So your total mash time is an hour and 45 min? Also, Beersmith is automatic in saying that the sugar be boiled for 60 min. 5-10 min is sufficiant?
Originally Posted by Poobah58
I put my sugar in with 5-10 minutes remaining in the boil. I use 2 qts water per lb of grain for my mash (I use a RIMS). I mash at 146F for 45 minutes then ramp to 156F for 60 minutes. If you do an infusion mash I suggest Beersmith or Promash to do some calculations for you. This will help get you close to dough-in and step up water temps...
I made a 2.5gal BIAB batch of this back in March. Let it ferment at 68* for about a month then crashed it down to 34* from May until yesterday when I bottled it. Hit an OG of 1.08 and FG of 1.01. Tasted great before bottling and has me very excited for the final product. Thanks for the recipe.
This recipe is intriguing. Do you think a recipe like this can be done via BIAB? My kettle is 42 qts.
Any beer can be done using the BIAB method as long as the kettle is big enough. Can you kettle hold 14-15 lbs of grain? If not you can always sub out some of the pilsner for some DME which you can add after the grain is removed...
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