kocken42
Well-Known Member
- Joined
- 23/8/10
- Messages
- 253
- Reaction score
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Hey fellas,
I was looking through some old messages of mine, and found one where I was asked as to how I did my BIAB.
I just had a read through and thought it could be of some use to beginners doing their BIAB in a 19L pot.
I'm in no way a pro, and there are many different ways of doing BIAB...but I did complete this recipe and the beer came out fantastic.
I'll go through the recipe first...
Little creatures Bright Ale Clone
Aim: 20L batch
Grain bill:
2.7kg Pilsener Malt (Joe White Export Pilsener)
760g Vienna Malt (Weyermann Vienna)
230g Carapils (Weyermann Carapils)
230g Wheat Malt (Joe White Wheat)
Hops:
11g B-Saaz (Motueka) (7.8% AA) @ 45 mins
9g Cascade (7.8% AA) @ 45 mins
9g B-Saaz (Motueka) @ 20 mins
8g Cascade @ 20 mins
16g B-Saaz (Motueka) @ 0 mins (stove off/flame out)
14g Cascade @ 0 mins (stove off/flame out)
Yeast:
Safale US-05 (I just poured the wort onto the trub of my previous batch)
***METHOD***
The Mash:
1. Put 14 litres of water into your big pot.
2. Put it on the stove and start heating with the lid on.
3. While waiting for it to heat up, prepare your fermenter, have a beer, or look at AHB forums.
4. Once the water reaches ~70 deg C (Your 'strike' temp), turn the stove to the lowest setting and place your BIAB bag inside the pot and let the edges of the bag hang over the pot.
5. Look at what time it is! Write it down.
6. Pour your cracked grain (your homebrew store will crack it) into the bag (which is in the big pot).
7. Get a big spoon or similar item and mash up the grain to make sure it's all soaked.
8. Put your thermometer in, and record the temp...(It should be 65 - 67 deg C, this is your mash temp.)
9. Now you can either turn off the stove and wrap your pot in a doona/towels to insulate it, or leave the stove on the lowest setting and hope it doesn't over-heat it...sometimes the bit of heat at the bottom can caramalise the sugars which we don't want. The doona works great but depends if you have one lying around.
10. Wait for 60 minutes (probably about 55 mins now after putting the donna on etc.). While you are waiting, get another pot (4L+ size), put exactly 4L of water in it and start heating it up. Get it to about 78 deg C.
11. At the end of the 60 minutes, put some heavy duty rubber gloves on, turn off the stove/take donnas off, take the lid off the pot, take the temp., gather up the edges of the BIAB bag, and tie it up (creating a sack of wet grain)
12. Hold the grain up (it's quite heavy and HOT!), and let some wort (sugar water) drip out back into the big pot.
13. Squeeze the edges of the bag to get as much liquid out as possible, but don't spend too much time doing this as it's annoying
14. If you have a pasta strainer (the ones fitted for pots), put it ontop of the big pot (my pasta strainer is much smaller than pot, but the handles allow it to sit JUST right).
15. Put the grain sack onto the pasta strainer and squeeze and push and moosh and squeeze to get as much juice out as possible. If you don't have the pasta strainer some people tie the sack to a door handle and let it 'drip dry' into the bucket, you also have 2 hands free for squeezing with this method too (it may get messy).
The Sparge:
16. Once you are happy with the wort you have received, place the sack into your empty bucket and pour ~2L of 78 deg C water ontop (which you heated in step 10.)
17. Massage the water into the grains gently and allow to sit for 5-10 minutes. While waiting, turn the stove back on for your big pot and start heating it to get it to boil (rolling boil).
18. Lift sack out and repeat procedure to squeeze wort into bucket.
19. Pour contents opf bucket into big pot.
20. Put the sack back into the bucket and pour the remaining 2L ontop of the grain. Massage. Leave for 10 mins. Squeeze routine again. Pour contents into big pot.
21. Everything in your big pot will now be boiled! (you should have ~ 18L in your pot (a few cm from top).
The Boil:
22. The big pot should already be heating from step 17. so if it's not boiling yet, let it come to a rolling boil (LID OFF!).
23. Keep an eye on that pot! You don't want it to erupt in a bubbling boil and spew sugary foam everywhere!. Stir the wort to reduce foam if you think it might boil over.
24. Once a rolling boil is achieved look at the clock! Record the time AND...wait 45 mins (we want a 90 min boil).
25. After 45 mins, make your first hop additions (i.e there is 45 mins left in the boil)(if you have a hop sack, put the hops in the sack and peg the sack the the rim of the pot...if you don't have a hop sack just chuck the hops in.)
26. After another 25 minutes, make your second hop additions (i.e there is 20 mins left in the boil).
27. Wait another 20 minutes! Your boil is complete!
28. Turn the stove off and put the pot on a 'cool' heating element, make your 0 minute additions of hops.
The Chill:
29. Half fill your sink with cold water (create a way so that you can have the tap running slowly and water draining out slowly...a chux jammed in the sink hole works).
30. Place the pot in the sink (if you have a window near the sink, open it to allow cool air to blow over the hot wort).
31. The sink water will absorb a lot of heat to begin with so replace the water quite often for the first few minutes.
32. Udjust your tap so input = output and let that water circulate for a while around the pot.
33. Remember anything which touches your wort now could contaminate it! so STERILISE!
34. After 20 minutes or so, take the pot out, put the regular plug in the sink, put the pot back in the sink and fill the sink back up. Now put all the iceblocks you can fit into the water.
35. Allow it to sit for another 15 minutes (it should be pretty cool by now, maybe ~30 deg C)
The Fermentation:
36. Pour your cooled wort into your sanitised fermenter (splash it around a bit). You should have about 12 litres of wort.
37. Take a hydrometer reading (it will be really high, and remember to adjust for the temp, as hydrometers are calibrated for 20 deg C.
38. My hydrometer reading was 1.083 at 20 deg C.
39. Top up your fermenter accordingly (i.e if you top up to 24 L it will be too dilute, top up to 18 litres it will be too strong).
40. I topped it up to 21L by doing a few calculations.
41. OG of 1.048.
42. Sprinkle yeast ontop, put glad wrap/lid on.
43. Wait for that golden nectar to flow.
44. You can dry hop a small amount if you want! or half the 0 minute adds, and put the other half in as dry hop after 5 days or so.
I may get torched here for a few things...so let me announce some key points
- I take no responsibility for you or your house catching on fire. Turn off your heating element or gas to avoid this problem!
- If you are worried about dirty bugs floating around in your air, perhaps keep the window closed near your tub when cooling the wort to reduce the chance of infection.
I understand that there are many guides already out there...most of which are better than mine, but if I can help one person on their way to great beer, then let it be!
Cheers.
I was looking through some old messages of mine, and found one where I was asked as to how I did my BIAB.
I just had a read through and thought it could be of some use to beginners doing their BIAB in a 19L pot.
I'm in no way a pro, and there are many different ways of doing BIAB...but I did complete this recipe and the beer came out fantastic.
I'll go through the recipe first...
Little creatures Bright Ale Clone
Aim: 20L batch
Grain bill:
2.7kg Pilsener Malt (Joe White Export Pilsener)
760g Vienna Malt (Weyermann Vienna)
230g Carapils (Weyermann Carapils)
230g Wheat Malt (Joe White Wheat)
Hops:
11g B-Saaz (Motueka) (7.8% AA) @ 45 mins
9g Cascade (7.8% AA) @ 45 mins
9g B-Saaz (Motueka) @ 20 mins
8g Cascade @ 20 mins
16g B-Saaz (Motueka) @ 0 mins (stove off/flame out)
14g Cascade @ 0 mins (stove off/flame out)
Yeast:
Safale US-05 (I just poured the wort onto the trub of my previous batch)
***METHOD***
The Mash:
1. Put 14 litres of water into your big pot.
2. Put it on the stove and start heating with the lid on.
3. While waiting for it to heat up, prepare your fermenter, have a beer, or look at AHB forums.
4. Once the water reaches ~70 deg C (Your 'strike' temp), turn the stove to the lowest setting and place your BIAB bag inside the pot and let the edges of the bag hang over the pot.
5. Look at what time it is! Write it down.
6. Pour your cracked grain (your homebrew store will crack it) into the bag (which is in the big pot).
7. Get a big spoon or similar item and mash up the grain to make sure it's all soaked.
8. Put your thermometer in, and record the temp...(It should be 65 - 67 deg C, this is your mash temp.)
9. Now you can either turn off the stove and wrap your pot in a doona/towels to insulate it, or leave the stove on the lowest setting and hope it doesn't over-heat it...sometimes the bit of heat at the bottom can caramalise the sugars which we don't want. The doona works great but depends if you have one lying around.
10. Wait for 60 minutes (probably about 55 mins now after putting the donna on etc.). While you are waiting, get another pot (4L+ size), put exactly 4L of water in it and start heating it up. Get it to about 78 deg C.
