I am planning on brewing a Bavarian hefe tomorrow and am also planning on making it my first ever decoction but am having a difficult time on figuring it out.
I plan to use the following mash schedule that I found on the web:
Average 2-step method
Given that this is for traditional all grain, I am confused on how to make this work for a BIAB setup. Can anybody provide any insight into how this would work and possibly show me how to make this mash schedule work for BIAB?
As always, you guys rock!
Thank you,
Casey
I plan to use the following mash schedule that I found on the web:
Average 2-step method
- Strike temperature of 53C, stir well and rest for 20'
- Stir and take 1/3 of the mash. (If you use a large proportion of unmalted grains you can take less of the mash and add water and dry crushed grains to make up 1/3 of the total volume). Heat to 72C, rest for 20' (malt) to 40' (malt+grains).
- Bring to boil and boil for 15-30'
- Add back to reach a temperature of 65-67C, rest 15-35'
- Take 1/4 of the mash, boil for 15-30'
- Add back to reach a temperature of 70-73C, rest until saccharification is complete (30'-1h).
- No mash-out, start sparge immediately.
Given that this is for traditional all grain, I am confused on how to make this work for a BIAB setup. Can anybody provide any insight into how this would work and possibly show me how to make this mash schedule work for BIAB?
As always, you guys rock!
Thank you,
Casey