Shouldn't he mash with less water? That's not a lot of grain, the pH might get too high in that much water.You have enough to make a good beer, what kind of DME do you have ?
Id just save some of those hops for another batch, 4oz is quite a bit.
As far as steps, we really need to know how you brew.
If it were me brewing I would crush grain in my mill (before mill crush grains with a bottle or rolling pin)
Put crushed grain in a new 5 gal paint strainer sack
Im Guessing what you have? 5 gal pot? fill with 4 gal water and heat to 153 deg.
Put 5 gal sack of grain into 153 deg water for 30 min, Stir grain 1 or 2 times during 30 min
Take out sack of grain out
Add 1/2 of the DME into pot and stir
Heat to a boiling
Set a 60 min timer, and add some hops, maybe 3/4 to 1 oz if it were my beer
At 20 min left on timer turn off burner and add another 1/2 oz hops and slowly stir in the rest of your DME
Turn flame back on, watch for a boil over, if it starts to foam up, spray foam with water in a spray bottle
if you want hop smell in your beer add another 1/2 oz of hops with 5 min left on timer
When timer go's off you need to cool beer down below 80 deg, pot into a ice bath in the sink will work
Pour beer into fermenter
Add yeast
Put lid on and install airlock, as soon as beer starts to ferment, cool it down to that yeast's lower end recommended temp
Have you ever brewed before?
Cheers
In this case, yes you have the ingredients for a hefe. You could do just the extract alone with about 1 oz of the hallertau at 60 (plus an aroma addition as mentioned if you want). Or if you want to do a mini mash with the grains, drop a lb of the DME.
But you're talking an all grain batch with a full grain bill, right? I would not mash 1.5 lb of grain in 4 gallons. 3 qts at 152 sounds good. And yes those grains should be mashed.
I understand, but one of the posts questioned your recommendation for the OP to mash his grains in 4 gallons of water, and you replied for BIAB it's standard to mash in the full volume. My point is that is for a full grain bill, not for a very small partial mash.
I was under the impression that when most folks use the term BIAB they are referring to a mashing technique without a mash tun . You apparently also use the term to include steeping grains, without expecting any enzyme conversion. I stand by my point that for this particular recipe, in which the OP wants to mash 1.5 lb of base grain in a tiny mini mash, he should not mash at a ratio of almost 11 qts per lb that you suggested.
But I don't want to argue anymore over semantics. Time to RDWHAHB.
