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How to brew beer in the BIAC
The BREWHA BIAC complete brewing system provides
brewers with an enjoyable brewing experience by giving
maximum control and superior results while simplifying the
brewing process and reducing equipment requirements and
expense. All of the brewing (heating, mashing, boiling, chilling,
fermenting) occurs in just one vessel, the fermenter (the
Mash Colander is inserted inside the fermenter for mashing).
The entire brewing process with full mashing and cleaning
can occur in under 5 hours. The following instructions provide
a relatively simple overview of the BIAC process and instruct
you on how to make your own world-class beer.
While new brewers can sometimes want to produce the most
difficult styles right out of the gate, we recommend picking
a fairly simple recipe (like a blonde ale or a pale ale) and
brew it several times until you can brew it consistently and
understand the system.
1. Heating Water: 30–60 minutes
This step can be completed overnight by setting the
temperature controller—ETC or touchscreen—to the correct
temperature. For the Tabletop Controller connect the
‘contactor’ cord from the Tabletop Controller to the heating
receptacle on the ETC; the ETC turns the element on as needed, and in the morning the water
temperature will be ready to go—and if your water
is lightly chlorinated it will have time to gas off).
(Programming instructions for the Touchscreen
Controller can be seen in the programming video on
the BREWHA website.
Water for soaking the grain (called ‘strike water’) is
added to the fermenter and heated to approximately
8°C/15°F above the mashing temperature. This is
called the ‘strike temperature’ (normally around
73°C/163°F) and is higher than the mash temperature
because when grain is added, it will cool the water to
a typical mash temperature of around 65°C/150°F (a
few degrees cooler will make a ‘drier’ beer and a few
degrees warmer will make a ‘sweeter’ beer).
Tap water can be used if it is good quality; however,
BIAC User Manual Brewing
Figure 53
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