All right I've accepted the challenge and after a little research and reading I've come up with a recipe that leverages on a simple pale ale recipe with cascade and centennial hops that I'm familiar with and won't blow my wife's head apart . I've tried to keep it very simple to use this first time to get the BIAB process down. I've listed my references below that I used for grains, calculators for strike volume, temp, IBU, SRM and process. Look forward to your comments and thoughts. So here goes;
AZ001 Pale Ale
Batch Size 5 Gallons
GRAINS (8.75 lbs)
6 lbs Rahr American 2-Row Pale Malt 1.8L
2.5 lbs German Munich 10L
.25 lbs Briess CapaPils 1.5L
HOPS (2 oz)
1 oz Cascade 7AA
1 oz Centennial 7.8AA
*See brew notes below.
Omega HotHead Ale OYL-057
5 oz Corn Sugar
7 gallons of spring water. Source: Six Springs, AZ
Strike Water Volume: ~6.8 gals
Strike Temp: 165-170F
Mash/Sacch Rest @152F for 60 mins
Mash Out @170F for 10 mins
Sparge Water Temp: 170F
Pre-Boil Volume: 6 gals
Boil Time: 60 mins
.5oz Cascade/.5oz Centennial Hops @ 60 mins
.5oz Cascade/.5oz Centennial Hops @ 10 mins
Final Volume: 5 gals
Grain Absorption Rate: 0.1 gal/lb of grain
Boil Off Rate: 1 gal/hour
Room Temp 78F (based on my HVAC settings here in AZ)
1. Clean/Sanitize all brew equipment.
2. Fill 10 gal kettle with 6.8 gals of water and heat to strike temp 165-170F
3. Once strike temp is reached remove heat. Put the BIAB grain bag into the water (keep from touching the bottom of kettle). Stir in grains to remove any lumps/dough balls. Cover and rest maintaining temp at 150F for 60 mins (cover with a towel/blanket and check temp often & stir).
4. After 60 minute rest raise temp to 170F for 10 mins for mash out
5. After mash out remove heat and tie off the bag and remove from the wort allowing the bag to drip before transferring to the 5 gal pot and stir.
6. Heat ~.5 gals of water to 170F and sparge/rinse the grain bag in the 5 gal pot. Return this sparge water to the wort for boiling.
7. Boil wort in 10 gal kettle with cover off for 60 mins.
a. .5oz Cascade/.5oz Centennial Hops @ 60 mins
b. .5oz Cascade/.5oz Centennial Hops @ 10 mins
8. 5 mins before the boil is complete insert the clean/sanitized immersion wort chiller into the boiling wort. (Insure the input/output hoses don’t melt.)
9. Cold Break – After the 60 min boil remove heat. Let it rest for 10-15 minutes and turn on the water the wort chiller. (Check the output to insure the water is HOT.) Monitor the temp and chill the wort to 80F (~20-30 minutes).
10. Transfer the chilled wort to the 5 gal fermentation bucket. Check the Original Gravity with hydrometer (1.047).
11. Aerate the wort and pitch the yeast at 75-80F wort temp (check yeast instructions). Seal the fermentation bucket and insert the airlock (fill airlock with sanitizer). Store at room temp ~78F.
a. Primary ~2 weeks at room temp ~78F.
b. Secondary ~1-2 weeks (optional) – transfer from primary using racking cane to 5 gal carboy. Insert bung/airlock and store at room temp ~78F.
12. After fermentation is complete (~4 wks FG <=1.013) bottle the beer.
a. Boil 5oz of priming sugar in 2 cups of water to create a simple syrup. Let cool.
b. Pour the cooled priming sugar solution into the bottling bucket.
c. Rack the beer from the bucket/carboy to the bottling bucket. Stir gently avoiding aerating the wort to distribute the priming sugar into the beer.
d. Bottle the beer and cap (leave ½-1 inch bottle headspace).
13. Bottle condition the beer for 10-12 days (longer is better).
Northern Brewer http://www.northernbrewer.com (recipe examples, priming calculator, grain information) and forum http://forum.northernbrewer.com
Brewer’s Friend http://www.brewersfriend.com (IBU, SRM calculators)
Golden Triangle Brewers http://www.gtrbrewers.com (OF/FG calculator)
American Homebrewers Association http://BrewersAssociation.org (Brew in a Bag (BIAB) paper for determining strike water volume/temp and variable assumptions)
The Complete Handbook of Home Brewing – Dave Miller (various references used in this book).
Omega Yeast http://www.omegayeast.com