Generic BIAB Partial

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DRAFT...

Ingredients

• Kit Can or Un-hopped Extract Can
• Yeast
• Milled Grain
• Hops
• Whirlfloc

Process

• Place the Extract Kit in a sink with hot water to soften the contents.

Clean and Sanitise:

• Gather all equipment and disassemble where possible.
• Wash all equipment with brewers detergent solution.
• Rinse.
• Sanitise in bath of Iodophor.
• Leave to drain.

Prepare/Prove Yeast:

• Prepare a Yeast Starter

Prepare the Fermenter to take the wort:

• Fit tap to fermenter and close it.
• Put 10L of cold water into the fermenter.
• Fit the o-ring seal and grommet to the lid, then fit the lid loosely to prevent dust entering the fermenter.

BIAB (Brew in a bag):

• Prepare an open area of table that is heat resistant
• Calculate your strike temperature required to hit your mash temperature with the grain weight and temperature (I use Beersmith)
• Heat strike water to strike temperature
• Put your pot on the clear table space or flame out.
• Put your swiss voile bag into the pot and drape edges over the pot.
• Dough in and measure your temperature - you may need to add hot or cold water.
• Cover pot with doonah and wait 1 hour.
• Hoist your bag out of the pot and allow it to drain, optionally sparge with 70 degree water.
• Once drained, discard spent grain and put bag in washing tub.
• Start the burner, bring the wort to the boil.
• Once a rolling boil is achieved start your hop schedule.
• Prepare some whirlfloc solution.
• I add malt extract or kit tins at flame out so they mix in well.
• I have no counter flow or immersion chiller, so I dump the pot in a tub of icy water. You want it down to at least 30 degrees depending on how cold your tap water was - you want to end up below 25 to pitch. Dump in your whirlfloc and start slowly stirring the pot in a circle. This should form a cone of crud in the centre of the pot.

Begin combining everything in the fermenter.

• Siphon from the top outside of the pot to the fermenter
• Top Up to 23L
• Take a sample of the wort and measure the specific gravity. Record it.

Pitch the Yeast:

• Once the temperature is below 25 degrees Celsius pitch the re-hydrated yeast solution into the wort.

Prepare for Fermentation:

• Securely fit lid to the fermenter so a good seal is formed.
• Fill airlock with clean water or steraliser solution.
• Fit the airlock to fermenter lid.
• Store fermenter in a place out of sunlight between 18-22 degrees Celsius.