Brewtus
#beerbackhome
- Joined
- 6/5/06
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I am on holidays with the kids so I found some time to go and buy some voile. I have been toying with the idea of a mini mash and thought I could learn about BIAB basics at the same time. With time running out, I went to the LHBS yesterday and bought, with advice from the owner, 2kg of JWM Traditional ale malt, milled, some US05 yeast, some Galaxy pellets and a tin of Morgans Qld lager. The idea was the Qld lager is bitter without much hop flavour, the Galaxy have lots of flavour and I don't have time for the full hour boil (this might be my undoing). I have an 8l pot and a 6l pot. Today I started to sew up the bag at 2:30pm. It took a while and the circle was a bit small but it did the job. Next I heated water in a pot to 72deg checking with my meat thermometer. I filled the bag with the 2kg of grain and put it in the large pot. I filled the pot with water and soon found out what a mash paddle is for. I added a little boiling water to get it to 65 deg and kept it there by putting the lid on and putting it in the oven set to 65 deg. I topped up the other pot and warmed it to 65deg.
I took the large pot out of the oven after about 30 min of mashing and wrung the bag out as best I could and dunked it in the other pot to do a batch sparge. This is not a method I have heard of before, batch sparge in a bag, but then I have never done any of this before and worked with what I have. I also use the steamer that comes with the pot to wring the bag out as best I could.
I tipped it all in the big pot and put it on the BBQ wok burner to boil. When it boiled I added 20g of hops, boiled for 10, added 15 and boiled for 5 min more. I don't know if that was enough and the wort was milky when I tipped it into the fermenter via some voile to remove the hops. I know I have ignored hot breaks, efficiencies and chilled by adding cold water and probably did not boil for long enough but I learned a fair bit and hope it works out OK. I pitched at 32 deg and 1038. It is taking a while to go down so with luck it will be a cold night and this will bring it down to 20deg.
Sewing the bag was interesting but not that hard and with practice I could do it pretty well. I probably over did it with double sewing the seams but I didn't want a broken bag first time around.
Any comments are welcome and any other mini mashers who want to swap tales, go for it.
I took the large pot out of the oven after about 30 min of mashing and wrung the bag out as best I could and dunked it in the other pot to do a batch sparge. This is not a method I have heard of before, batch sparge in a bag, but then I have never done any of this before and worked with what I have. I also use the steamer that comes with the pot to wring the bag out as best I could.
I tipped it all in the big pot and put it on the BBQ wok burner to boil. When it boiled I added 20g of hops, boiled for 10, added 15 and boiled for 5 min more. I don't know if that was enough and the wort was milky when I tipped it into the fermenter via some voile to remove the hops. I know I have ignored hot breaks, efficiencies and chilled by adding cold water and probably did not boil for long enough but I learned a fair bit and hope it works out OK. I pitched at 32 deg and 1038. It is taking a while to go down so with luck it will be a cold night and this will bring it down to 20deg.
Sewing the bag was interesting but not that hard and with practice I could do it pretty well. I probably over did it with double sewing the seams but I didn't want a broken bag first time around.
Any comments are welcome and any other mini mashers who want to swap tales, go for it.