After reading this months zymurgy magazine article about the gratzer/grodziskie style from Poland I am curious to try it out on my next batch. My problem is I can only do stove top BIAB and top off fermenter with 2 - 2.5 gal of water for 5 gal batch.
My question is should I try to
1.) Do the 5 step (100, 125, 150, 158,167) mash in the article with BIAB by adding heat from the stove
2.) Just do a single infusion BIAB at 149 (which BeerSmith says gives about the same end result numbers wise but lacks the protein rest)
3.) Do a mix by heating 11.35qt to 132 and mash in for protein rest in 5 gal pot with bag, heat 1.5 gal to 203 in separate pot and add to mash after protein rest is complete to bring to 150 (and filling the pot close to the top), rest at 150 for 10 min and use stove heat for 158 and 167 steps.
I was going to make the mash water out of distilled water and add minerals to fit the water profile in the article but since there is no acid rest with the single infusion and its 100% wheat should I use some acidulated malt or buffer 5.2 to help? Stats sheet for the Oak Smoked wheat says 5.75 -6.15 so perhaps 1/4lb (4%) acid malt to drop it down 0.4 pH?
And I'm guessing the rice hulls aren't necessary since its BIAB.
So roughly it comes to:
Batch Size: 5.00 gal
Pre-Boil Volume: 3.82 gal top up with 2.5gal in fermenter
Estimated OG: 1.031 SG
Estimated Color: 2.8 SRM
Estimated IBU: 22 IBU
Estimated ABV: 3.0%
Estimated Final Gravity 1.008
Brewhouse Efficiency: 68.0 % (guess)
Boil Time: 120 Minutes
Ingredients:
------------
6.00 lb Weyermann Oak Smoked Wheat (2.2 SRM) 96%
0.25 lb Weyermann Acidulated Malt (3 SRM) 4%
1.6 oz Saaz [3.00%] (105 min) Hops 18.7 IBU
0.4 oz Saaz [3.00%] (30 min) Hops 3.3 IBU
2 Pkgs European Ale (WLP011)
------------
Mash Schedule: TBD
Fermentation something like:
Pitch at 62 deg F
Let raise to 65
3 - 4 days in primary
7 days in secondary with isinglass
My question is should I try to
1.) Do the 5 step (100, 125, 150, 158,167) mash in the article with BIAB by adding heat from the stove
2.) Just do a single infusion BIAB at 149 (which BeerSmith says gives about the same end result numbers wise but lacks the protein rest)
3.) Do a mix by heating 11.35qt to 132 and mash in for protein rest in 5 gal pot with bag, heat 1.5 gal to 203 in separate pot and add to mash after protein rest is complete to bring to 150 (and filling the pot close to the top), rest at 150 for 10 min and use stove heat for 158 and 167 steps.
I was going to make the mash water out of distilled water and add minerals to fit the water profile in the article but since there is no acid rest with the single infusion and its 100% wheat should I use some acidulated malt or buffer 5.2 to help? Stats sheet for the Oak Smoked wheat says 5.75 -6.15 so perhaps 1/4lb (4%) acid malt to drop it down 0.4 pH?
And I'm guessing the rice hulls aren't necessary since its BIAB.
So roughly it comes to:
Batch Size: 5.00 gal
Pre-Boil Volume: 3.82 gal top up with 2.5gal in fermenter
Estimated OG: 1.031 SG
Estimated Color: 2.8 SRM
Estimated IBU: 22 IBU
Estimated ABV: 3.0%
Estimated Final Gravity 1.008
Brewhouse Efficiency: 68.0 % (guess)
Boil Time: 120 Minutes
Ingredients:
------------
6.00 lb Weyermann Oak Smoked Wheat (2.2 SRM) 96%
0.25 lb Weyermann Acidulated Malt (3 SRM) 4%
1.6 oz Saaz [3.00%] (105 min) Hops 18.7 IBU
0.4 oz Saaz [3.00%] (30 min) Hops 3.3 IBU
2 Pkgs European Ale (WLP011)
------------
Mash Schedule: TBD
Fermentation something like:
Pitch at 62 deg F
Let raise to 65
3 - 4 days in primary
7 days in secondary with isinglass
