Hi all,
Just putting a recipe together for an IPA. I think the only thing I haven't really got to grips with is the Mash thickness - i.e. the water to grain ratio.
Is there an accepted range I should be aiming to hit between in terms of Litres to KG?
EDIT: I should say, the recipe I've created is currently giving a 6L:KG (2.88qt/lb) ratio.
Post #2 made 12 years ago
Hi
No need for all that, just add the total water you will need at the beginning, for example. If you want 23L into the FV then you add around 36L of water to your BIAB pot for the mash. For a beer with an OG of 1.045 your mash will have a volume of around 41L.
If you pot is too small for this then you could do a search for MaxiBIAB on this site which will explain how to get around this.
What brewing software are you using? I highly suggest you take a look at the BIABacus http://www.biabrewer.info/viewtopic.php?f=10&t=1869 Its a bit confusing at first but it really is fantastic.
Balli
No need for all that, just add the total water you will need at the beginning, for example. If you want 23L into the FV then you add around 36L of water to your BIAB pot for the mash. For a beer with an OG of 1.045 your mash will have a volume of around 41L.
If you pot is too small for this then you could do a search for MaxiBIAB on this site which will explain how to get around this.
What brewing software are you using? I highly suggest you take a look at the BIABacus http://www.biabrewer.info/viewtopic.php?f=10&t=1869 Its a bit confusing at first but it really is fantastic.
Balli
Post #3 made 12 years ago
Hi Balli,balli1990 wrote:Hi
No need for all that, just add the total water you will need at the beginning, for example. If you want 23L into the FV then you add around 36L of water to your BIAB pot for the mash. For a beer with an OG of 1.045 your mash will have a volume of around 41L.
If you pot is too small for this then you could do a search for MaxiBIAB on this site which will explain how to get around this.
What brewing software are you using? I highly suggest you take a look at the BIABacus viewtopic.php?f=10&t=1869 Its a bit confusing at first but it really is fantastic.
Balli
Thanks for your response. I am using the biabacus for my recipe design - essentially its just that when brewing with 3 vessel homebrewers in the past I know they've been careful to keep their grain/water ration in a certain range - wasn't sure if it mattered with BIAB at all!
I've not worried about it before but as I'm doing a stronger beer than usual and using a lot more grain I was wondering whether I needed to be concerned...
Last edited by maevans on 19 Dec 2013, 22:50, edited 2 times in total.
Post #4 made 12 years ago
BIAB uses the full volume of water right at the start, dispelling yet another brewing myth about using the "proper" grain/water ratio.
"I can and have gone into lengthy discussions about L:G ratios. Mainly, people seem to be concerned about Beta Amalayse enzymes becoming denatured too quickly at such a high L:G ratio; and leaving you with an overly dextrinous wort. Then again, others say that a thin mash leads to increased fermentability, and therefore BIAB worts will be overly dry. In a way, they are both right. Both these things are a concern. BUT, in practise, they seem to balance themselves out; and worts well within the normal range are produced. Even at the L:G ratios involved with BIAB, still by far the biggest influence on wort fermentability is temperature."
http://www.thebrewingnetwork.com/forum/ ... php?t=4650
---Todd
"I can and have gone into lengthy discussions about L:G ratios. Mainly, people seem to be concerned about Beta Amalayse enzymes becoming denatured too quickly at such a high L:G ratio; and leaving you with an overly dextrinous wort. Then again, others say that a thin mash leads to increased fermentability, and therefore BIAB worts will be overly dry. In a way, they are both right. Both these things are a concern. BUT, in practise, they seem to balance themselves out; and worts well within the normal range are produced. Even at the L:G ratios involved with BIAB, still by far the biggest influence on wort fermentability is temperature."
http://www.thebrewingnetwork.com/forum/ ... php?t=4650
---Todd
Last edited by thughes on 19 Dec 2013, 23:56, edited 2 times in total.
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