BIAB (Brew In a Bag) Mashing

[Usge]

I've recently been doing a a version of NCHooch's NC Bourbon mash recipe using a BIAB mashing method with good results. (consistent 1.063-1.065). So, I thought I'd post some pics of the method for those who might be interested. I have an 8 gal brewpot/mashtun with false bottom screen that I used for this. The bag is a medium 20x24 grain bag I got from a brewstore for a few bucks. It fits perfectly for the 8 gal mashtun. The real advantage of the bag is mainly that it allows you to lift the grain bed, as well as squeeze the heck out of it.....(I knead the bag against the bottom of the mashtun screen). And, it offers the option of brewing on or off the grain. You can just lift the bag out and put it in your fermenter. OR, as I do...strain all the liquid off while it's warm, and then turn the bag inside out to dump the grains. The grains are fairly dry after a good wringing out, and just fall right out. It leaves the BOP near pristine..in need of just a good rinse (no more scrubbing!!!! yea

But, I think the biggest thing that made a difference for me in this recipe using this method...was the use of "flaked" corn over DIY ground dent corn/cracked corn. It doesn't require long cooking time, and it pretty much disintegrates everything but shell bits. This leaves a "lot" of liquid....I get back "most" of the liquid volume I start with! When I've cooked cracked corn for several hours (steep/cook) you lose quite a bit of water. Since the flaked corn has already been dispersed, it basically just turns to snot as soon as you get the water hot enough. I typically, bring it up to a boil, let it roll for about 10mins..that's it. Total cooking time.

So, Here's the run down on how I do NChooch's bourbon mash as BIAB:

Ingredients:
6 gal of filtered water (treated with 1 tablespoon 5.2 stabilizer, and 1/4 teaspoon gypsum)
8lbs of flaked corn/maize
3.5lbs of 6-row barley malt (1/2lb is for pre-malt)
1 teaspoon Alpha enzyme
1 teaspoon Gluco enzyme
1/2 teaspoon wyeast yeast nutrient
1 packet EC-1118 yeast

Procedure:

I start with my BOP — 8 gal brewkettle/mashtun with false bottom screen

1_BOP.jpg

BOP_Screen.jpg

Place the brewbag in the pot, overlapping the top, and use binder clips to hold it in place and fill it with 6 gals of water

2_BOP_BIAB.jpg

Heat water to 165F and stir in the 8lbs of flaked corn and 1/2lb of the 6-row for pre-malt. This should come to rest somewhere around 150-155F.

1_Mash_Premalt.jpg

Keep stirring and bring it to a full boil. Boil for 10-15 mins..the pre-malt will keep it loose

2_Mash.jpg

Turn off heat. Keep it covered to steep, and stir frequently. It will thicken up. When it gets to 150F, add the 3 lbs of 6-row and 1 teaspoon of alpha enzyme

3_Mash_Barley_Alpha.jpg