Recipe Specs
----------------
Batch Size (L): 42.0
Total Grain (kg): 9.800
Total Hops (g): 203.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 10.3 (EBC): 20.3
Bitterness (IBU): 40.2 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
9.000 kg Maris Otter Malt (91.84%)
0.800 kg Crystal 60 (8.16%)
Hop Bill
----------------
28.0 g Magnum Leaf (14.5% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
25.0 g Perle Leaf (8.7% Alpha) @ 30 Minutes (Boil) (0.6 g/L)
50.0 g Cascade Leaf (7.6% Alpha) @ 10 Minutes (Boil) (1.2 g/L)
100.0 g Cascade Leaf (7.6% Alpha) @ 0 Minutes (Boil) (2.4 g/L)
Misc Bill
----------------
Irish Moss - 1 tsp
Single step Infusion at 67°C for 60 Minutes.
Fermented with Safale US-05
For better results dry hop with amarillo or cascade.
Already made 4 batches and every time end up with great beer :)
My house Pale ale is similar to this. The perle and cascade work very well together!
Making me thirsty just reading this post!!
Quote
For better results dry hop with amarillo or cascade.
Already made 4 batches and every time end up with great beer :)
Thanks - what quantity do you dry hop with?
Quote
Thanks - what quantity do you dry hop with?
25-35g (20l)
Thanks - Looking forward to this!
Quote
Grain Bill
----------------
9.000 kg Maris Otter Malt (91.84%)
0.800 kg Crystal 60 (8.16%)
I'm a big SN fan but very new to all grain (made first batch on Sat....) so please bear with me here. I get my supplies from thehomebrewcompany.ie who dont seem to have Crystal. They do have Amber http://www.thehomebrewcompany.ie/amber-whole-grain-56-ebc-1kg-p-1073.html which they say is a substitute - will that do?
Quote
Hop Bill
----------------
28.0 g Magnum Leaf (14.5% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
25.0 g Perle Leaf (8.7% Alpha) @ 30 Minutes (Boil) (0.6 g/L)
50.0 g Cascade Leaf (7.6% Alpha) @ 10 Minutes (Boil) (1.2 g/L)
100.0 g Cascade Leaf (7.6% Alpha) @ 0 Minutes (Boil) (2.4 g/L)
Misc Bill
----------------
Irish Moss - 1 tsp
Finally:
1) If the Alpha reading of the hops I get is different (by .3% or so) will that make a difference?
2) At what stage do you add the Irish Moss?
Thanks!
That'd be fantastic - I'm in Dun Laoghaire but I work in the city if that's handier?
I'd go for a 25 litre brew - may as well use the kettle space I have available ;)
Mike
QuoteI get my supplies from thehomebrewcompany.ie who dont seem to have Crystal.
There is a lot of Crystal in THBC :P
For the receipe I posted use that on:
http://www.thehomebrewcompany.ie/crystal-crushed-grain-113-ebc-1kg-p-1297.html
Ah we'll then I can pick it up in their shop on sat! Thanks for the kind offer tube!
Mike - is this the same mikeymoo of beoir origins?
I've crystal I can give ya.
QuoteMike - is this the same mikeymoo of beoir origins?
I've crystal I can give ya.
It is! Thanks! I can't make it in tomorrow though, I study at night. Where are you based?
QuoteThis is going through its diacetyl rest at the moment, so it better be good! :)
Would love to hear how this works out.
QuoteBear in mind that Jacobs recipe is for a 42L batch. You'll need to scale down to less than half that if you're doing 19L batches. Doesn't matter though, you just divide everything by the same amount.
(Partridge9 was supposed to scale all recipes to the same size)
Where are you based? I have a load of crystal and I can easily give you 500g of it.
Partridge9 is draggin his heels on the recipes side - but I am working on it at the moment - its great that I have all the winning recipes to work with !
Having a little difficulty with the Crystal -
Is this Crystal 60 - or is it Crystal with 60 EBC ??
Where did you get it ?? any idea what brand - I can get all the details that way.
QuoteHaving a little difficulty with the Crystal -
Is this Crystal 60 - or is it Crystal with 60 EBC ??
