NSMikeD
Well-Known Member
Aside from efficiency and kettle size, strictly from a flavor mouthfeel perspective does mashing the sparging have a different affect on beer than a full volume mash it’s the recirculating pump? I see any traditional mash threads talk about the mash consistency, but they are doing other steps that I don’t think apply to full volume BIAB or do those things apply.
Forget about efficiency. I understand that holding back some water at 170* and pouting it over the grain bed after lifting the bag/malt pipe will rinse some sugars but my efficiency is fairly consistent and adjusting the grain bill is ok with me.
I brew 2.5 gallon batches in an Anvil Foundry 6.5 and mash full water volume with the circulating pump. I was wondering if holding back a gallon of water (removed from the the kettle after the salts were added so mash and sparge water are the same profile) and then sparging at 170* after I lift the malt pipe will change the character of the beer.
My water volumes are typically in the 4.5gal vicinity for beers with ABV in the 4.5 - 5.5 range and grain bills in the 6-8lb range.
Forget about efficiency. I understand that holding back some water at 170* and pouting it over the grain bed after lifting the bag/malt pipe will rinse some sugars but my efficiency is fairly consistent and adjusting the grain bill is ok with me.
I brew 2.5 gallon batches in an Anvil Foundry 6.5 and mash full water volume with the circulating pump. I was wondering if holding back a gallon of water (removed from the the kettle after the salts were added so mash and sparge water are the same profile) and then sparging at 170* after I lift the malt pipe will change the character of the beer.
My water volumes are typically in the 4.5gal vicinity for beers with ABV in the 4.5 - 5.5 range and grain bills in the 6-8lb range.