My goal for BIAB is to dial in a process for moderate gravity beers. (1040 - 1050ish OG) I don't care so much about brewhouse efficiency, just consistency. I'm not starting a brewery so an easy brew day is really my only goal.
For BIAB #1 I'm going for a full volume mash and boil. (no sparge). Another technique is to shoot for a high OG wort and adjust it down in the fermenter, like extract brewing. this would mean less heating and boiling water.
Guidance for this step into the unknown received from biabcalcualtor.com
Fuller's London Pride from "Brewing Real Ale"
Brewed June 12th, 2020
9 lbs Rahr Pale Ale malt
0.5 lbs crystal 40
60 min: 0.4 oz Target, 0.2 oz Challenger & Northdown
10 min: 0.2 oz Goldings
some Irish Moss 10 min
West Yorkshire Ale
Grain weight: 9.5 lbs.
Strike water temp: 156 f
Mash time: 60 min (77 min by the time dinner was picked up)
Mash temp, start: 152 f (goal of 149 - 151)
Mash temp, end: 140 f @ 60 min (mashed for an additional 17 min, temp at that time was 137)
Pre boil volume: 6 (goal 6ish gal.)
Post boil volume: 5.5, 5 gal into fermenter (goal 5.5 gal.)
Yeast pitched at +78f
Fermented at 78f (the fresh beer had alcohol off flavors that dissipated with carbonation)
Post chill gravity: 1.042 (goal 1045 but whatever is fine be me)
Final gravity: 1.004 June 19th
ABV: 5%
9 lbs Rahr Pale Ale malt
0.5 lbs crystal 40
The Fuller's hop schedule according to "British Real Ale"
60 min: 0.4 oz Target, 0.2 oz Challenger & Northdown
10 min: 0.2 oz Goldings (just a dusting, must be a nod to tradition)
7/9 Day 2 in the keg at 22 psi
Under carbed/ cask-like bitter
Dark mild (a spin-off of the Fuller's recipe)
Brewed 06/19/2020
7 lbs Rahr Pale Ale malt
1 lbs Brown Malt
3 oz. Carafa III
60 min: 0.2 oz Target, Challenger & Northdown
10 min: 0.2 oz Goldings
some Irish Moss 10 min
West Yorkshire Ale (trube from the first batch, yeast ripped through in 24 - 48 hours)
Strike water volume: 7 gal.
Grain weight: 8 lbs.
Strike water temp: 158 f
Mash time: 60 min
Mash temp, start: 155 f (goal of 149 - 151)
Mash temp, end: 146 f @ 60 min
Pre boil volume: 6+ (goal 6ish gal.)
Post boil volume: 5.75, 5.5 gal into fermenter (goal 5.5 gal.)
This batch took longer to get up to temp and finished with more volume. I think the extra wort was from a less vigorous boil and less grain. Also, there was no wind; the first boil was on a windy day.
Yeast pitched at +78f
Fermented at 78f
OG: 1.036 (squeeze!)
FG:
the grist/ mash
Wrapping up at 11:00.
- BrewNorth
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