Indoor BIAB

[arnobg]

Gavin, I've been reading up and looking at doing my first Dunkel soon as I love that style but have yet to brew it. Mind sharing your recipe and any tips?

After seeing photos of your other gorgeous German styles I'd love to see how the color came out on it too if you have any photos!

 

[Gavin C]

Gavin, I've been reading up and looking at doing my first Dunkel soon as I love that style but have yet to brew it. Mind sharing your recipe and any tips?

After seeing photos of your other gorgeous German styles I'd love to see how the color came out on it too if you have any photos!

Sure thing. Here it is

5.5 gallons at 78% BH efficiency

Water

Grain Bill (Acid malt used to adjust pH. Mash pH was 5.5)

Hops


Yeast
WLP 833(lager pitch rate)

Mash Profile (One Infusion, one decoction, direct heat to mash out temps. Single infusion at 150°F would be an alternate simpler approach) No sparge.


Fermentation Profile

(all in primary, ignore titles primary, secondary tertiary etc)

Kegged and force carbonated to 2.8 volumes.

Stored and lagered at 34F till ready.

Munich Dunkel

Bronze in Dixie Cup 2016
View attachment ImageUploadedByHome Brew1479783841.133231.jpg

 

[arnobg]

Sure thing. Here it is

5.5 gallons at 78% BH efficiency

Water

Grain Bill (Acid malt used to adjust pH. Mash pH was 5.5)

Hops
View attachment 374681

Yeast
WLP 833(lager pitch rate)

Mash Profile (One Infusion, one decoction, direct heat to mash out temps. Single infusion at 150°F would be an alternate simpler approach) No sparge.
View attachment 374679

Fermentation Profile
View attachment 374680
(all in primary, ignore titles primary, secondary tertiary etc)

Kegged and force carbonated to 2.8 volumes.

Stored and lagered at 34F till ready.

Munich Dunkel

Looks and sounds fantastic thanks!

Can you elaborate on your process/amounts for decoction since you BIAB? I also BIAB but have an extra 9 gallon and 4 gallon kettle I could use.

 

[Gavin C]

Looks and sounds fantastic thanks!

Can you elaborate on your process/amounts for decoction since you BIAB? I also BIAB but have an extra 9 gallon and 4 gallon kettle I could use.

Thanks mate.

The amount needed for a decoction is dependent on a few things.
1: The change in mash temps you are targeting
2: The type of mash tun you use (heat loss from the tun during the process is a hard variable to pin down so pull more than software tells you)
3: The type of decoction. Single, multiple, Hockhurz etc.

I'd plug in your planned mash to whatever software you use and add 30% to the volume it suggests to pull.

Here is some more about the process of step mashing including decoction mashing. Might help you out some.

 

[Gavin C]

.

 

[balrog]

View attachment 377163

so....Irish stout?

 

[Gavin C]

so....Irish stout?

Sorry. I forgot I had posted about this beer already. Schwarzbier at lunch.

________________________________________

Did an overnight mash on a beer recently.

Turned out well I think. Just kegged it today. 1oz of leaf hops in the keg. 8oz of whirlpool hops



My biggest beer to date. Full volume no sparge 78% BH efficiency.

 

[Gavin C]

Brewed this IPA a few weeks ago.

I carried out an overnight single infusion, full-volume, no-sparge mash for the first time.

I managed mash pH with a small addition of lactic acid to the full volume of water and employed a 30 minute whirlpool hop addition at 160°F with 8oz of hops after the boil.

Grain-Bill


Hops


(Dry hops added in the FV and the keg. The latter addition is left in the keg till it kicks.)

Water



Yeast
American Ale II Wyeast 1272

Delicious "Vienna" IPA Color 6.5 SRM IBU 100+??



I really like this juicy, piney, dank beer.

 

[Tommydee]

How did you do the overnight mash? Just cover with blankets? Just curious on starting temp, ending temp, and overall time. Also, did you still do a mashout?

Thanks! By the way, love your thread, I'm planning BIAB batch #2, and have many similarities to your setup!

 

[Gavin C]

How did you do the overnight mash? Just cover with blankets? Just curious on starting temp, ending temp, and overall time. Also, did you still do a mashout?

Thanks! By the way, love your thread, I'm planning BIAB batch #2, and have many similarities to your setup!

Hey Tommy

Thanks for the kind words. I'm glad you're able to get some use from the thread.

Here is a rough out of the mash profile. Essentially a single infusion at 149°F with a gradual loss of heat from the mash over time.

Overnight Mash Profile


When I got up from bed in the morning I removed the insulation, fired up the stove, stirred it well and pulled the bag.

I did not do a mash out on the overnight mash.

I insulated the pot with reflectix in my usual manner.

 

[Behemoth]

Brewed this IPA a few weeks ago.


I really like this juicy, piney, dank beer.

Dat Hop schedule!

 

[Tommydee]

This was a reply to someone looking for the colander I use.

Here is the sterile syphon starter if that's what you are seeking.

Let me know if there is something else you are looking for? I'd be happy to post a different link if you are looking for anything in particular that I showed in the thread.

