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Feedback on my first BIAB

Post #1 made 13 years ago
by Snews Brews
Style: Pilsner
Name: Pilsner
Yeast: SAF Lager 34/70
Fermentation Temperature: 11˚C
Original Gravity: 1.047
Total IBU's: 38
Efficiency at End of Boil: 81.6%
Mash Length(mins): 90
Boil Length(mins): 90
Your Vessel Type : 25L Pot (32cm diam, 31cm height)

Grains - Colours - Percentages and/or Weight (g or oz)
3000.00gm Premium Pilsner Malt (Weyermann) (2.5 EBC) 50%
1400.00gm Bohemian Pilsner Malt (Weyermann) (3.4 EBC) 23.3%
1400.00 gm Pale Malt (Barrett Burston) (3.9 EBC) 23.3%
200.00 gm Cara Pils (Weyermann) (4.0 EBC) 3.4%

Hops - AA% - IBUs - Weight (g or oz) at Minutes
Saaz (3.2% AA) - 25.00 gr @ 60 min
Saaz (3.2% AA) - 25.00 gr @ 40 min
Saaz (3.2% AA) - 25.00 gr @ 20 min

Adjuncts/Minerals/Finings etc
Finings: Brewbrite @ 10 mins


So this is my bill for my first BIAB.

My plan is to put the grains in at ambient temperature and then turn the heat on max with:-

20 min rest at 52 degrees
20 min rest at 63 degrees
20 min rest at 67 degrees
10 min mashout at 78 degrees
(This may take more or less than 90 mins - may give it a test run with water beforehand to get a better idea)

I'm sparging 10 litres at 70 degrees to add to the boil to bring up the final volume to 24 litres or so if possible.

After the boil I'm going to put the entire pot on a stand in an ice back in my 110 litre esky and keep it topped up with premade ice blocks. Once cooled enough I'll put the wort in the fermenter and leave it in the fermenting fridge overnight to achieve a good pitching temp (15 degrees or so). I'll put the starter in there too to match the temp and pitch in the morning.

The plan is to ferment at 11 degrees, diacetyl rest if needed racking to secondary with more finings and lagering for an extended period, maybe 4-6 weeks.

Thanks in advance for any suggestions before I leap headfirst into this.....

Rob
Last edited by Snews Brews on 15 Jan 2012, 18:44, edited 3 times in total.
There's only one thing better than a beer. And that's another one.

Post #2 made 13 years ago
by PistolPatch
Hi there Snews :salute:,

Great to see you jumping into the game :peace:. Your recipe looks fine and you've given excellent detail - good on you!

I've got two suggestions. The first is maybe to do an ale for your first BIAB. That way you won't have to wait for ages to enjoy the fruits of your labour. LloydieP's Krispy Kolsch might be a good alternative. This will give you something to drink while you brew your pilsner.

If you do decide to go ahead with the pilsner, I reckon you can forget all those rests and just do one for 90 mins at 73 [Edit: oops! I mean 63 (thanks Yeasty)] (assuming your thermometer is nice and accurate).

:luck:
PP
Last edited by PistolPatch on 16 Jan 2012, 17:42, edited 1 time in total.
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Post #3 made 13 years ago
by Yeasty
******FAT finger alert ********
PistolPatch wrote: I reckon you can forget all those rests and just do one for 90 mins at 73 (assuming your thermometer is nice and accurate).
Sorry PP shouldn't that be 90 min at 63..

Psssst...
If you edit it I'll delete this post and no one will know :lol: :lol:

:peace:

Yeasty
Last edited by Yeasty on 15 Jan 2012, 22:19, edited 3 times in total.
Why is everyone talking about "Cheese"
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Post #5 made 13 years ago
by Snews Brews
Lol Yeasty!!

I've got Lloyds Krispy Kolsch (oringinal) recipe bookmarked for the next one. I have a lager fermenting now. I figure if I do the pilsner, then the krispy kolsch, in the long run I'm waiting less time between fininshing the Kolsch, finishing the lager and starting the pils.

So you reckon there's no need for the 3 stage protein rest? Any reasons?

After reading Palmer I thought it was almost mandatory for a pils??
There's only one thing better than a beer. And that's another one.

Post #6 made 13 years ago
by joshua
Good Day Snews, Palmer is the Guy who does not make mistakes. The protien/beta Glucans rests are good, but not nesessary, depending on which malting Company makes the Pilsen.
To be safe, on a big batch, do the rests. If your testing a small batch, try skipping it, and see how it drains from the bag! Good Luck!
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Post #8 made 13 years ago
by Snews Brews
So the plan went ahead almost as planned....

