jmiliz

Recipes 

Going to try my first BIAB going from extract brewing . Extract kits have you steep the specialty grains typically for 20 min or until 170 degrees prior to the boil. With BIAB is this still
Required or just put all the grains in the bag at the same time?

mb82

Recipes 

All of the grains go into the bag at somewhere around 150-56deg( depending on the recipe) and hold it at whatever the desired temp for 60 minutes at least.

__________________

Gezond Brewery

Primary: Empty
Bottled: Higgs Special PA, Summer in Sommelsdijk
Up coming beers: Table Saison, Higgs Special, Kiss Your Cousin Kentucky Common.

TopherM

Recipes 

You don't need to steep specialty grains, you just mash them with the base grain. The general rule of thumb is:

156F - Full Body (slight residual sweetness/extra malt character)
152F - Medium Body (balanced malt character)
146F - Light Body (dryer beer/light malt character/forward hop character)

Also, to hit these mash temps, the strike water needs to be 7-8F higher than those temps so that the temp regulates back to those temps when you dump in the grain. There are plenty of calculators online to get this number exactly right, just google search for them.

Good luck!

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Primary #1 - Summer Hopped Hefeweizen
Primary #2 - EMPTY!
Primary #3 - EMPTY!
Secondary #1 - Downtown Flanders Brown (Due June 2013)
Secondary #2 - Pinot Noir Wine (Due December 2013)
Keg #1 - Bavarian Pilsner Ale
Keg #2 - Hard Cider (Spring SeaCider)
Keg #3 - Centennial Blonde
Bottled - NONE!

jmiliz

Recipes 

Thanks for the help. By brew bag came in the mail today so I'm ready to go.

MMJfan

Recipes 

I use this strike water calculator and it seems to work pretty well for me:

http://www.brewheads.com/strike.php