Thanks mate.,Going to try it out this week. I've taken your instructions and turned them into a step by step to get my head around it as this will be my first attempt at anything other than an extract or fresh wort kit.
Partial mash NEIPA BIAB
Chill ~10L of sanitised water overnight
Amt Name Type # %/IBU
1.40 kg Gladfield American Ale Malt (5.0 EBC) Grain 1 34.6 %
0.35 kg Oats, Flaked (2.0 EBC) Grain 2 8.6 %
0.10 kg Crystal, Medium (Simpsons) (108.3 EBC) Grain 3 2.5 % (for colour)
Use paint strainer bag for BIAB. Use cake cooler for applying heat with bag in.
Start with 5-6L of water
Strike temp 73deg to get mash temp of 67
Mash for 1hr
While waiting
• Put tin of Coopers Pale Ale in sink full of hot water to reduce viscosity.
• Bring another 4-5L of water to near boil for sparging
• Sanitise fermenter
Lift mash bag and squeeze
Sparge with 4-5L of hot water
Bring to boil (might take 15min)
Boil for 15 min (partly to sanitise)
Turn off heat, Add ~1L cold water
Then add
40.00 g Citra [12.00 %] - Steep/Whirlpool 15.0 min Hop 4 13.5 IBUs
40.00 g Galaxy [14.00 %] - Steep/Whirlpool 15.0 min Hop 5 15.7 IBUs
20.00 g Centennial [10.00 %] - Steep/Whirlpool 15.0 min Hop 6 5.6 IBUs (or 40g Cascade)
Transfer wort to Fermenter
Add
0.50 kg Coopers Light Dry Extract (15.8 EBC) Dry Extract 7 12.3 %
1.70 kg tin Coopers Australian Pale Ale (11.0 EBC) Extract 8 42.0 %
Add chilled water to make up to 21L and reduce temp to pitching temp.
OG should be about 1.051
Pitch Safale US-05 Yeast
Dry hop
40g? Citra
40g? Galaxy
40g? Simcoe
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