Comments on first BIAB?

[stirlingtrent]

Here's what I plan on doing, a recipe I got from the beer recipator:

Beer: Saison Style: Belgian Saison
Type: All grain Size: 5 gallons
Color:
6 HCU (~5 SRM)
Bitterness: 31 IBU
OG: 1.056 FG: 1.008
Alcohol: 6.1% v/v (4.8% w/w)
Water: None
Grain: 8 lb. 0 oz. Belgian Pilsner
0 lb. 0 oz.
0 lb. 0 oz.
2 lb. 0 oz. German Munich
Mash: 75% efficiency
Single infusion at 155 degrees F
Boil: 60 minutes SG 1.050 5.5 gallons
Add irish moss in at 15 min. 1 tsp
Hops: 1 oz. Kent Goldings (6.1% AA, 60 min.)
1 oz. Kent Goldings (6.1% AA, 15 min.)
Yeast: White labs Belgian Saison WLP 565. Yeast start with 1 cup light DME and 900 ml water
Carbonation: 2.2 volumes Corn Sugar: 3.44 oz. for 4.5 gallons @ 75°F


I'm not at the level of judging recipes yet, so how does this one look? I've got everything I need, so it's not a matter of ingredients so much as mash temp, and water volume. I'm using a 10 gal. kettle. Made a yeast starter last night from the WLP 565. Thanks in advance for any suggestions!!

 

[zeg]

I'm a noob, but from what I've read, a 90 minute boil is preferred when using Pilsner malts. This is to eliminate DMS. If you do this, you can just wait until 30 minutes in before adding your 60 min hops.

 

[beergolf]

A couple of things.

From the BJCP style guidelines.

Ingredients: Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. Adjuncts such as candi sugar and honey can also serve to add complexity and thin the body.

Sasions should finish dry so I would recommend mashing at a lower temp to help dry out the brew. and maybe add some sugar.

Second a higher carb level is more to style.

High carbonation helps bring out the many flavors and to increase the perception of a dry finish.

 

[stirlingtrent]

Sasions should finish dry so I would recommend mashing at a lower temp to help dry out the brew. and maybe add some sugar.

Thanks, so maybe mash at 151-2? And any suggestions for an amount of sugar? Should I just add it during the boil, or during the mash?

Thanks!

 

[JoshuaW]

Plan for a much lower efficiency for your first BIAB. If you overshoot it, great. I would figure 65% to start, so bump your grain bill up a bit.

 

[beergolf]

Thanks, so maybe mash at 151-2? And any suggestions for an amount of sugar? Should I just add it during the boil, or during the mash?

Thanks!

150-151 would work. Figure about 10% of the fermentables for the sugar. You can add it near the end of the boil or even after fermentation begins to slow, usually 4 days or so. Just boil it up with some water to make a syrup, cool and add to the fermenter. Fermentation will take off again.This lets the yeast eat the more complex sugars in the wort before they get to the simple sugars. It is like having you kid finish their meal before they can have desert.

 

[stirlingtrent]

Thanks, I'll try it after fermentation slows. I'm guessing that in that case I add it with a siphon under the surface of the wort, to avoid aeration?

 

[beergolf]

Thanks, I'll try it after fermentation slows. I'm guessing that in that case I add it with a siphon under the surface of the wort, to avoid aeration?

I usually just slowly pour it in. Never had aeration problems. I have some brews that I used this technique that have been in bottle for almost a year and a half.