Mashout and Concealed Element

[ajmuzza]

I'm think of trying a mashout on my next biab.

I understand the idea is to stir the proverbial out of the grain while ramping the heat. Do I need to raise the bag off the bottom to do this with a concealed element 40L Crown?

 

[Rocker1986]

I use the concealed element Crown urn as well, I don't how whether this is best practice or not, but I raise the bag off the bottom while bringing the temperature up, once it gets there I lower it back down and then stir it. I'm happy with how the brews are turning out so I'm happy to keep doing it that way.

 

[Aydos]

Get yourself some sort of cake rack or meat rack and that will hold the bag high enough. Just make sure you constantly agitate the grains while your ramping to stop the heat from building up under the bag and in turn extracting unwanted tannins.

 

[stm]

The concealed element cover does get very hot, so you need to keep the bag off it. You don't need to lift it, just keep it off with a cake rack or similar. I found a roasting rack in a kitchen/homewares shop which is really good. You don't need to stir the proverbial out of the mash, just keep it moving.

 

[stm]

This rack (image posted by Bribie G recently):

 

[QldKev]

Easy way, make yourself a simple false bottom from a pizza tray to hold the bag above the element.

Later get flash and add a pump to recirc from the bottom to the top.

 

[zeggie]

I haven't had any luck finding a cheap rack in local shops, but here's a couple on ebay that should suit you:

http://www.ebay.com.au/itm/390587193949?ssPageName=STRK:MEWAX:IT&_trksid=p3984.m1423.l2649

http://www.ebay.com.au/itm/190754042271?ssPageName=STRK:MEWAX:IT&_trksid=p3984.m1423.l2649

 

[ajmuzza]

Thanks for the responses. I reckon I can rig up something to get the bag off the bottom. If I'm mashing out from 66 to say 75 degrees, over what time period should I be looking to hit that temp and how long should I hold it for?

 

[Liam_snorkel]

no need for a rack if you are going to stir / pump the mash continuously. do that until you hit 78 then pull the bag.

read this post by user Thirsty Boy: http://aussiehomebrewer.com/topic/54273-rack-for-biab-any-ideas/?p=897732

 

[QldKev]

Thanks for the responses. I reckon I can rig up something to get the bag off the bottom. If I'm mashing out from 66 to say 75 degrees, over what time period should I be looking to hit that temp and how long should I hold it for?

You should get about 1c per minute, so 9c = 9min (approx). I prefer to hold mashout temp for 5 mins to ensure a uniform temp is achieved, but I run a pump so I won't be constantly manually stirring all the time. Make brew day easier and don't add to much manual ******* around to the process having to constantly stir etc, becoming a slave to the brewery is not enjoyable. Also I go to 77c as you want warmer temps to help wash out the residual sugar. 78c is the generic mash out temp, but I use 77c incase my temp controller over shoots a bit.

 

[stm]

no need for a rack if you are going to stir / pump the mash continuously. do that until you hit 78 then pull the bag.

read this post by user Thirsty Boy: http://aussiehomebrewer.com/topic/54273-rack-for-biab-any-ideas/?p=897732

+1 on this link to Thirsty Boy's post - required reading for any BIABer. Makes sense to me. In summary, it is best not to lift the bag while ramping up the heat, but keep it just off the element and stir or pump to mashout, then lift. (No need to hold at mashout temp, just lift the bag once you hit 76 or 77, and keep the heat on all the way to boiling.)