For anyone considering doing BIAB don't hesitate, just jump in there. It took 7 hours and I had a mate over helping. It was great fun. We're looking forward to tasting the results.

I used 16L of distilled water & the rest tap water.

Mash in 5.8kg of Wey Pile & .2kg Cara Pils @ 52*C for 20 min rest
Just enough water to cover the grain. Stir lots until well mixed.
Add hot water to make it 63*C, stir well, rest 20 min
Add hot water to make it 68*C, stir well, rest 20 min
Add hot water to make it 78*C, stir well, rest 10 min

Take bag out & wearing heavy gloves squeeze out. Put wort on high heat. Put bag in second pot & sparge with boiling water, putting sparge water in first pot until volume reached (in my case 23L). Make some more sparge & keep simmering to top up the boil or to adjust OG later on.

It was a 90 min boil with 100g 3.5% Saaz at 60 min
25g Saaz at 40 min
15g Saaz at 20 min
1 Whirlfloc at 15 min

I had frozen heaps of containers (2L milk, ice cream etc) of water in te freezer the previous few days, and i put the pot in my 100L esky with loads of this ice & the wort cooled pretty quick to 20*C.

There was quite a bit of sediment so I poured the wort through my brew bag into the fermenter. It took out heaps of crap (4 layers of voile lol).

I took the OG and was 1.080 so got some of the boiled & cooled extra wort & poured it in & got the OG down to 1.061 until I ran out of spare water......a bit higher than the estimated OG of 1.049. Oops!

I pitched 2 smack packs of Bavarian Lager Wyeast & she's now in the brew fridge at 10*C for a fortnight minimum, then I'm thinking another fortnight in the primary at 2*C and then rack, bulk prime & bottle.

Have some boiled cooled water in the fridge. Have some ice made up. Have a pot of near boiling water ready. Sparge lots & boil it to bring your OG down if necessary. Have your no rinse sanitiser ready & spray everything after you take the pot off the boil (hands, arms, spoons, fermenter, tap, the air around....) I used 100ml of 6% hydrogen peroxide in 500ml of distilled water in a spray bottle. Dunno the dilution, I just guessed.

So just to finish if there's anyone reading this thinking about giving it a go, jump right in. Get your hardware together, write up a simple step by step plan but be flexible & adaptable
There's only one thing better than a beer. And that's another one.

Post #9 made 13 years ago
by joshua
Good Day Snews Brews, Well done Sir, Well done. Looks like you did everything fine and had very good conversion. Let us know how the Frementation goes, and how the beer finishes!
Honest Officer, I swear to Drunk, I am Not God.
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Post #10 made 13 years ago
by PistolPatch
[Hey Yeasty - thanks for catching the typo. All fixed now ;)]

Good on you Snews :champ:,

How much water did you use all up? I'm wondering about that high gravity reading.

:peace:
PP
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Post #11 made 13 years ago
by Snews Brews
Hey PP all up I used 16 litres of distilled water, 10 litres of boiled tap water and 5 litres of sparge water. Dunno what happened with the high grav reading but I'm happy that I got through the process without too many hitches. Will make the next one (and many more after that) a bit easier.
There's only one thing better than a beer. And that's another one.

Post #12 made 13 years ago
by Snews Brews
FWIW, after 9 days at 10*C the gravity has gone from 1.061 to 1.011. The beer is very light in colour but rather cloudy. Tonnes of tiny bubbles when i take a sample. Tastes very nice, very hoppy, but with a slight fruity twang. I've increased the temp to 18*C and will leave it there for 2 - 3 days then chill to 1*C before transferring to the secondary for a fortnight at this temp.

So far so good....
There's only one thing better than a beer. And that's another one.

Post #13 made 13 years ago
by Snews Brews
Bottled today. Looks very clear. Tastes nice, the hips have mellowed after the 2 weeks cc. Goong tobkeave at ambient for 2 weeks then fridge one and test.
There's only one thing better than a beer. And that's another one.

Post #14 made 13 years ago
by Ziggybrew
You know you have a winner when you utter the phrase, "tastes nice" on bottling day. I still have two cases left from my 1st BIAB (10gal/38l Newcastle clone) And, as usual, it keeps getting better! Very glad I didn't keg it. Brewing it again this weekend. Keep us posted on tasting notes. I may want to copy your brew.

I'm glad that the "hips" have mellowed. Are you working out?
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