Why is it called BIAB ?

[UdonPete]

Why is it called BIAB when you do not 'boil' in the bag ?

 

[FloppyKnockers]

It's an initialism for Brew In A Bag. Kinda all encompasing even though you don't go any further than mashing. BIAB is just easier to say than BIABEFEATM.

 

[UdonPete]

True

 

[IslandLizard]

It's an unfortunate misnomer.
It would have been more to the point calling it MIAB - Mash In A Bag (or Basket).

 

[UdonPete]

Agree 100%

 

[doug293cz]

It's an unfortunate misnomer.
It would have been more to the point calling it MIAB - Mash In A Bag (or Basket).

Actually, you use the bag to mash and lauter, and lautering is the biggest part of it. But LWAB is hard to pronounce.

Brew on

 

[worlddivides]

Actually, you use the bag to mash and lauter, and lautering is the biggest part of it. But LWAB is hard to pronounce.

Brew on

I've never lautered in a bag before. I don't see why I would need to. I calculate my OG as if I'm doing a traditional three-vessel system, but even though I only mash via BIAB and do ZERO sparging, I often get a higher starting gravity than software calculates. For example, it might assume I'll get 1.048, but I actually get 1.053. Zero mashout, zero circulation, zero sparging. But high efficiency. (I do drain the bag, squeeze it, press it with the spoon, and so on, though)

 

[mac_1103]

LWAB is hard to pronounce.

How about MALWAB?

 

[mac_1103]

I've never lautered in a bag before.

Lautering is separating the grain from the wort after the mash. You don't lauter in the bag, you lauter with the bag.

 

[doug293cz]

Lautering is separating the grain from the wort after the mash. You don't lauter in the bag, you lauter with the bag.

Exactly!

Brew on

 

[doug293cz]

How about MALWAB?

It should technically be: MIABLWAB.

Brew on

 

[shoengine]

It should technically be: MIABLWAB.

Brew on

MIABLWABBW/OAB

 

[mac_1103]

RDWHAHB

 

[worlddivides]

Lautering is separating the grain from the wort after the mash. You don't lauter in the bag, you lauter with the bag.

Kind of seems like a crazy simplification, but I guess technically speaking, you're not wrong.

Traditional lautering: mashout, recirculation, and sparging
Lautering with BIAB: Just remove the bag from the wort!

 

[doug293cz]

Kind of seems like a crazy simplification, but I guess technically speaking, you're not wrong.

Traditional lautering: mashout, recirculation, and sparging
Lautering with BIAB: Just remove the bag from the wort!

Nope, lautering is simply separating wort from spent grain. Mashout has nothing to do with lautering. It's a way of finishing the mashing process, and insuring that enzymatic action has stopped. Recirculation is a filtering process, but doesn't separate wort from the grain. Sparging may, or may not, be a part of the lautering process. Lautering can be done without sparging.

Brew on

 

[Jeroen79]

Its just Brew In a Bag, not Boil in a Bag. and since mashing is part of brewing it seems correct to me.

 

[FloppyKnockers]

But LWAB is hard to pronounce.

Brew on

After several beers that's common vernacular.

 

[Somesaymybeerisdrinkable]

Can we really call it brew in a bag if you don't also ferment in the bag?

 

[PabloJ]

I've never lautered in a bag before. I don't see why I would need to. I calculate my OG as if I'm doing a traditional three-vessel system, but even though I only mash via BIAB and do ZERO sparging, I often get a higher starting gravity than software calculates. For example, it might assume I'll get 1.048, but I actually get 1.053. Zero mashout, zero circulation, zero sparging. But high efficiency. (I do drain the bag, squeeze it, press it with the spoon, and so on, though)

Why not increase your liters with the mashup and sparging?

I normally leave my basket draining after the squeeze in another bucket. And add it to the boil later. It has a really good high density and it helps me.

 

[worlddivides]

Why not increase your liters with the mashup and sparging?

I normally leave my basket draining after the squeeze in another bucket. And add it to the boil later. It has a really good high density and it helps me.

I have a 3 gallon (11 liter) keg, and I make batches specifically so that between 10.5 and 10.9 liters will go in it. Without sparging, I still often surpass my planned original gravity by a few points and it's more likely for my ABV to be 0.1% to 0.5% higher than I anticipated than for it to be lower than anticipated (though I'd actually prefer for the ABV to be lower than higher since I tend to shoot more for session strength beers most of the time). So I plan my beer around the amount of liters I want and I don't want more than that.

 

[mac_1103]

Traditional lautering: mashout, recirculation, and sparging

Mashout, recirculation and sparging are all optional. Separating the wort from the grain isn't.

Can we really call it brew in a bag if you don't also ferment in the bag?

Lauter after fermenating, or just eat the alcohol-laced porridge? Sounds, umm, interesting...

 

[Bobby_M]

It's primarily a name to describe mashing in the same vessel you boil in and it doesn't need to be entirely logical. We all know what you mean when you say BIAB.

 

[mac_1103]

It's primarily a name to describe mashing in the same vessel you boil in...

That settles it, MITSVYBI it is.

 

[Ninoid]

As with everything else, the one who very first made it and introduced it to others gave it a name - BIAB.