File edited to use 1.3K version of BIABacus.
This is my first run at an AG and a BIAB. I've been playing with BIABacus a bit lately and would like to see if anyone could look this over and see if I've made any major errors.
Based on another Strong Ale thread on this site I have adjusted section Y for the table sugar and section X for the Auto Kettle Efficiency.
I think what's messing with my head is that I don't know what the original recipe's EoBV-A is, unless it's the 5.5 gallon batch size. Maybe somebody can clarify this for me.
I welcome all feedback. I don't want to tweak this too much from an ingredient standpoint, right now I'm mainly concerned with weights, volumes, etc.
I do think the 6.0% ABV that BIABacus is giving me for this a bit weak for the style, so after I fully understand my weights and volumes in BIABacus I'll tweak the grain inputs to get it to around 7-7.5%
This is the original AG Recipe: http://www.homebrewtalk.com/f73/belgian ... ng-250255/
Recipe Type: All Grain
Yeast: Wyeast 3787 Trappist High Gravity
Yeast Starter: 2L Starter
Batch Size (Gallons): 5.5
Original Gravity: 1.062
Final Gravity: 1.010
IBU: 22.1
Boiling Time (Minutes): 90
Color: 4.2 SRM
Primary Fermentation (# of Days & Temp): Pitched at 62 and rose to 74 over course of a week, kept at 72 until FG was reached
Additional Fermentation: Bottle Conditioned
Secondary Fermentation (# of Days & Temp): N/a
7 pounds Rahr Pale 2 Row
5 pounds Castle Pilsner
1 pound White Wheat Malt
2 cups Plain White Table Sugar
Mashed 6.5 Gallons @ 150 for 60 minutes
Batch Sparged 2 Gallons @ 170 for 20 minutes
0.5 Ounces Saaz 5.8% AAU @ 60
0.5 Ounces Saaz 5.8% AAU @ 23
1 Ounces Saaz 5.8% AAU @ 5
0.6 TSP Wyeast Yeast Nutrient
1 Tab Whirflock @ 15 minutes
________________________________________
[center]BIABacus Pre-Release 1.3K RECIPE REPORT[/center]
[center]BIAB Recipe Designer, Calculator and Scaler.[/center]
[center](Please visit http://www.biabrewer.info" onclick="window.open(this.href);return false; for the latest version.)[/center]
[center]Belgian Brother Golden Strong Ale - Batch 5[/center]
Recipe Overview
Brewer: Bill
Style: Belgian Strong
Source Recipe Link:
ABV: 6% (assumes any priming sugar used is diluted.)
Original Gravity (OG): 1.062
IBU's (Tinseth): 18.4
Bitterness to Gravity Ratio: 0.3
Colour: 6.7 EBC = 3.4 SRM
Kettle Efficiency (as in EIB and EAW): 80 %
Efficiency into Fermentor (EIF): 72.1 %
Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures
Mash: 90 mins at 68 C = 154.4 F
Boil: 90 min
Ferment: 21 days at 22 C = 71.6 F
Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/" onclick="window.open(this.href);return false;
Total Water Needed (TWN): 35.58 L = 9.4 G
Volume into Boil (VIB): 33.1 L = 8.74 G @ 1.045
Volume of Ambient Wort (VAW): 23.31 L = 6.16 G @ 1.062
Volume into Fermentor (VIF): 21 L = 5.55 G @ 1.062
Volume into Packaging (VIP): 19.45 L = 5.14 G @ 1.016 assuming apparent attenuation of 75 %
The Grain Bill (Also includes extracts, sugars and adjuncts)
Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info" onclick="window.open(this.href);return false; (needs link)
50.4% Rahr Pale 2 row (3 EBC = 1.5 SRM) 3017 grams = 6.65 pounds
36% Castle Pilsner (2.8 EBC = 1.4 SRM) 2155 grams = 4.75 pounds
7.2% White Wheat Malt (6.5 EBC = 3.3 SRM) 431 grams = 0.95 pounds
6.4% Plain white table sugar (1 EBC = 0.5 SRM) 380 grams = 0.84 pounds!
The Hop Bill (Based on Tinseth Formula)
8.9 IBU Saaz Pellets (5.8%AA) 15.8 grams = 0.556 ounces at 60 mins
5.9 IBU Saaz Pellets (5.8%AA) 15.8 grams = 0.556 ounces at 23 mins
3.6 IBU Saaz Pellets (5.8%AA) 31.5 grams = 1.112 ounces at 5 mins
Mash Steps
Mash Type: Pure BIAB (Full-Volume Mash) for 90 mins at 68 C = 154.4 F
Mashout for for 10 mins at 78 C = 172.4 F
Miscellaneous Ingredients
1/2 Tab Whirfloc (Boil) 5 Mins - Clarity
.6tsp Wyeast Nutrient
Chilling & Hop Management Methods
Hopsock Used: Y (Pulled 60 mins after boil end.)
Chilling Method: Ice bath (Employed 0 mins after boil end.)
Fermentation & Conditioning
Fermentation: Wyeast 3787 Trappist High Gravity for 21 days at 22 C = 71.6 F
Secondary Used: No
Crash-Chilled: N
Filtered: N
Serving Temp: 4 C = 39.2 F
Condition for 14 days.
Consume within 6 months.
Special Instructions/Notes on this Beer
"Non-insulated mash expected to drop 10 F over 80 minutes
2L Starter"
Belgian Golden Strong Ale - first BIAB/BIABacus - Thoughts?
Post #1 made 10 years ago
You do not have the required permissions to view the files attached to this post.
Last edited by wstehling on 29 Mar 2014, 01:38, edited 5 times in total.
