First BIAB - Hefeweizen

[jjinsa]

So is it important to pasteurize? And how do I do it correctly with my recipe?

 

[RM-MN]

Does mash out mean I take the grain bag out and then do whatever recipe says? As below...

"Mash @ 64.5C in 16.21L for 90min

Mashout (7 min rise to 75.6C) and leave for 10min"

So take the bag out, bring the temp up and leave for 10min?

You don't need to do a mashout when you BIAB or even for batch sparging with a conventional mash tun. Mashout is only needed for fly sparging.

So is it important to pasteurize? And how do I do it correctly with my recipe?

When you remove the bag of grains from the liquid you start heating the liquid (called wort) toward boiling and that takes care of any pasterurization you might need. Even your mash temperature is above what is needed for pasteurization so you don't need to worry about that.

 

[cannman]

You don't need to do a mashout when you BIAB or even for batch sparging with a conventional mash tun. Mashout is only needed for fly sparging.







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It's good to mash out in BIAB if you want to recreate a recipe with consistency. This shuts down conversion at an expected time (the time you determine).

 

[RM-MN]

It's good to mash out in BIAB if you want to recreate a recipe with consistency. This shuts down conversion at an expected time (the time you determine).

Why should I or anyone bother with mashout when the wort will be boiling in 5 to 10 minutes. That will stop conversion for sure. Leaving the bag of grains in the pot while trying to warm it all to 168 and holding it for 10 minutes seems to be a great chance to burn a hole in the bag or get some uneven heating with part of the grains getting way above the 168 mark unless you stir like a madman.

 

[Gnomebrewer]

Why should I or anyone bother with mashout when the wort will be boiling in 5 to 10 minutes. That will stop conversion for sure. Leaving the bag of grains in the pot while trying to warm it all to 168 and holding it for 10 minutes seems to be a great chance to burn a hole in the bag or get some uneven heating with part of the grains getting way above the 168 mark unless you stir like a madman.

It also helps make the wort runnier (marginally better for sparging, but not really important with BIAB).

It is mostly for fly sparging, where it normally takes half an hour to an hour to sparge (hence, not boiling for that time).

For BIAB I wouldn't bother (if sparging, I'd make the sparge water hot enough to stop conversion though).

 

[cannman]

Why should I or anyone bother with mashout when the wort will be boiling in 5 to 10 minutes. That will stop conversion for sure. Leaving the bag of grains in the pot while trying to warm it all to 168 and holding it for 10 minutes seems to be a great chance to burn a hole in the bag or get some uneven heating with part of the grains getting way above the 168 mark unless you stir like a madman.

Its a consistency issue in process and brewing. if one day OP decides to go to a 3 tank brew system he will have adopted best practices and have it ingrained (and it's really not a lot of work to mash out). The second thing is BIAB brews tend to have a high grist ratio. Mashing out will help thin out the mash allowing for more sugar to drain from the tea-bag when it's lifted out.

It can't hurt, I don't know why you knocked it so hard when it's not a giant step, simple, and improves the brewer's technique. Cheers.

 

[wilserbrewer]

Regarding mash out, we must remember that this thread is titled, "First BIAB". We don't know if the OP has a screen or FB in his kettle to keep the bag from scorching? Or if the OP would be inclined to stir the mash while adding heat.

I'm in the no mash out camp, although I will frequently add a hot infusion prior to pulling the bag.

For a first timer, adding another step that could cause havoc isn't worth it IMO.