i've done a lot of researching over the past week but still have no idea how i should setup my mash profile. i think my equipment setup is okay (image attached at the bottom) but not entirely sure. here's an overview of my process for brewing 2 gallon all grain BIAB batches, help is much appreciated!
- brew kettle is a large 20 qt / 5 gallon pot
- fill pot with 3 gallons of water, add 6 LB's of grain into bag when temp ~155
- after 60 minutes, pull bag and prepare to "sparge"
- sparge consist of putting entire bag in large pasta strainer over 4 qt / 1 gallon pot
- run 1 gallon of 170 degree water over and put into brew kettle
- run another half gallon of 170 degree water over and put into brew kettle
note: the water that collects in the kettle after "sparging" is definitely a wonderful brownish color, seems to be adding a lot of fermentable sugars in this step
Boil Volume Estimates
- start with 3 gallons of water before adding the grain
- being generous the 6 LB's of grain absorb 1 gallon
- after pulling the bag i have 2 gallons in my brew kettle (started with 3, grain absorb 1)
- after sparging i've added back 1.5 gallons
- total volume before boil starts is 3.5 gallons
- after a 60 minute boil i lose 1 gallon, left with 2.5 gallons
- lose half a gallon due to trub, left with 2 gallons to put into fermenter
OG - 1.068
FG - 1.016
ABV - 6.83%
i think the equipment part is fine (attached a photo below) just no idea at all how to setup the mash profile given my BIAB / "sparge" method given its 2 gallons.
any and all help is greatly appreciated, thanks!!
Cheers!
- brew kettle is a large 20 qt / 5 gallon pot
- fill pot with 3 gallons of water, add 6 LB's of grain into bag when temp ~155
- after 60 minutes, pull bag and prepare to "sparge"
- sparge consist of putting entire bag in large pasta strainer over 4 qt / 1 gallon pot
- run 1 gallon of 170 degree water over and put into brew kettle
- run another half gallon of 170 degree water over and put into brew kettle
note: the water that collects in the kettle after "sparging" is definitely a wonderful brownish color, seems to be adding a lot of fermentable sugars in this step
Boil Volume Estimates
- start with 3 gallons of water before adding the grain
- being generous the 6 LB's of grain absorb 1 gallon
- after pulling the bag i have 2 gallons in my brew kettle (started with 3, grain absorb 1)
- after sparging i've added back 1.5 gallons
- total volume before boil starts is 3.5 gallons
- after a 60 minute boil i lose 1 gallon, left with 2.5 gallons
- lose half a gallon due to trub, left with 2 gallons to put into fermenter
OG - 1.068
FG - 1.016
ABV - 6.83%
i think the equipment part is fine (attached a photo below) just no idea at all how to setup the mash profile given my BIAB / "sparge" method given its 2 gallons.
any and all help is greatly appreciated, thanks!!
Cheers!