Half Batches of Big Beer

First post by dantheman13, 13 years ago

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Simple question: Can I brew half batches of big beers , say with a grain bill of 10-12 lbs of grain, in my 5 gallon (19 liters) kettle using the MaxiBIAB method? By half batches , I mean between 2.5 and 3.5 gallons (9.5 and 13.25 liters) after the boil.

Thanks in advance!

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I think the limiting factor is the liquor:grain ratio you can achieve during the mash

As long as you are above 2.5 L/KG, you shouLd be okay, and 3 will be fine.

BIAB and quality.

First post by Mysticmead, 13 years ago

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I have made 4 BIAB brews so far and tomorrow will be my 5th. I have seen posts claiming that BIAB can't make a quality award winning beer. All I have to say is BS!!!

My first ever AG as well as first ever BIAB just took 1st in a LARGE local competition. My second BIAB just took 2nd

Group 10 1st Raging Red Irish Red Ale
Group 19 2nd Dwarven Warrior Oatmeal Stout

there were well over 500 entries into the competition and both were popular classes. As soon as they email me the score sheets I'll...

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3 weeks is pretty standard, I think, so that's not bad at all. Thanks!

Wheat Adjuncts with BIAB method

First post by ddiebler, 13 years ago

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I will be brewing by first brew using BIAB doing partial mash. The recipe I am using calls for the following in the mash:

2# Rahr 2-row
1# Flaked wheat
1# Chocolate wheat
0.5# Caramel Wheat

I will also be adding 6# wheat malt syrup during the boil. I have read there may be issues using wheat with the BIAB method- is this due to clumping of the wheat, or other issues as well? I would be starting my mash with 6 gallons (I have a 7.5 gallon pot). Does anyone see any issues I would have with my...

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Sounds good to me dd, as Ralph said, go for it.

Newbie with a cople of questions

First post by Wooderson, 13 years ago

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Hi there, I was hoping to move on from kits and try a BIAB this weekend I have an electric boiler that holds around 27ltrs so it looks like i'll be going down the maxi-biab route.I bought this recipe kit

Pale Malt (Maris Otter) (grams) 4440
Crystal Malt (grams) 495
Black Malt (grams) 20

Start of Boil
Goldings Hops (grams) 23
Fuggle Hops (grams) 23

Last Ten Minutes of Boil
Goldings Hops (grams) 8
Fuggle Hops (grams) 8

1 x Protafloc last 15 mins of Boil
1 pack of S-04 yeast.

Alcohol content...

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G'day Wooderson

PP beat me to it but yeah, have a read of that post. You probably want to start with 19-20 litres of strike water and with that kind of liquor to grain ratio you want the strike temperature to be 3-4 degrees higher than the mash temperature. Don't make it too hard for yourself the first time you do BIAB by having the boiler too full. You can always start with a bit more water next time.

During your boil you probably want to add some more water by boiling the kettle. It depends...

3rd one on the go

First post by soupdragon, 13 years ago

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Right, that's the 3rd BIAB on the go..........

2.5kg Pale Malt
250g Caramalt
30g Amarillo @ 90mins
30g Chinook @ 15mins
1.5kg Liquid Extract added in fermenter and topped up to 5 gallons
s-05 used this time as I believe it lets the flavour of the hops through better than s-04

Didn't quite hit the target of 1.045 tho, not enough water for my sparge dunk :( Must remember to use more next time.......
I wonder how many more brews it'll take for me to finally accept that I'm now brewing good beer?...

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I've actually managed to get one of my work mates into home brewing after tasting mine. He's well happy with it and he's got his missus supping it too :thumbs:
Good stuff...........

Cheers Tom

Questions on keg conversion...

First post by originalben, 13 years ago

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I am an extract brewer and want to try BIAB.
I am also in the process of converting a keg to a brewing vessel. I've cut and cleaned it up and am ready to install whatever I should...
I have been brewing in a Polar Ware 10g kettle w/ a therm and ball valve installed.
My question is this- I know I can transfer the SS ball valve to the keg, but should I move the thermometer as well? It seems most folks here use floating or inserted thermometers.
Does the thermowell interfere with the bag? Not...

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originalben
I have a keggle with a thermometer and ball valve. Now that I have switched from 3 tier to BIAB I find that the thermometer is not really needed. I do like the valve. I draw off hot water from the valve and dump it on my grain to get a even temperature in my mash. I find that the water below my brew bag is much hotter than the digital prob that I stick in the mash. If my mash temp seems perfect and I cover my mash and wait my hour? I find that the mash temp actually rises to the...

Fermentation problems...ok to keg?

