 minute mash we raised the bag and drained it.
our OG was calculated to be 1.048, we hit 1.052 . all that and no mash tun to scrub out. I had tied some string to the colander and trivet and pulled them out and we went for the boil.
OK, I am convinced. I am going set up for a modified BIAB system running a HLT and a Brew kettle.
ok, I have a friend who does BIAB because he does not want to invest all the equipment to do traditional All Grain, I respect that any way every 3 or 4 months he wants to do a lager so he comes over and does a BIAB on my system and leaves the beer in my lagering closet. He has no room for a lagering closet.
Well as he was heating water something hit me like a ton of bricks. I asked if he wanted to try a triple infusion mash in the BIAB style. He laughed but I told him I was serious. I guess he was just week at the moment because he agreed.
I set a Stainless steel trivet in the bottom of the pot and a Stainless colander on top of that and set the grains on it, then I did some calculations, we doughed in at 90 degrees and hit that, after 10 minutes I lit the burner and brought it to 120 for a protein rest. by now I was getting greedy and after 20 minutes brought the temp up to 130, another 20 minutes and we went to his mash temp target of 152. After a 60 minute mash we raised the bag and drained it.
our OG was calculated to be 1.048, we hit 1.052 . all that and no mash tun to scrub out. I had tied some string to the colander and trivet and pulled them out and we went for the boil.
OK, I am convinced. I am going set up for a modified BIAB system running a HLT and a Brew kettle.