I finally got an 8 gallon kettle (tall boy). and a dark star burner.
I want to try to do NB British Bitter in a BIAB.
Will my setup work (size) for 5 gallon batch?
Here's the recipe:
O.G: 1035 READY: 4 WEEKS
Suggested fermentation schedule:
-- 1 week primary; 1 week secondary;
2 weeks bottle conditioning
MASH INGREDIENTS
-- 6 lbs. English Maris Otter
-- 0.75 lbs. Simpsons CaraMalt
MASH SCHEDULE: SINGLE INFUSION
Sacch Rest: 153° F for 60 minutes
Mashout: 170° F for 10 minutes
BOIL ADDITIONS & TIMES
1 oz. UK Kent Goldings (60 min)
0.5 oz UK Kent Goldings (15 min)
0.5 oz. UK Kent Goldings (1 min)
YEAST
DRY YEAST (DEFAULT):
Danstar Windsor Ale Yeast.
Optimum temp: 64°70° F.
LIQUID YEAST OPTION:
Wyeast 1945 NB NeoBritannia.
Flocculation: Medium-high. Attenuation: 7277%.
Temperature Range: 6674 F.
BRITISH BITTER (All Grain)
BOIL ADDITIONS & TIMES
-- 1 oz. UK Kent Goldings (60 min)
-- 0.5 oz UK Kent Goldings (15 min)
-- 0.5 oz. UK Kent Goldings (1 min)
I want to try to do NB British Bitter in a BIAB.
Will my setup work (size) for 5 gallon batch?
Here's the recipe:
O.G: 1035 READY: 4 WEEKS
Suggested fermentation schedule:
-- 1 week primary; 1 week secondary;
2 weeks bottle conditioning
MASH INGREDIENTS
-- 6 lbs. English Maris Otter
-- 0.75 lbs. Simpsons CaraMalt
MASH SCHEDULE: SINGLE INFUSION
Sacch Rest: 153° F for 60 minutes
Mashout: 170° F for 10 minutes
BOIL ADDITIONS & TIMES
1 oz. UK Kent Goldings (60 min)
0.5 oz UK Kent Goldings (15 min)
0.5 oz. UK Kent Goldings (1 min)
YEAST
DRY YEAST (DEFAULT):
Danstar Windsor Ale Yeast.
Optimum temp: 64°70° F.
LIQUID YEAST OPTION:
Wyeast 1945 NB NeoBritannia.
Flocculation: Medium-high. Attenuation: 7277%.
Temperature Range: 6674 F.
BRITISH BITTER (All Grain)
BOIL ADDITIONS & TIMES
-- 1 oz. UK Kent Goldings (60 min)
-- 0.5 oz UK Kent Goldings (15 min)
-- 0.5 oz. UK Kent Goldings (1 min)