Brew in a Bag (BIAB)
1. READ EVERYTHING !
Read all of the recommended procedures before you begin. If you have not pulled your liquid yeast from the refrigerator yet, now is the time to do so. Follow any yeast manufacture directions at this time to prepare your yeast.
These instructions are a BASIC set of guidelines for making five (5) gallons of beer. Many more advanced procedures are possible and will ultimately help you make even better beer, should you choose to learn them. For now however, if you have never Brewed in a Bag, follow these instructions to the letter.
2. RECOMMENDED EQUIPMENT NEEDED
· 10 Gallon Brew pot or lager
· 6.5 Gallon Fermenter w/lid
· Airlock
· Heat proof spoon or paddle
· BIAB mesh bag
· Hydrometer w/ test tube jar
· Thermometer
· Star-San / No rinse Sanitizer
· Cleanser
3. SANITIZE!!
Thoroughly clean and sanitize ALL equipment and utensils that will come in contact with any ingredients, wort or beer with a certified sanitizer.. e.g. Star San or IO Star. We strongly advise NOT to use household bleaches or other cleaning product.
4. MASHING
Pour 6.25 gallons of clean water into your brew pot and heat to 158-160 F, this will be your strike temp. Once proper temp is achieved, turn off heat. Line your brew pot with the BIAB bag, wrapping the material up over the edges of the pot. Slowly pour grains into the bag, continuously stirring to avoid clumping. Once all grains have been added, stir and check temp to be sure that you are between 150-152F, this is your mash temp. (try to avoid dipping temp below 148F and do not go any higher than 168F). If your temp drops by 3 degrees, you will need to re-heat, DO NOT add hot water to the mash, just heat up but make sure your bag is not resting on the bottom of the pot or it will burn through. While your grains are mashing, prepare a clean empty bucket and one gallon of clean warm water. After 60 mins your mash is complete.
5. RINSE
Leaving the grains in the bag, remove the bag from the brew pot and place into your clean bucket. Thoroughly rinse grains with the warm water and pick up allowing it to drain for 10-15 mins.
6. START BOIL
While your grains are draining, re-ignite the flame and begin to bring wort to a boil. When grains have finished draining, add the drainage back into the brew pot and discard grains. Continue bringing your wort to a vigorous boil and follow brew day schedule. DO NOT place lid on the pot and DO NOT leave your pot unattended! Boil-overs are messy and should be cleaned up immediately.
7. COOLING
At the end of the boil, if you are using a wort chiller, drop chiller into the boil 10 mins before complete to ensure sanitation. This is the best method for cooling due to the large pot, Once you are satisfied your wort is at the proper volume record the Original Gravity (OG) in the following Alcohol by Volume (ABV %) CALCULATOR. NEVER return samples back into the fermenter.
1.0 _ _ OG (-) 1.0 _ _ FG (=) 0.0 _ _ (/).0075 (=) ___%ABV
1. PITCH YEAST
Sprinkle the contents of the yeast sachet over top of the entire wort surface. (DO NOT REHYDRATE & DO NOT STIR) Firmly secure the lid onto the fermenter. Fill your airlock halfway with water and gently twist the airlock into the grommeted lid. Move fermenter to a dark, warm, temperature-stable area (approx. 64º - 72ºF).