So I'm going to try going to AG with BIAB this weekend (11 gal brew kettle), and I have some concerns about a step mash for this Paulaner Hefe clone.
It calls for the following:
Name Description Step Temp Step Time
Protein Rest Add 6.54 L of water at 120.3 F 111.0 F 20 min
Saccrification Add 5.54 L of water at 212.0 F 152.0 F 40 min
Step Heat to 168.0 F over 2 min 168.0 F 10 min
My question: How do BIAB methods affect how to do this mash? Is there a special technique?
It calls for the following:
Name Description Step Temp Step Time
Protein Rest Add 6.54 L of water at 120.3 F 111.0 F 20 min
Saccrification Add 5.54 L of water at 212.0 F 152.0 F 40 min
Step Heat to 168.0 F over 2 min 168.0 F 10 min
My question: How do BIAB methods affect how to do this mash? Is there a special technique?