BIAB Brewing (with pics) - Page 56

flyfisherwes · 02-06-2012, 12:31 AM

Quote:

Originally Posted by oldskooldawgz

Thanks for the guide. I used this method for my first brew and hit 77% efficiency. I did not do a large batch and I had a hard time keeping my mash temp. All in all I think it was a good first brew day. I did ed wort's haus pale ale. And it is bubbling away right now.

Good to hear. I'm going to do a batch of that as soon as I receive my grain mill. It will be my first Biab as well.

oldskooldawgz · 02-06-2012, 03:49 AM

Quote:

Originally Posted by flyfisherwes

Good to hear. I'm going to do a batch of that as soon as I receive my grain mill. It will be my first Biab as well.

I have a really good home brew shop in my town who mills grain for free and keeps really good prices. I also only did a half of a batch which makes life easier and allows for stove top

owentp · 02-08-2012, 12:43 PM

So for the 7.5 gallon strike water, how much in grains did you use?

owentp · 02-08-2012, 12:45 PM

If you have a turkey fryer with an electric element, can you leave that on at 152 F or shut off and cover?

Mysticmead · 02-08-2012, 05:44 PM

Quote:

Originally Posted by owentp

If you have a turkey fryer with an electric element, can you leave that on at 152 F or shut off and cover?

if it's an accurate 152 it could be let on... of course having something recirculating the sweet wort while mashing would help ensure that the temps remain stable and even. OR... just get to your desired temp, wrap it up and walk away for 60-90 minutes.. it'll still make beer (it's what I do and it makes damn good beer)

**Riseabovebb** · 02-15-2012, 08:14 PM

Does anyone have a successful BIAB English Barleywine recipe they can share? I'm limited to my 11g boil kettle, but would still like to brew one up as my friend (often my 'brewing assistant') is a huge BW fan. I'd like to stick with 5 - 5.5 gallons of finished product, as that is what my glass carboy is prepared for (6g secondary).

I've seen some recipes for 5 - 5.5g english barleywines but they all seem to require 20+ lbs of grain. My limited experience with BIAB (3 successful batches so far) seem to point out that I can handle a grain bill up to 18-19lbs with the necessary strike volume.

If my options, given my kettle size restriction, are limited to a partial grain recipe or dunk sparging, I'd like to stick with AG for now (I'm stubborn!). Could I mash a little thicker and then rinse the grains by pouring 180 degree water through the grainbag once it's been drained into the kettle? I do have a 5.5 gallon kettle that has been dormant since I switched to BIAB. I'd love to put her to work!

Any help is appreciated. Recipes, technique for larger grain bills and 11g kettles, etc. Thanks in advance everyone! Hopefully others benefit from my lengthy plea for help!

**thughes** · 02-15-2012, 08:19 PM

Join up here and take a look at "Maxi-BIAB".

Hophead2011 · 02-15-2012, 08:36 PM

As far as the bag goes, anyone else here just use the voille curtain straight out of the packaging? I've done 2 biabs now and it works for me. Just clip up the loose edges, make sure the bottom of the curtain doesn't hit the bottom of the pot during heating, and you're good to go. Easy.

**clay9_24** · 02-15-2012, 08:47 PM

Kindof would like to give a barleywine a try someday too.

**Sippin37** · 02-15-2012, 10:17 PM

I'd say max out your grain bill at 18 lbs and then add malt extract to reach your target OG. I read a chapter in "Designing Great Beers" and a majority of the Barleywine finalists included some malt extract in their brew to reach their target OG. Let us know what you decide to do, the recipe and how it turns out. Cheers!