Hello. This is my second post, so please bear with me. I've done 5 BIAB batches, but not for a couple of years so I'm relearning. Plus I am trying to delve into everything more deeply to get a fuller understanding rather than just following steps.
I have a formula from Brewing Classic Styles that I made a couple of years ago and want to repeat. My notes from that batch are not good... My main questions are:
1) Is there an increase in grain bill when moving from sparge formulas to BIAB formulas? I see differing opinions on this. In Palmer's main book he has different amounts for 2 sparge methods and for no sparge (BIAB), but in BCS which he co wrote there isn't a clear mention of this. Also, a different calculator that I tried out (nbsparge) factored in a 1.27% increase in the grain bill when I entered the original formula from the BCS book. Yet I see other people not recommend an increase when going from a sparge intended formula to BIAB. The Biababacus seemed to actually DECREASE the size of the grain bill a bit, and the hops addition as well, once I entered everything including kettle dimensions and boil time...
The calculator that I looked at seems to be based on equations by a Ken Schwartz, but I can't find a way to copy it to this post, and any attempt to find it again on the internets does not work. I have it as an Excel file but I can't find a web address to copy here. Here's a screen shot of the excel work up:
(I don't know if any of the attached files will translate...)
I have to tell you that when I last brewed this beer I squeezed the heck out of the bag after mashing. It was pretty hot and heavy, and I had done a mash out. My values were all pretty good , but I had not increased the grain bill from the original formula, so, in the interest of doing things right and being able to repeat or, dare I say it, SHARE formulas and procedures I would like to get this nailed down.
2)I have thought of doing a partial mash, reserving a gallon or two of water in another container and dunking the bag into that container for a couple of minutes to rinse the grain after mashing. I though of doing this because my neighbor does slow sparging and produces excellent beer, and I want to be able to move in the local homebrew circles with pride. ACTUALLY I just thought I might gain a couple of gravity points by doing this instead of squeezing the bag. Any thoughts on this?
I use pellet hops and liquid yeast packs, so I tend to have a lot of break and trub. I use a racking cane with a little hole about an inch up and rack before fermenting. Everything is sanitized well.
Thanks for any help. OH. Do I get an email on my home email from BIABrewer or just check back here directly for replies? Thanks again.
Full batch all grain formula to BIAB.
Post #1 made 5 years ago
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