![]() For example, mash efficiency is about 80% give or take a few percent depending on when measured. Your questions are good ones and very hard to answer well although thanks to some of those already BIABing (including crundle above), I have a few spreadsheets of figures that can give you a fairly accurate place from which to start. Any feedback on this? ( I would rather waste some yield and have a clean figure to use to calculate how much grains to buy, than start sparging and now knowing how much to try to get out) Read somewhere that using the BIAG method and no sparging I can assume 60 % efficiency. Would this be a temperature mash, infusion mash, or none of the above? I assume this is based on mash temperature, as in closer to 70 degrees means fuller body left in the beer as the amount of unfermentables increase? Then there are options for Light, Medium or Full body. Possibly raise the temperature to 75 degrees before removing the grains, mash out (?), but no sparging. Planning to heat a certain amount of water to a certain temperature, then dump the grains in the bag, leave it for an hour after stirring before removing the grains. I am making a porter, using the BIAG method on my stove top. I assume different grains will absorb different amounts? The beer I’m brewing tomorrow has 50% flaked wheat!! No idea kind of absorption I’ll have with that makeup, but we’ll see.Playing around with a beer recipe in beersmith and hoping someone can help with what mash profile to choose in beersmith.Įnded up with a couple of questions I would appreciate any feedback on: But I definitely plan on looking at these numbers again to see what I come up with. ![]() I BIAB and let the grain sack sit in a strainer over the pot (mash tun) for about 10min and drain. ![]() I just started figuring out these numbers for my system (boil off, absorption, etc), but this is what I got from the batch I brewed last week. That’s about what I experienced during my first all grain last weekend. Is it based on past experience? Most of what I’ve read suggests 1.0 - 1.25 gallons of water absorbed per 10 lbs of grain. 75 gal lost to absorption sounds low to me. If you’re off a 1/2 gallon somewhere–it will be fine and you can make an adjustment next time.ĥgal batchġ.5qrt/lb for mash = 15qrts (or 3.75gal) of water for mash ![]() It’s the same as with all of this stuff, I don’t worry if it’s not perfect. 1) + (1 gal boil-off) = 3.7įor no-sparge BIAB, just start with 6.5 gallons (which includes boil-off) and add the amount of water that will be absorbed by the grain. Sparge volume – Calculate by adding the absorption, boil-off, and difference between your batch size (5.5) and mash water volume. 1 gal per pound.īoil-off – This differs per elevation…it’s around 1 gal per hour on a stovetop but will be more on a turkey burner (depending on how hard you boil). Mash volume – Multiply the total grain bill by the quart volume (typically 1.25).Ībsorption – Account for absorption at the rate of. It’s a little more complicated for two pots vs no sparge biab. This is what I used to do for calculations (before BeerSmith). You’ll sparge and combine and at some point because you need to get your preboil volume correct. I don’t think it matters when you add the top off water honestly. How much is too much when you batch sparge? How many of you add top up water to the boil kettle instead of just adding more water to the sparge?
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