Thought I would share my recipe and process for my first all grain attempt (BIAB style) in the hopes of soliciting opinions and potential problems I may face.
3lbs wheat
2lbs pils
2oz Saaz hops
Thames Valley Ale yeast (freebie from my newest friend, a brewer for a local chain of restaurants)
After getting 2 gal of spring water up to strike temp, I slowly added my grains (which were graciously double milled by my LHBS) and stirred here and there. Once everything was in the pot, I placed it in my oven set to "warm" to maintain the temp. Temp rose from 155 to 160 over 15 min, so I added .5 gal of room temp water. Temp went down to 145 and stayed there the remaining 45 min (potential problem area #1), while I stirred at 15 min intervals. After mashing, I used another gal (heated to 170) to sparge and pressed the snot out of the bag. I did a one hour boil, added 1oz of Saaz at the beginning, then .5oz when 10 min were left. I poured the wort through my bag to aerate and remove the hop trub. Ended with an OG of 1.054 and 2.75gal at 70deg F.
Plans are to add in 1.5lbs of cherry puree, 12oz of toasted almonds, and the remaining .5oz hops in secondary fermentation.
Ok, the lines are now open to take comments, critiques, and the like.
3lbs wheat
2lbs pils
2oz Saaz hops
Thames Valley Ale yeast (freebie from my newest friend, a brewer for a local chain of restaurants)
After getting 2 gal of spring water up to strike temp, I slowly added my grains (which were graciously double milled by my LHBS) and stirred here and there. Once everything was in the pot, I placed it in my oven set to "warm" to maintain the temp. Temp rose from 155 to 160 over 15 min, so I added .5 gal of room temp water. Temp went down to 145 and stayed there the remaining 45 min (potential problem area #1), while I stirred at 15 min intervals. After mashing, I used another gal (heated to 170) to sparge and pressed the snot out of the bag. I did a one hour boil, added 1oz of Saaz at the beginning, then .5oz when 10 min were left. I poured the wort through my bag to aerate and remove the hop trub. Ended with an OG of 1.054 and 2.75gal at 70deg F.
Plans are to add in 1.5lbs of cherry puree, 12oz of toasted almonds, and the remaining .5oz hops in secondary fermentation.
Ok, the lines are now open to take comments, critiques, and the like.