I’m going to give our host’s all grain kit a try as a BIAB.
-13.5 lb Fawcett-Pearl Malt
-12oz Baird’s Light Carastan Malt
-12oz White Wheat Malt
– 10-mL-Hopshot-(60-minutes)
– 1-lbs-Brun-Leger-(0-min-late-addition)
HOP STAND
Turn off heat, add Flame Out Hops.
Allow to stand for 10-15 min before chilling
– 2-oz-Simcoe-(0-min—Flame-Out)
– 1-oz-Columbus-(0-min—Flame-Out)
– 0.5-oz-Apollo-(0-min—Flame-Out) Once-the-wort-has-cooled-to-180-degrees,-stop-chilling-and-add-the-following- hops.-Allow-to-steep-for-an-additional-10-15-min,-then-resume-chilling.-
– 1-oz-Columbus
– 1-oz-Simcoe
– 1-oz-Amarillo
– 0.5-oz-Centennial
– 0.5-oz-Apollo
DRY HOPS
Split the dry hops in half, and add in two different stages. Dry hop with half in primary for 4 days, then transfer to secondary and dry hop with the other half for another 4 days.
– 2-oz–Simcoe
– 1-oz-Columbus – 1-oz-Amarillo
– 1-oz-Centennial – 0.5-oz-Apollo