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About to do my first BIAB brew

Post #1 made 10 years ago
by mthanry
Hi,

I found a recipe, I want to do for my first BIAB (actually first all-grain) brew day:
http://www.biabrewer.info/viewtopic.php ... oir#p26437

...and I obviously a good number of questions regarding both the BIABacus and the recipe.

1) What is the difference between TWN and SWN? (found answer at viewtopic.php?f=5&t=286&p=44878&hilit=TWN+SWN#p44878)

2) The recipe requires Whirlfloc. I only have Irish moss. Would the required weight be the same? How about time?

3) There is no mention of recirculating the wort when lautering (for that specific recipe). Is there even a need for it when using a clarifying adjunct (Whirlfloc, Irish moss, ...)?

4) Also the recipe makes no mention of sparging. Would you do it? If so, at what temp and what volume? If not, do you just press the grain as dry as possible?

5) The boil time (equipment section) is set to 90 mins, but the first hop addition is at 60 mins. Does it mean I mean to boil my wort for 30 mins from the hot break before adding the hops?

I think this is it for now. Thank you in advance for your help.
Last edited by mthanry on 16 Jan 2015, 22:25, edited 1 time in total.

About to do my first BIAB brew

Post #2 made 10 years ago
by ShorePoints
Mthanry,
Your questions for a first AG BIAB are reasonable. I will leave #2 for others to answer accurately but I'll have a go at numbers 3, 4 and 5.
3) no recirculating is needed in BIAB even without use of clarifying agents. If your recipe calls for a mashout you will keep the bag of grains in your hot kettle while raising the temperature to your target - not boiling. After the time at that temperature has passed, lift the bag out of the hot liquor and let it drain so that all of the drainings are returned to the kettle. Once the bag is out of the kettle, you apply more heat to boil the kettle contents.. You get to choose where the bag is while it drains, but all that drains will go into the boil.

4) There is no need for an extra activity called sparging in BIAB. If you have held water back as in Section W of the BIABacus, then you can use that (heated) water to rinse the bag of hot grains when it is clear of the kettle. Even that exercise is not necessary if all your water was in the kettle at the start. The sparge is already done, and there is data that shows that about 1% of desired extraction bits will be left with the wet grain. If you want that tiny bit extra for an additional unit of effort, use Section W and rinse (sparge) away.
5) I have followed the advice given elsewhere on this site to boil the early addition hops for no longer than 60 minutes in most cases. The temperature level at which the compounds from the hops are extracted and converted to their desired brew-day final form is covered by boiling the wort and complete in 60 minutes. If there is an exception, I would like to hear about it. Yes, boil for 30 minutes, then add the first hops and they will be in the boil for the next 60 min.

Brew on, it will be good.


Shore Points
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Re:

Post #5 made 10 years ago
by Lars
safebrew222 wrote:As far as I know, Irish Moss should be rehydrated and added to boil 5 minutes or so before you turn off the heat (flameout).
Just dump the moss in 10 or 15 mins from end of boil. No rehydration required
Last edited by Lars on 18 Jan 2015, 12:49, edited 1 time in total.

Post #7 made 10 years ago
by jhough
Lars, I think it was from "Beer Advocate " that I read to rehydrate the Irish Moss for 3 hours but if you can overnight and this will make it work better. I also read that using too much will cause chill haze. In other words .........Follow the directions on the amount .
    • SVA Brewer With Over 100 Brews From United States of America

Post #8 made 10 years ago
by f00b4r
mthanry wrote:5) The boil time (equipment section) is set to 90 mins, but the first hop addition is at 60 mins. Does it mean I mean to boil my wort for 30 mins from the hot break before adding the hops?

Are you relating your timings from when the boil starts or when you see hot break?
It should be when the boil starts that the 90 minutes begins to count down.
Last edited by f00b4r on 14 Mar 2015, 01:17, edited 1 time in total.

Post #9 made 10 years ago
by jhough
mthanry, all hop additions are a countdown from when the boil starts. The hot break is just before the boil starting. The countdown for your mash time starts when you add your grains . all times are countdowns to finish.
J
    • SVA Brewer With Over 100 Brews From United States of America

Post #10 made 10 years ago
by PistolPatch
This is another one of those things that is a bit confusing when you are starting out. I'm not sure if this makes it any easier but any time you see a hop addition time, say twenty minutes, read that as, "add hops 20 minutes before the boil is due to end," or "add 20 minutes before flame-out," or "add for the last 20 minutes of the boil." All these mean the same thing of course.
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