First Munich Dunkel - BIAB with step mash

[yahtiman]

Hey guys,
I've been lurking for a long time and have been brewing for a few years now. I decided to take my brewing to the next level and try putting together my own recipe using some techniques I haven't had a chance to play with yet, such as step mashing.

I use a BIAB method and plan to put together a Munich Dunkel. I debated using a single or double decoction but after all the research I did, I couldn't get together a solid plan (nor was I sure it was going to matter). I ended up with a step mash, which would be my first attempt. Just wanted to post what I came up with after putting together all my internet research and get some feedback before brew day!

Batch Size: 5.5 gal
Boil Size: 7.5 gal
Target OG: 1.052
Target FG: 1.015
ABV: 5.20%
SRM - 17-18
IBU: 21


Malts:
6.5 lbs Best Malz Dark Munich
3.5 lbs Best Malz Munich
1 lbs Pilsner Malt
3 oz Carafa II

Hops:
1.25 oz Hallertauer Mittelfrüh @ 60 min
.5 oz Hallertauer Mittelfrüh @ 15 min

Yeast:
White Labs 833


I plan to dough in with a target temp of 133 for a 10 min protein rest, then 145 for first sacc rest (30 mins) and then 156 for second sacc rest (45 mins) and mash out at 170. I would be using full volume, 7.5 gal, throughout the mashing. I would finish with a 75 minute boil, drop wort to fermenting temp, pitch yeast and ferment @ 55.

Any thoughts on the step mashing times? Anyone think including a decoction somewhere in there would help improve this? This is my first Munich Dunkel so any feedback is appreciated!

 

[jdonley]

are you going to remove the bag when you turn the burner back on to increase temp? I singed a bag doing a step mash.

 

[yahtiman]

Ah I didn't even think of that. Maybe can partially lift the bag out whiile it heats

 

[DurtyChemist]

I use the $1 clips from Home Depot to hold my bag up. When I step mash I keep the mash closer towards the top of the mash water and I've never burnt my bag.