Iceman6409
Well-Known Member
Hi all. Strange question here. I am thinking about switching to BIAB but would like to know what, if any, recipe adjustments would have to be made for both sparge and no sparge, Here is Ed Worts Oktoberfest recipe. Just chose it randomly. I have all equipment needed for any scenario so that is no issue at all. I am more interested to know if I need to adjust the water amounts and/or ingredient amounts. Thank you in advance.
Default All-Grain - Bee Cave Brewery Oktoberfest Ale
Recipe Type: All Grain
Yeast: WLP029
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.062
Final Gravity: 1.012
IBU: 25
Boiling Time (Minutes): 70
Color: 10 SRM
Primary Fermentation (# of Days & Temp): 3.5 weeks at 65 degrees
5.5# Pils
5.5# Vienna
2# Munich
0.5# Caramunich
0.5# Caravienne
Single infusion mash (1.25 qts./lb.) at 154 degrees for 90 minutes.
1 oz. Tettnang 4.4% AA at 60 min.
0.5 oz Hallertau 4.2 % AA at 30 Min
0.5 oz. Hallertau 4.2% AA at 15 min
O.G. 1.062
F.G. 1.012
Default All-Grain - Bee Cave Brewery Oktoberfest Ale
Recipe Type: All Grain
Yeast: WLP029
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.062
Final Gravity: 1.012
IBU: 25
Boiling Time (Minutes): 70
Color: 10 SRM
Primary Fermentation (# of Days & Temp): 3.5 weeks at 65 degrees
5.5# Pils
5.5# Vienna
2# Munich
0.5# Caramunich
0.5# Caravienne
Single infusion mash (1.25 qts./lb.) at 154 degrees for 90 minutes.
1 oz. Tettnang 4.4% AA at 60 min.
0.5 oz Hallertau 4.2 % AA at 30 Min
0.5 oz. Hallertau 4.2% AA at 15 min
O.G. 1.062
F.G. 1.012