When brewing with the BIAB method, you pour all the water in at once. Calculate an amount of water of 5 liters of water per kg of malt + dead space (the space between the bottom of the pot and the strainer, the distance grid).

Heat the water about 5 ° C higher than the temperature the recipe says you should mash in as the water will cool down when you add the malt.


  1. Thread the BIAB bag into the mash vessel so that the outer edges of the bag end up over the edges of the mash vessel.
  2. Slowly pour in the crushed malt and stir thoroughly so that no lumps form.
  3. When all the malt is in and the consistency is like loose porridge, measure the temperature again. Your equipment, ambient temperature and the temperature of the malt affect the cooling of the water. Heat lightly while stirring if necessary. Keep in mind that the temperature may rise slightly after switching off.
  4. When you have reached the right temperature, put on the lid and mash the time your recipe says (usually 60 minutes). Stir a few times during the mashing and check that the temperature remains stable.
  5. When the mashing is complete, tie the BIAB bag together and lift it out of your mashing vessel. The easiest way is to have an oven rack or similar to put on top of the pot you are going to boil in (may be the same one you mashed in). Place the BIAB bag there and let it drain into the vessel.


Now it's time to boil the wort. The easiest way to do this is to keep the lid on while keeping it from boiling over. When the boil is on, remove the lid. Your recipe indicates how long the boil should last. During the boil, the hops should be added at different times according to the recipe.


When the boil is done, the wort should be cooled down as soon as possible. The easiest way to do this is to use: