BeerBorg

It looks like to me a long steep, no sparge and no mash out. Help me on this............ Anybody doing this?

Sounds like a BIAB to me.

I agree, sounds like BIAB.


Sent from my iPhone using Tapatalk

It is BIAB. I do it sometimes, though I also mash at normal ratios then sparge. Full volume mashing eliminates a step, but takes a big vessel. All it means is using all the water in your mash, no sparges.

They are correct it's referring to BIAB. Full volume mash takes into account loss due to grain absorption, loss due to evaporation during boil and loss to dead space in boil vessel. For a full 5 gallons into a keg I start with between 8.5-9.5 gallons of water for my full volume mash.

Inkleg wrote:They are correct it's referring to BIAB. Full volume mash takes into account loss due to grain absorption, loss due to evaporation during boil and loss to dead space in boil vessel. For a full 5 gallons into a keg I start with between 8.5-9.5 gallons of water for my full volume mash.

Yes, this is why I can't do full volume BIAB for 5 gallon batches with my equipment, and am limited to doing 2.5 gallon ones. Or as I talk about in my posts, sometimes I do BIAB mashes like that which I then boil/split/freeze, and then and use in a pair of 2.5 gallon batches topped up with extract later.

Even when I do BIAB, I do a sparge. I just like the idea of rinsing my grains to get everything out of them.

For a traditional mash, I do two sparges; for BIAB, I do one.

Sure, you can do a thiner mash BIAB with a sparge. I do as well sometimes, it depends on amount of grain I'm using and how much I feel like stirring.

But the original / authentic Australian BIAB method is full water volume up front, pull the bag and then just boil it. The idea being that the very thin mash can dissolve more sugars into solution on its own and the volume can hold temps better. Which it can. It can be pretty efficient still, especially if you stir it a lot or recirculate the mash like an eBIAB system would do.