BIABrewer.info

..or in my case Mini BIAB...

So, one of the best beers I've brewed this year was an extract Weizenbock. I did a pre-boil tea for half an hour with malts, and then a 10 litre boil using extract. This was topped up with water in the FV to make 20 litres.

I'll dig out the recipe, but is there a formula/percentage way to convert this to all grain...?

Cheers,
G

We can have a crack at it Gyro. The more info you can give on your original recipe the better.

The calculator/BIABAcus 1.0 I'm finishing up now will help with this as it will handle extract and sugar potentials and colour (if you know them). Unfortunately, this is the last bit I have to write and I'm not sure how long it will take.

Chuck your recipe up though and I'm sure we can get you sorted.

(I'm not too sure how well extract converts to all-grain as I'd say a lot has to do with the integrity of your extract in the first place. For example, one of the best lagers I have tasted actuaaly was an extract kit for an IPA ).

Ok, based on a 20 litre batch it was as follows:-

6 litres water:
49g Dark Crystal malt
110g Carafa 3 malt
110g Chocolate malt
356g lager malt
All steeped at 155 degrees for 30 mins.

Strained & removed malt 'teab-bag', and then topped up to 8 litres for boil:

4kgs wheat extract
45g Williamatte for 60 mins
20g Cascade for 15 mins
25g Spalt for 5 mins
25g Spalt for 2 mins, and steeped for 5 mins

Then topped up to 20 litres in FV.
Danstar Munich Bavarian Wheat yeast (dried) used.

OG: 1.058
FG: 1.016
ABV: 5.5% (I think..)

ps. I did a mini BIAB variant of this a little while ago but used English Ale yeast insted of Bavarian wheat, and it came it out reasonably close, but more Doppelbock-y/Stout-y at 7% .....

Wheat Extract would normally be 50/50 or 60/40 Wheat/Pils or so...

Should basically be just a matter of working out how much grain you need to replace 4KG of wheat extract and then using that in a fullsize biab with the steeping grains in the mash too.

The boil will be full volume, so the utilization of the bittering hop addition might be a bit higher, than otherwise expected

Here is a quick calculation to show ball park figures:

Using a potential extract value of 300 for the extract it calculates thus:

300 x 4Kg / 20L = 60

So thats a gravity of 1.060.

Working backwards with an efficiency of 75% (due to higher gravity):

Grain Bill = ((60/0.75)/300) x 20 which is 5.33Kg.

Assuming you are going to mash the specials which adds up to .625Kg you can take this away from the grain bill amount 5.33Kg - 0.625Kg leaving you with 4.705Kg for your wheat addition.

Close enought ??



Yeasty

good link: http://www.homebrewtalk.com/f36/convert ... in-247739/

divide the wheat extract by 0.75 = 5.33KG

Wheat Extract is actually a combination of pilsner and wheat (or similar grains), rather than just pure wheat. The ratio varies depending on the wheat extract.

I use 50/50 for my Hefeweizens

The point is, don't replace wheat extract with just wheat

Cool, thanks. I'll hava jig around when I can and then come back and post what I think would be the grain version. Have been at a beer festival for the last two days mind, so need a bit of recovery time .... !