Help me troubleshoot a test batch (please!)

[Walking_Target]

My first all grain 5 gallon batch is planned for two weeks from today.

The recipe is for an all grain version of my standard english-style ale.

5lbs Canadian 6-row pale malt
5lbs Munich Malt (supposed to be 20L, so not fully able to self convert)
~8oz Carastan

1 oz Pearle @ start of boil
1/2 oz East Kent @ 15mins
1/2 oz Willamette @ flameout


The plan is to mash in @ 165*F for a target mash temp of 152*f for one hour, mash out to raise the temp to aprox 171*f and simple batch sparge.

Now the test batch is basically the same as above, but scaled down to 1 gallon and using a BIAB technique with basic sparge using a colander.


I know that using 6-row is not ideal for a european style ale, thus the heavy utilization of a munich malt, combined with carastan to help improve the body. My concern is if i'm mashing in too low with a target temp of 152*F or if I should shoot for a higher mash in temperature to help preserve more malt body.

If anybody could give some pointers or advice, I'd really appreciate it.

 

[Walking_Target]

Well, the BIAB 1g batch is now cooling and settling. The grains produced a surprising amount of trub, so i'll have to siphon off carefully.

Something tells me this is from BIAB as opposed to using grains though, as i had to disturb the grain bed moving it from the vessel.

We'll see what my OG looks like in another few hours.

 

[Walking_Target]

So, i ended up with an OG of aprox 1.041.

That was a little lower than my target of 1.05 but at this point, i'm gonna call it a win, as I successfully cleared the nasty trub from the wort.

again, i think with a proper mashtun settup i won't run into the same problems with trub.

 

[mdennytoo]

How did this taste?