Where did you get it ?? any idea what brand - I can get all the details that way.
It's Crystal 60 so use Crystal 120 EBC. THBC is selling 113 EBC now, which also should be fine.
I have reformatted your recipe - ultimately it will be a new thread - but i'll put it hear so you can review it !
[size=12]American Pale Ale (SNPA Clone)[/size]
[size=12]BJCP Cat: 10-A American Pale Ale[/size]
[size=10]Author: Jacob[/size] - [size=10]Date: 12/09/2012[/size]
When I first tasted Jacob's SNPA clone in the Bull and Castle my first impression was .. well .. that I was a little jealous ! I couldnt believe that he had got so much flavour out of it - something I quite simply havent managed to do with my attempts at SNPA clones.The original batch size is 10 gallons - I have scaled the recipe best as I can to get to the typical 5 gallons. One thing I have noticed with brewing software is the ulitisation profile completely alter the numbers - I have set this to be match the Rager Utilisation model - you find this under recipe | utilisation on beer tools pro. The important thing with the recipe is the hop profile - make sure you use fresh hops - and make every attempt to keep it balanced. This is a classic, simple beer - a beautiful example of an American Pale ale but not so simple to get right.
[size=10]Basic Procedure - [/size]
The chosen procedure is a very simple all grain brewing procedure, that uses a picnic cooler and one batch sparge step - numbers, temps and volumes will vary according to your system, Its more of a checklist - but you should make an effort to hit the target temperatures. If your hop additions are in hop bags you may consider adding 10-15% to eash hop step.
[size=10]Size:22 L[/size]
[size=10]Brewhouse Efficiency:72%[/size]
[size=10]Presumed Yeast Attenuation:75%[/size]
[size=10]Presumed Evaporation / Boil loss:10%[/size]
[size=10]Presumed Hops: Wholeleaf hops added loose[/size]
[size=10]Original Gravity: 1.053 (1.045 - 1.060)[/size]
[size=10]|================#===============|[/size]
[size=10]Terminal Gravity: 1.013 (1.010 - 1.015)[/size]
[size=10]|==================#=============|[/size]
[size=10]Color: 14.14 (9.85 - 27.58)[/size]
[size=10]|===========#====================|[/size]
[size=10]Alcohol: 5.17% (4.5% - 6.2%)[/size]
[size=10]|==============#=================|[/size]
[size=10]Bitterness: 39.9 (30.0 - 45.0)[/size]
[size=10]|==================#=============|[/size]
[size=10]Summary of Ingredients:[/size]
[size=10]5000 g Maris Otter Pale Ale Malt[/size]
[size=10]500 g Crystal 15[/size]
[size=10]15 g Magnum (14%) - added during boil, boiled 60 min[/size]
[size=10]15 g Perle (8.8%) - added during boil, boiled 30 min[/size]
[size=10]50 g Cascade (7.6%) - steeped after boil[/size]
[size=10]0.5 t Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 min[/size]
[size=10]100 g Cascade (7.6%) - steeped post boil[/size]
[size=10]1 Fermentis US-05 Safale US-05 / White Labs WLP001 California Ale or similar [/size]
[size=10]Pre Mash - [/size]
- Crush and mix your crystal and Maris Otter well.
- Prepare starter (if your not using dry yeast)
- Water Treatments - you might consider filtering your 30l of water or adding Gypsum
[size=10]Mash - [/size]
- Heat 15 Litres to 72C add to you mashtun
- dough in your grains - target temp is 67C
- Mash for 60 minutes - this is a single infusion mash
- Drain off to kettle - remember to recirculate first 2 litres (helps with clarity)
[size=10]Sparge - [/size]
- Heat 15 Litres sparge water to roughly 80C
- Add Sparge water to mashtun - target temp for the grainbed should now be 76-77C
- Give it a good stir and leave for 10 minutes
- Turn on kettle
- slowly add sparge water- remember to recirculate first 2 litres (helps with clarity)
- You should have collected roughly 25 lites for the boil
[size=10]Boil - [/size]
- It may take some time to get to boil - once you hit 100C and hot break (foam head) start the boil clock
- @60 mins add Magmun
- @30 mins add Perle
- @05 mins add Irish Moss/Whirlfloc Tablet
- @00 mins add Cascade hop bomb !
