guitargeek
Member
- Joined
- Apr 10, 2013
- Messages
- 5
- Reaction score
- 0
Hey everyone! I am new here, been lurking for a while, and am about to brew my first batch of beer! I have been doing a lot of research around here and other forums and just have a few things I am confused about that I need help on.
1) How to scale a recipe: I think Im going to do 3 gallon batches for my first few brews so I can do a full volume mash (just got a 7.5 gallon aluminum brew kettle). I read that I just multiply all the ingredients by .6 to scale down from a 5 gallon batch, just want to make sure this is true for full volume BIAB. Also, do I need to scale the amount of yeast used?
2) How much water to use: How should I go about determining the amount of water to use for a full volume mash? I know a lot of people said to use beersmith or brew365 to calculate the mash volume, but I dont know how to go about this for BIAB. And after the mash is complete, should I do any kind of dunk sparge, squeeze as much liquid out of the bag as I can and add it back into the kettle for the boil, or should I just let it drain and thats it?
3) Adjusting recipes for BIAB: In the future, if I decide to do a 5 gallon batch with a sparge or addition of water to bring volume up after mash (since my kettle wont be large enough to do a full volume mash), would I have to adjust the grain bill for the recipes? I read somewhere that with BIAB the amount of grain should be increased.. I guess Im just confused about how to adjust recipes for BIAB.
4) How much water to use for non-full volume mash brews: Again, if I do 5 gallon batches, how would I go about determining this, along with the amount of sparge water? Is it any different than the calculated mash/sparge water needed done by brew364, for example?
Thanks so much for your help in advance, I really think this is a great place and I hope to be able to contribute in the future once I get comfortable brewing!
1) How to scale a recipe: I think Im going to do 3 gallon batches for my first few brews so I can do a full volume mash (just got a 7.5 gallon aluminum brew kettle). I read that I just multiply all the ingredients by .6 to scale down from a 5 gallon batch, just want to make sure this is true for full volume BIAB. Also, do I need to scale the amount of yeast used?
2) How much water to use: How should I go about determining the amount of water to use for a full volume mash? I know a lot of people said to use beersmith or brew365 to calculate the mash volume, but I dont know how to go about this for BIAB. And after the mash is complete, should I do any kind of dunk sparge, squeeze as much liquid out of the bag as I can and add it back into the kettle for the boil, or should I just let it drain and thats it?
3) Adjusting recipes for BIAB: In the future, if I decide to do a 5 gallon batch with a sparge or addition of water to bring volume up after mash (since my kettle wont be large enough to do a full volume mash), would I have to adjust the grain bill for the recipes? I read somewhere that with BIAB the amount of grain should be increased.. I guess Im just confused about how to adjust recipes for BIAB.
4) How much water to use for non-full volume mash brews: Again, if I do 5 gallon batches, how would I go about determining this, along with the amount of sparge water? Is it any different than the calculated mash/sparge water needed done by brew364, for example?
Thanks so much for your help in advance, I really think this is a great place and I hope to be able to contribute in the future once I get comfortable brewing!