Hi all, Making the move from Partial extract to a biab. Plan to brew this weekend. My recipe is: https://www.homebrewtalk.com/f63/pottsville-common-yeungling-lager-attempt-165157/ Using the one from the op not the modified ones further in that thread.
I'm curious why there is a 90 min boil. Most times I see it around an hour. What does the longer boil time do? Maybe I'm confusing mash time with this... is it still called mash time for biab?
Are there any alterations I should make to adjust a typical all grain recipe to biab?
Anyway my plan was a 90 min "mash" as 153-154 degrees, followed by a boil of 60 - 90 min based on the advice I get from all of you with much more experience than me.
Thank you in advance
Ry
I'm curious why there is a 90 min boil. Most times I see it around an hour. What does the longer boil time do? Maybe I'm confusing mash time with this... is it still called mash time for biab?
Are there any alterations I should make to adjust a typical all grain recipe to biab?
Anyway my plan was a 90 min "mash" as 153-154 degrees, followed by a boil of 60 - 90 min based on the advice I get from all of you with much more experience than me.
Thank you in advance
Ry