[size=10]Chill -[/size]
- chill wort to target 18-19C as quickly as you can
- Sterilise fermentor
- add wort to fermentor - aerate wort as best you can and check temp of wort one final time
- hydrate yeast if using dry yeast or get wet yeast ready
- add yeast and seal it up with an airlock
[size=10]Fermenting -[/size]
- Ferment at 20C - Primary should be complete in 7-10 days.
- add dry hops if you want and leave for a further 3-5 days.
- bottle or keg - Desired Co2 level - 2.5 to 2.7 Volumes
- Roughly this is 15 psi in keg or 144g dextrose for bottling.
[size=12]American Pale Ale (SNPA Clone)[/size]
[size=10]Author: Jacob[/size] - [size=10]Date: 12/09/2012[/size]
When I first tasted Jacob's SNPA clone in the Bull and Castle my first impression was .. well .. that I was a little jealous ! I couldnt believe that he had got so much flavour out of it - something I quite simply havent managed to do with my attempts at SNPA clones.The original batch size is 10 gallons - I have scaled the recipe best as I can to get to the typical 5 gallons. One thing I have noticed with brewing software is the ulitisation profile completely alter the numbers - I have set this to be match the Rager Utilisation model - you find this under recipe | utilisation on beer tools pro. The important thing with the recipe is the hop profile - make sure you use fresh hops - and make every attempt to keep it balanced. This is a classic, simple beer - a beautiful example of an American Pale ale but not so simple to get right.
[size=10]Basic Procedure - [/size]
The chosen procedure is a very simple all grain brewing procedure, that uses a picnic cooler and one batch sparge step - numbers, temps and volumes will vary according to your system, Its more of a checklist - but you should make an effort to hit the target temperatures. If your hop additions are in hop bags you may consider adding 10-15% to eash hop step.
[size=10]Size:22 L[/size]
[size=10]Overall Brewhouse Efficiency:72%[/size]
[size=10]Presumed Mash/sparge Water loss:5 litres[/size]
[size=10]Presumed Evaporation / Boil loss:10%[/size]
[size=10]Presumed Yeast Attenuation:75%[/size]
[size=10]Presumed Hops: Wholeleaf hops added loose[/size]
[size=10]BJCP Cat: 10-A American Pale Ale[/size]
[size=10]Original Gravity: 1.053 (1.045 - 1.060)[/size]
[size=10]|================#===============|[/size]
[size=10]Terminal Gravity: 1.013 (1.010 - 1.015)[/size]
[size=10]|==================#=============|[/size]
[size=10]Color: 14.14 (9.85 - 27.58)[/size]
[size=10]|===========#====================|[/size]
[size=10]Alcohol: 5.17% (4.5% - 6.2%)[/size]
[size=10]|==============#=================|[/size]
[size=10]Bitterness: 39.9 (30.0 - 45.0)[/size]
[size=10]|==================#=============|[/size]
[size=10]Summary of Ingredients:[/size]
[size=10]5000 g Maris Otter Pale Ale Malt[/size]
[size=10]500 g Crystal 15[/size]
[size=10]15 g Magnum (14%) - added during boil, boiled 60 min[/size]
[size=10]15 g Perle (8.8%) - added during boil, boiled 30 min[/size]
[size=10]50 g Cascade (7.6%) - steeped after boil[/size]
[size=10]0.5 t Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 min[/size]
[size=10]100 g Cascade (7.6%) - steeped post boil[/size]
[size=10]1 Fermentis US-05 Safale US-05 / White Labs WLP001 California Ale or similar [/size]
[size=10]Pre Mash - [/size]
- Crush and mix your crystal and Maris Otter well.
