Howdy all,
I'm pretty new to brewing and my second BIAB I put down last week was a RIS, I used the following recipe;
Batch size (fermenter) - 26 Litres
SG: 1.089
I use a Crown 40L urn so I ended up doing a reiterated mash (mashed half the grain bill normally, then mashed the second half in the same wort). I did a 90 minute boil to get down to 28L, in hindsight an extra 1-2L would have been good to fully fill the cube after kettle loss). I no-chill at the moment so the 30g hop addition was meant to be 10 minutes so I moved it to flameout just to keep hop junk out of the cube.
The recipe called for a SG of 1.084-1.089, so I was pretty happy to hit 1.089. Now it's been in the fermenter since Monday (maintained at 20 degrees) and it was pretty active for a few days but has now slowed down. I'm considering a dry hop as it has good bitterness but next to no hop aroma or flavour. If I was to dry hop is there a particular hop that I should consider to compliment the columbus and this style of beer, or just go with more columbus? Or leave it alone...
Aside from that, at this point it's pretty much done (looking to bottle in another week and a bit) but I've been thinking about splitting the batch and making some tweaks. So, lets say I end up with 24L of wort, I was thinking about putting 8L straight into bottles as is, then 8L to a secondary and use some bourbon soaked french oak dominoes and then lastly with the remaining 8L I was thinking of adding some freshly brewed espresso whilst bulk priming. I'm hoping these experiments may then inform where I take the recipe next. Or is this all too much, I realise I might be getting too excitable by it all!
Your words of wisdom welcomed...
I'm pretty new to brewing and my second BIAB I put down last week was a RIS, I used the following recipe;
Batch size (fermenter) - 26 Litres
SG: 1.089
- 8 kg Golden Promise
- .75 kg Chocolate
- .4 kg Dark Crystal
- .4 kg Brown Malt
- .4 kg Amber Malt
- .25 kg Rolled Oats
- 50g Columbus @ FWH
- 1/2 Whirlfloc @ 10mins
- 30g Columbus @ Flameout
- US-05 and S-04 (I had a packet each of these on hand and didn't want to underpitch so I decided to rehydrate and use both, crazy?)
I use a Crown 40L urn so I ended up doing a reiterated mash (mashed half the grain bill normally, then mashed the second half in the same wort). I did a 90 minute boil to get down to 28L, in hindsight an extra 1-2L would have been good to fully fill the cube after kettle loss). I no-chill at the moment so the 30g hop addition was meant to be 10 minutes so I moved it to flameout just to keep hop junk out of the cube.
The recipe called for a SG of 1.084-1.089, so I was pretty happy to hit 1.089. Now it's been in the fermenter since Monday (maintained at 20 degrees) and it was pretty active for a few days but has now slowed down. I'm considering a dry hop as it has good bitterness but next to no hop aroma or flavour. If I was to dry hop is there a particular hop that I should consider to compliment the columbus and this style of beer, or just go with more columbus? Or leave it alone...
Aside from that, at this point it's pretty much done (looking to bottle in another week and a bit) but I've been thinking about splitting the batch and making some tweaks. So, lets say I end up with 24L of wort, I was thinking about putting 8L straight into bottles as is, then 8L to a secondary and use some bourbon soaked french oak dominoes and then lastly with the remaining 8L I was thinking of adding some freshly brewed espresso whilst bulk priming. I'm hoping these experiments may then inform where I take the recipe next. Or is this all too much, I realise I might be getting too excitable by it all!
Your words of wisdom welcomed...