Edit Note: I updated the attached BIABacus for a second measuring of my kettle dimensions. 

BIABrewer,

This was originally a 5 gallon extract recipe. My kettle was not big enough for a full boil.  I don’t think I have enough kettle head space. I would like to brew the max amount in my kettle. I have 5 and 6 gallon glass carboys. 

How do I convert the light dry malt extract to grain?  Internet research tells me I need approximately double the weight in grain of the DME weight, i.e. 7 lbs of DME should be substituted with 14 lbs of grain. That seems kinda high though. Thoughts?

I originally bottled this recipe. However, I want to keg this recipe, if possible. I’m planning on using 5 gallon corny kegs for my homebrew.  This will be my first time kegging beer too.  Can I keg less than 5 gallons in a 5 gallon corny keg? Sounds ripe for disaster. Do I have any options here or should I stick with bottles until I can do a full boil for 5 gallons.

I have populated much of the details into the attached BIABacus, including additional details from my batch not included in the recipe. Let me know what changes I need to make to the BIABacus. I attempted to keep pretty detailed notes on this first batch. Let me know if there are any pertinent details omitted.

Thank you,
Nathan


OVERVIEW
Style:                                   West Coast IPA
Name:
Yeast:                                  Dry Safale US-05 11.5g
Fermentation Temperature:  71
Original Gravity:                  1.072
Total IBU's:                           Do not know
Colour (EBC):                       Do not know
Efficiency at End of Boil:    Do not know
Mash Length (mins):           N/A - extract brew
Steeped specialty grains: 30min
Boil Length (mins):             60min
Your Vessel Type (Pot/Keggle/Urn): Kettle
Source/Credits:

Volumes etc.
Your Vessel Volume (L or gal):             7 gallons
Your Vessel Diameter (cm or in):          13.5in
Water Required (L or gal):                   3.2gallon at start of boil
Mash Temperature (C or F):                  N/A
Steep temperature                             165
Volume at End of Boil (L or gal):           2.5-2.75
Volume into Fermenter (L or gal):         5 gallons
Brew Length (L or gal):                         Boiled for 60 minutes (not sure what this is asking for)
Total Grain Bill (g or oz):                       7.7lbs Dry Malt Extract, 12oz Crystal, 8oz Cara Pils

Hops - AA% - IBUs - Weight (g or oz) at Minutes
Hop 1:  0.5oz Zythos pellet - 9.8AA% - 60 min
Hop 2:  1 oz Citra pellet - 12.7AA% - 18 min
Hop 3:  1 oz Mosaic flower - 11.7AA% - 10 min
Hop 4:  1oz Columbus flower - 13.4 AA% - 5 min
Hop 5:  1oz Citra pellet - 12.7AA% - dry hopped after 7 days in fermenter, for 7 additional days in fermenter
Hop 6:  1oz Mosaic flower - 11.7AA% -  dry hopped after 7 days in fermenter, for 7 additional days in fermenter

Adjuncts/Minerals/Finings etc
Adjunct:
Mineral:
Finings:  1 Whirfloc tablet

Omg.
I think i need a homebrew.  
I have just finished reading all 91pgs plus additional links in this thread.
I sure do hope i have finally gotten my head around the biabcus.
Ps. PP. I can't wait to see the next update you spoke of a few months back.

Once i have finished sorting out my system. I will post my file for review.
But i am hopeful it will be all good. 

Thanks for all the long hard hours you guys have put into this for us newbies.

