strongarm
Well-Known Member
This is my first attempt at a BIAB. I am attempting a Yuengling clone. Please see reciepe from beersmith below. I have lots of uncertanty, let me lay out what equpment I have and how I understand the proceedure to go for a single infushion (not sure if I shoudl do a mash out yet).
I have a 20qt pot and a 10qt pot.
Step 1 add 5.63qt of water to 10qt pot with bag inside and heat to 163.7F.
Step 2 remove from heat and stir in all crushed grains 1lb crystal malt, 1.5lbs flaked corn, 2lbs 2 row
Step 3 cover and let sit for 60 minutes (probably cover with blanket to keep in heat....at this time I would fill my 20qt pot with 5 qts water and bring to 168f for later sparging
Step 4 remove bag and let drain for a few minutes
Step 5 add grain bag to sparge water for 10 minutes then drain.
After that I would add mash to sparge pot and proceed with extract and hop additions as normal.
This is using the Single infusion medium body mash profile in BeerSmith. The other option is the BIAB profile which changes the saccharification step to 13.32 quarts of water at 152.1 for 75 minutes instead. I guess I could do this in my larger pot then do the sparge in the smaller. Any suggestions on which route I should go or if I have any errors in my process or temps.
Last I have read about doing a protein rest to help clear up the beer. Is that something recommended to add to the process and if so do I choose the double infusion option in BeerSmith?
Yuengling Clone Partial Mash
Premium American Lager
Type: Partial Mash Date: 6/29/2012
Batch Size (fermenter): 5.00 gal
Boil Size: 3.00 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
End of Boil Volume 2.71 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.60 gal Est Mash Efficiency 87.3 %
Fermentation: Lager, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
2 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 26.7 %
1 lbs 8.0 oz Corn, Flaked (1.3 SRM) Grain 2 20.0 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 13.3 %
3 lbs Extra Light Dry Extract (3.0 SRM) Dry
Extract 4 40.0 %
1.00 oz Cascade [5.50 %] - Boil 60.0 min Hop 5 13.1 IBUs
1.00 tbsp Irish Moss (Boil 15.0 mins) Fining 6 -
0.50 oz Cluster [7.00 %] - Boil 15.0 min Hop 7 4.1 IBUs
0.50 oz Cluster [7.00 %] - Boil 5.0 min Hop 8 1.7 IBUs
1.0 pkg American Lager (Wyeast Labs #2035) [124.21
ml] Yeast 9 -
Beer Profile
Est Original Gravity: 1.050 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.9 % Actual Alcohol by Vol: 4.7 %
Bitterness: 18.9 IBUs Calories: 151.6 kcal/12oz
Est Color: 9.0 SRM
Mash Profile
Mash Name: BIAB, Medium Body Total Grain Weight: 7 lbs 8.0 oz
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.1 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 13.32 qt of water at 158.4 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel
and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a
medium body beer profile.
Yuengling Clone Partial Mash Page 1 of 2
I have a 20qt pot and a 10qt pot.
Step 1 add 5.63qt of water to 10qt pot with bag inside and heat to 163.7F.
Step 2 remove from heat and stir in all crushed grains 1lb crystal malt, 1.5lbs flaked corn, 2lbs 2 row
Step 3 cover and let sit for 60 minutes (probably cover with blanket to keep in heat....at this time I would fill my 20qt pot with 5 qts water and bring to 168f for later sparging
Step 4 remove bag and let drain for a few minutes
Step 5 add grain bag to sparge water for 10 minutes then drain.
After that I would add mash to sparge pot and proceed with extract and hop additions as normal.
This is using the Single infusion medium body mash profile in BeerSmith. The other option is the BIAB profile which changes the saccharification step to 13.32 quarts of water at 152.1 for 75 minutes instead. I guess I could do this in my larger pot then do the sparge in the smaller. Any suggestions on which route I should go or if I have any errors in my process or temps.
Last I have read about doing a protein rest to help clear up the beer. Is that something recommended to add to the process and if so do I choose the double infusion option in BeerSmith?
Yuengling Clone Partial Mash
Premium American Lager
Type: Partial Mash Date: 6/29/2012
Batch Size (fermenter): 5.00 gal
Boil Size: 3.00 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
End of Boil Volume 2.71 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.60 gal Est Mash Efficiency 87.3 %
Fermentation: Lager, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
2 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 26.7 %
1 lbs 8.0 oz Corn, Flaked (1.3 SRM) Grain 2 20.0 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 13.3 %
3 lbs Extra Light Dry Extract (3.0 SRM) Dry
Extract 4 40.0 %
1.00 oz Cascade [5.50 %] - Boil 60.0 min Hop 5 13.1 IBUs
1.00 tbsp Irish Moss (Boil 15.0 mins) Fining 6 -
0.50 oz Cluster [7.00 %] - Boil 15.0 min Hop 7 4.1 IBUs
0.50 oz Cluster [7.00 %] - Boil 5.0 min Hop 8 1.7 IBUs
1.0 pkg American Lager (Wyeast Labs #2035) [124.21
ml] Yeast 9 -
Beer Profile
Est Original Gravity: 1.050 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.9 % Actual Alcohol by Vol: 4.7 %
Bitterness: 18.9 IBUs Calories: 151.6 kcal/12oz
Est Color: 9.0 SRM
Mash Profile
Mash Name: BIAB, Medium Body Total Grain Weight: 7 lbs 8.0 oz
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.1 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 13.32 qt of water at 158.4 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel
and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a
medium body beer profile.
Yuengling Clone Partial Mash Page 1 of 2