This is what I have created -
Recipe Exmoor Gold (GW's Book)
Batch Size (L): 6.50L
Total Grain (kg): 1.40
Total Hops (g): 17.0
Original Gravity (OG): 1.047 (20C)
Final Gravity (FG): 1.012 (Projected)
Alcohol by Volume (ABV): 4.62 %
Colour (EBC): 9.3 (based on 5.9 EBC, mine is 4.5-5.5)
Bitterness (IBU): 40.4 (Average)
Brewhouse Efficiency (%): 69
Boil Time (Minutes): 90
Grain Bill
1.400 kg Maris Otter Malt (100%)
Hop Bill
10.0 g Challenger Leaf (8.24% Alpha) @ 90 Minutes
4.0 g East Kent Golding Leaf (7.05% Alpha) @ 10 Minutes (Aroma)
3.0g Styrian Goldings Leaf (3.0% Alpha) @ 0 Minutes (steeped for 15mins)
Misc Bill
1.0 g Irish Moss @ 10 Minutes (Boil)
Mash - (In 11L stockpot in electric oven set to 70C)
8.5L of Strike Water @ 70C
Mash Start Temp - 67C
Mash Time - 90mins
Mash Finish Temp - 66C
Mash-Out - 78C for 30mins (probably averaged 75C)
Actual Brew Volumes (26cm, 11L Stockpot)
Strike Water - 8.5L
Start of boil - 7.75L (approx)
End of Boil - 5.25L (approx)
Strained Wort in FV - 4.5L
Fermented with Muntons Premium Yeast @ 20C in Brewfridge
Recipe Generated with BrewMate
Well I am happy to say that my first experience of BIAB went very smoothly
I used potatoes' mashing technique of putting the whole stockpot in the oven for 90mins, whick worked a treat. I set my oven to 70C and it maintained a mash temp of 66C with a start temp of 67C!
I then did a 30min Mash-out on the gas hob @ 78C, my temp fluctuated a bit and averaged around 75C. Next time I will bring the temp up on the hob and then put the stockpot back in the oven set to 80C for the 30mins.
Before the Mash-out, I lifted up my mashbag and dropped one of those fold-out steamer discs into my stockpot and then replaced the mashbag.
I calibrated my stockpot the other night by adding water in 1L increments and taking a measurement with a tape measure each time. I then made myself a brewing dipstick with a wooden skewer and made 11 cuts (1 for every litre) with a hacksaw, so I could dip my brew at different stages of the boil/brew.
After the Mash-out, I then fitted a plastic collander to my 10L FV and sat the mashbag in it to drain while I brought the wort to the boil. I then poured the wort that had naturally drained off into my 10L FV back into my stockpot.
The boil and post-boil went to plan.
I then poured the wort through the now, sterilised collander that I lined with a square of sterilised voile. Once most of the wort had drained into the FV, I gathered up my voile into a bag and squeezed the last of the wort out with my brewing spoon.
I ended up with 4.5L of hot wort in my FV and topped it up to 6.5L instead of 6.3L with Tesco Value Still Water by mistake. (6.3L is a 1/3 of the 19L recipe)
The wort was at 54C at this point, so I took a sample for my trial jar and covered the FV, and then stood it in a Trug of cold water and put it outside on the garden table. Thankfully it was about 4C outside today, and the wort cooled to 20C in about 90mins!
I was suprised to see that my OG was 1.047....even though I was aiming for 1.045, happy days
It wasn't fully cooled at this point, and it was strange to see the hydrometer gradually rising as the temperature dropped.
BTW, I bought one of these from my LHBS yesterday and it was a Godsend
Many thanks for all the advice and ideas, can't wait to do another!
Looks like a nice smooth brewday.