Hello all!
Planning my first all grain, first BIAB later this month. Im doing the all amarillo recipe and have made all the basic adjustments in BIABacus to the best of my knowledge and understanding. I would greatly appreciate any feedback with what I have entered.
A few specific things I have questions about:
I would like to dry hop - should the FPL be increased to account for this and how much if so?
The boil off rate seems high - although I have never brewed in this kettle, I thought it would be lower than this. I understand it is best to overestimate though.
Super excited to start this brew. Cheers!
[table][tr][td][center]BIABacus Pre-Release 1.3T RECIPE REPORT[/center][/td][/tr]
[tr][td][center]BIAB Recipe Designer, Calculator and Scaler.[/center][/td][/tr]
[tr][td][center](Please visit http://www.biabrewer.info for the latest version.)[/center][/td][/tr]
[tr][td][center]NRB's All Amarillo APA - Batch A0[/center][/td][/tr]
[tr][td] [/td][/tr]
[tr][td]Recipe Overview[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]Brewer: BIABrewer - Credit NRB[/td][/tr]
[tr][td]Style: American Pale Ale[/td][/tr]
[tr][td]Source Recipe Link: [/td][/tr]
[tr][td]ABV: 5.6% (assumes any priming sugar used is diluted.)[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]Original Gravity (OG): 1.058[/td][/tr]
[tr][td]IBU's (Tinseth): 36.2[/td][/tr]
[tr][td]Bitterness to Gravity Ratio: 0.62[/td][/tr]
[tr][td]Colour: 17.6 EBC = 8.9 SRM[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]Kettle Efficiency (as in EIB and EAW): 83.4 %[/td][/tr]
[tr][td]Efficiency into Fermentor (EIF): 75.1 %[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]Note: This is a Pure BIAB (Full Volume Mash)[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]Times and Temperatures[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]Mash: 90 mins at 66 C = 150.8 F[/td][/tr]
[tr][td]Boil: 90 min[/td][/tr]
[tr][td]Ferment: 10 days at 18 C = 64.4 F[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]Volumes & Gravities[/td][/tr]
[tr][td](Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)[/td][/tr]
[tr][td]The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]Total Water Needed (TWN): 29.39 L = 7.76 G[/td][/tr]
[tr][td]Volume into Boil (VIB): 27.61 L = 7.29 G @ 1.041[/td][/tr]
[tr][td]Volume of Ambient Wort (VAW): 18.91 L = 4.99 G @ 1.058[/td][/tr]
[tr][td]Volume into Fermentor (VIF): 17.03 L = 4.5 G @ 1.058[/td][/tr]
[tr][td]Volume into Packaging (VIP): 15.77 L = 4.17 G @ 1.015 assuming apparent attenuation of 75 %[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]The Grain Bill (Also includes extracts, sugars and adjuncts)[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info (needs link)[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]76.9% Fawcett Spring Pale Ale Malt (6.5 EBC = 3.3 SRM)   3415 grams = 7.53 pounds[/td][/tr]
[tr][td]15.4% Weyermann German Munich (17.2 EBC = 8.7 SRM)   683 grams = 1.51 pounds[/td][/tr]
[tr][td]7.7% Baird's Carastan (78.6 EBC = 39.9 SRM)   342 grams = 0.75 pounds[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]The Hop Bill (Based on Tinseth Formula)[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]17.6 IBU Amarillo Pellets (7.7%AA)  18.3 grams = 0.644 ounces at  60 mins[/td][/tr]
[tr][td]13.6 IBU Amarillo Pellets (7.7%AA)  23.3 grams = 0.823 ounces at  20 mins[/td][/tr]
[tr][td]5.1 IBU Amarillo Pellets (7.7%AA)  26.4 grams = 0.93 ounces at  5 mins[/td][/tr]
[tr][td]0 IBU Amarillo Pellets (7.7%AA)  91.3 grams = 3.22 ounces at  0 mins (Dry Hopped)[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]Mash Steps[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]Mash Type: Pure BIAB (Full-Volume Mash):  Saccharifiaction for 90 mins at 66 C = 150.8 F[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]Strike Water Needed (SWN): 29.97 L = 7.92 G 66.7 C = 152.1 F[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]Mashout for for 0 mins at 78 C = 172.4 F[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]Miscellaneous Ingredients[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]0.61 Whirfloc Tablet (Boil) 5 Mins - Clarity[/td][/tr]
[tr][td] [/td][/tr]
[tr][td] [/td][/tr]
[tr][td]Chilling & Hop Management Methods[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]Hopsock Used: Y (Pulled 0 mins after boil end.)[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]Chilling Method: Immersion Chiller (Employed 0 mins after boil end.)[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]Fermentation & Conditioning[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]Fermentation: Safale - US-05 for 10 days at 18 C = 64.4 F[/td][/tr]
[tr][td] [/td][/tr]
[tr][td] [/td][/tr]
[tr][td]Req. Volumes of CO2: 2.5[/td][/tr]
[tr][td]Serving Temp: 5 C = 41 F[/td][/tr]
[tr][td]Condition for 14 days.[/td][/tr]
[tr][td]Consume within 6 months.[/td][/tr]
[tr][td] [/td][/tr]
[tr][td]Special Instructions/Notes on this Beer[/td][/tr]
[tr][td] [/td][/tr][/table]

https://www.maltosefalcons.com/recipes/ ... tra-saison

I'm trying to do this Saison in a BIAB style this Friday...I need some help with the Mash...do I step it or not? Anything else I'm missing or did in error? I'm not sure how the FG is calculated as it is different than the original recipe. Thank you for any help/guidance!

[center]Saison Citra[/center]

Recipe Overview

Brewer: Jeremy35
Style: Saison
Source Recipe Link: https://www.maltosefalcons.com/recipes/ ... tra-saison
ABV: 5.8% (assumes any priming sugar used is diluted.)

