Originally Posted by ewhite1217
I will look into brew in bag. You are right about the roasted barley. I was confused. I will definitely let you know how it goes. Gonna brew this evening.
I am no expert in BIAB (I have only done about a half dozen or so), but in a nutshell... for my BIAB Partial Mash recipe (11 lbs of grain), you want to:
Heat 13.75qts of water to 167*F and add in the crushed grains (Or ~13.25qts if you are using my revised 1.5lbs of roasted barley). This should give you a temp just below 152*F. Regardless of what your thermometer reads after adding the grain, DO NOT adjust your temp for at least 10 minutes. And as long as you are between 148 and 156, leave it alone. Really, thermometers are kinda close to fool-proof and so is the mashing procedure, so don't go thinking you screwed it up after a premature read. It takes time for the temp to stabilize. That's what stirring is for.
is the mash calculator I use. I am assuming your grains are at 70*F, but you can vary that variable if the temps are different.
Let it sit for an hour, stirring a couple of times (maybe 2 or 3). Yes, the temp will drop a little, don't worry about it.
Top off your pot with water and bring the temp up to 170*F while stirring or bobbing your grain bag, then remove your grains.
This is really no different from steeping except that you control the volume of water and temperature more closely to encourage some conversion. That's what the few pounds of two-row is there for. And whatever you get for OG, you get. Add in your Munich LME, and once that's added, use some extra DME as a final tweak your OG.
Have a big healthy starter ready to go! This is a huge fermentation and you need to pitch healthy yeast. Adding a vial of White Labs straight to the fermenter simply will not cut it. I suggest cold crashing your starter for a day or three, decanting, and then warming the starter to room temp and adding a little bit of extra wort, just a tiny bit, for the 3-6 hours you are brewing. That should get the yeasties active again for the fermentation. Or just pitch 2 or maybe even 3 packets of dry yeast with lots of aeration.
If you do decide to go the Extract + Steeping Grains route, hopefully you have some handle on how your extract ferments out. You really want to get close to that 1.040 FG. I'd guess something above around 1.124 would be good for all extract + steeping grains. I would have preferred to be at 1.134 or so for my PM recipe.
Good luck! Let us know how it goes!