I have finally decided on a base recipe, well actually on 2 of them. I am now going to have to adjust them to my situation, with new equipment. I realise that will mean quite a bit of fine-tuning later on: Method: BiaB, full volume (no sparge) Kettle size: 30 liter and I want to make a 10 liter batch I'll have to mill my own malt and I want to mill it quite fine Changing the amounts is relatively easy, deciding on mash time and mash temperature isn't. Deciding on how much water to start off with is also a bit of a gamble. I have done one small batch, following the instructions that came with it. It was a 7 liter batch, starting with bringing 5 liter water for mashing and 4 liter hot water for sparging. I ended up at about 5.5 liter wort as I didn't manage to drain all liquid out of the grains. I then topped up to 6 liter with ice, as I thought that maybe filling to 7 would make the beer too light I figure I could have had another 0.5-1.0 liter if I would have done things right (drained the grain in a colander over the kettle, but the colander was sitting to deep, so when sparging, the grainbag couldn't drain properly) So, I used 9 liter water to come to 6 liter wort, if I would have drained properly. Sooo, I am thinking of starting my 10 liter batch with 13 liter water as it is easier to add water than removing it. Mash duration: 60 or 90 minutes? Mash temperature? I would like to do a one temperature mash. Around 66-67 oC? Then when the time is finished, I'll pull up the bag, let it drain into the pot and heat through to boiling? The recipes are as follows: Westmalle extra: https://www.hobbybrouwen.nl/forum/index.php/topic,30778.0/all.html Beer type Bitter blond Volume 27,0 l start SG 1,047 SG calculated colour (Morey) 7 EBC calculated bitternes (Tinseth) 31 IBU efficiency 75,0 % boiling duration: 90 min. 24,50 l Water 12,17 l sparge water 5,595 kg Pilsner malt , Dingemans, 3 EBC, 100,0 %: Mine will be either of these https://www.beerlab.co.za/collections/grains/products/waltslagermalt https://www.beerlab.co.za/collections/grains/products/waltspilsnermalt Mash schedule Amylase rest 64,0 °C / 1 min step, 75 min duration. thickness (?) 4,4 l/kg Mash out 78,0 °C /10 min step. 10 min duration . thickness 4,4 l/kg Hop 53,3 g Saaz pellets 3,4% first wort hop 21,7 IBU 74,0 g Saaz pellets 3,4% 10 min. 9,3 IBU yeast 1,0 packTrappist High Gravity (3787) I have been advised to use Mangrove Jack M47 (as I want to use a dry yeast) The other recipe: https://www.roerstok.nl/recepten?id=290 (the same remarks apply about malt choice and yeast type) beer type: blond Pilsner malt (3 EBC) 2500 gram 3 EBC Pale malt (7 EBC) 450 gram 7 EBC Hallertau 25 gram , 90 min. 5 α Saaz hop 10 gram, 10 min. 4 α Wyeast 1187 Ringwood Ale Mash schedule 53 °C - 15 minutes 63 oC - 30 minutes 72 oC - 20 minutes 78 oC - 5 minutes batch size 10 liter boiling time : 0 minutes start SG: 1063 end SG: 1018 EBU (bitterness): 25.0 Sorry for the very long post and I hope the recipes are more or less readable.