Original Gravity (OG): 1.06
IBU's (Tinseth): 29
Bitterness to Gravity Ratio: 0.48
Colour: 16.7 EBC = 8.5 SRM

Kettle Efficiency (as in EIB and EAW): 80.9 %
Efficiency into Fermentor (EIF): 69.3 %

Note: This is a Multi-Step Mash - See 'Mash Steps' Below

Times and Temperatures

Mash: 30 mins at 52 C = 125.6 F
Boil: 90 min
Ferment: 7 days at 18 C = 64.4 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/

Total Water Needed (TWN): 34.84 L = 9.2 G
Volume into Boil (VIB): 32.38 L = 8.55 G @ 1.047
Volume of Ambient Wort (VAW): 24.5 L = 6.47 G @ 1.06
Volume into Fermentor (VIF): 21 L = 5.55 G @ 1.06
Volume into Packaging (VIP): 19.45 L = 5.14 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 www.biabrewer.info (needs link)

74% Belgian Pilsner Malt (3.2 EBC = 1.6 SRM) 4540 grams = 10.01 pounds
17% Vienna Malt (7 EBC = 3.6 SRM) 1046 grams = 2.31 pounds
9% Cara-wheat (92 EBC = 46.7 SRM) 551 grams = 1.21 pounds
0% 4oz Corn Sugar (1 EBC = 0.5 SRM) 0 grams = 0 pounds!

The Hop Bill (Based on Tinseth Formula)

9.6 IBU Citra Pellets (12%AA) 8.4 grams = 0.298 ounces at 60 mins
19.4 IBU Citra Pellets (12%AA) 28.2 grams = 0.996 ounces at 20 mins
0 IBU Citra (at FO) Pellets (12%AA) 21.2 grams = 0.747 ounces at 0 mins

Mash Steps

Mash Type: Multi-Step Mash - First Step: Mash In for 30 mins at 52 C = 125.6 F

Strike Water Needed (SWN): 35.53 L = 9.39 G 52.6 C = 126.7 F
for 60 mins at 64.5 C = 148.1 F
for 20 mins at 76 C = 168.8 F

Mashout for for 0 mins at 78 C = 172.4 F

Miscellaneous Ingredients

Chilling & Hop Management Methods
Chilling Method: Immersion Chiller (Employed 0 mins after boil end.)

Fermentation & Conditioning
Fermentation: Wyeast 3711 French Saison for 7 days at 18 C = 64.4 F

Req. Volumes of CO2: 2.5
Serving Temp: 5 C = 41 F
Condition for 14 days.
Consume within 6 months.

Special Instructions/Notes on this Beer

END OF REPORT

Also, is it still recommended to mill the grains twice?

Thanks PP, Recipe and brew went great for the first BIAB. Several successful brews under the belt now and beginning my research on this site for building your own recipe. Any guidance with the most helpful and informative posts are always appreciated. cheers!

WhipSips

PistolPatch wrote: ↑

7 years ago

Oops! Looks like we've let this thread slide on the last few questions

I'll come back to you later today Jeremy.

Whipsips and Mr Clarke, sorry you didn't get an answer here. Did you get yourselves sorted?

Homebrewjp: Amazing effort. I wonder what the update I was speaking about was? Got a link?

After going through 91 pages, i really dont remember how far it was mentioned.
But to be honest, i am very happy with the current version, so no worries.

Thanks PP for the response! I really like this calculator!!

Sorry I missed the link change...fixed now. I also fixed my KFL losses to 2 Liters as I had minimal losses on my first batch.

I finally found the spot that adjusts FG in section H. Their recipe shows 1.060 OG and 1.004 FG. To get that I'd need attenuation of 94%. Final sheet and response/questions below:

PistolPatch wrote: ↑

7 years ago

Section C

1. On the left side of Section C you should have the percentages of the original recipe as they give no weights. Ok, I see the technique now. Thanks!

2. The original recipe gives percentages for the malts but a weight for the sugar syrup which is annoying. It means the recipe can't be inputted into software without advanced skills and some guessing. I'm also unsure what difference that amount of corn sugar would even make in flavour? I've done the best I can in the file. I was stuck on the sugar also. We're still debating if we use it or not.

Section D

The original recipe just says "Batch Size" = 6 gal and does not give an efficiency figure of any sort. Nor do we know what IBU formula is being used. Combine this with only percentage of malts being supplied and we are really stuck here in being able to duplicate this recipe.

All we can do here is make a best guess on the VAW. I'm going for 6 gallons of hot wort which, after cooling is 5.76 Gal or . We can do no more than that. Good point! All we can do with what they provided.

