Nothing of note in the biabacus file, just thought it might help in case I missed something.[center]BIABacus Pre-Release 1.3 RECIPE REPORT[/center]
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[center]Smash Pale Galaxy[/center]
Recipe Overview
Brewer:
Style:
Source Recipe Link:
Original Gravity (OG): 1.046
IBU's (Tinseth): 28.2
Bitterness to Gravity Ratio: 0.61
Colour: 8 EBC = 4.1 SRM
ABV%: 4.45
Efficiency into Kettle (EIK): 83.7 %
Efficiency into Fermentor (EIF): 75.4 %
Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures
Mash: 90 mins at 68 C = 154.4 F
Boil: 60 min
Ferment: 18 days at 16 C = 60.8 F
Volumes & Gravities
Total Water Needed (TWN): 15.07 L = 3.98 G
Volume into Kettle (VIK): 14.37 L = 3.8 G @ 1.036
End of Boil Volume - Ambient (EOBV-A): 10.77 L = 2.84 G @ 1.046
Volume into Fermentor (VIF): 9.7 L = 2.56 G @ 1.046
Volume into Packaging (VIP): 9.34 L = 2.47 G @ 1.012 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)
100% pale malt (5.5 EBC = 2.8 SRM) 1997 grams = 4.4 pounds
The Hop Bill (Based on Tinseth Formula)
28.2 IBU galaxy Pellets (14.5%AA) 8 grams = 0.281 ounces at 60 mins (First Wort Hopped)
0 IBU galaxy Pellets (14.5%AA) 8 grams = 0.281 ounces at 0 mins (Dry Hopped)
Mash Steps
Mash Type: Pure BIAB (Full Volume Mash) for 90 mins at 68 C = 154.4 F
Miscellaneous Ingredients
Chilling & Hop Management Methods
Hopsock Used: N
Whirlpool: 20 mins after boil end.
Chilling Method: No chill - kettle
Fermentation& Conditioning
Fermention: 600 mls american ale starter for 18 days at 16 C = 60.8 F
Diacetyl Rest: 3 days at 23 C = 73.4 F
Secondary Used: N
Crash-Chilled: N
Filtered: Y
Req. Volumes of CO2: 2.8
Serving Temp: 4 C = 39.2 F
Special Instructions/Notes on this Beer
All up it took my just on 4 hours, however I managed to mow the lawn, pick up the kids and cook dinner during that time, too. Maybe that is overachieving slightly and the time would have been better spent getting rid of the last of my last extract and kit beers (although I haven't tasted this one yet).
Overall I felt it went pretty well except that the camera wasn't charged so there were no pics. I stuffed up the SWN so I adjusted the Desired VIF to match.
The other thing I did was no chill in the kettle overnight, then finish off in the fridge. It was outside on the concrete, however, the morning sun got to it so probably raised it a few degrees (and maybe shone on the wort too???).
I also didn't pour the hot break material from the kettle into the fermenter. This changed the final efficiency from 73% down to 60%. I don' gy6vt know if that was the right thing to do as opinions seem divided on this issue.
Started this thread a bit late, need to pick the kids up, and thus have probably left out some details.
EDIT: My bag was a big piece of swisse voile. I didn't chop it down as I want to craft a proper one. In saying that it worked okay ,just a bit cumbersome. The sowing machine is under a pile of crap so I need to get that underway so I can sew my bag to suit. It bunched up a bit but I don't think it was an issue with such a thin mash.
The mash dropped about 5c over the 90 mins from 68c to 63c. I don't know if that will be an issue.
Other than a bag made to measure, I would like a better thermometer. The milk frothing thermometer with its little clip over the side bit is great. But a bit longer in the probe and a bigger dial with more increments would be awesome.
And I also learned not to pour hot wort straight into the plastic hydrometer tube
I don;t what the beer is going to turn out but I really enjoyed the process and found it very straight forward.
Kudos on being able to do so many other things while getting your beer brewed. I just sit and watch Brewing TV episodes and drink homebrew. I'm sure the beer will be tasty.