I’ve been using BIABacus for a while, but I’ve hit a stumbling block. This is the first recipe I’ve brewed using lactose (or any other sugars) which will get added to the boil at 15 mins.
Looking back on the forum I’ve found a very informative post from PP that said to adjust section ‘Y’ to 75% and 0% which I have done. I was hoping someone could take a quick look at my recipe to make sure it all looks okay?
I’ve also added Cocoa nibs in section ‘F’ – which will be getting added at the last 10mins of boil. Is this the right place to put it?
(I set the EBC for the lactose to 0.1% I was getting a #value when setting it to zero).
Thank you,
Windrider
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Recipe Overview
Brewer: Jonno
Style: Sweet Sout (16A)
Source Recipe Link:
ABV: 5.8% (assumes any priming sugar used is diluted.)
Original Gravity (OG): 1.06
IBU's (Tinseth): 30
Bitterness to Gravity Ratio: 0.5
Colour: 66.8 EBC = 33.9 SRM
Kettle Efficiency (as in EIB and EAW): 81.2 %
Efficiency into Fermentor (EIF): 73.1 %
Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures
Mash: 90 mins at 66 C = 150.8 F
Boil: 90 min
Ferment: 14 days at 20 C = 68 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): 35.29 L = 9.32 G
Volume into Boil (VIB): 31.91 L = 8.43 G @ 1.042
Volume of Ambient Wort (VAW): 23.31 L = 6.16 G @ 1.06
Volume into Fermentor (VIF): 21 L = 5.55 G @ 1.06
Volume into Packaging (VIP): 20.22 L = 5.34 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)
71.9% Maris Otter (5.5 EBC = 2.8 SRM) 4194 grams = 9.25 pounds
7.1% Dark Crystal Malt (240 EBC = 121.8 SRM) 415 grams = 0.92 pounds
3.2% Black Malt (1300 EBC = 659.9 SRM) 189 grams = 0.42 pounds
5% Chocolate Malt (525 EBC = 266.5 SRM) 294 grams = 0.65 pounds
4.3% Flaked Oats (2 EBC = 1 SRM) 252 grams = 0.55 pounds
8.3% Lactose (0.1 EBC = 0.1 SRM) 486 grams = 1.07 pounds! (Boiled Only)
The Hop Bill (Based on Tinseth Formula)
30 IBU East Kent Golding Pellets (5.1%AA) 59.1 grams = 2.085 ounces at 60 mins
Mash Steps
Mash Type: Pure BIAB (Full-Volume Mash): Saccharifiaction for 90 mins at 66 C = 150.8 F
Strike Water Needed (SWN): 35.99 L = 9.51 G 66.7 C = 152 F
Miscellaneous Ingredients
#VALUE!
#VALUE!
Chilling & Hop Management Methods
Hopsock Used: N
Whirlpool: 0 mins after boil end.
Chilling Method: Immersion Chiller (Employed 0 mins after boil end.)
Fermentation & Conditioning
Fermentation: WLP006 for 14 days at 20 C = 68 F
Secondary Used: N
Crash-Chilled: Y
Filtered: N
Serving Temp: 10.5 C = 50.9 F
Special Instructions/Notes on this Beer
LACTOSE ADDED IN LAST 15 MINS OF BOIL
