First BIAB recipe

[starcmr]

I disagree, there are lots of advantages to doing a longer mash.
With very high quality malt, that is perfectly crushed, fully hydrated, in liquor that has the ideal amounts of salts and micro trace elements (Zn, Cu, Mn...), step mashed at all the optimum temperatures, you will still get a better more consistent result mashing for 90minutes than you would at any shorter time. Its just a question of 1/ how much extract you are willing to give up and 2/ how much randomness you can live with.

You can go down the Brülosophy rabbit hole where apparently nothing matters or learn how things really work. Either way you will end up with beer, better or worse from the same ingredients is in the brewer's hands.

The other point I would like you to think about.
Dr Smurto, apart from being author of one of the most brewed recipes out there is a highly respected and experienced brewer, one of those I always listen to with respect, he really does know what he is talking about.
He recommends a 90 minute mash (no doubt there is more information supplied than just that) but when some novice brewer thinks he knows better - Jesus, going to stop now before I start swearing.

I made a couple batches with extract kits, and now I'm drowning in mediocre stout. I want to try all-grain BIAB method with my 7.5 gallon turkey fryer, but I need a recipe. Something lighter, lightly hoppy, more summery/refreshing, and something others will enjoy more since many of my friends drink amerilager and don't like my stout. Also, I have a whole bunch of US-05 I would like to use.

I will buy everything from my LHBS but I need to know what to buy.

 

[starcmr]

I disagree, there are lots of advantages to doing a longer mash.
With very high quality malt, that is perfectly crushed, fully hydrated, in liquor that has the ideal amounts of salts and micro trace elements (Zn, Cu, Mn...), step mashed at all the optimum temperatures, you will still get a better more consistent result mashing for 90minutes than you would at any shorter time. Its just a question of 1/ how much extract you are willing to give up and 2/ how much randomness you can live with.

You can go down the Brülosophy rabbit hole where apparently nothing matters or learn how things really work. Either way you will end up with beer, better or worse from the same ingredients is in the brewer's hands.

The other point I would like you to think about.
Dr Smurto, apart from being author of one of the most brewed recipes out there is a highly respected and experienced brewer, one of those I always listen to with respect food truck catering, he really does know what he is talking about.
He recommends a 90 minute mash (no doubt there is more information supplied than just that) but when some novice brewer thinks he knows better - Jesus, going to stop now before I start swearing.

I made a couple batches with extract kits, and now I'm drowning in mediocre stout. I want to try all-grain BIAB method with my 7.5 gallon turkey fryer, but I need a recipe. Something lighter, lightly hoppy, more summery/refreshing, and something others will enjoy more since many of my friends drink amerilager and don't like my stout. Also, I have a whole bunch of US-05 I would like to use.

I will buy everything from my LHBS but I need to know what to buy.

 

[ArgentineAsado]

That sounds like a solid first brew, especially for a Vienna SMASH lager! The grain bill and hop schedule look well-balanced, and aiming for around 36 IBU seems spot on for the style. Your mash temperature looks good at 67°C for a 65°C rest, and the mashout at 78°C should help with a nice fermentability. The no-chill method will save time, but keep an eye on the final volume after boil-off. I’d also suggest adding some clarity finings if you prefer a clearer beer.

By the way, speaking of great recipes, if you’re into pairing food with beer, I recommend trying an Argentinian beef short ribs recipe—it’s perfect for a hearty meal after a brew day. Looking forward to hearing how it turns out!