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Hey Bob what was our target OG? I calculated your IBU with an OG of 1.044 and the IBU= 42. This was for full boil that ended in 18L of wort. If you let me know more details about the brew I can help you get a more exact calculation.

CS

I've been using a voile hop sock that I made as well. I kept it fairly small, 8 cm diameter and it works well. I usually use pellet hops and I like how it contains the resulting sludge. So far, I've been adding all my hops into the one bag at their respective times, however I've been thinking about ...

Okay I got permission to use the equipment to check out my beer color! I'm going to brew a porter this weekend, so it should be a good test for color. The grain bill is as follows 120 oz 2 row pale ale malt (3Lovibond) 16 oz Munich Malt (10 Lovibond) 12 oz Chocolate malt (350 Lovibond) 8 oz Crystal ...

Hey All, This is very interesting topic and something I've been wanting to do in my own home brewing. I actually work in a microbiology lab that handles, E. coli and yeast. When we go to make a long term frozen stock, we make a 40% glycerol in water solution (50% works too) and then mix that 50:50 w...

Recipe calculator

Here is a batch calculator I made when I first joined BIAB. The goal was to make a spreadsheet that I could use to design different beers. The first page can be used to calculate SG after boil and color or the wort. I also included a dilution schedule, because I am doing maxiBIAB with a 19L pot. Aft...

I really like to cook and consider my self to be pretty good. I also like to bake, another great thing yeast makes possible. My schooling is in cellular and molecular biology, so brewing was a great combination of lab skills and cooking. Few things are better than an a home cooked meal, fresh bread,...

Hashie, When carapils malt is made, it is heated to 158 F while moist and held at that temperature for a couple of hours. This step converts some of the starch into sugar. The malt is then lightly kilned (1.5 Lovibond) so it doesn't effect color of your wort. The main sugar it contributes is dextrin...

Hey All, Wanted to give you an update on my first BIAB brews. My ESB came out great! The taste and color are dead on. My only complaint is I'm getting excessive head retention. Next time I brew this recipe I'm going to cut the carapils down to 4oz, or maybe even remove it. I think the excessive head...

I'd play around with it and see what works best for your oven, but I'm guessing either would work. If you planned on leaving it on the whole mash, one thing to look into is how closely your oven maintains temperature. If it varies, + or - 5 F that could really change your mash. I'd try setting the o...

Hello Bing, You might want to try placing your stock pot in the oven. If it fits, you can maintain your temperature very easily. Just heat to your strike temp, add the grain and stir, and then place in your preheated oven. I've been thinking about doing this on my small batches. If it fits, it will ...

Thanks Nuff,

I'm currently making plans to test this. I work at bio lab and I'm trying to figure out if I can use the spectrometer. If I can I can calculate the actual SRM value. I'll keep you all posted.

Color Calculation questions

Hey All, I'm trying to work out color calculations and I'm running into a problem. So far I'm using Morey's calculation {SRM=1.49[(MCU)^.69]}. To calculate my MCUs I'm doing {(grain weight (lbs)*Lovibond of grain)/Volume (gal)}. Does this formula estimate final beer color, or the color going into th...

Thanks Ralph this is very helpful. I really like the idea of the Maxi-BIAB idea. Right now I'm tracking down some voile to make my bag. Once I get the bag squared away I'm going to start a batch. I do have a question about the pictures you posted for the Maxi-BIAB. Do you ever have issues with hot b...

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