Damn
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- Joined
- 20/5/12
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Firstly, I've only done 3 BIAB's so far but I've learnt a heap and wanted a step by step method too.
Secondly, if you haven't got your boil off rate I would measure the boil off rate of your keggle by boiling 30l of water for 60mins then measure the finished volume. 5-15% is typical but as stated depends on how hard you boil. If your not sure how to calculate it, there are many here willing to help. If you can't be bothered working out your boil off rate then record your volumes from before and after your brew. If you've got too much liquid at the end of the boil you'll need to add dextrose to get your OG to match recipe. If you've lost too much liquid add more (boiled/chilled) water to the fermenter. Make sure your consistent with your boil vigour from brew to brew or your boil off rate may vary.
I agree with Crusty. But to simplify the steps for his recipe even further using his boil off rate. Assuming grain temp is 22o. *Adjust strike temp accordingly to grain temp. Beersmith can do this also. ** I'm skipping a mash out with these steps.
On another note there are plenty of local brewers who happily help you do a brew.
Hope this helps
Secondly, if you haven't got your boil off rate I would measure the boil off rate of your keggle by boiling 30l of water for 60mins then measure the finished volume. 5-15% is typical but as stated depends on how hard you boil. If your not sure how to calculate it, there are many here willing to help. If you can't be bothered working out your boil off rate then record your volumes from before and after your brew. If you've got too much liquid at the end of the boil you'll need to add dextrose to get your OG to match recipe. If you've lost too much liquid add more (boiled/chilled) water to the fermenter. Make sure your consistent with your boil vigour from brew to brew or your boil off rate may vary.
I agree with Crusty. But to simplify the steps for his recipe even further using his boil off rate. Assuming grain temp is 22o. *Adjust strike temp accordingly to grain temp. Beersmith can do this also. ** I'm skipping a mash out with these steps.
- Fill Keggle with 29.09l water.
- Heat to a Strike temp of *68.8.
- Add grain, seal, wrap in blankets or how you maintain your mash temp of 66o for 1 hour.
- **Remove bag. Draining over pot whilst heating up to boil.
- Boil for 1 hour adding hops at intervals as per recipe.
- Empty contents into no chill container squeezing all air from container.
- Add liquid to fermenter when its cooled to target temp. 18o?
- Add yeast as you've done per previous brews.
- Ferment away.
On another note there are plenty of local brewers who happily help you do a brew.
Hope this helps