I have a friend that offered to do a BIAB session with me. I’ve done nothing but extract so far so this was exciting. I read up on the process and was not suprised when we bought the following fir a 5 gallon batch:
8.75 # belgian pale
1# candied sugar
1 oz Citra 60min
1 oz centennial 1/2@30, 1/2 @10
1 oz cascade 5 min
Danstar Belle saison
We were going for a white IPA
Once we got back and he unloaded his gear I was immediately confused. He only had a 5 gallon pot. …
He heated 2.75 gallons to 155 and wet mixed in the grain. It rested at 150 for 90 min. No sparge but we did squeeze the bag through a colander. We ended up with about 2 gallons. Brought to boil through hot break and added the sugar. 60 minute boil, hop additions per above. Ice bath cool, added water to almost 5 gallons, pitched yeast, and is bubbling away right now with a nice thick Krausen.
I asked a few questions but didn’t want to insult him. He said he always does it that way and it turns out fine. We forgot to get an OG…of course. I woke up the next morning and it was already bubbling with a Krausen forming. …I went ahead and took a gravity then. …1040
Questions… Has anyone ever done it this way? ?? And how much could the gravity drop overnight??
What do you all think the outcome will be?