I made two beers on two different days in hopes of learning more about strike water temps and heat loss to grain and during mashing, and ,most of all, to get a good handle on the steps and times for planing future brew days.
My e.t. for BIAB was about 4 hours both times, but for different reasons. The first brew had a longer mash because I got busy with dinner while the second brew had longer heat times because I had the burner turned down (i think).
The breakdown:
Gather 7 gal. of strike water and heat to 156F (losing about 0.5f / lb of grain, but it's not linear)
33 - 38 min.
Mash for 60 min.
Drain the bag and misc. I drained and re-dunked the bag 4 or 5 times to simulate a "lauder" step. Then placed it in a smaller pot to drain while the mash got up to a boil.
10 min.
Fire on! to boiling 6 gal. of wort.
This is where I loss time on the second batch. The second batch had less grain and wound up being more than 6 gallons ( started with too much water ).
31 and 40 min.
Boil. 60 min.
Chill to 100f ish via summer temp hose water and the immersion chiller.
30 min.
And clean up. Having the hose outside makes clean up easy, just spray everything down. (and minimal clean up is needed with the doby pad and maybe PBW.
So, for timing a batch...
Start about 40 min before dinner time and get the mash going.
Eat, hang, and do dishes.
Then pull the bag and get too it. That gets things wrapped up before 10:00. Maybe 9:30 ish.
That's a very doable brew day!
Mega Pot! (10 gal.)
This could totally be done in an 8 gal. pot.
Mashing (Dough-in)
Lauder.
Boil.
- Brew North
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