Wow, this looks 10 times easier for sanitization and use than my auto siphon. If my LHBS has one, I'm getting it. Then I'll use my racking cane for a sparge wand, since I was dumb enough to buy O2 sparge system without the wand....as soon as I hit the regulator, the stone comes to the top. Duh!

Gavin, really appreciate your approach, it has helped me immensely getting set up for BIAB, since I have similar kitchen, taste in beer, and love of process control.

2 questions:

1. Surprised you have the pickup elbow set up like you do in the kettle....while it helps yields, don't you send a lot of trub/cold break to the fermenter that way, or has your experience been it has no impact on flavor getting in the fermenter?

2. Curious if you (or others) see a huge benefit of recirc plate chiller vs just sticking with my immersion chiller. It's 1/2" x 25 ft, gets the job done in about 20 minutes when combined with ice bath, but next batch I'm trying to avoid moving the hot pot off the stove, so I'm expecting longer cool time...and I don't like wasting water. (Rain barrel almost full from last 3 batches, and winter just starting). Did you start out with plate and pump from beginning? I tend to agree with your approach to avoid recirc during mash, seems too troublesome....

 

[Gavin C]

Wow, this looks 10 times easier for sanitization and use than my auto siphon. If my LHBS has one, I'm getting it. Then I'll use my racking cane for a sparge wand, since I was dumb enough to buy O2 sparge system without the wand....as soon as I hit the regulator, the stone comes to the top. Duh!

Gavin, really appreciate your approach, it has helped me immensely getting set up for BIAB, since I have similar kitchen, taste in beer, and love of process control.

2 questions:

1. Surprised you have the pickup elbow set up like you do in the kettle....while it helps yields, don't you send a lot of trub/cold break to the fermenter that way, or has your experience been it has no impact on flavor getting in the fermenter?

2. Curious if you (or others) see a huge benefit of recirc plate chiller vs just sticking with my immersion chiller. It's 1/2" x 25 ft, gets the job done in about 20 minutes when combined with ice bath, but next batch I'm trying to avoid moving the hot pot off the stove, so I'm expecting longer cool time...and I don't like wasting water. (Rain barrel almost full from last 3 batches, and winter just starting). Did you start out with plate and pump from beginning? I tend to agree with your approach to avoid recirc during mash, seems too troublesome....

No worries Tommy. Little if anything in the thread is novel or innovative.

The elbow allows me to completely drain the BK if desired. Cold break gets in the FV as does hot break. Hop debris is largely contained in the hop spider.

Trub in the FV is not a concern of mine.

Recent Brew of a German Pils.

Hot Break (I skimmed it for a few brews but no longer see any need)

Cold Break

Typical appearance as a result of this. 0.5 gallons of break/yeast and other at the end of fermentation.

Non issue for me. YMMV

 

[Gavin C]

...


2. Curious if you (or others) see a huge benefit of recirc plate chiller vs just sticking with my immersion chiller. It's 1/2" x 25 ft, gets the job done in about

I went plate chiller route as I like the fully contained setup in the kitchen. I just hook it to my kitchen faucet after removing the sprayer. Saves me going out to attach a garden hose. I wanted to go fully indoors. Minimally important I suppose.

Plate chillers are prone to blockages so containing hop debris is a must.

An immersion chiller or CFC is a fine approach too. Pros and cons to each..

 

[z-bob]

I've skimmed over the whole thread (I loved the first 30 or so posts); maybe this was answered and I missed it.

I've been doing BIAB for a couple of years (not all that many brew sessions cuz I don't get to brew very often) The biggest problem I'm having is the amount of draff that makes it into the fermenter. Part of the problem this weekend was my bag had holes in it (I threw it out with the spent grain after saving enough for dog cookies) But even with a new bag, without doing a Vorlauf, a lot of malt dust gets through. It wouldn't be so bad except it doesn't compact very well at the end of fermentation, and I feel like I'm losing a lot of beer because of it.

 

[RM-MN]

I've skimmed over the whole thread (I loved the first 30 or so posts); maybe this was answered and I missed it.

I've been doing BIAB for a couple of years (not all that many brew sessions cuz I don't get to brew very often) The biggest problem I'm having is the amount of draff that makes it into the fermenter. Part of the problem this weekend was my bag had holes in it (I threw it out with the spent grain after saving enough for dog cookies) But even with a new bag, without doing a Vorlauf, a lot of malt dust gets through. It wouldn't be so bad except it doesn't compact very well at the end of fermentation, and I feel like I'm losing a lot of beer because of it.

How long do you leave the beer in the fermenter. Mine usually settles pretty well but I leave my beer for 3 to 4 weeks before bottling.

 

[Mer-man]

Yeah, I usually see at least a 3:1 reduction in volume of trub/yeast by end of fermentation

 

[z-bob]

How long do you leave the beer in the fermenter. Mine usually settles pretty well but I leave my beer for 3 to 4 weeks before bottling.

I wait about a month. The yeast and cold-break reduce tremendously and packs down pretty well. If there's a lot of flour though, it seems to stay fluffy when it settles out.

 

[Gavin C]

Oktoberfest in January.

