This is my second BIAB attempt (1st was an ESB that came out good, but didn't use enough hops, so not very bitter!) and first using BIABacus.


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[center]Pumpkin Spice Saison[/center]

Recipe Overview

Brewer: Kyle Nelson
Style: Saison
Source Recipe Link:
ABV: 5.7% (assumes any priming sugar used is diluted.)

Original Gravity (OG): 1.059
IBU's (Tinseth): 24
Bitterness to Gravity Ratio: 0.41
Colour: 14.7 EBC = 7.5 SRM

Kettle Efficiency (as in EIB and EAW): 81.8 %
Efficiency into Fermentor (EIF): 70.1 %

Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures

Mash: 90 mins at 64.4 C = 147.9 F
Boil: 90 min
Ferment:

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): 35.55 L = 9.39 G
Volume into Boil (VIB): 33.12 L = 8.75 G @ 1.045
Volume of Ambient Wort (VAW): 24.28 L = 6.41 G @ 1.059
Volume into Fermentor (VIF): 20.81 L = 5.5 G @ 1.059
Volume into Packaging (VIP): 19.27 L = 5.09 G @ 1.015 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)

37.5% Briess 2-row (3.3 EBC = 1.7 SRM) 2216 grams = 4.89 pounds
37.5% Weyermann Pilsner (3.3 EBC = 1.7 SRM) 2216 grams = 4.89 pounds
16.7% Dingemans Munich (14.5 EBC = 7.4 SRM) 985 grams = 2.17 pounds
4.2% Dingemans Cara 45 (118.6 EBC = 60.2 SRM) 246 grams = 0.54 pounds
4.2% Weyerman Rye (7.8 EBC = 4 SRM) 246 grams = 0.54 pounds




The Hop Bill (Based on Tinseth Formula)

14.9 IBU Sorachi Pellets (10.9%AA) 14.2 grams = 0.502 ounces at 60 mins
7.4 IBU Sorachi Pellets (10.9%AA) 14.2 grams = 0.502 ounces at 15 mins
1.6 IBU Saaz Pellets (3%AA) 28.5 grams = 1.004 ounces at 5 mins






Mash Steps

Mash Type: Pure BIAB (Full-Volume Mash) for 90 mins at 64.4 C = 147.92 F





Mashout for for 1 mins at 78 C = 172.4 F




Miscellaneous Ingredients

1/2 Tab Whirfloc (Boil) 5 Mins - Clarity
1TBsp Pumpkin Pie Spice (Boil 5) Mins - Flavor
1tsp Nutmeg (Boil 5) Mins - Flavor
1tsp Cinnamon (Boil 5) Mins - Flavor



Chilling & Hop Management Methods

Hopsock Used: N

Chilling Method: Immersion Chiller (Employed 0 mins after boil end.)

Fermentation & Conditioning

Fermentation: WLP565




Req. Volumes of CO2: 3.2




Special Instructions/Notes on this Beer

Good point, I didn't really think about that! May look at Magnum instead.