My first BIAB, beginner question

[ssgumby]

Hi, i'm using an all grain recipe I found on this site. Recipe is below.


Two questions.

1. Under mash profile it shows infusion 75 min @148, add 31.25 qt @ 165, sparge 35.75 @170 for 90 mins. For BIAB can I just steep all the grain at 165 for 75, then pull bag, squeeze and let it drain back in? Essentially adding the 31.25 qt from the beginning.

2. First wort hops. With BIAB do I put these in as soon as I pull the bag or when?

Style: American IPA
Type: All Grain Calories: 202
Rating: 0.0 Boil Size: 7.00 Gal
IBU's: 96.85 Batch Size: 5.50 Gal
Color: 6.5 SRM Boil Time: 60 minutes
Preboil OG: 1.051
Estimated Actual
Brew Date: - 05/02/2015
OG: 1.063 1.063
FG: 1.008 1.008
ABV: 7.20 % 7.20 %
Efficiency: 75 % 74 %
Serve Date: 06/06/2015 / /

Fermentation Steps
Name Days / Temp Estimated Actual
Primary 14 days @ 68.0°F 05/02/2015 05/02/2015
Secondary 7 days @ 68.0°F 05/16/2015 -
Bottle/Keg 14 days @ 70.0°F 05/23/2015 -

Grains & Adjuncts
Amount Percentage Name Time Gravity
14.00 lbs 80.00 % Pale Malt (2 Row) US 60 mins 1.036
1.00 lbs 8.00 % Caramel/Crystal Malt - 10L 60 mins 1.035
1.00 lbs 8.00 % Cara-Pils/Dextrine 60 mins 1.033
0.50 lbs 4.00 % Caravienne Malt 60 mins 1.034

Hops
Amount IBU's Name Time AA %
0.50 ozs 12.02 Cascade First Wort 6.40
0.25 ozs 12.30 Chinook First Wort 13.10
0.50 ozs 24.41 Simcoe First Wort 13.00
0.25 ozs 13.32 Columbus (Tomahawk) 60 mins 15.60
0.25 ozs 8.54 Centennial 60 mins 10.00
0.25 ozs 11.18. Chinook 60 mins 13.10
0.25 ozs 6.56 Centennial 30 mins 10.00
0.25 ozs 8.53 Simcoe 30 mins 13.00
1.00 ozs 0.00 Amarillo Gold 0 mins 8.50
2.00 ozs Amarillo Gold 14 days 8.50
2.00 ozs Simcoe 14 days 13.00

Mash Profile
Light Body Infusion 75 min @ 148.0°F
Add 31.25 qt ( 1.25 qt/lb ) water @ 165.0°F
Sparge
Sparge 35.75 qt ( 0.00 qt/lb ) of 170.0°F water over 90 mins

 

[Bellybuster]

I may misunderstand but are wanting to steep or mash? 2 different things.
Im gonna assume you want to mash, that would require the grains be held at 148 deg for the entire mash time.
Yes for BIAB you can add all the required water at the beginning for full volume mash. The only time you need to sparge with BIAB is when your pot can't hold all the water and grain.
The 165 deg step mentioned above is for a sparge/mashout. Not necessary with BIAB

 

[Bellybuster]

punch your numbers into this calculator
BiabCalc/

 

[ssgumby]

thanks!

yes, I am going to mash.

So 148 degrees for 60 minutes or 75? Im not sure what the "light body infusion" is.

 

[brewprint]

thanks!

yes, I am going to mash.

So 148 degrees for 60 minutes or 75? Im not sure what the "light body infusion" is.

Mash 148 for 75 minutes.

The other stuff is just some kind of hocus pocus that other all grain brewers use. I don't even know what it means.

Just do a full volume mash.

 

[ssgumby]

Thank you, you have been very helpful!

 

[doug293cz]

thanks!

yes, I am going to mash.

So 148 degrees for 60 minutes or 75? Im not sure what the "light body infusion" is.

"Light body" applies to the 148°F mash temp. It is on the low end of the usable mash temp range, which should get you more fermentable wort, which will result in a lower FG and "lighter" body in the finished beer.

Brew on