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It will make it a bit darker and will probably give it a richer flavor, more chocolate and little roast. I’m sure it will be good.

300L, let me know how it turns out if you do brew it!

Sweet, I hope you like it!

I get it from my local brewery who orders it from Cargill.

67 degrees F for two weeks and then into the keg.

Awesome!

Agreed on both points. I melted a bag on another system (never assume you can transfer methods between equipment!) and ruined a batch being brewed as a demo for my homebrew club. Never a fun day.

Thanks, I hope the recipes are useful to someone, I've certainly enjoyed them.

It's one of my favorites. 60 minute mash and 60 minute boil. I don't do a secondary unless I'm aging something with wood or it's a really big beer. It usually ferments out in 4-6 days, though I usually leave beer in primary for two weeks minimum.

Yep.

With BIAB typically all of your brewing water, mash and sparge, is put into the kettle at once. When you lift the bag out, the wort drains ending your lauter step. I mention in the article that you can reserve some of the strike water for a modified sparge, pouring over the grain bag. I've used...

You got it.

I misspoke in my earlier reply. Just checked beer smith and the following are my mash temps. Coconut Oatmeal Stout 148 Belgian Wit 151 Brown Rye 152 IPA 148 Lkpa 148

My mash temp varies, usually between 148 and 152. The Wit and the brown are both close, 147-49, though the stout I mash higher, around 151-2.

Whoops, good catch!