- Prepare starter (if your not using dry yeast)
- Water Treatments - you might consider filtering your 30l of water or adding Gypsum
[size=10]Mash - [/size]
- Heat 15 Litres to 72C add to you mashtun
- dough in your grains - target temp is 67C
- Mash for 60 minutes - this is a single infusion mash
- Drain off to kettle - remember to recirculate first 2 litres (helps with clarity)
[size=10]Sparge - [/size]
- Heat 15 Litres sparge water to roughly 80C
- Add Sparge water to mashtun - target temp for the grainbed should now be 76-77C
- Give it a good stir and leave for 10 minutes
- Turn on kettle
- slowly add sparge water- remember to recirculate first 2 litres (helps with clarity)
- You should have collected roughly 25 lites for the boil
[size=10]Boil - [/size]
- It may take some time to get to boil - once you hit 100C and hot break (foam head) start the boil clock
- @60 mins add Magmun
- @30 mins add Perle
- @05 mins add Irish Moss/Whirlfloc Tablet
- @00 mins add Cascade hop bomb !
[size=10]Chill -[/size]
- chill wort to target 18-19C as quickly as you can
- Sterilise fermentor
- add wort to fermentor - aerate wort as best you can and check temp of wort one final time
- hydrate yeast if using dry yeast or get wet yeast ready
- add yeast and seal it up with an airlock
[size=10]Fermenting -[/size]
- Ferment at 20C - Primary should be complete in 7-10 days.
- add dry hops if you want and leave for a further 3-5 days.
- bottle or keg - Desired Co2 level - 2.5 to 2.7 Volumes
- Roughly this is 15 psi in keg or 144g dextrose for bottling.
U skipped cascade @10'
Yeap - and my crystal is wrong !
So fixing that now - do you dry hop with this ? and how much
Hold off for a little - there is loads of mistakes !
QuoteYeap - and my crystal is wrong !
So fixing that now - do you dry hop with this ? and how much
25g of cascade will do the trick but preffer to use amarillo.
[size=12]American Pale Ale (SNPA Clone)[/size]
[size=10]Author: Jacob[/size] - [size=10]Date: 12/09/2012[/size]
When I first tasted Jacob's SNPA clone in the Bull and Castle my first impression was .. well .. that I was a little jealous ! I couldnt believe that he had got so much flavour out of it - something I quite simply havent managed to do with my attempts at SNPA clones.The original batch size is 10 gallons - I have scaled the recipe best as I can to get to the typical 5 gallons. One thing I have noticed with brewing software is the ulitisation profile completely alter the numbers - I have set this to be match the Rager Utilisation model - you find this under recipe | utilisation on beer tools pro. The dryhops can be added to either the fermentor towards the end of primary fermentation - (about 1015), or if you are going to use a seconadary fermentor add the dry hops at this stage. The volume loss due to hops maybe a little more than normal with this recipe due to the large volume. The important thing with the recipe is the hop profile - make sure you use fresh hops - and make every attempt to keep it balanced. This is a classic, simple beer - a beautiful example of an American Pale ale but not so simple to get right.
[size=10]Basic Procedure - [/size]
The chosen procedure is a very simple all grain brewing procedure, that uses a picnic cooler and one batch sparge step - numbers, temps and volumes will vary according to your system, Its more of a checklist - but you should make an effort to hit the target temperatures. If your hop additions are in hop bags you may consider adding 10-15% to eash hop step.
[size=10]Size:22 L[/size]
[size=10]Overall Brewhouse Efficiency:72%[/size]
[size=10]Presumed Mash/sparge Water loss:5 litres[/size]
[size=10]Presumed Evaporation / Boil loss:10%[/size]
[size=10]Presumed Yeast Attenuation:75%[/size]
[size=10]Presumed Hops: Wholeleaf hops added loose[/size]
[size=10]BJCP Cat: 10-A American Pale Ale[/size]
[size=10]Original Gravity: 1.053 (1.045 - 1.060)[/size]
[size=10]|================#===============|[/size]
[size=10]Terminal Gravity: 1.013 (1.010 - 1.015)[/size]
[size=10]|==================#=============|[/size]
[size=10]Color: 25.17 (9.85 - 27.58)[/size]
[size=10]|=====================#==========|[/size]
[size=10]Alcohol: 5.23% (4.5% - 6.2%)[/size]
[size=10]|==============#=================|[/size]
[size=10]Bitterness: 43.8 (30.0 - 45.0)[/size]
[size=10]|======================#=========|[/size]
[size=10]Summary of Ingredients:[/size]
[size=10]5000 g Maris Otter Pale Ale Malt[/size]
[size=10]500 g Crystal 60[/size]
[size=10]14 g Magnum (14%) - added during boil, boiled 60 min[/size]
[size=10]14 g Perle (8.8%) - added during boil, boiled 30 min[/size]
[size=10]25 g Cascade (7.6%) - added during boil, boiled 10 min[/size]
[size=10]0.5 t Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 min[/size]
[size=10]50 g Cascade (7.6%) - steeped after boil[/size]
[size=10]1 Fermentis US-05 Safale US-05 / White Labs WLP001 California Ale or similar [/size]
[size=10]25 g Amarillo (9.4%) - added dry to secondary fermenter[/size]
[size=10]Pre Mash - [/size]
- Crush and mix your crystal and Maris Otter well.
