So big brew day is tomorrow, I plan on brewing http://wiki.americanhomebrewers.org/PointonsProper-AllGrain
I got a new stainless mesh basket and was going to do a BIAB (my first) I have seen some people do a no sparge, others do.... I want to get as much of the sweet wort out, but I am also worried that py squeezing it too much I might also get a lot of the tannons as well.
Do i need to change the recipe at all to accommodate the differences for brew in a bag? Should i just start with about the full pre boil water plus a bit more for the grains absorbing some?
One last thing is the recipe says 1 oz of black patent malt used during sparge.... so I am guessing that I add that to to the grains before I pull them out? such as rais the temp to mash out temp and add the black patent malt, wait 10 mins then remove the grain??
I got a new stainless mesh basket and was going to do a BIAB (my first) I have seen some people do a no sparge, others do.... I want to get as much of the sweet wort out, but I am also worried that py squeezing it too much I might also get a lot of the tannons as well.
Do i need to change the recipe at all to accommodate the differences for brew in a bag? Should i just start with about the full pre boil water plus a bit more for the grains absorbing some?
One last thing is the recipe says 1 oz of black patent malt used during sparge.... so I am guessing that I add that to to the grains before I pull them out? such as rais the temp to mash out temp and add the black patent malt, wait 10 mins then remove the grain??