I am somewhat confused about the amount of water needed to brew. I have seen instructions that say to use maybe 2 quarts of water per pound of grain for the mash, and the Biabacus for instance has a column of VIK. I assume that is the amount for mashing.
Are these just two schools of thought, or have I missed a part of the equation.
Any advice would be greatly appleciated.
Post #2 made 13 years ago
bwgolling, I think maybe you should reread. TWN is the amount of water you are going to need to make your brew. VIK is Volume Into Kettle,the amount of wort you will have after mashing and draining the Bag. VIF is the amount of wort you be pitching your yeast into. VIP is Volume Into Packageing,the amount of beer you will have available for bottling/kegging.Basically VIF minus trub.
I hope this help and stay tuned for the long version from someone who knows what they are talking about.
I hope this help and stay tuned for the long version from someone who knows what they are talking about.
Last edited by Lylo on 24 Feb 2013, 23:21, edited 1 time in total.
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Post #3 made 13 years ago
[Here's the long version bw 
]
Hi there bw and welcome to the forum
,
Have a look at this pic...This section shows your volumes. Just concentrate on the bolded ones. See the top one? That's all the water you will need for your brew. In a pure BIAB (full-volume mash) all that water will be going into your kettle at the start.
VIK is Volume into Kettle. That's the amount of liquid you will have remaining in your kettle after you pull the bag.
Have a study of this post. There'll be some other posts in that thread that should help you out even though some of the pics there at the moment don't match the latest BIABAcus release.
PP
P.S. Any instructions you see on using so many quarts per pound are not applicable to BIAB brewing so you can ignore those.
]Hi there bw and welcome to the forum
,Have a look at this pic...This section shows your volumes. Just concentrate on the bolded ones. See the top one? That's all the water you will need for your brew. In a pure BIAB (full-volume mash) all that water will be going into your kettle at the start.
VIK is Volume into Kettle. That's the amount of liquid you will have remaining in your kettle after you pull the bag.
Have a study of this post. There'll be some other posts in that thread that should help you out even though some of the pics there at the moment don't match the latest BIABAcus release.
PP
P.S. Any instructions you see on using so many quarts per pound are not applicable to BIAB brewing so you can ignore those.
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Last edited by PistolPatch on 24 Feb 2013, 22:53, edited 2 times in total.
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Post #4 made 13 years ago
Hi bwgolling,
The total water needed to brew a batch of beer BIAB style is as follows.
The total of: how much beer you want to put into bottles + the amount of waste lost to the yeast cake in the fermenter + the amount of waste(trube) left in the boiling kettle after boiling + the amount of evaporation lost during the boil + the amount of water absorbed by the grain during mashing.
The BIABicus will calculate this all for you. To get started with the Biabacus, Post your recipe, and the internal diameter and internal height of your brew pot in this threadhttp://www.biabrewer.info/viewtopic.php?f=5&t=286, and someone will plug it in to the spead sheet and help gel you started. Also, here is a nifty visual including terms that follows water volumes during the brew.
The total water needed to brew a batch of beer BIAB style is as follows.
The total of: how much beer you want to put into bottles + the amount of waste lost to the yeast cake in the fermenter + the amount of waste(trube) left in the boiling kettle after boiling + the amount of evaporation lost during the boil + the amount of water absorbed by the grain during mashing.
The BIABicus will calculate this all for you. To get started with the Biabacus, Post your recipe, and the internal diameter and internal height of your brew pot in this threadhttp://www.biabrewer.info/viewtopic.php?f=5&t=286, and someone will plug it in to the spead sheet and help gel you started. Also, here is a nifty visual including terms that follows water volumes during the brew.
You do not have the required permissions to view the files attached to this post.
Last edited by 2trout on 24 Feb 2013, 22:59, edited 2 times in total.
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Post #5 made 13 years ago
I think I've got it. Thanks to all.
So, biab is a full volume mash as opposed to J Palmer saying to mash 2 qt/lb and sparge with equal amt. How does each method make the wort different, or does it.
So, biab is a full volume mash as opposed to J Palmer saying to mash 2 qt/lb and sparge with equal amt. How does each method make the wort different, or does it.
Post #6 made 13 years ago
Sorry bwgolling I reread your post and edited mine. Always remember that my reading skill match my typing skills, I am very fast at both but not very good at either. I am actually a very good spellist I just can't get my fingers to respond prperly!
AWOL
Post #7 made 13 years ago
bwgolling,
You put all your water in the pot (if you have room)? Their is all the enzymatic power in the mash to convert starch into sugar. All that figuring that Palmer does is wasted on BIAB.
You put all your water in the pot (if you have room)? Their is all the enzymatic power in the mash to convert starch into sugar. All that figuring that Palmer does is wasted on BIAB.
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tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
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- SVA Brewer With Over 100 Brews From United States of America
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Post #8 made 13 years ago
Yeah, I think that is what threw me. BIAB is too easy, and I thought I had to be doing something wrong.