Some grain particulate in the BK and resultingly less clear preboil sweet-wort ( over that typical with using a conventional separate mash-tun) is an oft-cited disadvantage of a single vessel approach given the impossibility of an effective volauf.

A well made fine mesh bag from @wilserbrewer greatly reduces this issue. My view based on my limited personal experience is that on the small HB scales it is a non-issue.

 

[oujens]

Hey Tommy

Thanks for the kind words. I'm glad you're able to get some use from the thread.

Here is a rough out of the mash profile. Essentially a single infusion at 149°F with a gradual loss of heat from the mash over time.

Overnight Mash Profile
View attachment 382397

When I got up from bed in the morning I removed the insulation, fired up the stove, stirred it well and pulled the bag.

I did not do a mash out on the overnight mash.

I insulated the pot with reflectix in my usual manner.

Gavin, this overnight mash has my interest. When reading about an overnight mash, it seems you don't have to worry about your mash souring. Is that what you understand as well, or are there steps needed to prevent this from occurring? I would have a similar mash setup like yours with the reflectix. I think an overnight mash would help me out big time with the family schedule. Will you continue to do this on a regular basis? As always, thank you for the details you provide. Very helpful.

 

[Gavin C]

Gavin, this overnight mash has my interest. ..... Will you continue to do this on a regular basis? ....

I've never made a sour beer nor have I any experience with sour mashing but my understanding is that with the minimal temperature drop and very short time frame of only a few hours (~5-8 hours) souring the mash should not be a concern.

It was not a sour mash in this instance which is in line with many others who have done something similar.

I am brewing a saison tomorrow and may well do an overnight mash tonight.

FWIW, I enjoyed the resulting IPA from the overnight mash. Its character was what I was aiming for.

Hope that helps some.

 

[david_magnuson]

Gavin, I recognized your pics in the Zymurgy article from this month's issue. Congrats-nice write up! Thanks also for sharing your expertise in this thread, too. I started doing Biab last year from your examples. I love the way you document your processes- really helpful for understanding what you are doing. Cheers!

 

[Gavin C]

Gavin, I recognized your pics in the Zymurgy article from this month's issue. Congrats-nice write up! Thanks also for sharing your expertise in this thread, too. I started doing Biab last year from your examples. I love the way you document your processes- really helpful for understanding what you are doing. Cheers!

Thanks very much for the kind words David. I'm glad you enjoyed the article and have found this thread of some use.

Cheers mate.

 

[Gavin C]

..Will you continue to do this on a regular basis? ...

Just a follow up to your question.

____________________________
Hibiscus Saison

I carried out an overnight mash for this morning's brew. The plan is a dry finish on this beer so one could argue there is minimal downside to a prolonged mash.

• A saison.
• ~8hour mash duration.
• 77% Mash efficiency.
• 74% BH efficiency

Grain-Bill



Dough-In

Full volume no-sparge. Single infusion at 151°F

Insulation placed

A temperature measurement 8 hours later. (Mash stirred before reading was taken to eliminate any thermal stratification.)

OG 1.068


~12 hours after pitching Belle Saison (no temperature control)

_____________________

6 Days later dry hops & Hibiscus Tea added to FV

14oz Hibiscus Flowers and 96oz of water (chloramines removed) ~2L of tea final volume.

View attachment ImageUploadedByHome Brew1484882083.236957.jpg
View attachment ImageUploadedByHome Brew1484882129.266130.jpg
View attachment ImageUploadedByHome Brew1484882163.399292.jpg

12 days of fermentation. FG is reached.

 

[wilserbrewer]

Good job Gavin, I'm hoping your detailed success with the overnight mashing will debunk some of the myths surrounding this procedure.

 

[oujens]

Awesome, Gavin. I look forward to trying this out.

 

[tzman]

Gavin, I'm just getting started with BIAB and have completed my first brew which is in a keg now. I have to brew outside with a natural gas burner. How are you insulating your kettle during the mash (what materials)? I've looked at your pictures, but maybe I missed text relating to what they are. Although you are doing everything inside your home, what is your typical temp drop in a 90 min mash?

 

[Gavin C]

..
How are you insulating your kettle during the mash (what materials)? ..... what is your typical temp drop in a 90 min mash?

Hey TZ. Welcome to the forum.

I made a lagging jacket out of reflectix, some airconditioner metal tape and a few bolts. You can see more about that in this thread.

Reflectix and supplies from Home Depot

For a single infusion mash I lose about 2F over the course of an hour.

 

[tzman]

Thanks Gavin. I left the message before heading to my LHBS this morning to pickup the recipe for the next brew, so I hadn't seen your response. On the outside chance that what I thought was Reflectix I picked up a roll & that was confirmed when I got home & saw your response. Did you tape the insulation on the lid to the lid?

 

[Gavin C]

Thanks Gavin. I left the message before heading to my LHBS this morning to pickup the recipe for the next brew, so I hadn't seen your response. On the outside chance that what I thought was Reflectix I picked up a roll & that was confirmed when I got home & saw your response. Did you tape the insulation on the lid to the lid?

No worries.
The layers just sit on the lid. Not taped to it.