Split Water to Save Time Boiling

[geoffm33]

I typically do a full boil 5.5G batch BIAB on my gas stovetop. I am trying to cut down my brewing time as the only time I am able to start brewing is around 8PM. So one area of time saving would be in the time it takes to get to mash temp and boil.

Would it be preferable to do a partial boil and top up in the fermenter knowing you'll have poor hop utilization and will need to compensate.

- or -

Would you BIAB in a thicker mash. Get the remaining volume up to sparge temps during the mash. Dunk sparge and combine? Then start the boil?

May not save a hell of a lot of time, but when you are pitching at 1am, every minute counts!

 

[RM-MN]

I typically do a full boil 5.5G batch BIAB on my gas stovetop. I am trying to cut down my brewing time as the only time I am able to start brewing is around 8PM. So one area of time saving would be in the time it takes to get to mash temp and boil.

Would it be preferable to do a partial boil and top up in the fermenter knowing you'll have poor hop utilization and will need to compensate.

- or -

Would you BIAB in a thicker mash. Get the remaining volume up to sparge temps during the mash. Dunk sparge and combine? Then start the boil?

May not save a hell of a lot of time, but when you are pitching at 1am, every minute counts!

Are you mashing for a full hour? If so, try a half hour mash. I've done quite a few of them with good success. I've also tried just a couple of 10 minute mashes but those are still in the fermenter so I don't know the outcome of those.

To answer your question that you asked, I'd probably go with the thicker mash and dunk sparge.

 

[wilserbrewer]

Thicker mash, dunk sparge, shorter mash time, shorter boil, and no chill in the kettle should get you in bed by nine, early enough?

 

[geoffm33]

That might do it

 

[geoffm33]

Are you mashing for a full hour? If so, try a half hour mash. I've done quite a few of them with good success. I've also tried just a couple of 10 minute mashes but those are still in the fermenter so I don't know the outcome of those.

To answer your question that you asked, I'd probably go with the thicker mash and dunk sparge.

I am doing the full hour. Might play with shorter mash times.

 

[geoffm33]

To pull off my BIAB dunk sparge in Beersmith, would there be any downside to a mash profile like this:

Which, when applied to my recipe gives me this: