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Old 11-12-2012, 05:08 PM   #11
inhousebrew
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US-05 is fine and pretty much the same thing as Wyeast 1056 only cheaper so I would go with that. If you're going to try BIAB the first thing I can say is make sure you have a good thermometer. Check it in a bowl of crushed ice and in a pot of hot water to make sure it's accurate. Mashing is very temperature dependent. Also, if you're crushing your grains at the store I would run them through the mill twice to make sure you can get a good crush and good extraction.
I don't know how well you're pot maintains temp but for me I can usually add some heat at 30 minutes stir for a couple minutes and keep the temp pretty close to where it should be. As far as sparging goes, I like to have a separate pot with 175* water to dunk the grains in. Pretty much toss the whole bag in then stir it around for a few minutes before adding that to the main boil kettle and drip drying the grains above.

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Old 11-12-2012, 06:25 PM   #12
madman960
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I just bought a new digital thermometer with probe. I will test it with boiling water and in an ice bath. . I am thinking about having the lhbs split this into 2.5 gallon batches so I can do full boils on the stove. My 6 gallon ss pot holds heat well. It is primarily my chili pot. I need to make a trip up to my Dad's in Ohio to get my pressure cooker. It is supposed to heat 5 gallons of water in 15 minutes. Never tried. Planning trip up around Christmas.

If this goes well, I plan to brew this next: BierMuncher's;

SWMBO Slayer - Belgian Blonde
Recipe Type: All Grain
Yeast: Belgian Wit WP400
Yeast Starter: Yeast Cake From Prior Brew
Batch Size (Gallons): 5.25
Original Gravity: 1.057
Final Gravity: 1.008
IBU: 18.9
Boiling Time (Minutes): 60
Color: 4.9 (SRM)
Primary Fermentation (# of Days & Temp): 14 Days (65 degrees)
Additional Fermentation: One week chilling in keg
Secondary Fermentation (# of Days & Temp): 7 Days (65 degrees)

Style: Belgian Blond Ale
TYPE: All Grain
Taste: (45.0)

Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 6.50 gal
Estimated OG: 1.053 SG
Estimated Color: 4.9 SRM

Estimated IBU: 18.9 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 +/- Minutes

Ingredients:
------------
Amount Item
5.00 lb Pale Malt (2 Row) US (2.0 SRM)
4.00 lb Wheat Malt, Bel (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.50 lb Wheat, Flaked (1.6 SRM)
0.25 lb Caravienne Malt (22.0 SRM)
1.00 oz Williamette [5.50%] (60 min)

1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat

If not I will get the extract version.

Bill

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Old 11-12-2012, 07:09 PM   #13
inhousebrew
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Splitting it would obviously take longer and be twice the work but you might learn a bit quicker so there is that. You could ferment each separately and see if there are any differences.

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Old 11-12-2012, 07:46 PM   #14
madman960
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I figure that's the easiest way. The 7.5 gallon pot is extremely tall on the stove. My 6 gallon ss pot is much shorter. I believe a 5 gallon batch requires 6.5 gallons of water. Not sure if I need all the water is needed to start. I will go back through the BIAB section and write out the process. I would prefer to do it in 1 batch but believe it would be simpler to do it in 2.5 gallon batches.

Thanks;

Bill

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