I'm making a Rogue Dead Guy-esque 2.75 gal BIAB. At the LHBS yesterday, I ran into a couple brewers from Ranger Creek local brewery here in San Antonio and they helped with the recipe but didn't have any experience with no-chill. How much time do you figure in for the hops when you no-chill? Here is my recipe/plan... I used 20min for no-chill hops extended boil time based on various articles. Does that sound about right? Thanks for any and all input.
5lb Marris Otter
.25 lb Crystal 40
.25 lb Biscuit
---mashing 12 qts 152* F for 60 min, then rinse & squeeze to get 3.5 gal pre-boil volume. Boiling for 60 Min.
.25oz Perle @ 45 min
.25 oz Perle @ 30 min
.25 oz Saaz @ 5 min
.25 oz Saaz @ 0 min (flame out?)
1 tsp Irish Moss @ 10 min
Wyeast Rogue Packman 1764 pitched the next day.
Brewers Friend says: OG 1.071, FG 1.018, ABV 6.97, IBU 35.58, SRM 16.39
I'd like to keep the IBU's no more than where they are.
Here's to a long life, and a merry one,
a pretty girl, and an honest one,
a cold pint, and another one.