First post by paulnwright, 13 years ago

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Folks

I documented my first BIAB at

I measured my gravity after 5 days, it fell at 1028....now, 3 days later it's 1026. All seems slow, especially after prior experience.

Taste's ok....if a bit weak...at the moment it sits at less than 3% ABV after all.

Trying to work out whether mashing schedule has left me with lots of non-fermentables, in which case I can keg, or the fermentation is stuck, and I need to exercise caution. I know I would pick that latter if this was an extract brew......

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Yes, I ahd roused it during the first week........

OK, 14 days in, beer looking, smelling and tasting good, but gravity sat at 1024 for some days. Have decided to keg, at least the pressure valve on the barrel should give me some security! Out of the FV is tastes a lot more full bodied that the 2.9% ABV suggests....so I reckon that is a result whichever way you look at it.

If it isn't a stuck fermentation, at least I have discovered a little more about the science behind mashing!

Bag is slow to drain - how come?

First post by big dave, 13 years ago

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Howdy crew

Today I put down my second BIAB, an APA, which went pretty well. The only real issue was the slowness of my bag to drain, even with squeezing. And a bit messy.... :blush: I can think of two possible reasons.

1. Voile is a fine weave, restricting flow.
2. Grist was crushed very fine. The chap I ordered the grain-bill from said that it should be put through the crusher twice for BIAB. This was also the case for BIAB #1, which was slow to drain also. I did also have a few small dough...

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I have found that the best way to squeeze your bag is to pretend that you are milking a cow. For the non rural members, grab the bag as close to the top of the grain as you can and squeeze, and work down from there. Seems to me that most of the liquid is in the top of the bag waiting to drain down, so if you start at the top and work down, then attack the sides, you will get most of it out. Make sure that you are wearing rubber gloves because after a mashout that grain is #%%%#@ hot.

Question about the calculator

First post by the_mc, 13 years ago

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Hi All,

New to the board and glad to be here and have found it!

I have a question about the calculator. I am brewing 23 ltr batch of BlackIPA.

My expected OG is 1.074. The grain bill is 6124grams (13.4pounds). Pot size is 45cms straight sided. 75 minute boil. The water required is as per the calculator is 41 ltrs. This seems very high. Anyone have any thoughts?

Matt

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Thanks gang!

what is a cube and what type of co2

First post by stevedon, 13 years ago

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ive seen many posts mentioning cubes what are they? also if force carbonating ina pressure vessle what pressure do you use and can co2 designed for welding be used

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Pasturization Levels are a function of heat and time. You want to maximize the time your wort spends at pasteurizing levels for as long as possible. I'm not sure what the pasteurization threshold temp is, but I imagine after the first hour you could slow chill in a pool or bath etc with no I'll effects

BIAB #1- a cautionary tale

First post by big dave, 13 years ago

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Well the cherry is popped. BIAB number one is in the fermenter.... :cool: Golden Ale :thumbs:

I had just got all the gear together, and unexpectedly found a day with the middle free.... So without any preparation, I decided it was time to brew.

I forgot to add the caramalt to the mash until 55 minutes in. :o So had to frantically run from the shed to the house to get it, weigh it, plastic bag it and smash it up with a rolling pin and mash it in. Then, when I went to pull the bag, I found...

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Great thread Dave. Love these sort of posts so keep keeping us updated :P. Can't wait to hear how it tastes - I think you'll be pleased :drink:.

Some questions on The Calculator.

First post by BobtheBrewer, 13 years ago

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I refer to the section of The Calculator Handy temperature adjusted figures (For straight sided kettles only) .
When I first got my urn I measured 5 litres of water in it (there is a bump in the middle - element underneath? - and a boil dry sensor). I then measured another addition of 5 litres and from this figured that every litre over the first five was 11.2mm. I've been using these figures but today decided to recalibrate, my eyesight not being what it used to be. Anyway I found that I had...

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Thanks stux, I should have realised that. Guess I', trying to over complicate things,
Bob

Questions on "The Commentary."

First post by superhands, 13 years ago

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hi all

i have just downloaded and read 'the commentary' (which is extremely good by the way) BUT...it seems to end a bit prematurely. the last paragraph is...

'Now sprinkle your yeast evenly over the surface of the wort and seal your fermenter. Take a hydrometer sample immediately so as you can determine your efficiency into fermenter figure as well as your origi-'

then no more....

is there something wrong with the PDF i'm downloading? can anyone fill me in with the rest of it?

thanks...

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thanks pistols, nice one :cool:

gathering my kit now and will set up new post if i have questions before brew day!

