[Drewch]

Here's my insomnia-driven attempt to adapt keptinis (http://www.garshol.priv.no/blog/394.html) to my preferred small-batch BIAB set-up.

For 1.5 gallons into the fermenter:

3.5# pilsner malt
4.5g magnum (30m)
S-04

Mash at 149F for 60min.

Remove the bag and transfer the grain to a baking dish with as much wort as will fit into a baking dish.

Bake at 400F until really crispy on top -- I'm guessing an hour or so.  Garshol reports a much higher over temp, but I'm working with a much smaller mass of grain.  The heat will penetrate father faster into 3.5# of grain than 50kg.

Return baked grains to bag in wort and mix thoroughly. This is the bit that I'm least certain on. The article has you lauter at this point, but I don't sparge or lauter...

Remove and drain grain bag thoroughly.

Add hops and boil 30 minutes.  This should give about 20 IBUs.  I'm guessing here because the article has a total of 170g in a hop tea added to the mash which not boiled.

Cool and pitch S-04.

Ferment at normal ale temps.  Bottle with one carb drop each.

Thoughts?

[pete b]

No helpful thoughts but thanks for sharing the link, this is very cool and has me thinking...