- Prepare starter (if your not using dry yeast)
- Water Treatments - you might consider filtering your 30l of water or adding a little Gypsum (5g)
[size=10]Mash - [/size]
- Heat 15 Litres to 72C add to you mashtun
- dough in your grains - target temp is 67C
- Mash for 60 minutes - this is a single infusion mash
- Drain off to kettle - remember to recirculate first 2 litres (helps with clarity)
[size=10]Sparge - [/size]
- Heat 15 Litres sparge water to roughly 85C
- Add Sparge water to mashtun - target temp for the grainbed should now be 76-77C
- Give it a good stir and leave for 10 minutes
- Turn on kettle
- slowly add sparge water to kettle - but remember to recirculate first 2 litres (helps with clarity)
- You should have collected roughly 25 lites for the boil
[size=10]Boil - [/size]
- It may take some time to get to boil - once you hit 100C and hot break (foam head) start the boil clock
- @60 mins add Magmun
- @30 mins add Perle
- @10 mins add 1st Cascade hop bomb
- @05 mins add Irish Moss/Whirlfloc Tablet
- @00 mins add 2nd Cascade hop bomb
[size=10]Chill -[/size]
- chill wort to target 18-19C as quickly as you can
- Sterilise fermentor
- add wort to fermentor - aerate wort as best you can and check temp of wort one final time
- hydrate yeast if using dry yeast or get wet yeast ready
- add yeast and seal it up with an airlock
[size=10]Fermenting -[/size]
- Ferment at 20C - Primary should be complete in 7 days.
- add dry hops - 25g of preferably Amarillo but Cascade will do
- leave for a further 3-5 days.
- bottle or keg - Desired Co2 level - 2.5 to 2.7 Volumes
- Roughly this is 15 psi in keg or 144g dextrose for bottling.
QuoteThis is going through its diacetyl rest at the moment, so it better be good! :)
What's the story? Is it good? :)
QuoteDidn't take a sneaky sample when I was kegging it!
WHAT??!! What's the FG then? :P
Numbers sound good
Slightly higher - coming in a 5.8 ABV rather than 5.2 ABV
- you just couldn't resist could you !
Keep a bottle or two for me. Wanna try that receipe brewed by someone else..
Made this yesterday. Smells great!
I started the extract version of this on the 7th of December and decided to leave it 6 weeks - 2 weeks fermenting, 2 weeks conditioning in the house & 2 weeks conditioning in the shed.
Living away from home during the week is making it easier to ignore during conditioning but looking forward to cracking open the 1st of 40 bottles tomorrow night.
Has anyone else tried the extract ?
I had 1, or 2, or was it 3, :o glasses of this beer as brewed by Tube and can say,it is very moreish :)
I just sampled a version of this recipe, one I did earlier, and it is lovely but ended up a bit high on the abv.
Malts :
Pale - 4kg
Amber - 1 kg
Wheat - 0.5kg
16g magnum @ 60
16g perle @ 30
25g cascade @ 10
50g cascade @ 0
No dry hop.
Used wlp051 yeast
OG was 1060
FG was 1008
ABV is 6.8%
Really nice but stronger than I was looking for.
Starting this one tomorrow, hope it works out, whats the verdict?
It went well ish, first time using the pump to move the hot water around which went well. ended up with 38 litres, forgot to include the loss to the grain which was massive using 10gk of grain. OG of 1.064. So no dry hop then?
