Recipe advice

[johnnyh]

Couldn't wait until the weekend, and it is looking busy, so popped my BIAB cherry today!

I think it went ok, had a target gravity of 1043 which I hit, but was just under with volume - 14.75 litres as opposed to the 15 I was aiming for.

Only thing I forgot was the Irish Moss, but shan't worry myself unduly having filtered into the FV and pitched at a cosy 22C.
Brew was finished at 6pm and 3 hours later the first bubbles are on the surface and all looks good... (the trial jar specimen smelt and tasted ok too).

I used the mash in the oven trick, went in at 66C and stayed at that temp throughout, so a nice tip.

Was pleased that the hob could achieve a rolling boil with a starting 18 litres, and I topped up as and when I could with wort from the sparge.

All in all was a great experience, can't wait for 2 weeks or so when it gets shifted to keg and I can look at starting the next

Thanks for all the advice, pics to follow

[johnnyh]

well a few pics, and I used the oven mash method, great tip that.

ok, here are some pics from my brew...


Getting ready to start, bottles of Asda mineral water with strike water being heated in pot. Saucepan contains bag being boiled to sterilise.


Here's my grain, Maris Otter, Crystal 82, and Black Roast


With strike temperature reached, and grain added and stirred, into an oven to keep it at 66C through the hour mash - stirring every 15 mins


Bag removed and sparged in a spare FV filled with the sparge water at approx 70C for about 15 mins, then onto the boil


As the boil is achieved, in go the first hops, Fuggles


With 30 mins to go the first EKG go in - second half went in with 15 to go... and this is when I forgot the Irish Moss.


Resulting wort strained and aerated into the FV, and yeast pitched at 21/22 C


A few hours later and it's off and running!