Guys,
Anxiety is creeping up on me the days of kit & kilo are behind me how badly can I stuff this up?
50L SS keg with welded tap & brew/mash thermometer about 3 inch off the bottom
italian Spiral burner from Beer Belly
Total Water 26L (BIAB brewmate setting)
No chill method I'm leaving in keggle over night (moved to the laundry once cool enough with a pot lid and glad wrap to create a vacuum (or should I put it straight into the fermenter once its down to say 60 degrees celcius? Starsan on coopers ferm bucket and any other 'utensils' not worrying about the keg due to boil temp.
Finings in after fermentation to clear everything up to be added 2 days before bottling.
Any pointers? One thing I'm not too sure about is once I hit my strike temperature and then mash temp after 60minutes to a raise the temp again 'mash out' before boiling or don't I need to do that for BIAB?
Golden Ale
Recipe Specs
----------------
Batch Size (L): 20.0
Total Grain (kg): 4.250
Total Hops (g): 55.00
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.62 %
Colour (SRM): 7.9 (EBC): 15.6
Bitterness (IBU): 46.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
2.400 kg Pale Ale Malt (56.47%)
0.800 kg Munich I (18.82%)
0.800 kg Wheat Malt (18.82%)
0.250 kg Caramunich I (5.88%)
Hop Bill
----------------
15.0 g Amarillo Pellet (8.6% Alpha) @ 60 Minutes (Boil) (0.8 g/L)
20.0 g Amarillo Pellet (8.6% Alpha) @ 20 Minutes (Boil) (1 g/L)
20.0 g Amarillo Pellet (8.6% Alpha) @ 0 Minutes (Boil) (1 g/L)
Misc Bill
----------------
Single step Infusion at 66°C for 60
Anxiety is creeping up on me the days of kit & kilo are behind me how badly can I stuff this up?
50L SS keg with welded tap & brew/mash thermometer about 3 inch off the bottom
italian Spiral burner from Beer Belly
Total Water 26L (BIAB brewmate setting)
No chill method I'm leaving in keggle over night (moved to the laundry once cool enough with a pot lid and glad wrap to create a vacuum (or should I put it straight into the fermenter once its down to say 60 degrees celcius? Starsan on coopers ferm bucket and any other 'utensils' not worrying about the keg due to boil temp.
Finings in after fermentation to clear everything up to be added 2 days before bottling.
Any pointers? One thing I'm not too sure about is once I hit my strike temperature and then mash temp after 60minutes to a raise the temp again 'mash out' before boiling or don't I need to do that for BIAB?
Golden Ale
Recipe Specs
----------------
Batch Size (L): 20.0
Total Grain (kg): 4.250
Total Hops (g): 55.00
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.62 %
Colour (SRM): 7.9 (EBC): 15.6
Bitterness (IBU): 46.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
2.400 kg Pale Ale Malt (56.47%)
0.800 kg Munich I (18.82%)
0.800 kg Wheat Malt (18.82%)
0.250 kg Caramunich I (5.88%)
Hop Bill
----------------
15.0 g Amarillo Pellet (8.6% Alpha) @ 60 Minutes (Boil) (0.8 g/L)
20.0 g Amarillo Pellet (8.6% Alpha) @ 20 Minutes (Boil) (1 g/L)
20.0 g Amarillo Pellet (8.6% Alpha) @ 0 Minutes (Boil) (1 g/L)
Misc Bill
----------------
Single step Infusion at 66°C for 60