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   1. Belgian Pale Ale. What do experts think?

      by Juaolla, 9 years ago in BIAB Recipes

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      Hi guys,
      
      After the summer stop, I go again with my stove-oven or mini-biab brewings.
      
      This season I have bought some new equipment, such as a bigger kettle, with 20 liters and a better thermometer, principally. I have some more different malts and hops and I am planning to do some Belgian beers. I also will be able of doing pure-biab. (I used an 8 liters one)
      
      So, I attach and I ask you to review my Biabacus file. I have adapted a brew from the book Brewing Classic Styles, with some free...

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      Hi again,
      
      I did the recipe and it is already in the fermentor. I got 1.050, what is almost the target. I think I still have to drop my evaporation rate a little more.
      I guess I am pushing my gas stove to the limits, but I started the boil with 12 liters and I managed a strong enough boiling.
      
      Anyway, I am planning to do a dubbel belgian beer, concretely, the recipe from Brewing Classic Styles, called Black Scapular Dubbel and drop it on the yeast cake of the Belgian Pale Ale.
      I would like...
      5 Replies
      15317 Views
      Juaolla
      9 years ago
   2. IPA's adaptation

      by Juaolla, 9 years ago in BIAB Recipes

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      Hello guys, 
      This weekend I'm trying to brew an adaptation of windriver's IPA Three of a kind . 
      In my case, I only have two suitable hops, so mine is Two of a kind . I adjunct the Biabacus excel file. 
      I would like to know if my substitutions are correct, specially the grain. Water volumes and so I manage well with my equipment. 
      In fact this will be the 5th beer I do and everything has gone properly before. 
      Thank you very much for any help or comment. 
      Hugs 
      
                Juan Angel

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      Hi Scott, and thank you for your fast answer.  
      
      I would recommend to a) DON'T skip a 2nd dry Hop session. If need be can be same Hop as the other
      
      I am not planning skipping any DH, perhaps I have misunderstood something. I thougt the original recipe indicates you have to do an unique DH with both Amarillo and Simcoe hops mixed together. I thought of doing my DH with cascade at a rate of 4 gr/liter. I am still pretty new in the art of homebrewing. 
      It seems the original recipe says...
      2 Replies
      6897 Views
      Juaolla
      9 years ago
   3. Adaptation of American Brown Ale

      by Juaolla, 9 years ago in BIAB Recipes

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      Hi guys, 
      I am getting more and more excited with my brewings. I have tasted my second EPA smash and it is really good. I am bottling a wheat beer, that finally I did only with pale ale and wheat (I asked about using a little of Crystal Malt) and I am thinking of adapt an American Brown Ale of the book Brewing Classic Styles . 
      It is the recipe called Janet's ABA . I attach the biabacus file and I expect for suggestions. 
      I will brew it next week, hopefully. I know I push the limits of my...

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      Hi Juan,
      Based on your file:
      For the original recipe (Brewing Classic Styles book) the VAW you should use is21.82L, but in your BIABacus you are setting the desired IBU so you are ok here.
      Little heavy on the two-row I would bring it down to ~65% and up the wheat based on the original recipe.
      Hop substitutes look fine.
      I would suggest reducing the VIF to minimize the water adjustments.  For example - VIF to 3.7L and just add 1L of water to fermentor, which would also help cool the...
      1 Replies
      4717 Views
      Brew4me
      9 years ago
   4. Wheat beer with Pale Ale

      by Juaolla, 9 years ago in BIAB Recipes

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      Hi guys, 
      
      I want to make a wheat beer for my third brewing. I have done two pale ale smash beer and everything has been all right. First one, Magnum 44, I have already tried and it is really nice. The second one is still in the fermentor. 
      
      So, I adjunct the biabacus spreadsheet of my third recipe. I have found some similar one in a Spanish forum, and I have adapted it to biabacus (I love this tool!!!). 
      What do you think, expert brewers, of it? Would it be adequately? 
      Thank you very much for...

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      Hi Juaollo,
      Fist off if, I'll state the obvious - you could use a slightly bigger pot then you would not have to make full volume variations.  But with that said, I have also done this with success.  There is some good info on the site that discusses trade-offs in do so (if you haven't read them already).
      With regard to malt - I do not think you need the Crystal Malt - good wheat beer can be made with just wheat or wheat and pilsner malt splits.  Not saying you can't use the crystal - beauty of...
      1 Replies
      4150 Views
      Brew4me
      9 years ago
   5. Another Smash recipe

      by Juaolla, 9 years ago in BIAB Recipes

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      Hello again, 
      
      I am trying to do another brew this weekend. I would like to do another smash beer with pale ale and target hops to differentiate the flavor between target and magnum hops, as far as I did the first smash with this one. 
      I would like some expert to check my recipe. I base in the previous one, that was revised by Scott (Magnum 44 smash APA). I am not sure of which final density I can estimate. 
      I fill the form:
       
      Style: English Pale Ale
      Name: Bull 30
      Yeast: Muntons Ale...

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      Thank you for the advice.
      I will prepare water and I will try to keep some space in the kettle. 
      I did not have these kind of problems in my first brew, but I will be attentive. 
      I will tell you. Next Sunday I hope will be a brewing day  :yum:
      2 Replies
      5175 Views
      Juaolla
      9 years ago
   6. SMaSH Magnum 44

      by Juaolla, 9 years ago in BIAB Recipes

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      Hello everybody, 
      First of all, I would like to introduce me and apologize for my writing faults. My name is Juan Angel and I come from Valencia, Spain. 
      I have a friend who did some homemade beer a years ago. It was nice, however it was a kit beer. Later I started to keep some information about making beer at home and I discovered the BIAB method. It is not very spread in Spain, and so, I arrived to this website. I have read most of the basic posts and I think I am ready to make my first AG...

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      That ring of foam is from active fermentation. When the yeast are in their growth phase is when most of the sugars are consumed and the moat activity can be seen. The phase you are in now is the yeast slowly cleaning up after themselves. Because of the low temperature they are working really slow if they haven't gone to sleep. If you can get the temperature up over 18 to 20 it will help.
      Don't rush things. You are really going to need 2 weeks for things to finish up.
      3 Replies
      6075 Views
      Lumpy5oh
      9 years ago

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