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Old 06-11-2012, 09:25 PM   #91
thirstyutahn
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Aug 2011
Ogden, Utah
Posts: 147
Liked 7 Times on 5 Posts


Now I've read through this whole thing and still don't understand what's going on with the mash/sparge. The recipe would seem to indicate a no sparge because at 4 gallons mash in and 3 gallons mash out...well there's no room for a sparge.

For you guys who have brewed this a few time did you stick to a normal mash sparge schedule, or did you do it exactly as outlined in the original post?

 
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Old 06-16-2012, 03:13 AM   #92
j1rubin
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Apr 2011
Kensington, Maryland
Posts: 38
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i did everything exact as the first post and this came out fantastic. it tastes identical to hoegarden. great recipe

 
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Old 07-23-2012, 04:50 AM   #93
m1ke
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May 2011
redmond, wa
Posts: 17
Liked 3 Times on 3 Posts


I brewed two 6 gallon batches of this recipe. The first batch was kegged last Monday and we nearly kicked the keg Friday at work... everyone loved it!

Definitely a new favorite of mine... not changing anything.
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Old 07-23-2012, 11:29 PM   #94
j1rubin
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Apr 2011
Kensington, Maryland
Posts: 38
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yeah my keg lasted about 1.5 weeks - i wouldn't change anything

 
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Old 08-20-2012, 04:24 PM   #95
daveooph131
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Mar 2009
Dallas, TX
Posts: 1,112
Liked 35 Times on 28 Posts


Just brewed this sunday but added the spices at 5 minutes dang it - will this make the flavor more mellow?
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Old 09-05-2012, 12:57 AM   #96
benzy4010
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Oct 2011
Posts: 1,136
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This like an allagash white?

 
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Old 12-09-2012, 06:43 PM   #97
BolderBrew22
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Sep 2012
Denver, Colorado
Posts: 2

Why is there so much talk about a 30 min boil? The recipe on the first page of this thread says 50 minutes at the top with hop additions at 30 minutes and 5 minutes.

Also my HBS is stupid and didn't have Cascade so I used what I had at home, some EK Goldings.

4 gallon mash with 3 gallon sparge BIAB worked out well, lost a gallon to grain and one to boil.

I'd love to do things by the book but sometimes you make do with what you have. LHBS didn't have White labs 400 for that week and completely ran out of belgian pilsner as well so I substituted Wyeast Beligain wit and German Pilsner malt.

Currently bubbling away like mad. Made sure to use a blow off tube instead of an airlock this time. Wheat beers are the only ones I've had to do this with.

 
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Old 01-18-2013, 03:35 PM   #98
richfei
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Dec 2012
Posts: 49

I'd like to try this as my first beginner BIAB. From what I gather there doesn't need to be a sparge or mash out if everything is in one pot, so would I just mash 7 gallons of water instead of 4 initially to 10.25 lb of grain for 60 min at 152, and boil for 50 and it should reduce down to approx 5.5 wort ?

 
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Old 01-20-2013, 12:51 PM   #99
jramsey
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Oct 2012
Posts: 7

Richfei,
I brew BIAB and most of my recipes call for 10-14 lbs of grain. The thing you are not accounting for is the water loss from grain absorbtion which will be on the order of 1.25 gal. Also, my boil off percentage is generally over 20%. Bottom Line, in a 15gal kettle, I mash in 9 gallons of water to end up with 5.5 to 6 gal. into the first fermenter.
One more thing, for all you BIAB folks out there, go to www.biabrewer.info
You will find an excellent FREE spreadsheet that will be a big help in your biab efforts

 
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Old 02-13-2013, 04:11 AM   #100
mpride1911
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Sep 2012
Deferiet, NY
Posts: 438
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I will be brewing this up tomorrow morning, with a few slight variations.

 
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