HoppinThruTX
Member
First time poster, but have gotten so much advice from just reading I have to say thanks first. Anyway, I brewed my first AG BIAB 2 days ago (12th overall, all prior were extract with steeping), it was a Citra Pale Ale, grain and hop bill as follows:
7.5 lbs. Pale 2 row 1.5* L
1.5 lbs Marris Otter 3* L
1 lb. Cara-Vienne 25* L
1 oz. Cascade @ 60
.5 oz Citra @ 15, 10, 5, and flameout (2oz total)
Mashed at 152 +/-2 for an hour, everything went well and was .001 off my expected OG of 1.044. Cooled and pitched about a cup of S-05 slurry from a cream ale I kegged the day before. Fermentation kicked off in about 12-16 hours and is beginning to slow down.
I plan on leaving it in the primary for 14 days and then kegging it and adding an oz. of Cascade whole leafs in a Muslin bag tied to the dip tube and force carb. I want it to be ready to drink by June 5th so I can take it to a trip to the river.
Anybody got any suggestions for me or any ideas how it may come out??
7.5 lbs. Pale 2 row 1.5* L
1.5 lbs Marris Otter 3* L
1 lb. Cara-Vienne 25* L
1 oz. Cascade @ 60
.5 oz Citra @ 15, 10, 5, and flameout (2oz total)
Mashed at 152 +/-2 for an hour, everything went well and was .001 off my expected OG of 1.044. Cooled and pitched about a cup of S-05 slurry from a cream ale I kegged the day before. Fermentation kicked off in about 12-16 hours and is beginning to slow down.
I plan on leaving it in the primary for 14 days and then kegging it and adding an oz. of Cascade whole leafs in a Muslin bag tied to the dip tube and force carb. I want it to be ready to drink by June 5th so I can take it to a trip to the river.
Anybody got any suggestions for me or any ideas how it may come out??