All-grain Noob

Discussion in 'Beginners Brewing Forum' started by RatbagBrew, Feb 27, 2018.

  1. RatbagBrew

    RatbagBrew New Member

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    Whats up guys, I've been brewing for about a year doing extract stuff and occasionally adding a bit of grain to my brews. It's time I graduated to my first all grain brew and I was just wondering if anyone knew of some less complicated recipes or methods to ease myself into it until i get the hang of the process. Any styles will be much enjoyed.
    Cheers.
     
  2. Steve1144

    Steve1144 New Member

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    Hello there. I am a noob as well and made a simple smash beer two weeks ago. Super simple. 9# pale ale, 3 cascade hop additions and WL CA Ale yeast
     
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  3. jmcnamara

    jmcnamara Well-Known Member

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    BIAB for the win
     
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  4. Trialben

    Trialben Well-Known Member

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    2nd BIAB option
     
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  5. Hawkbox

    Hawkbox Well-Known Member

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    I've never done a BIAB, I use a $20 coleman cooler as a mash tun. But I have heard tell of legends around BIAB being easier.
     
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  6. Nosybear

    Nosybear Well-Known Member

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    Simple recipes. No more than two malts, no more than three hops, at least until you're confident. Then, it's down the rabbit hole....

    BIAB seems to be popular among those graduating to all-grain.
     
  7. jeffpn

    jeffpn Well-Known Member

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    There’s that “graduating” again, like brewing is a progression. I just don’t see it that way. There are many different methods to brewing beer, and there are plenty of people who are perfectly happy to brew the way that they brew, and will continue to brew that way, whether it’s Mr. Beer, 3 vessel, extract, BIAB, whatever. I don’t think it’s fair to suggest that one method is superior to another. There are many factors that go into why a person brews the way they brew. Maybe some brewers eventually try a different method, maybe they don’t. They’re all making beer.
     
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  8. Michael_biab

    Michael_biab Member

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    I agree with other posters that BIAB is an easier method for all grain, especially if you don't sparge. I really like it, and have been making about a dozen beers that way for the past year or so. I'm still getting my product tweaked just so but using this software is really helpful in doing that.

    Without the sparge, there's no worries about measuring the gravity of the runoff to prevent leaching of tannins. It's also quicker as a result of no sparge. (Note that some people still sparge somewhat either in cold water, or similarly as you would for a stanard all grain batch).
     
  9. Mase

    Mase Well-Known Member

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    having been brewing for just over a year, I gravitated to the conventional (at least what I considered conventional) three vessel system. We brew in our garage that is 150’ from the house, so lugging the equipment back and forth will start to get tougher and tougher the older we get. So BIAB is definitely in our future, albeit a few years down the road. Regarding Tannins.... i am no expert, but the conventional/experienced wisdom says that’s more lore than fact... but again, I’ve been brewing for just over a year, so other more experienced brewers here can chime in on tannins being lore vs fact better than I.
     
  10. BOB357

    BOB357 Well-Known Member

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    I've been brewing All grain for about 8 or 9 years and started doing BIAB a couple of years ago. I love the time savings aspect and my efficiency is pretty much the same as before. I still do conventional all grain in the winter months and mash inside. Too cold here to mash in a kettle outside.

    As for extracting tannins, I do full volume BIAB mashes that often get as high as 4 qts./lb. water to grain ratios, and have even squeezed the hell out of the grain bag without a problem. The ticket is pH control. Many brewers can make good beer without treating their tap or well water using normal water to grist ratios, because the phosphates in the grains are sufficient to bring the pH into an acceptable range. However, with the much higher ratios common for full volume mash BIAB often this is not the case, so treatment with salts and/or acid may be needed.
     

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