Mashout (BIAB)

[cowboy7307]

How woulds i mashout doing BIAB , i only use gas ,and a 20lt stockpot,
From what i have seen i should rise the temp about 10c for X min, would i be safe to turn on gas to heat, when my bag will be sitting on the bottom of pot
I have considered putting a upturned dinner plate on bottom before starting the mash
Or is doing a mashout that important

 

[Minbari]

dont bother with it. you will begin boiling it in 10 minutes anyway

 

[Sandy Feet]

BIAB - Just heat strike water, turn off the heat, stir in the grains, cover it, and let it sit for the mash. That is it. Do your boil after squeezing everything out of the bag, and that bitch is heavy with the water in it. Make sure you have a pulley or at least a grill grate to set the bag on the kettle and some heavy duty gloves for the hot water.

 

[cowboy7307]

Thanks for that
what you suggest is what i do just now, and will carry on with that
it was i have seen some BIAB saying mashout

 

[Zambi]

I've seen something like a mashout with biab as well, but I can't see the point.

 

[Minbari]

I've seen something like a mashout with biab as well, but I can't see the point.

Only reason you would want to do a mashout is if you aren't going to boil it right away. Then you may want to stop conversion

 

[Craigerrr]

Thanks for that
what you suggest is what i do just now, and will carry on with that
it was i have seen some BIAB saying mashout

Some would argue that you can get a bit more efficiency by doing a mashout, but just as many people would argue that you don't. The reason breweries do a mashout step is to stop conversion. At our level there truly isn't any need for it.

 

[Donoroto]

I've seen something like a mashout with biab as well, but I can't see the point.

Mashout is useful only when the batch is very large, meaning you cannot heat it to stop the enzyme action very quickly. If the enzymes are not stopped, it can lead to a different beed than intended. For 5 gallons, where heating time is short, it serves no purpose.

 

[Zambi]

That leads to the question: how short should that heat up time be?
And what is the negative effect if it is longer than that?

Background:
I mash, then drain biab bag and start heating wort.
Then I plonk the bag with grains in water of probably 30 oC, mix, wash, whatever you want to call it to get as much "sugar" out of it as possible. Add to kettle, rinse again.
All in all, I start with 7.5 ltr water + grain, rinse with 1.7 litre.
I guess time from starting to heat to boiling is probably 30-45 minutes

 

[Donoroto]

That leads to the question: how short should that heat up time be?
And what is the negative effect if it is longer than that?

Background:
I mash, then drain biab bag and start heating wort.
Then I plonk the bag with grains in water of probably 30 oC, mix, wash, whatever you want to call it to get as much "sugar" out of it as possible. Add to kettle, rinse again.
All in all, I start with 7.5 ltr water + grain, rinse with 1.7 litre.
I guess time from starting to heat to boiling is probably 30-45 minutes

An hour is my best guess. But many here use 'no chill' which puts very hot wort into a fermenter and leaves it to cool on its own. That might be a day, and nobody reports ill effects.

I think at our scale, the grains are fully converted in that first hour, so it isn't a problem.

 

[Zambi]

I no-chill on top of the slowish heating
Seems to work fine, but I got nothing to compare it with