I've done a few BIAB batches so far the last one was a Sierra Nevada celebration ale I tweaked slightly. I was playing around with brewers friend
http://www.brewersfriend.com/homebrew/recipe/calculator
which is what i use since I'm to cheap to buy another software package. This is the first recipe I've tried to build. It started out with me taking a stab at scotch ale, but based upon expected extraction it looks like its sitting stylistically in the Irish Red Ale category.
Boil size is 7 gallons, looking to get 5.5 into the fermentor
60 Minute boil
calculated using 75% efficiency (my last batches have varied 73-80%)
8.5lbs Marris Otter
.75lb Munich
.75lb Rye
.75lb Crystal 60
.5lb Crystal 120
.1lb Chocolate
~60 Minute Mash at 156
I dunk sparge my bag and squeeze to get as much of the wort out as possible.
I plan on using just 1 60 minute 1 oz addition of EKG to the boil
Ferment with Nottingham
Primary for 7-10 days at 65 degrees
Secondary for 60 days at 36 to age
It will then be kegged and carbed.
Any suggestions/improvements you could give would be greatly appreciated.
http://www.brewersfriend.com/homebrew/recipe/calculator
which is what i use since I'm to cheap to buy another software package. This is the first recipe I've tried to build. It started out with me taking a stab at scotch ale, but based upon expected extraction it looks like its sitting stylistically in the Irish Red Ale category.
Boil size is 7 gallons, looking to get 5.5 into the fermentor
60 Minute boil
calculated using 75% efficiency (my last batches have varied 73-80%)
8.5lbs Marris Otter
.75lb Munich
.75lb Rye
.75lb Crystal 60
.5lb Crystal 120
.1lb Chocolate
~60 Minute Mash at 156
I dunk sparge my bag and squeeze to get as much of the wort out as possible.
I plan on using just 1 60 minute 1 oz addition of EKG to the boil
Ferment with Nottingham
Primary for 7-10 days at 65 degrees
Secondary for 60 days at 36 to age
It will then be kegged and carbed.
Any suggestions/improvements you could give would be greatly appreciated.
