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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > BIAB Brewing > 1st BIAB attempt coming up
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Old 10-27-2013, 11:58 PM   #1
madman960
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Default 1st BIAB attempt coming up

I am doing a 2.5 gallon Centennial Blonde next weekend. Here is the recipe from HBT:

3.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 79.91 %
0.38 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.68 %
0.25 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 5.71 %
0.25 lb Vienna Malt (3.5 SRM) Grain 5.71 %
0.13 oz Centennial [9.50 %] (55 min) Hops 9.0 IBU
0.13 oz Centennial [9.50 %] (35 min) Hops 7.6 IBU
0.13 oz Cascade [5.50 %] (20 min) Hops 3.2 IBU
0.13 oz Cascade [5.50 %] (5 min) Hops 1.1 IBU

It does not have a yeast strain. Is there a standard yeast for this?

I also want to make 2.5 gallons of this Christmas Ale:

Fermentables
US 2-Row Malt 13lb 0oz (84.1 %) In Mash/Steeped
UK Medium Crystal 8.00 oz (3.2 %) In Mash/Steeped
Belgian Special B 8.00 oz (3.2 %) In Mash/Steeped
German Wheat Malt 4.00 oz (1.6 %) In Mash/Steeped
US Chocolate Malt (350L) 3.20 oz (1.3 %) In Mash/Steeped
Sugar - Honey 1lb 0oz (6.5 %) End Of Boil

Hops
US Centennial (9.4 % alpha) 1.00 oz Bagged Whole Hops used 60 Min From End
US Centennial (9.4 % alpha) 0.50 oz Bagged Whole Hops used 30 Min From End
US Centennial (9.4 % alpha) 0.50 oz Bagged Whole Hops used 5 Min From End

Other Ingredients
Irish Moss 0.01 oz used In Boil
Vanilla Beans 1
Orange Peel, Bitter 1 Tbs
Cinnamon Stick 1
Ginger Root 1Tbs (dehydrated or fresh)

Single Step Infusion (67C/152F)

Recipe Notes
Make a tea prior to bottling by boiling a quart of the beer with the above spices and priming sugar for about a minute to combine. Add the mixture to a french press and let sit for 15 minutes. Then add to bottling Bucket.

I know the second recipe needs cut in half.

What should I look out for? I have only done 1 Mr. Beer kit before this.

Thanks;

Bill

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Old 10-29-2013, 03:20 PM   #2
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Cent blonde was my 1-5 brew attempts using BIAB. I failed it a lot. I was using full volume. I would first brew at 1.5 or so qt/lb of grain. Centennial blonde is such a light beer when I went full volume there was not much grain to pull the alkalinity down and my pH was too high. This produced a bitter astringent taste.
I did not understand the mash ratio idea. Now I still do full volume at about 2.5qts/lb but I build the water and test pH. Before making things complicated just use proper mash thickness. Do a sparge hot or cold dunk or rest doesn't matter, don't worry about efficiency plan on 60% and if you get more great.

As far as the Christmas. I have made them and I am not a fan. I do not think adding spices in the bottling bucket are a great idea as you won't be able to check on flavor before bottling. I did this brew right at the start of my brewing as well and it is a beer that taught a lesson...less is more. Adding all the spices just takes away from good beer. I now decided I will no longer add anyrhjng but hops and malt. Like many lessons though, they have to be learned and can't be taught. Good luck.

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Old 10-29-2013, 04:56 PM   #3
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Do you recommend a Christmas Ale? Where is Powell? I grew up in Painesville OH. (Lake County)

Bill

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Old 10-30-2013, 05:08 PM   #4
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My equipment list for 2.5 gallon brews:

I have a 6 gal ss pot
Digital thermometer with probe
3 LBKs
1 5 gal water cooler
1 10 gal water cooler
assortment of standard household pots and pans
ss steel stirring spoons
1 large and 1 small collander
ss collapsible veggie steamer
1 7.5 gal turkey fryer pot

Equipment needed for 2.5 gallon brews:
Hydrometer
Star san
Oxy free for cleaning
Voile bag or ???

Am I missing anything important? Going to local brew shop tomorrow or Fri. Picking up my Centennial Blonde ingredients. Should I get liquid or dry yeast?

Thanks;

Bill

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Old 10-30-2013, 06:17 PM   #5
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If you're doing Biermuncher's Cream of Three Crops, he suggests Nottingham, there might be a liquid equivalent that I don't know about but I'd just use the dry yeast.

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Old 10-30-2013, 06:39 PM   #6
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I am making his Centennial Blonde.

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Old 10-30-2013, 07:00 PM   #7
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Sorry I meant Centennial Blonde but just typed Cream of Three Crops.... It's still Notty :-)

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Old 10-30-2013, 07:54 PM   #8
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My LHBS does not carry Notty. He has a very small shop he runs part time. These are his suggestions:

Dry 05 or liquid 1056 wyeast.

Bill

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Old 10-30-2013, 08:09 PM   #9
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1056 ive used in my blonde when fermented at lower temp 65-68 has come out great. Since this is your first attempt dont stress yourself out too much. Get the wyeast no need to make a starter since your doing 2.5 gallons the smack pack at 100 bill cells should allow this to ferment cleanly.

As for your equipment list I dont see any type of bag for BIAB or a carboy, or a 6 pack of home brew to drink? From what you have all you would really need is your 6 gal pot, Digital thermometer, ss steel stirring spoons, colander, one extra pot if your going to us it for sparging but not recommended.

Ive done b BIAB and each time I changed the way I was doing it. I would recommended that you have the volume of water to grain ratio lined out and calculate how much for boil off so you hit your 2.5 gallons. If you dont hit your 2.5 gallons keep some extra water aside and use it as top off. If your worried about sanitation by using top off water boil 2 gallons for 20 mins then add what you need before you chill it. Lastly dont be discourage if you dont hit your OG, it will still be beer!

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Old 10-30-2013, 08:34 PM   #10
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Thanks for the tips. I do not currently have any home brew to drink. One of the reasons I want to brew 2 or 3 batches over the next week. Thinking about starting a Christmas Ale and either Biermunchers SWMBO Slayer or his Orange Kolsch. I have not checked out his Cream of Three Crops.

I have the bag under needed equipment. Buying 1 when I go to the LHBS.

Bill

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