11. At the end of the 60 minutes, put some heavy duty rubber gloves on, turn off the stove/take donnas off, take the lid off the pot, take the temp., gather up the edges of the BIAB bag, and tie it up (creating a sack of wet grain)
12. Hold the grain up (it's quite heavy and HOT!), and let some wort (sugar water) drip out back into the big pot.
13. Squeeze the edges of the bag to get as much liquid out as possible, but don't spend too much time doing this as it's annoying
14. If you have a pasta strainer (the ones fitted for pots), put it ontop of the big pot (my pasta strainer is much smaller than pot, but the handles allow it to sit JUST right).
15. Put the grain sack onto the pasta strainer and squeeze and push and moosh and squeeze to get as much juice out as possible. If you don't have the pasta strainer some people tie the sack to a door handle and let it 'drip dry' into the bucket, you also have 2 hands free for squeezing with this method too (it may get messy).
The Sparge:
16. Once you are happy with the wort you have received, place the sack into your empty bucket and pour ~2L of 78 deg C water ontop (which you heated in step 10.)
17. Massage the water into the grains gently and allow to sit for 5-10 minutes. While waiting, turn the stove back on for your big pot and start heating it to get it to boil (rolling boil).
18. Lift sack out and repeat procedure to squeeze wort into bucket.
19. Pour contents opf bucket into big pot.
20. Put the sack back into the bucket and pour the remaining 2L ontop of the grain. Massage. Leave for 10 mins. Squeeze routine again. Pour contents into big pot.
21. Everything in your big pot will now be boiled! (you should have ~ 18L in your pot (a few cm from top).
The Boil:
22. The big pot should already be heating from step 17. so if it's not boiling yet, let it come to a rolling boil (LID OFF!).
23. Keep an eye on that pot! You don't want it to erupt in a bubbling boil and spew sugary foam everywhere!. Stir the wort to reduce foam if you think it might boil over.
24. Once a rolling boil is achieved look at the clock! Record the time AND...wait 45 mins (we want a 90 min boil).
25. After 45 mins, make your first hop additions (i.e there is 45 mins left in the boil)(if you have a hop sack, put the hops in the sack and peg the sack the the rim of the pot...if you don't have a hop sack just chuck the hops in.)
26. After another 25 minutes, make your second hop additions (i.e there is 20 mins left in the boil).
27. Wait another 20 minutes! Your boil is complete!
28. Turn the stove off and put the pot on a 'cool' heating element, make your 0 minute additions of hops.
The Chill:
29. Half fill your sink with cold water (create a way so that you can have the tap running slowly and water draining out slowly...a chux jammed in the sink hole works).
30. Place the pot in the sink (if you have a window near the sink, open it to allow cool air to blow over the hot wort).
31. The sink water will absorb a lot of heat to begin with so replace the water quite often for the first few minutes.
32. Udjust your tap so input = output and let that water circulate for a while around the pot.
33. Remember anything which touches your wort now could contaminate it! so STERILISE!
34. After 20 minutes or so, take the pot out, put the regular plug in the sink, put the pot back in the sink and fill the sink back up. Now put all the iceblocks you can fit into the water.
35. Allow it to sit for another 15 minutes (it should be pretty cool by now, maybe ~30 deg C)
The Fermentation:
36. Pour your cooled wort into your sanitised fermenter (splash it around a bit). You should have about 12 litres of wort.
37. Take a hydrometer reading (it will be really high, and remember to adjust for the temp, as hydrometers are calibrated for 20 deg C.
38. My hydrometer reading was 1.083 at 20 deg C.
39. Top up your fermenter accordingly (i.e if you top up to 24 L it will be too dilute, top up to 18 litres it will be too strong).
40. I topped it up to 21L by doing a few calculations.
41. OG of 1.048.
42. Sprinkle yeast ontop, put glad wrap/lid on.
43. Wait for that golden nectar to flow.
44. You can dry hop a small amount if you want! or half the 0 minute adds, and put the other half in as dry hop after 5 days or so.
I may get torched here for a few things...so let me announce some key points
- I take no responsibility for you or your house catching on fire. Turn off your heating element or gas to avoid this problem!
- If you are worried about dirty bugs floating around in your air, perhaps keep the window closed near your tub when cooling the wort to reduce the chance of infection.
I understand that there are many guides already out there...most of which are better than mine, but if I can help one person on their way to great beer, then let it be!
Cheers.