A question on BBH's Imperial Calculator

First post by 2trout, 13 years ago

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I really appreciate all the answers Ive received to my questions. Someday maybe I can actually contribute ;)

Here is another question. BrickBrewHouse was kind enough to provide me with a copy of the calculator that has Gallons, Ounces and such. Ive had a chance to play around and get a feel for how it works, very cool! I'm math/computer and spreadsheet challenged, but I think Ive got it. If I wanted to brew up a batch of Amarillo APA for instance. Id start with.....

1. How much beer I want...

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Just ask PP about terminology and you might get a long rant :P But I agree, the terminology can be confusing/daunting/misleading, everything that brewers should try to avoid. I really appreciate the efforts that BIABrewer.info has taken to keep terminology consistent. I think if you study up on the terminology used on this forum, you'll find that everyone does a good job at keeping things clear. I think this stems from the work folks have done in creating the original Calculator and defining...

Corn Flakes

First post by Yeasty, 13 years ago

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Hi Guys

Has anyone used Corn Flakes(Breakfast cereal) as a direct replacement for Flaked Maize in a recipe. I'm thinking they are basically the same thing.

Y

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It is an excellent idea though, and am tempted to bung a couple of shredded wheat (100% wheat, nothing added, or taken away, apparently... ) to a small brew. Just for an experiment, like.

How do you maintain mash temps?

First post by jrodie, 13 years ago

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In bob the brewers post people were talking about covering their gas heated kettles to keep the temperature in. I did this on my last brew and the temps were maintaining good when I would just lift the blanket a little and check. The very instant I took the blanket completely off and checked the temps they would come crashing down and I would have to add heat. For some reason I ended up assuming I was getting false readings on my thermometer because of the blanket trapping in hot air. But after...

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Well done jrodie, it's amazing what a difference insulating your pot can make.

lol on melting the insulation :) I always turn my burner off before adding the insulation, sometimes it melts a little if I get it too close to the burners straight away. So I try and keep it 50 - 100 mm above the bottom of the pot, just to be sure.

I've done it again

First post by soupdragon, 13 years ago

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Hi all

Just gone and done it again. 2nd BIAB is in the fermenter :)
No stunning recipe tho just 2kg Pale malt with 200g of Crystal then boiled with 30g of Target for 90 mins. 30g of Bobek chucked in for the last 15 mins then another 30g of Bobek once cooled to 80c then finally 1.5kg of dried extract added in the fermenter and topped up to 5 gallons.
I'm really impressed how this voile stuff takes out the break material. There was a ton of gunk along with the hops once I'd tipped into the...

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Hi PP

Bobek=Styrian Goldings
I thought I'd stick with s-04 for my 2nd BIAB to see what the addition of the crystal and the late hops do for flavour and body. It was just something I threw together and is no effort to brew a particular beer.
I'll be doing a hoppy IPA ish brew next but I'll use s-05 to let the hops shine through :) Maybe 100% Amarillo or Chinook? Got 100g of each to play with and am open to suggestions. I'm waiting patiently for Nelson Sauvin to come back in stock to give them a...

Is there a calculator in imperial units?

First post by 2trout, 13 years ago

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Yes, I know that metric is easier, but all my experience is in Gallons, Inches etc. Is there a way to convert the calculator to imperial units?

2trout

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Thanks!

Plans for 2nd BIAB

First post by oz11, 13 years ago

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Attempting to replicate an extract brew I did last year for a comparison. Initially I thought I'd try a stout, but have changed my mind for a best bitter type ale.
The extract recipe was:
Brew Length 23L
2.5kg light spraymalt
400g crystal

Target 10g (60 min)
Northdown 10g (60 min)
Challenger 11g (60 min)
Northdown 10g (15 min)

Also dry hopped with 15g Target.
(I know some people are :nup: with target, but I like it!)

OG was 1042.

Is there enough info here to scale down to a 10L mini-biab?
I...

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I have never heard the term, spray malt, before. I assume this obviously means dried extract?

PP, as explained to me by my LHBS some years ago, it is Dried Light Malt Extract that has been treated (I guess spray dried) so that it is finer than standard DLME. It absorbs moisture like you wouldn't believe and I found it to be a real PITA when adding it after (K & K) boiling for hop extraction (I hope you get what I mean) before adding the can, as it tends to clump up. Has anyone got a thesaurus...

How do you Reduce Hot Break?

• 1
• 2
• 3

First post by soupdragon, 13 years ago

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Hi all

My next brew will be a BIAB as I'm trying to simplify my method and hopefully track down a background flavour that is present in all my beers, regardless of type. I'm certain it's not infection by the way. I read an article on eHow about a flavour that hot break material can impart on the beer once it starts to break down in the fermenter. The author didn't describe the taste but said that using several layers of cheese cloth as a filter will filter the break out before it gets to the...

