BIAB Water Volume Question #2 - Recipe Included

BIAB Water Volume Question #2 - Recipe Included

by scottvin

Alright, so now I have a water volume question on the other end. Here is my recipe:

6-Row          3 lb
Vienna Malt    3 lb
Flaked Maize   2.25 lb

8.25 pounds of grain

Is it alright to put the full 7.5 gallons of water in the kettle, mash for an hour and then boil? Meaning I only add water before the mash?

This would equate to about 3.6 Qt/G.

If this doesn't work, what should I do?

Last edited by scottvin on 07 Jun 2012, 04:25, edited 3 times in total.

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Post #2 made 14 years ago

by BrickBrewHaus

scottvin wrote:Is it alright to put the full 7.5 gallons of water in the kettle, mash for an hour and then boil? Meaning I only add water before the mash?

You've got it. That's the premise the original (and true) BIAB was built on. Go for it!

The only consideration is kettle size. Do you have a ~9 gallon kettle to fit all water plus grain?

Last edited by BrickBrewHaus on 07 Jun 2012, 05:09, edited 3 times in total.

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Post #3 made 14 years ago

by scottvin

BrickBrewHaus wrote:
scottvin wrote:Is it alright to put the full 7.5 gallons of water in the kettle, mash for an hour and then boil? Meaning I only add water before the mash?
You've got it. That's the premise the original (and true) BIAB was built on. Go for it!

The only consideration is kettle size. Do you have a ~9 gallon kettle to fit all water plus grain?

Yes, I do have a 9 gallon kettle. My question is what about a too thin mash?

Last edited by scottvin on 07 Jun 2012, 07:42, edited 3 times in total.

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Post #4 made 14 years ago

by rockbotton

Hey Scottvin,
Have you put your recipe in the Calculator Calculator?
I think it may answer your question.

Last edited by rockbotton on 07 Jun 2012, 09:21, edited 3 times in total.

Fermenting:

Bottle Conditioning

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Post #5 made 14 years ago

by BrickBrewHaus

Under any realistic mashing conditions you don't really have to worry about mash thickness. I think the literature has shown that you can produce a more attenuative wort with thinner mashes. But the effect of going very thick or very thin doesn't have nearly as strong of an effect on attenuation as mash temperature (aka...you can compensate for a more attenuative wort by mashing a degree or two higher if you feel its a problem).

So, go for it.

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