BIAB Stout

BEFORE BREW DAY:

1. Steep the dark grains overnight in 2L of water in the fridge.
   
   BREW DAY:
   
   
2. Heat 7 litres of water to 75C in induction pot. Turn off heat and add BIAB bag, with the seam on the inside.
   
3. Pour in HALF the pale malt and flaked oats while stirring - get rid of lumps. Add remaining half and stir for 5 mins.
   
4. Check temp is 65-70: preferably 68C - adjust if necessary with cold water or add heat.
   
5. Wrap a thick towel round the pot and leave alone for one hour. Check temp is between 65-70c and preferably 68c- after half an hour. Stir. Add heat or cold water if not.
   
6. After 60 mins is up, lift out grain bag and put into colander above the induction stock pot, leaving the bag to drain for a minute or 2. Squeeze bag.
   
7. Use another 3 litres of bottled water and pour it over the grain bag. Leave 10 mins, stir, and strain the liquid to the induction stock pot. Should have about 11 litres, which will reduce when boiled for an hour.
   
   Dispose of grains, add all wort to pan and bring to boil. Add 15 grams of Bramling Cross hops when boiling point is reached. Boil for 60 mins total.
   
   
8. With 10 mins of boil left, sparge the dark grains with 1 L of water and add the liquor. Also add remaining Bramling Cross hops with 10 mins left of boil.
   
9. Cool the wort in sink, with lid on, add to sterilised FV via sterilised sieve to catch hops, and top up the level to 10 litres if necessary. Pitch 1/2 packet yeast at around 18 - 20C. Leave to ferment for 2 weeks at 18-19C.
   
10. Prime with 45G of sugar in a priming solution. Bottle.