Is there a benefit to mashout for BIAB?

[william_shakes_beer]

I would like to hear the theory behind the effeciency increases proposed by mashing out. I am new to BIAB, and I thought the purpose of mashout was to denature the enzymes and halt the mashing process in commercial breweries, where it can take a significant amount of time drain the mash vessel and commence the boil. Am I missing an effeciency opportunity in my BIAB process?

 

[bschoenb]

nah; the Denaturing thing in BIAB is a myth; it's a carryover from Big Breweries where the transfer takes so long that they need to heat the wort or it keeps going.

In Homebrewing w/BIAB you go right from the mash to boil exceptionally fast. Where the mash out helps for me is that the wort heat up and becomes more viscous allowing more sugars to be disolved/sparged from the grains helping to increase your Pre-boil Kettle OG.

When I mash out I gain 3-5 point in OG as opposed to not mashing out. And, with the kettle it takes about ten minutes to raise the temp to 170 and then hoist the bag as the kettle is going to boil. Remember, you still have to start your boil, so you might as well mash out as well to extract all the sugars you can from the Mash/Bag