Question re: BIAB and wort storage

[FedoraDave]

Perhaps that's two questions. But here's what I'm contemplating, and I'd appreciate any input.

I prefer BIAB, because I've had just one too many stuck sparges and problems with false bottoms and manifolds. So I just put the bag in the mash tun and forego any sparges.

But I've dedicated 2019 to exploring Belgian styles. I've already made a pretty nice Trappist Ale, and while I'll experiment more with the variations of the smaller Belgians, I also want to get my feet wet with Dubbels and Tripels.

So here's my question. I figure I could not only save time and money, but also kind of make a Trappist a little more authentic by using later runnings from a larger Belgian. But I don't sparge with BIAB, so I was wondering if it's worth drawing off the runnings from the initial mash for a Dubbel, then essentially doing a sparge in the bag for 15 minutes or so, collecting that, and using it for a Trappist. With different hops and different yeast, the end result would be a different beer, instead of "Dubbel Lite."

So ... is that an option?

Also, I wouldn't be brewing both beers on the same day, so what would be a good way to store the wort from the sparge for, maybe a week?

[Dawg LB Steve]

I still use my bag in the round cooler mash tun with the manifold, I still batch sparge when I brew this way. Don't have to worry about a stuck sparge using the bag. I do need to get a bag that will fit my kettles when I do BIAB.

[mashani]

I don't think you will get enough out of a dubbel grain bill to make a single. At least not a dubbel done properly (as in your grain bill is likely not going to be more then 1.06 if even that. Anywhere from 10-15% of your OG should be sugar/candi syrup, and the closer you are getting to 1.07, the more it should be). There is no way your going to come near 1.04 from the second running's of a 1.06 grain bill.

Now of you were to make a really big Trippel or a Quad, where the grain bill is more along the lines of 1.08 or 1.09 with sugar added to kick that up higher, then you might stand a better chance and/or could make up the difference with a reasonable amount of sugar.

Now what you could make from that kind of dubbel grain bill is somethin like a table saison, like a 2-3% beer with a high attenuating saison yeast, IE something like Dupont Avril. If your doing it right and using candi syrup to get your dark/fruity dubbleness, then the grain bill won't be dark and will make a perfectly fine light colored saison.

Oh and as far as wort storage, I used to mash up a large PM, use part of it for a beer right away, and then store part of it in a container in the fridge if I was going to use it in a few days, or the freezer if longer until I was ready to use it. Never had trouble with this.

[FedoraDave]

Very good information, Mashani. I'll keep it in mind for the future, and just keep experimenting for now with singles and dubbels. I don't even know if I want to make something with as high a gravity as 1.08 or 1.09. Maybe once, just to see what it's like, but that's not the kind of beer I brew on a regular basis, let alone drink. Good to know about the wort storage, too. That alleviates some concern.

Thanks!