Planning on brewing my fourth ever batch, a dubbel in a few days. I picked up ingredients for the Dubbel Trouble recipe posted on the American Homebrewer's Association site, which follows:
13.0 lb (6.9 kg) Belgian Pilsner malt
0.75 lb (340 g) Special B malt
0.50 lb (227 g) Wheat malt
0.75 lb (340 g) Dark candi syrup
1 oz (28 g) Hallertau Hersbrucker (4.75% AA, 90 min)
0.75 oz (21 g) Spalter Select (5.0% AA, 15 min)
1 oz (28 g) Saaz (3.5% AA, 15 min)
Yeast: 1 vial White Labs 530 Abbey yeast
1/2 gallon starter
Step mash for 45 minutes at 105 °F (41 °C), 30 minutes at 140 °F (60 °C), raise over 30 minutes to 160 °F (71 °C), hold for 15 minutes before mashing out. Ferment at 68 °F (20 °C) for 7-10 days. Condition in secondary at 40 °F (4 °C) for 1-2 weeks.
I'll be doing BIAB, which I've done very successfully for my last 3 batches, so I'm not totally sure how to deal with the step mash. Can this be as simple as raising the temp with the bag in the kettle, as long as I keep it from burning? I'll also be leaving it in the primary, no secondary.
Any tips would be much appreciated! Thanks!