When you know the AA% of the hops you buy/have bought, put them on the right hand side of Section D. Thanks, added them at 13.4


Mashing Steps

Just lift the bag and stir occasionally during your temperature rises. Or leave bag and agitate constantly, whatever is easiest with your set-up. I have the spacer on the bottom of the kettle. Over 1 inch (3cm) I think. Can I leave the bag down and stir occasionally or still constantly?

I noticed in the link, you asked a question there about your friend with the Rubbermaid Cooler. To step mash, he would have to do this buy starting with a thick mash and then adding very hot water to each step to get to the next temperature which is a PITA. You also need a step mash calculator for that. If I were him, I would just go for the single infusion step at  for the same time as you mash which will be about 110 mins plus 20 mins in total for the temp rises. I think he'll do your recommendation! Thanks!!

Also, you don't need to be constantly agitating (recirculating) during each step - just give it an occassional agitation and temperature check. I'll do that, thanks!

I think that's the best we can do here Jeremy ,
PP

Thanks for the pointer MS! This site has been a great help!!

PP, thanks for the graphics and explanation! I'll keep that in mind next time. Just finished the brew. Hit the 1.060 as did my buddy in San Jose. Though his water volume was a bit off (low). I hit about 74% EAW. Did get the 5.5 gallons into the fermenter.

It was a bit of a challenge to do the step mash. Probably about 5C (69C) over for about 30 minutes of the 2nd step (over shot). Other stages were good.

Sample tasted great...looking forward to the final version!

5.5G in a 7G Fermentor:

Hi all,

So I think i am ready to embark on my first BIAB. I have a the homebrew beer book by Greg Hughes who is behind BrewUk. I have my eye on the Elderflower Ale recipe and would like to adapt it for my Burco Boiler. Here is a photo of the recipe... https://drive.google.com/open?id=0BzG2p ... VRak0xNHBj

The details in the book are as follows...

OVERVIEW

Style: Tawny coloured ale
Name: Elderflower Ale
Yeast: Wyeast 1275 Thames Valley Ale
Fermentation Temperature: 20 C
Original Gravity: 1045
Total IBU's: 36.6
Colour (EBC): 13.5
Efficiency at End of Boil: This isn't included in my recipe... final gravity reads 1011
Mash Length (mins): 1 hr
Boil Length (mins): 1 hr 10 min
Your Vessel Type (Pot/Keggle/Urn): Urn
Source/Credits: Original recipe can be found in 'home-brew beer' by Greg Hughes
Notes/Instructions/Comments: Tawny coloured and with a malty flavour, the dried elderflowers added to the boil give this ale a subtle yet unmistakably fruity finish, with a hint of peach.

Volumes etc.

Your Vessel Volume (L or gal): 27 L
Your Vessel Diameter (cm or in): 35 cm
Water Required (L or gal): 31.5 L
Mash Temperature (C or F): 65 C
Volume at End of Boil (L or gal): 27 L
Volume into Fermenter (L or gal): 27 L (Not sure about this one, isn't on recipe. However the height of my fermenter from bottom to the rim is 38 cm, the max fill mark is at 30 cm - not sure if I can exceed this!)
Brew Length (L or gal): 21.3 L (Also not sure about this one, sorry)
Total Grain Bill (g or oz): 4416 g

Grains - Colours - Percentages and/or Weight (g or oz)

Grain 1: Pale Ale Malt (Any type) - 4.3 kg
Grain 2: Crystal malt - 100 g
Grain 3: Chocolate malt - 16 g

Hops - AA% - IBUs - Weight (g or oz) at Minutes

Hop 1: Challenger - 7% - 31.5 IBUs - 56 g at start of boil
Floral addition: Dried Elderflowers - 0 IBUs - 15 g at for last 15 mins
Hop 2: Fuggle - 4.5% - 5.1 IBUs - 28 g for last 10 mins
Hop 3: Challenger - 7% - 0.0 IBUs - 17 g at turn off

Adjuncts/Minerals/Finings etc

Adjunct:
Mineral:
Finings: Protofloc 1 tsp for last 15 mins of boil

Fermentation

Ferment at 20 C and condition for four weeks at 12 C

Hi there,

I had a go at Biabacus up until section D for you to see if I'm on the right track.

The first question I was unsure of is what OG I would like my batch to be...how do I calculate that? Also do I need to adjust the IBU at the beginning of section D?

Section E onwards looks a bit confusing!!

Thanks for your help!

Miles.

Hi Scott,

Ok I made the chance with the decimal point on the original OG, I think I am happy keeping the gravity the same as I haven't quite got a want or a need to adjust it at this point.

Do I need to fill out sections E to J? How are the mashing instructions worked out?

Updated file attached.

Thanks.