Well,
have not long finished the boil and cubing of my first BIAB AG.
It was a long to but fun brew day. Topped out at 7 hours grain to cube!
Smell was awesome, efficiency was very poor. 50% according to brewmate.
Not going to beat myself up over the numbers but i am curious about the IBUs of the final product.
My Kettle:
80L Alu pot 500mm diameter
Heat:
3 ring cast iron burner
2400w Element (once boiling this was only thing running).
My receipe was:
5.7kg of marris otter
0.15kg Caramunich
0.05kg Carafa 2
Challenger 4.5% 25g 60min
Challenger 4.5% 25g 30min
Challenger 4.5% 10g 10min + whirlfloc
Challenger 4.5% 5g 0 min
Strike water 35L
Mash time 60 mins (doughed in at 69, gave it a pump with paint stirrer, lagged kettle and checked and stirred once during mash).
Mash temp was 66 after grain addition - according to my slow ready thermometer, was 64-65 at 60mins).
Bag out and onto a rack over kettle to drain, squeezed it, and put 4 or so litres of water boiled in kettle through it.
Kettle level was about 35L at start of ramp up to boil.
Boil time 90 mins (35 mins from bag out to boiling).
Strike water 35L, target batch volume into fermenter was 27 @ 1.050.
Actual into cube for no-chill was ~20-21 @ SG 1.048.
Couple of questions for the Pros:
1) Am i likely going to have a really bitter brewski on my hands here?
2) Why was my extraction so low i wonder? My grain was crushed with a ghetto mill (pasta maker), but despite taking an eternity grain looked crushed. When bag was lifted out, wort looked well like wort. good colour in it, smelt like i was making beer too.
Oh well i will get some pics up tomorrow when i recover from this epic adventure.
look forward to some advice on how i can get better extraction. Also i have epic evap rate so how do i factor that in going forward?
Cheers,
D80.
have not long finished the boil and cubing of my first BIAB AG.
It was a long to but fun brew day. Topped out at 7 hours grain to cube!
Smell was awesome, efficiency was very poor. 50% according to brewmate.
Not going to beat myself up over the numbers but i am curious about the IBUs of the final product.
My Kettle:
80L Alu pot 500mm diameter
Heat:
3 ring cast iron burner
2400w Element (once boiling this was only thing running).
My receipe was:
5.7kg of marris otter
0.15kg Caramunich
0.05kg Carafa 2
Challenger 4.5% 25g 60min
Challenger 4.5% 25g 30min
Challenger 4.5% 10g 10min + whirlfloc
Challenger 4.5% 5g 0 min
Strike water 35L
Mash time 60 mins (doughed in at 69, gave it a pump with paint stirrer, lagged kettle and checked and stirred once during mash).
Mash temp was 66 after grain addition - according to my slow ready thermometer, was 64-65 at 60mins).
Bag out and onto a rack over kettle to drain, squeezed it, and put 4 or so litres of water boiled in kettle through it.
Kettle level was about 35L at start of ramp up to boil.
Boil time 90 mins (35 mins from bag out to boiling).
Strike water 35L, target batch volume into fermenter was 27 @ 1.050.
Actual into cube for no-chill was ~20-21 @ SG 1.048.
Couple of questions for the Pros:
1) Am i likely going to have a really bitter brewski on my hands here?
2) Why was my extraction so low i wonder? My grain was crushed with a ghetto mill (pasta maker), but despite taking an eternity grain looked crushed. When bag was lifted out, wort looked well like wort. good colour in it, smelt like i was making beer too.
Oh well i will get some pics up tomorrow when i recover from this epic adventure.
look forward to some advice on how i can get better extraction. Also i have epic evap rate so how do i factor that in going forward?
Cheers,
D80.