BeerBorg

I finally got the Irish Red from UPS today. I won't able to brew until Wednesday and it looks like it might rain so that means brew day is Friday or Saturday. Northern Brewer says " ready in 6 weeks " and I am going test that statement!

I am pretty new at biab and was wondering if I should mash longer than 60 minutes. The grain was not crushed for biab. I read on the biabacus site that I should mash for 90 minutes.

What temperature do think? Should I go for more body and put the mash temp on the high side?

I have Nottingham and US-05 on hand but I could hit the lhbs tomorrow if one of those yeasts is not the right one. Northern Brewer says that the default yeast is Notty.

One more question does; anyone have suggestions for brewing when its really cold outside? ( Frozen One ? ) I think we are going back into the single digits for the next week and I have to brew this soon if it is going to be ready for St. Pats day.

Thanks for the advice.

Here is the recipe:

O.G: 1044 READY: 6 WEEKS
Suggested fermentation schedule: -- 1–2-week-primary;-2-week-secondary;-
2-weeks-bottle-conditioning-
MASH INGREDIENTS
-- 7.5-lbs.-Rahr-2-Row-Pale-
-- 0.75-lbs.-Belgian-Caramel-Pils-
-- 0.25-lbs.-Briess-Special-Roast-
-- 0.125-lbs.-Belgian-Biscuit-malt-
-- 0.125-lbs.-English-Chocolate-Malt-
BOIL ADDITIONS & TIMES
-- 0.75-oz.-Willamette-(60-min)- -- 0.75-oz.-US-Goldings-(30-min)-
YEAST
-- DRY YEAST (DEFAULT):- -Danstar-Nottingham-Ale-Yeast.-- Optimum-temperature:-57–70°F-
-- LIQUID YEAST OPTION:- -Wyeast-#1272-American-Ale-Yeast-II.-- Optimum-temperature:-60–72°F.-
PRIMING SUGAR

I read where many folks only mash for 45 minutes but unless I have Pilsner malt, I usually go 60-70 minutes stirring every 15 or so as I check the temps each 15 minutes. If you're concerned about conversion, you can always get some iodine and do a test for conversion. I've tried it once for the hell of it and I had conversion in 40 minutes but I let it go for 60 anyway.

Have fun and don't worry. If you have time, take your time, let it mash at least 1 hour and make notes and just continue to learn your BIAB.

The iodine test & gravity readings are your best bet. I always go 60 min often 90 min. An iodine test can show conversion can be complete in as little as 15 min. However, conversion continues and gravity will rise after the iodine test shows conversion is complete.

I will do an iodine test. I haven't done that yet.

I mash for ~60 minutes (have done 70 but not seen any difference in the end), have never done an iodine test. Might some day just to do it, but I don't do it, just adds another step in an already long brew day. I brew mostly in the cold weather, just brew as usual.

For an Irish Red, I mash ~ 148-149. To me, a red should not be too thick, more of a thin beer, IMHO. The higher the mash temps, the thicker the mouth feel, again, IMHO. Have fun with it, I like a good all grain red.

I am just wondering if I'll be able to hold my mash temperatures in the 9 degree weather. I biab and wrap my kettle in a sleeping bag. I guess I could add heat if the temps slips. I've read that almost all of the conversion takes place in the first 10 minutes so it probably doesn't matter that much if the temp drops.

I mash longer when I am doing a 147-149 mash then if I'm doing say a 152-154 mash. I almost always give anything below 150 a 75-90 minute mash. Always seem to get more out of it when I do. I stick with 60 for warmer mashes.

EDIT: RE holding temps - Will your pot fit in your oven? If so, just heat it up to it's lowest setting, turn off the heat, and put your pot in there. That will help hold the temps. If your mashing at a low temp just let it cool a bit before putting in your pot, or turn off the heat before it gets to 170 or whatever your lowest setting is. That's what I do and I have good luck with it, but I'm only doing 16Q BIAB mashes, so my pot fits. A bigger pot I could not do it in my oven.

Anything 152F and up I do 60 minutes. Anything below 152F I go 90 minutes.

mashani wrote:RE: holding temps - Will your pot fit in your oven? If so, just heat it up to it's lowest setting, turn off the heat, and put your pot in there. That will help hold the temps. If your mashing at a low temp just let it cool a bit before putting in your pot, or turn off the heat before it gets to 170 or whatever your lowest setting is. That's what I do and I have good luck with it, but I'm only doing 16Q BIAB mashes, so my pot fits. A bigger pot I could not do it in my oven.

This will be my first 5 gallon brew. I can just barely fit my 9 gallon kettle in the oven but I would have to carry it about 15 feet to bring indoors. I haven't done the math to see how much weight the kettle,grains and water will be but I don't know if can move it without spilling liquid and throwing my back out.
Edit: I wonder if I should split the kit into 2 brew days of 2.5 each? I can do that on my stove. 5 gallons is more beer than I want anyway. The question is what to do with the other 2.5 gallons? I could lager it. Or use a different ale yeast.