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4th Brew Recipe and some questions

Post #1 made 11 years ago
by Jolly Brewer
Hey Everybody,
I'm hoping anybody can give me some advise and offer some opinion on the English IPA recipe.
Up to my 4th BIAB. I've done a BB Ale Malt & Citra SMaSH a Wey Munich 1 & Cascade SMaSH and a Brown Porter. I brew from a 360mm Dia x 520mm high keg with a low pressure 3 ring burner, MashMaster bag, hop sock and with no chill cubes. I've been hitting and holding 66 degrees for 90mins on 2 of the 3 brews getting a pre and post boil readings within 2 or 3 points of expected. Except 1 which missed by like 1000 points on the pre and post boil (I'm thinking the 60min mash was the blame). Now that I've found this site and BIABicus I'm going to start dialling in my volumes with a marked yard stick and a 5L jug so I can work out my actual volumes. So here's some questions;
- is it worth pulling the bag at 90mins mash, ramping temp to 78 and lowering bag in for a mash out of 10mins. I've done this process for the first 3. Should I try not doing it this time & seeing if there's any diff?
- I cold steep specialty grains in separate pot with 3L of the strike water amount and then add the water and grains to the mash bag, after mashout. Is this an accurate process in dealing with specialty grains?
- Should I be discarding my bittering hops before adding aroma hops to the hop sock, then pulling the aroma hops out before draining into cube? Is this the best process of dealing with hops with no chill?
- For the English IPA, is it worth adding another dose of aroma hops at whirlpool?
- For the IPA recipe, is the grain bill a good starting point for a base English IPA?

Any advise would be helpful?
Cheers, Jolly
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Post #2 made 11 years ago
by BobBrews
Jolly Brewer,
So here's some questions;
1. is it worth pulling the bag at 90mins mash, ramping temp to 78 and lowering bag in for a mash out of 10mins. I've done this process for the first 3. Should I try not doing it this time & seeing if there's any diff?
2. I cold steep specialty grains in separate pot with 3L of the strike water amount and then add the water and grains to the mash bag, after mashout. Is this an accurate process in dealing with specialty grains?
3. Should I be discarding my bittering hops before adding aroma hops to the hop sock, then pulling the aroma hops out before draining into cube? Is this the best process of dealing with hops with no chill?
4. For the English IPA, is it worth adding another dose of aroma hops at whirlpool?
5. For the IPA recipe, is the grain bill a good starting point for a base English IPA?
1. I leave the bag in while raising the heat to mashout. I make sure it's off the bottom first. (I melted a bag!) Then I just leave it a couple of minutes and pull!

2. I grind the dark specialty grains separate and hold them out for the first 30 minutes and then add them. The dark grains lower the pH enough to screw up or at least affect the conversion process. Most of it is converted by then. The other grains like crystal or biscuit, honey can go in the regular mash.

3. I put the bittering hops in as FWH (first wort hopping). As soon as I pull the bag. I just dump them in the wort (no bag). As the temperature rises from mash temp to the boil something magical happens to the hops? They go into the no-chill cube with the hot break. Most of them are stuck on the wall of the pot anyway? Any hop that is in the pot at over 170F degrees and longer than 15 minutes are converted to bittering hops and have the aromas carried away with the steam.

4. You have to follow the recipe if you want to repeat it. If you feel you need the hops (F*ck the recipe!) "There is no such thing as too much hops" If you lose feeling in your lips and mouth? You are almost there!!

5. Yes! It's very flexible. But I don't know whats proper and I don't really care!! Brew to your own tune. :party:
Last edited by BobBrews on 02 Aug 2014, 01:33, edited 1 time in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
    • SVA Brewer With Over 100 Brews From United States of America

Post #4 made 11 years ago
by BobBrews
Jolly Brewer ,

You put all your bittering hops in as soon as you pull the BIAB bag. I put the FWH in loose. The violent rolling boil will push some of the bits of hops to the side of the pot where they stick. I scrape them off when I clean my pot afterwards. So the hops are in 90 minutes?

related post http://www.biabrewer.info/viewtopic.php?f=5&t=2916
Last edited by BobBrews on 02 Aug 2014, 21:09, edited 1 time in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
    • SVA Brewer With Over 100 Brews From United States of America

Post #5 made 11 years ago
by Jolly Brewer
Cheers for that Bob. Put down the IPA last night. Went well and hit some no.s as per the recipe. Tried the FWH with the bittering hops. Added aroma hops to the hop sock. That hop spider idea looks the goods. Will be my next addon. Im sick of fiddling with boiling hot hop sock.
Thanks again, Jolly
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