If not cascade then amarillo, but even with cascade you'll get a very nice beer.
Tried both of them and can't complain about results 8)
yeah i really like Amerillo, have the batch split might dry hop one with Amerillo and one with out. When you drink SNAP it like sticking your head in a bag of hops so they must be dry hoping?
Here's what I've found on SN site
QuoteWe add additional whole-cone hops to some of our beers as they age in tanks.
This increases the aroma and hop character of the finished beer without affecting its bitterness.
Popular hops used for dry hopping are Cascade and Centennial.
I would say that at least SNPA & Torpedo are dry hopped.
agreed, how can a beer be to Cascadey
Quote from: Jacob on July 10, 2013, 09:09:35 AM
Here's what I've found on SN site
QuoteWe add additional whole-cone hops to some of our beers as they age in tanks.
This increases the aroma and hop character of the finished beer without affecting its bitterness.
Popular hops used for dry hopping are Cascade and Centennial.
I would say that at least SNPA & Torpedo are dry hopped.
SNPA is apparently not dry-hopped. Torpedo is dry hopped using the Sierra Nevada "Torpedoes" (big tanks they load with dry cones and then circulate beer through for 5 days).
Im brewing this bad boy today as I got inspired by listening to ken grossmans book over the last few weeks, which i would recommend, and I havent brewed a pale ale in a while. I didnt have magnum and perle though so I am substituting them with chinook and galena. hope it works out well. cheers for posting the recipe.
Bottle a US Pale at the weekend using Cascade and Summit for bittering and Cascade for aroma, tasted lovely from the fermenter
Drinking this ATM, lovely brew. The two hops go v well together
I have to try this, because Pale Ale is my favorite style - added to notepad. Cheers Jacub :P :)
going to give this a lash . Ordering tomorrow from geterbrewed.
Any amendments?
Quote from: Jacob on September 12, 2012, 06:44:52 PM
Recipe Specs
----------------
Batch Size (L): 42.0
Total Grain (kg): 9.800
Total Hops (g): 203.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 10.3 (EBC): 20.3
Bitterness (IBU): 40.2 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
9.000 kg Maris Otter Malt (91.84%)
0.800 kg Crystal 60 (8.16%)
Hop Bill
----------------
28.0 g Magnum Leaf (14.5% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
25.0 g Perle Leaf (8.7% Alpha) @ 30 Minutes (Boil) (0.6 g/L)
50.0 g Cascade Leaf (7.6% Alpha) @ 10 Minutes (Boil) (1.2 g/L)
100.0 g Cascade Leaf (7.6% Alpha) @ 0 Minutes (Boil) (2.4 g/L)
Misc Bill
----------------
Irish Moss - 1 tsp
Single step Infusion at 67°C for 60 Minutes.
Fermented with Safale US-05
For better results dry hop with amarillo or cascade.
Already made 4 batches and every time end up with great beer :)
Want to give this a go BIAB style, is this possible and what modifications do I need to consider?
Note: it's my first biab attempt!!
It's possible. Scale it down and calculate for lower efficency (around 60-65%)
Quote from: Jacob on February 25, 2015, 08:41:25 PM
It's possible. Scale it down and calculate for lower efficency (around 60-65%)
So if I want to do a 23L batch, would just under half the quantities be correct???
60-65 is very low. Should easily be getting 75+ unless your not foing full volume biab or have efficiency problems
Those are the numbers I was getting with biab. Would recommend to go that low with your first attempt. You can always change those with next brew.
Quote from: RichC on February 25, 2015, 09:22:17 PM
60-65 is very low. Should easily be getting 75+ unless your not foing full volume biab or have efficiency problems
And 9kg for a 42l batch is right on the water ratio sweet spot for Biab.
Maybe factor 60 to 65 as it is a first attempt?
I suppose the worst that can happen is you end up with an extra strong pale!!! All good
(Sorry to drag up old thread)
Planning on brewing this at the weekend with a mate - I have the same question as above, just wondering how do I alter the 21L batch recipe for BIAB?
I'd guess heat 27L to 72C - mash for an hour at 67C - sparge to bring wort back to 25L then boil.