Hi all. Trying my first saison recipe this weekend. I've ordered everything and just read that bohemian pilsner malt may require stepped mashing? Is this suitable for biab method or should I substitute with a different malt?
Bohemian pilsner malt 77.3% ebc4
Pale wheat malt 13.6% ebc3
Caramunich malt 4.5% ebc90
Flaked oats 4.5% ebc3
Tettnang & EK Goldings hops with some orange blossom honey & fresh ground pepper in just before end of boil. Saison yeast from Brewlab yeast slant.
Thanks all.
Post #2 made 10 years ago
BIAB is easy to step mash especially if you have a pulley. It won't hurt to miss a protein rest but you would be better off going for say a 20 minute rest at 50 C / 122 F. After that either raise your bag until you reach the main mash temperature otherwise you will have to keep stirring as the heat rises form 50 C to whatever you are mashing at.
The recipe here is very vague. Either use the BIABacus Recipe Report or at least include critical info such as OG, AA%, hop weights and times, mash temp and schedule, volume into fermentor you want and kettle losses you have allowed for.
We'll have a new BIABacus out soon with some much better help so when tht is out, gt stuck into it.
,
PP
The recipe here is very vague. Either use the BIABacus Recipe Report or at least include critical info such as OG, AA%, hop weights and times, mash temp and schedule, volume into fermentor you want and kettle losses you have allowed for.
We'll have a new BIABacus out soon with some much better help so when tht is out, gt stuck into it.
,PP
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