Biab Mash And Boil Times

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How long do you mash your BIAB brew for? And do you BIAB mini sparge? (You can choose multiple answe

  • 60 minutes

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  • 90 minutes

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  • Other - explained in post

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  • Yes, I BIAB sparge

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  • No, I don't BIAB sparge

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  • Total voters
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I then boil the wort for 90 minutes, as one hour with my Crown urn only gives me about 7.6% loss, but 90 minutes gives me around 10-11%. Whirlpool, leave for 10 minutes to settle, and tap into a 20 litre cube with my clean hop bag in the neck of the cube to trap any unwanted trub etc.



cheers,

Crundle


Crundle,

7.6% loss over 1 hour = 11.4% over 90 mins. It seems like a very low figure. I regularly get 12 -13% loss (per hour) from my urn. Do you boil with the lid off, or do you have something floating on top of the wort to promote a rolling boil? I have a concealed element urn and find that if I scrape the element cover with a spoon (actually a flat bottomed stirrer) as the wort is coming to the boil I get a more vigorous boil, particularly if I am using a lot of wheat.
 
I sparge. I boil the kettle a couple of times , pour it over then squeeze. I also use the bribge pressurenator on the bag after i have twirled it a few times to make fit in the willow 7L container that has a cake rack over it.

I boil for either. a pils its 90 and others its 60.

I stir for a while check temp and lag it up.
 
In my first few BIABs I only stirred as I added the grain. On about number five I decided to stir (bunnings large paint stirrer) every couple of minutes up untill the 20 minute mark and found an instant significant gain in effiency pushing a planned 4.5% beer into a 6% beer. I jumped straight on brew smith to see what happened and found I am getting about 80% effiency.
I mash for 90mins, take out the bag and drain/squeeze out every drop i can untill the boil is about to start, then disgard spent grain. On occasions I lift the bag and mash out to 76-78 depending on the beer, then follow the prevoiusly mentioned process.
I boil for 60mins and add flameout additions at flameout. Open tap and run wort through plate chiller, tipping roughly thr first 10 litres back in to the kettle which will drop the wort temp down to about 65 within ten miutes of flame out. Yeast is pitched on average 30 minutes after flameout.
Cheers, Dez.
 
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