I want to thank all the people that formed and run this site for the information I gathered from it. The bag dimension formula was very useful along with the fabric material, voile, that is listed. I need to dial-in my boil off rate. I went from a super-wide kettle (over 8 L evap. rate/hr) to a narrow one. I had to boil for over 3 hours to get it down.
I installed a sight glass. There's little info on the net about the wort boiling in it. I had problems with it the whole time, wort dancing and shooting over the top. I know now,after lots of searching, that a heat shield is needed. Hope to have less drama next time. I'm also looking to get a pulley.Style: 10-C American Brown Ale
Name: Lil' Sparky's Nut Brown Ale
Yeast: Fermentis Safale US-05
Fermentation Temperature: ~ 65 - 68 F
Original Gravity: 1.053
Total IBU's: 27.9
Colour (EBC): 18.36
Efficiency at End of Boil: 70.0
Mash Length (mins): 60
Boil Length (mins): 60
Your Vessel Type (Pot/Keggle/Urn): Keggle
Source/Credits: Lil' Sparky's Nut Brown Ale from HomeBrewTalk.com http://www.homebrewtalk.com/f67/nut-brown-ag-30187/
Notes/Instructions/Comments: I substituted golden naked oats for flaked oats and pale chocolate malt for chocolate malt. I use TH's Ez_water_calulator_2.0. Keyed off my water report, I shoot for a 'balanced' chloride to sulfate ratio of about 1.06 with an estimated mash pH of 5.4.
Your Vessel Volume (L or gal): 15.5 gal
Your Vessel Diameter (cm or in): 16 in
Water Required (L or gal): 7.9 gal
Mash Temperature (C or F): 154 F
Volume at End of Boil (L or gal): 5.5 gal
Volume into Fermenter (L or gal):
Brew Length (L or gal):
Total Grain Bill (g or oz): 192 oz
Grains - Colours - Percentages and/or Weight (g or oz)
Grain 1: Canadian 2-Row Malt; Canada Malting [1.5-2.1°L] - (75%) 144 oz
Grain 2: Pale Chocolate; Hugh Baird [200-250°L] - (4.2%) 8 oz
Grain 3: Victory® Malt; Briess [25°L] - (4.2%) 8 oz
Grain 4: 2-Row Caramel Malt 60L; Great Western [60°L] - (8.3%) 16 oz
Hops - AA% - IBUs - Weight (g or oz) at Minutes
Hop 1: Fuggle - 4.8% - 22.0 IBU - 1 oz @ 50 min
Hop 2: East Kent Goldings - 5.0% - 5.90 IBU - 1 oz @ 15 min
Adjuncts/Minerals/Finings etc
Adjunct: Golden Naked Oats; Simpsons [6-10°L] - (8.3%) 16 oz
Mineral: 4 g calcium chloride, 3 g epsom salt
Finings: 2.2 g Wyeast Nutrient - added during boil, boiled 10.0 min
1.16 g Whirlfloc (1/2 Tablet) - added during boil, boiled 5.0 min
Edit: Added link to source and credits.
I'm sure somebody has won a medal with this one.
Note: I have brewed 2 BIAB's now. This recipe above was my first and is still in the fermenter. I have made it two other times with a 2v setup. My 2nd BIAB efficiency was 80%, 1st BIAB probably was also.
