I wanted to share this with all the other BIAB brewers out there. Being that today is "National Beer Day", I had to crack open a bottle from my first BIAB attempt. Well, let me just say this is probably the best tasting home brew I have made so far! Ten brews under my belt (9 extract, 1 BIAB) not including the Mr. Beer kits that got me into brewing (I did about 6 of these kits). I will definitely make this again and double it the recipe. So instead of making 3 gallons, make 6 next time.
I entered this into a home brewers competition for feedback not expecting anything more than that.
So here we go!
Brew day was on 3/9/16.
Ingredients:
Grains:
- 7 lbs Rahr 2-row
- 0.625 lbs Caramel 40
Hops:
- 0.4 oz Bravo (60 min)
- 0.6 oz Bravo (20 mins)
- 1 oz Warrior (5 mins)
- 1 oz Citra (Dry hop)
Yeast:
- SAFALE US-05 ALE YEAST (pitched right from the collection ball of the American Wheat brewed a week earlier).
Mash at 152 for 60 minutes.
*******************
NOTES:
Brewed on 3/9/16.
Mash Temp for the first 30 minutes was at 154.
Mash Temp for the last 30 minutes was at 150.
OG 1.066 @ 58 degrees. When adjusted OG came in at 1.065.
Wort from hydrometer sample tasted really good!
3/11/16 - Fermenter temp @ 64
3/20/16 - Racked to secondary
3/21/16 - Dry hopped, Gravity 1.008
3/26/16 - Bottled
4/9/16 - UNYHA Home Brew Competition
Crushed grains. Made it as fine as I could with my DIY corona mill.
Mash pics. I wrapped my keggle with a sleeping bag to help maintain the temps. At 30 mins in I took the lid off and stirred really well then let it sit again. At 60 mins I repeated the heavy stirring before removing the bag.
Lots of trub and what not settling. The first picture was taken about one hour after the wort was added to the carboy. The second picture was after I shook the carboy to oxygenate the wort before I added the yeast.
The next morning. Yes, I replaced the airlock with a blowoff tube.
3/15/16 A lot of the trub had settled nicely.
Today (4/7/16) tasting a bottle from the batch!
I entered this into a home brewers competition for feedback not expecting anything more than that.
So here we go!
Brew day was on 3/9/16.
Ingredients:
Grains:
- 7 lbs Rahr 2-row
- 0.625 lbs Caramel 40
Hops:
- 0.4 oz Bravo (60 min)
- 0.6 oz Bravo (20 mins)
- 1 oz Warrior (5 mins)
- 1 oz Citra (Dry hop)
Yeast:
- SAFALE US-05 ALE YEAST (pitched right from the collection ball of the American Wheat brewed a week earlier).
Mash at 152 for 60 minutes.
*******************
NOTES:
Brewed on 3/9/16.
Mash Temp for the first 30 minutes was at 154.
Mash Temp for the last 30 minutes was at 150.
OG 1.066 @ 58 degrees. When adjusted OG came in at 1.065.
Wort from hydrometer sample tasted really good!
3/11/16 - Fermenter temp @ 64
3/20/16 - Racked to secondary
3/21/16 - Dry hopped, Gravity 1.008
3/26/16 - Bottled
4/9/16 - UNYHA Home Brew Competition
Crushed grains. Made it as fine as I could with my DIY corona mill.
Mash pics. I wrapped my keggle with a sleeping bag to help maintain the temps. At 30 mins in I took the lid off and stirred really well then let it sit again. At 60 mins I repeated the heavy stirring before removing the bag.
Lots of trub and what not settling. The first picture was taken about one hour after the wort was added to the carboy. The second picture was after I shook the carboy to oxygenate the wort before I added the yeast.
The next morning. Yes, I replaced the airlock with a blowoff tube.
3/15/16 A lot of the trub had settled nicely.
Today (4/7/16) tasting a bottle from the batch!
Congrats! Amazing how good home brewed beer can be!
