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Mash out procedures

Post #1 made 14 years ago
by bucknut
I do full volume BIAB no sparge and I was wondering what procedures everyone uses during a "mash out", and was wondering if what I'm doing is right, or could be improved on. I'll add heat to start to bring the mash temp up to 168f, while constantly stirring, then once I hit my temp I remove from heat, let set for 20min covered then lift bag and squeeze. I'm thinking that it might be better if I keep stirring and remove bag rather that letting it sit for 20min?

Post #2 made 14 years ago
by stux
I heat up my mash over about 7 minutes (40+L) to 78C while agitating with a cake rack in the bottom.

Then I let it sit for 10 minutes. Then I pulled the bag and let it drain while I squeeze it (i have a pulley) as I turn the boil on (mild)

Some people think you don't need to let it sit for 10 mins, i don't mind.
Last edited by stux on 29 Nov 2011, 08:11, edited 5 times in total.
Fermenting: -
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Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #3 made 14 years ago
by Aces high
Pulley systems rock. I used it for the first time last weekend on a double batch and it makes the process so much easier, and practically no spillage at all (now thats a first :thumbs: )

I have been pulling the bag out, then putting it on a grate over a large bucket. Once the wort gets up to about 75 degrees I have been draining the wort through a colander and over the grains in an attempt to get more sugars out, but according to Stux this won't get any more sugars out because the wort is already laden with sugar (i thought the heated wort would wash more sugar through)

Next batch I will be either holding some water back from the inital mash in and using this to do a basic sparge on the grains, or possibly trying a dunk sparge in the pot instead.

Post #5 made 14 years ago
by bucknut
I'm prob just over thinking it, I just got to thinking that letting the mash set after raising the heat and stirring, the sugars might get absorbed back into the grain if the mash should happen to cool a little. Is there anything to gain by letting it rest for 10 min?

Post #6 made 14 years ago
by hashie
Some people raise the temperature of the mash to mash out and then immediately remove the grain bag.
I prefer to let it sit for 20 minutes, because it allows me to do other things while its sitting.

Horses for courses.
"It's beer Jim, but not as we know it."

Post #8 made 14 years ago
by PistolPatch
bucknut wrote:I'm prob just over thinking it, I just got to thinking that letting the mash set after raising the heat and stirring, the sugars might get absorbed back into the grain if the mash should happen to cool a little. Is there anything to gain by letting it rest for 10 min?
The mash will cool rapidly if brought to mash out temperature and then the heat discontinued. There are three ways around this. Pull the bag immediately once it reaches mash out temperature. Or, every few minutes re-apply the heat and agitate the mash during the mash-out rest period. Or, return the mash to mash out temperature before you pull it after the rest period.

I mention the first option as ThirstyBoy, who writes very well on this sort of thing, has mentioned in the past, that a mash out rest period should be unnecessary for BIAB. In other words, the main benefit of raising to 78 C is to simply make the wort less viscous - more runny. I can't remember the science behind this though sorry.

:peace:
PP
Last edited by PistolPatch on 30 Nov 2011, 07:33, edited 4 times in total.
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Post #9 made 14 years ago
by joshua
Good Day, Almost all liquids get thinner density as temperature increases, the "mashout" temperture is set to be below Tanin Extraction (175F/80C)
Honest Officer, I swear to Drunk, I am Not God.
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Post #10 made 14 years ago
by stux
And another point Thirsty made was that its the ramp to mashout which is beneficial for accelerating and then finalizing conversion. Once you reach 78C, then the job is done and the viscosity benefit remains.

I leave it for 10 minutes as it allows me to gather my thoughts and everything else before the boil :), its more relaxing that way ;)

I have posted a copy of his post on this subject... somewhere on this forum :)

So, I do a leisurely ramp to 78C, with a possible rest of up to 10 minutes before pulling the bag and beginning a leisurely ramp to boiling... while I wring the bag out.
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #12 made 14 years ago
by Beachbum
I've learned all I know about step mashing from the Braukaiser Wiki http://braukaiser.com/wiki/index.php?ti ... on_Mashing and the guy does around 15min mashouts at 78° so that's what I've been doing, but I constantly pump the mash up and down with a paint stirrer tool as the temperature is ramping up. Also to avoid damaging the bag, it sits on one of these (from a kitchen shop)- it cups the bottom of the bag nicely: (recycled picture that I've put up on a couple of threads) :salute:
Image
Last edited by Beachbum on 12 Dec 2011, 08:56, edited 4 times in total.

Post #13 made 14 years ago
by Aces high
with a 560mm diameter pot, i haven't found a cake rack or anything similar that will cover the bottom of the pot. I think I will have to stick to hoisting the bag, raising temp, turning off the heat and then lowering the bag back in.

Its not much more of a hassle, will probably just take a bit longer

Post #14 made 14 years ago
by stux
doesn't really have to cover the whole bottom of the pot, rather it just needs to lift the bag up from where the pot gets very hot from your burner (if you use a burner)

I would just use the largest cake rack you can find (40cm?)

This might be too big
http://www.amazon.com/Wilton-Nonstick-C ... 08&sr=1-10

45cm, two height adjustable, 10$ :)
http://www.amazon.com/17-75-COMMERICAL- ... 86&sr=1-45

I think mine is 34cm in a 40cm pot, so 3cm either side. The 45cm one would be 5.5cm either side... same diff ;)
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #15 made 14 years ago
by Mad_Scientist
I can't say enough about having a pulley system. I have 10 BIAB's under my belt, last 2 with a pulley, all of them I suspended the bag over the keggle which is centered under a garage door track. The first 8 I didn't think about squeezing the bag in place, but used a colander.

I mash out by lifting the bag just high enough so it's not touching the bottom (a simple knot and I catch it on the cleat), turn on the burner, heat wort to about 174*F per my 3" dial thermo on keggle, turn burner off, lower bag, stir a lot, measure temp inside the bag with a 12" lab thermo. I may repeat the lifting of the bag a 2nd time or drain out about 1/2 gallon into a plastic bucket and pour it on top to equalize the temps better (learned from BobBrews). Once it's at 170*F I lift the bag about 1/2 way out and immediately start an aggressive squeezing using 2 pot lids. I will then lift it where the bottom of the bag is just cleared of the opening and squeeze with the lids all the way down the bag.

I don't let it sit for 20 mins at mash out, but I do insure that I fully stirred the grains and the temp inside the bag is at 170*F before lifting.
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