Beer recipe question

[jbush_13]

Hey guys would I need to change anything on this recipe to convert it to a 5 gallon biab batch? I don't plan on racking to secondary, so how long should I leave in primary 3-4 weeks? I'm also sparging.

AMERICAN AMBER ALE (All Grain)
O.G: 1.047 READY: 6 WEEKS
Suggested fermentation schedule: -- 1–2-weeks-primary;-1–2-weeks-secondary;-
2-weeks-bottle-conditioning-
MASH INGREDIENTS
-- 6.5-lbs-Rahr-2-row-Pale- -- 2-lb-German-Munich-Malt- -- 1-lb-Caramel-60-
BOIL ADDITIONS & TIMES
-- 1.5-oz.-Cascade-(60-min)- -- 1-oz.-Cascade-(1-min)-
-- DRY YEAST (DEFAULT): Safale-US-05-Ale-Yeast.-- Optimum-temp:-59°–75°
PRIMING SUGAR
-- 5-oz-Priming-Sugar
MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 153° F for 60 minutes Mashout: 170° F for 10 minutes
BOIL ADDITIONS & TIMES
1.5 oz. Cascade (60 min) 1 oz. Cascade (1 min)
YEAST
DRY YEAST:
Safale US-05 Ale Yeast. Optimum temp: 59°–75° F

 

[Oginme]

The recipe does not indicate what efficiency it is designed for. Most likely around 70% from a quick look at grain bill to OG, assuming a 60 minute boil. If your efficiency is somewhat close to that, you should be fine to go. If not, then you can scale the grains to match your efficiency.

In terms of fermentation, I skip secondary unless adding a large amount of dry hops, fruit or other that needs to sit for a while. My standard routine is to primary for 2 weeks, cold crash for about a week and then bottle.

 

[jbush_13]

The beer is suppose to finish at about 1.015