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Old 03-31-2012, 05:25 PM   #121
TimBrewz
 
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Quote:
Originally Posted by GoldenShowerGladiator View Post
I just recently started brewing in a bag. I was going to go the all-grain approach with this one and was wondering how long i needed to mash for? I also plan on trying to figure out my efficiency with this batch, too. Pretty excited about it

I do not know much about BIAB other than one article from BYO magazine a couple years ago. I would assume a 60 minute mash. Not sure about efficiency. You may be able to find more info about BIAB efficiencies by doing a search on the topic? Best Brewing!

Tim

 
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Old 03-31-2012, 05:37 PM   #122
usfmikeb
 
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Quote:
Originally Posted by GoldenShowerGladiator
I just recently started brewing in a bag. I was going to go the all-grain approach with this one and was wondering how long i needed to mash for? I also plan on trying to figure out my efficiency with this batch, too. Pretty excited about it
I normally do a 75 min mash schedule for BIAB.

 
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Old 03-31-2012, 06:08 PM   #123
GoldenShowerGladiator
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75 minutes? Will do. It's going to take some getting used to the longer mash times. Any other tips?

 
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Old 03-31-2012, 06:17 PM   #124
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Double mill the grain. With BIAB, there's no worrying about a stuck sparge, and it will help your efficiency. Do you have a good calibrated thermometer?

 
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Old 03-31-2012, 06:22 PM   #125
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I'm buying a new one when i go to the homebrew shop later so that'll take care of that

 
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Old 03-31-2012, 06:30 PM   #126
GoldenShowerGladiator
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when sparging with BIAB, which is better: dumping 170 degree water over the grains or having a separate pot with water and "tea-bagging" them in there? i've seen it done both ways and i've always sparged by dumping water over the grains when i did partial mash

 
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Old 03-31-2012, 07:43 PM   #127
usfmikeb
 
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Don't necessarily need to sparge, but I would recommend running water through the grain bag if you want to do a sparge. If you do the dunk method, that's a lot of additional liquid to boil off.

 
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Old 04-16-2012, 10:07 PM   #128
TimBrewz
 
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IRA brew update

Brew Day: March 30 2012
Recipe: 11 gallons
13 lbs 2 row-Great Western
10 lbs Briess Munich 10
1 lb Briess Crystal 40L
1 lb Breiss Crystal 90L
2 oz Bairds Black patent

1 oz Simcoe First Wort Hops
1 oz Simcoe 60 min
2 oz Amarillo 20 min
2 oz Cascade 5 min

OG 1.067- a bit higher than anticipated. 82% efficiency

Yeast: Split US 05-American Ale(66F) and San Fran Lager Yeast(59F) (did not use S-04)

Sample 4/15/10

US 05 at 1.016- Wow, as usual! I can tell some difference with first wort hops-seems more "Simcoey" in the flavor, which I like. I think the reduction of C-40 helps the balance. Seems the perfect bittersweet beer.
San Fran lager at 1.017- Smooth and not as hop-forward, really good too...need more time.

Added Dry Hops:
.5 oz Cascade,.5 oz Simcoe, 1 oz Amarillo to each fermenter (I am dry hopping in primary) for a week. I usually dry hop in the keg, but out of keg space.

 
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Old 04-20-2012, 03:00 PM   #129
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How long are you guys keeping this formula in primary secondary and conditioning.

I am finding its no good until at least 10 12 weeks

 
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Old 04-20-2012, 04:57 PM   #130
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I like it at about 6-8 weeks. It does benefit from some time in secondary or keg. That said, I have liked it at 4 weeks, and loved it by 6 weeks. I am sorry you don't like it for nearly 3 months...

 
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