BIAB queston...

[zanemoseley]

I'm doing my second PM tomorrow and plan to use the BIAB philosophy on this one. My first time I used a 1.25 mash thickness, this time I will up that to 3.1 qt/lb which will give my 5.5 gallon pot 1 gallon of head space. I used an online calculator to estimate that my strike water temperature needs to be 163 to get a mash temp of 155. What I don't understand is the BIAB info here The Brewing Network &bull; View topic - How to go from Extract to AG for < $10.00 say I need to heat the mash up to "mash out" temperature. So what is this? Do I heat the pot and wort/grain up to 170F to simulate sparging temps? If so how long do I leave it there, 10 minutes or so?

 

[williec30]

From our wiki...

Mash-out - Home Brewing Wiki

http://www.howtobrew.com/section3/chapter17.html

 

[zanemoseley]

Cool, so how long should I keep it at 170F before straining the grain and beginning the boil.

 

[BigNastyBrew]

A lot of people I know do a 20 minute rest at 170° for the mash out

 

[Danek]

For BIAB, I've never bothered with a mash-out, as I start the boil as soon as I remove the grain bag - that gets the temps up past 170F fairly quickly. I don't quite understand why they say the mash-out will increase your efficiency for BIAB (though would be grateful if anyone could explain it to me). I've always found efficiency to be very good with BIAB. If there's good reason to have a specific mash-out step I'd be happy to add it in, but I think you get good results without it.

 

[brown_dog_us]

You could cut back to 2.5 quarts per pound and then add boiling water to mash out while the bag is still in the kettle.