bhowie4
Member
Hey guys,
Long time lurker, first time poster looking for advice on dialing in my gravity figures brewing with BIAB. I've been extract brewing for 3 years and just started doing AG BIAB batches. I've done three batches so far and all have been pretty lack luster and no where near as good as my extract batches. I think my main problem is I'm not able to hit my OG numbers and am either way under or over. Just trying to figure out what I'm doing wrong. A quick breakdown of the last three batches. All three are small 2.5 gallon batches with 60-75 minute mashes stirred every 15 minutes with a 10 minute mash out at 168F:
Batch one:
Simple SMASH IPA made with 7lbs Marris Otter and 1/2oz Centennial hops at 60/25/5. Started with 4.5 gallons strike water with a mash in temp of 154F. Mashed for 75 minutes. Lost 4F over course of the mash. Ended with exactly 2.5 gallons. Fermented at 68-70F for three weeks. OG was 10 points higher then Beersmith predicted (1.080 vs 1.069). FG 1.014. Beer is decent but has a strong alcohol taste. Didn't think it fermented high enough for fusel off flavors so thought it may have been too few hops to make up for the increased gravity?
Batch 2:
Saison made with 4.5lbs Belgian Pilsner, 2lbs White Wheat Malt, 8oz aromatic and 8oz Cara-pils, 1oz EKG hops at 60, 1/2oz Styrian Goldings at 10/5, 1/2oz Bitter Orange Peel at 5. Started with 5 gallons strike water with a mash in temp of 153F. Mashed for 75 minutes. Lost 4F over course of mash. Ended with 3 gallons approximate, 2.75 into fermenter. Fermented 70-74 for two weeks. OG was 5 points higher then expected (1.067 vs. 1.062). FG 1.012. Still has the same strong alcohol taste as batch one. Used a Saison yeast strain so should be high temp tolerant.
Batch 3:
Weissbier made with 3lbs German Wheat Malt, 1.5lbs German Pilsner, 8oz Vienna, 1/4oz Tettnang at 60, 1/4oz Hallertauer at 20/5. Started with 5.25 gallons strike water (had to add 1 quart to bring down mash in temp) with mash in at 153F. Mashed for 60 minutes (trying to bring OG more in line). Lost 6F over course of mash. Ended with 4ish gallons approx, 2.75 into fermenter. Fermented 70-74 for one week, going to give it another week. OG was 7 points LOWER then expected (1.035 vs. 1.042). Gravity of sample taken last night was 1.008. Flavor is thin (expected due to lower mash temp?) and watery, pretty flavorless and awful but going to give it another week.
If you've read this far, thank you. I thought my process seemed solid but it's getting frustrating not being able to have spit out a decent beer yet. Any idea where my issues may lay? Any advice/suggestions/critiques are appreciated.
Long time lurker, first time poster looking for advice on dialing in my gravity figures brewing with BIAB. I've been extract brewing for 3 years and just started doing AG BIAB batches. I've done three batches so far and all have been pretty lack luster and no where near as good as my extract batches. I think my main problem is I'm not able to hit my OG numbers and am either way under or over. Just trying to figure out what I'm doing wrong. A quick breakdown of the last three batches. All three are small 2.5 gallon batches with 60-75 minute mashes stirred every 15 minutes with a 10 minute mash out at 168F:
Batch one:
Simple SMASH IPA made with 7lbs Marris Otter and 1/2oz Centennial hops at 60/25/5. Started with 4.5 gallons strike water with a mash in temp of 154F. Mashed for 75 minutes. Lost 4F over course of the mash. Ended with exactly 2.5 gallons. Fermented at 68-70F for three weeks. OG was 10 points higher then Beersmith predicted (1.080 vs 1.069). FG 1.014. Beer is decent but has a strong alcohol taste. Didn't think it fermented high enough for fusel off flavors so thought it may have been too few hops to make up for the increased gravity?
Batch 2:
Saison made with 4.5lbs Belgian Pilsner, 2lbs White Wheat Malt, 8oz aromatic and 8oz Cara-pils, 1oz EKG hops at 60, 1/2oz Styrian Goldings at 10/5, 1/2oz Bitter Orange Peel at 5. Started with 5 gallons strike water with a mash in temp of 153F. Mashed for 75 minutes. Lost 4F over course of mash. Ended with 3 gallons approximate, 2.75 into fermenter. Fermented 70-74 for two weeks. OG was 5 points higher then expected (1.067 vs. 1.062). FG 1.012. Still has the same strong alcohol taste as batch one. Used a Saison yeast strain so should be high temp tolerant.
Batch 3:
Weissbier made with 3lbs German Wheat Malt, 1.5lbs German Pilsner, 8oz Vienna, 1/4oz Tettnang at 60, 1/4oz Hallertauer at 20/5. Started with 5.25 gallons strike water (had to add 1 quart to bring down mash in temp) with mash in at 153F. Mashed for 60 minutes (trying to bring OG more in line). Lost 6F over course of mash. Ended with 4ish gallons approx, 2.75 into fermenter. Fermented 70-74 for one week, going to give it another week. OG was 7 points LOWER then expected (1.035 vs. 1.042). Gravity of sample taken last night was 1.008. Flavor is thin (expected due to lower mash temp?) and watery, pretty flavorless and awful but going to give it another week.
If you've read this far, thank you. I thought my process seemed solid but it's getting frustrating not being able to have spit out a decent beer yet. Any idea where my issues may lay? Any advice/suggestions/critiques are appreciated.