Stovetop BIAB BoPils

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lowtones84

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Yes, I brewed a Bohemian Pilsner with a double decoction and multi-step mash using stovetop BIAB. Also with a corona mill that I've been using for eight years.

I don't consider BIAB to be one vessel strictly. I get a bit tired of some folks (certainly not all) demeaning "low equipment/tech" brewing and saying you can't do certain things. This is my first ever lager (because I just got real temp control) so I wanted to show people it can be done. Will update along the way.

4 gallons (for a 3 gallon keg later)
OG: 1.044
IBU: 34
94 % Weyermann Bohemian Floor Malted Pils
5% Carapils
1% Acid malt
FWH hop, 60 min addition, lots of late Saaz

Protein Rest @ 122F (overshot just a touch) 25 min
>Pull decoction, rest @20 min, boil 5
Mash @148F 40 min
>Pull decoction, boil 5 min
Mash @154F 20 min
Mashout/Batch Sparge @168F 20 min

90 min boil

Had to add a bit of boiling water a couple of steps along the way to adjust and my boiloff wasn't as much as expected, so ended up a bit lower gravity and higher volume than planned, but still hit my usual 80% brewhouse efficiency. Currently in the keezer getting down to temp because groundwater wasn't quite doing it. 20200507_095248.jpg20200507_100848.jpg20200507_103746.jpg20200507_104551.jpg20200507_113412(0).jpg20200507_120747.jpg20200507_133017.jpg20200507_143138.jpg20200507_150050.jpg
 
This was about 36 hours after pitching my 2L starter of White Labs Budjevoce. It's one week since pitching now and the krausen has died down to a thin but fluffy covering, still nice and white.
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I boil the decoctions 5 minutes. Decoction mashing is a bit different than step mashing in that you pull out a part of the mash, hold it at gelatinization temps if not already there, then boil it for a bit and return it to the mash to increase the temp. But yes, I did that after the first two steps here.

For regular step mashes I just add measured amounts of boiling water.
 
Ok that makes sense. I generalized the term decoction in my head. Thanks for the clarification.

Seems as though it would be hard to hit the correct temps.
 
Ok that makes sense. I generalized the term decoction in my head. Thanks for the clarification.

Seems as though it would be hard to hit the correct temps.

I use this tool. It's a bit old and there may be better out there now, but it works for me. I'm usually not spot on, but within 2 degrees.
 
Took a gravity sample yesterday, 12 days after pitch and it was certainly fermented out. Didn't do a "real" diacetyl test but let it warm up pretty well and didn't get any butter aroma or flavor. Actually about 1.004 after the bubbles subsided, a bit drier than predicted.

Did a low/no o2 transfer straight to a keg with the last half inch cut off the dip tube so this acts as a bright tank. Transfer went smoothly today, doing a 2 day diaceytl rest around 66-68 for two days either way, now that it's safe and under pressure in a keg.
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