The Brewer

Homebrewing for Beginners: The Ultimate BIAB Guide

Homebrewing for Beginners: Brew in a Bag (BIAB)

If you have ever cooked oatmeal, you can brew beer. For decades, homebrewing was intimidating. It required three pots, complex siphoning, and an entire day of work. Not anymore. The Brew in a Bag (BIAB) method has revolutionized the hobby. It allows you to brew all-grain beer (just like professional breweries) using a single pot and a mesh bag.

1. What You Need (The Shopping List)

You don’t need to spend $500. You probably have half of this in your kitchen.

  • The Pot: A large stockpot (8-10 gallons / 30-40 liters).
  • The Bag: A large, fine-mesh nylon bag (paint strainer bags work, but a dedicated brewing bag is better).
  • The Heat: A stovetop or a propane burner.
  • The Fermenter: A food-grade plastic bucket or glass carboy with an airlock.
  • Sanitizer: Star San (do not use bleach).
  • Ingredients: Crushed malt, hops, yeast, and water.

2. Step 1: The Mash (Steeping)

Think of this as making a giant tea.

  1. Heat Water: Fill your pot with water (roughly 6-7 gallons for a 5-gallon batch) and heat it to the “Strike Temperature” (usually around 160°F / 71°C).
  2. Add Grains: Put the bag in the pot. Pour the crushed grains into the bag. Stir well to break up clumps.
  3. Rest: Check the temp. It should settle around 152°F (67°C). Put the lid on and insulate the pot with a blanket. Let it sit for 60 minutes.
    • Science: The enzymes turn starches into fermentable sugars.

3. Step 2: The Boil

  1. Pull the Bag: Lift the bag out of the water. Let it drain. Squeeze it gently to get the sweet goodness out. You now have “Wort” (unfermented beer).
  2. Boil: Bring the wort to a rolling boil.
  3. Add Hops:
    • 60 mins: Add bittering hops.
    • 15 mins: Add flavor hops.
    • 0 mins: Add aroma hops.

4. Step 3: Cool and Ferment

  1. Cool Down: You must cool the wort to 70°F (21°C) as fast as possible. Use an immersion chiller (copper coil) or an ice bath in your sink.
  2. Sanitize: Everything that touches the beer from now on MUST be sanitized.
  3. Transfer: Pour the cool wort into your fermenter.
  4. Pitch Yeast: Sprinkle the yeast on top.
  5. Seal: Put the lid on and fill the airlock with sanitizer. Store in a dark, cool place.

5. Step 4: Patience

Wait 2 weeks. The airlock will bubble furiously, then stop. When the gravity is stable, bottle or keg your beer.

Conclusion

That’s it. You just made beer. The first batch might not be perfect, but it will be yours. And nothing tastes better than beer you made yourself.