I'm converting a 30L keg into a BIAB pot, and I'd like some recommendations on what recipe should I begin with.
I love Belgian Strong Ales, is it possible to start with one of these without problem?
Thanks

Thanks BobBrews,BobBrews wrote:Tsar,
You might think about doing a simple ale for the initial brew. You never know what will go wrong on the first run? Something like this.. http://www.northernbrewer.com/documenta ... nAmber.pdf
Below is a good Belgian Strong Golden Ale!
http://www.northernbrewer.com/documenta ... Golden.pdf![]()
Good luck!
Come on guys you know the score, is that End of Boil into fermenter or into packaging.BobBrews wrote:Tsar,
5 gallons or 19 Liters. All Northern Brewers are based on the same size.
No you don't! The 90 minute boil is not mandatory for brewing any beer. It is done by the preference of the brewer. The longer boil will drive off more DMS precursors so for a pilsner or a malty beer it may be preferred to do 90 minutes. For a heavier, darker, richer beer 60 minutes is fine.Tsar wrote:If I want to go for the No-Chill process, I have to do a 90 min boil, right?
Yeasty wrote:Come on guys you know the score, is that End of Boil [Hot or Ambient?], into fermenter or into packaging.![]()
If a recipe only gives you a "Volume into Packaging (VIP)" or "Volume into Fermenor (VIF)" it cannot be copied or scaled with any level of accuracy as the trub losses between the kettle and fermenter are unknown. This is the critical problem with nearly all recipes published on the internet. It is not an American problem, it is far more widespread.joshua wrote:Yeasty, American recipes are set at VIP, we got to figure the TWN by working Backwards.....Kind of like what all Americans do......
Tsar wrote:Hi guys,
I'm converting a 30L keg into a BIAB pot, and I'd like some recommendations on what recipe should I begin with.
I love Belgian Strong Ales, is it possible to start with one of these without problem?
Thanks
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