Hi
I was leafing through a Gordon Strong book today and in many of his recipes he is adding grains during vorlauf.
Given my brewing process is a fairly rudimentary BIAB process with no sparging or vorlauf (didn't know what it was until I read it just now!).
If I was to follow one of these recipes how could I do it given my standard BIAB process? Just throw them into the main mash with all the other grains would be the obvious answer but was wondering if there was more to it?
Thanks
Post #2 made 9 years ago
Adding the Dark Grains to "Stew" the last 15 to 30 Minutes before Mash-out, is possible and Useful.
If you do not want to mash the Darkest grains to avoid the Harshness of the Roast.
JMHO.
If you do not want to mash the Darkest grains to avoid the Harshness of the Roast.
JMHO.
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Post #3 made 9 years ago
chesl, your set-up is pure BIAB. This does not mean rudimentary. Pure BIAB never includes an active sparge (it happens at the same time as the mash) and the vorlauf (recirculating sweet liquor before draining) on most pure BIAB systems is unnecessary/automatic as the gentle lifting of the bag and the bag's porosity ensure that no great clumps etc come through into the kettle.chesl73 wrote:I was leafing through a Gordon Strong book today and in many of his recipes he is adding grains during vorlauf.
Given my brewing process is a fairly rudimentary BIAB process with no sparging or vorlauf (didn't know what it was until I read it just now!).
If I was to follow one of these recipes how could I do it given my standard BIAB process? Just throw them into the main mash with all the other grains would be the obvious answer but was wondering if there was more to it?
To imitate Gordon Strong's method, I would add the specified grains at the end of the mash and then raise the mash to mash-out temperature giving a few stirs along the way. In other words, aim to give those grains about 15 minutes exposure before you pull the bag.
....
I really want ot get time to experiment more with this technique as the one time I tried it on a schwarz, the difference was incredible. Adding the specialty grains later made them far more potent and I should have used less.
There's a thread on this that hashie started 5.5 years ago called Adding specialty grains at mash out versus mash in that will give more clues. Now that Gordon Strong has that book out, I'm definitely getting into this method immediately.
PP
Last edited by PistolPatch on 02 Dec 2015, 20:01, edited 1 time in total.
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Post #4 made 9 years ago
PP, If you brew a stout and do not want the Dry mouth feel from the Black Barley, But, Want the Black color, it is best to 'Vorlauf' the Black Barley.
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Post #5 made 9 years ago
Josh, I think you get the colour from crystal and dark malts pretty much instantaneously, just like adding food colouring to water. Bear with me 
...
I think the adding of specialty malts at mash out rather than at the beginning of the mash is not one of those areas we can simplify very easily - just like First Wort Hopping.
For example, above I mentioned how I would actually need far less of the specialty grains if I had added them later. This, just like First Wort Hopping, seems unintuitive. I have a theory on why FWH'ing works, but that would take us off-topic.
I have one idea though of why the late addition of specialty malts might require less of those malts (and I'm not even sure whether that statement is true as I have only done one test). The idea is pure osmosis. Release a flavour and/or colour into the mash early and time will allow some of that flavour and colour to be absorbed, via osmosis, back into the grist, a bit like how "mash hopping" becomes a waste.
Add it late in the mash though and there is no time for osmosis so the "full value" of the specialty malt is retained in the sweet liquor.
Did I write that well enough to make some sense???
PP
...I think the adding of specialty malts at mash out rather than at the beginning of the mash is not one of those areas we can simplify very easily - just like First Wort Hopping.
For example, above I mentioned how I would actually need far less of the specialty grains if I had added them later. This, just like First Wort Hopping, seems unintuitive. I have a theory on why FWH'ing works, but that would take us off-topic.
I have one idea though of why the late addition of specialty malts might require less of those malts (and I'm not even sure whether that statement is true as I have only done one test). The idea is pure osmosis. Release a flavour and/or colour into the mash early and time will allow some of that flavour and colour to be absorbed, via osmosis, back into the grist, a bit like how "mash hopping" becomes a waste.
Add it late in the mash though and there is no time for osmosis so the "full value" of the specialty malt is retained in the sweet liquor.
Did I write that well enough to make some sense???
PP
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Post #6 made 9 years ago
PP, your Mostly Correct, Lite Caramel/Crystal malts have some Starch in the Grains, due to the way they are Kilned.
It is best to drop them Into the Mash 20/30 minutes before Mash out.
So "Darker, the Later" may be a thing to remember,
ALSO, if you need to drop the Ph of the Mash, 40gr of Black Barley in 20L of mash, will lower Ph by 1.0-2.0, But will add 2-3 SRM to the Batch.
JMHO YMMV, FWIW
It is best to drop them Into the Mash 20/30 minutes before Mash out.
So "Darker, the Later" may be a thing to remember,
ALSO, if you need to drop the Ph of the Mash, 40gr of Black Barley in 20L of mash, will lower Ph by 1.0-2.0, But will add 2-3 SRM to the Batch.
JMHO YMMV, FWIW
Honest Officer, I swear to Drunk, I am Not God.
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Post #7 made 9 years ago
Brulosopher has just released a study on this if anybody cares to read up.
Just another data point I guess?
Just another data point I guess?
G B
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
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Post #8 made 9 years ago
Mally, do you have a link???
Last edited by joshua on 03 Dec 2015, 03:42, edited 1 time in total.
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Vorlauf - adding grains - how to for BIAB?
Post #9 made 9 years ago
I also know a few brewers who cold steep their dark grains overnight and then add the strained liquid to the boil presumably for similar reasons.
I've never done it though as I would need to know what I was brewing the night before!
I've never done it though as I would need to know what I was brewing the night before!
Post #10 made 9 years ago
Last edited by mally on 03 Dec 2015, 15:39, edited 1 time in total.
G B
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
-
- SVA Brewer With Over 100 Brews From Great Britain
-
Post #11 made 9 years ago
Thanks Mally, it was a good Read.
Honest Officer, I swear to Drunk, I am Not God.
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