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The brew has been in the barrel for about 3 weeks now and I can honestly say that my off flavour has been bannished.
:champ: :salute: :clap: :thumbs:
Phew and good on ya Tom!

Lager Competition Recipe Suggestions

First post by Yeasty, 13 years ago

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A UK based forum is organising a Lager competition. Three sections, Kit, Extract and AG.
Now I'm going to tweek a kit and enter that, and I'm seriously thinking of doing a BIAB in the AG. Can any of you guys suggest a recipe :think: .
Enteries are to be in by March 1st 2011 so I've got a bit of time(they will be conditioned for 3 weeks after delivery before judging)

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Thanks for the links 2XC gonna read them tonite

PP
Good words,,I was in danger of going off on a tangent (not the first time) when what I should be doing is following my own advise and keeping it simple for as long as possible . So I'm going to try and get 10 different brews under my belt before attempting to change anything with my water.

Thanks again

Ysty

Brew on!!! SMaSH of MO and Cascade

First post by Yeasty, 13 years ago

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Just got my first brew on (Mashed 10 minutes ago)...1st AG and 1st BIAB. So far so good. :thumbs:
Decided on a SMaSH recipe of MO and Cascade, nice and simple. Was going to do a Larger for a comp but the malt is yet to arrive and I wanted to get started, and I have the house to my self this afternoon so no interuptions. Kitchen smelling like a Horlicks factory. :yum:

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I'd just like to thank everyone who has contributed to this forum. Its been a real help in getting me up and running with AG and is a mine of information. A special thanks to you guys who took the time to put the Calculator,commentry and checklist together. They really make it a whole lot easier to get brewing. The check list is a real work of art and made yesterdays brewing session a dream.

Very good of you to say thanks Yeasty. Your thanks and enthusiasm tells us we must be getting a few...

Secondary fermantation/clearing

First post by BobtheBrewer, 13 years ago

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I am new to BIAB, done 3, and I am having a bit of difficulty with some of the termination. I see that a recipe calls for 7 days primary, 7 days secondary and then cold conditioning. I would assume that after 7 days in primary that the ferment would be finished/all but finished. If this is the case, and you then decant off into a secondary fermenter, how do you avoid infection because the secondary fermenter is not full ie. has some air above the wort and there is no CO2 being produced to...

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Yes Yeasty, that is exactly what I was on about.

Second BIAB - Lloydies Krispy Kolsche; now in the glass!

First post by brad, 13 years ago

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Hi!

Ok, So I have now poured the first glass of KK.

Started at 1.056 and finished at 1.010

I used a Wyeast 'activator' that was made for Kolsche as I could not find the K-97 at the time.

First impressions.. To me tastes a bit like Hoegaarden. Very fruity, slight maltiness, full bodied but not keeping a head.

I think maybe it was a bit high in fermentation temps. The thermometer said 18 for the duration but maybe it needed calibration.

Can anyone comment on what the expected taste is?...

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Yep, he did have a bad day Bob :argh:. Managed to have a phone chat with him the other day and he is still ploughing on with his brewing investigations and experiments :champ:.

Always great to read Lloydie's posts, educational and always in great humour but never enough of them :sad:.

How are you going with your experiment Brad. Haven't seen you here in a month :!:

2nd BIAB - Red Ale Recipe Check Please

First post by Mex, 13 years ago

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Hi,

Just done my 2nd BIAB thought I try a Red Ale of sorts.
If someone could run their eyes over this one and give their opinion that would be great.

1. Style: Irish Red
Name:
Yeast: S - 04
Original Gravity: 1.048
Total IBU's:24
Colour (EBC):
Efficiency at End of Boil: 73%
Mash Length (mins): 90
Boil Length (mins): 95
Your Vessel Type (Pot/Keggle/Urn): Keggle
Source/Credits: made up
Notes/Instructions/Comments: No chill

Volumes etc.
Your Vessel Volume (L): 50 lt
Your Vessel Diameter (cm or...

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Thanks for the reply guys,
Ralph, the process has been quiet enjoyable thanks to the forum and all the tools available, would be quiet lost without the check list :scratch: the only hassle so far is fermenting really need a temp controller for my fridge.
Beachbum - was nearly going that direction with the Cararoma and red but went down the conservative route :roll: thought I might have over did it.
the one thing I have noticed about S-04 is it went crazy points dropped from 1.048 down to 1.018...