The first batch of the full sized 5 gallon biab was the Fogger dry stout.
Fairly close to the original, but used Magnum hops and the BRY-97 yeast. Mostly because I like the subtle aroma that magnum gives plus I think the Magnum has a different sharpness to its bitter, and I think that might play a little better with the amount of the buffering flaked barley in here.
And the BRY is just trying to find a suitable replacement for the ever problematic US-05.
6lbs- 2row
1lb- roast barley
2lbs- flaked barley
5oz- chocolate malt
.70 oz- magnum @60
Bry-97 yeast- mashed 154
As this was the first Biab in the propane fired bigger kettle I was expecting a few hiccups. Not much went “wrong” but I think I did learn a few things.
– don’t need the false bottom. I think that hindered heat transfer from bottom of mash to top
– the recirc pump works great, but maybe consider an inlet in the lid in order to keep lid on tight.
I did lose about 3 degrees of heat over the mash, but Had the lid cracked open about an inch because of the recirc hose. You could feel the heat just pouring out of there.
With nearly 8 gallons of water and 10 lbs of grain, that huge thermal mass isn’t going to lose hardly any heat at all with a tight lid. I doubt I would even need reflectix.
Next up,, oatmeal stout.
9stripe Brewing 