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Three Floyds Gumballhead Clone Attempt

Post #1 made 12 years ago
by kfun123
I am starting to plan my third BIAB brew so I decided I would try and create / adapt my own recipe. So after a number of searches I have put together a recipe that I think will work, I would appreciate any feedback you all have. The biggest difference I can see between my recipe and the original is the ABV of 4.47% vs 5.6% of the real thing. But I am not sure what I could do other than change my yeast (which I would rather not do since London 1968 is the Three Floyds house yeast).

Nearly Gumballhead
Recipe Type: All Grain
Efficiency: 70%
Yeast: Wyeast 1968 London ESB
Starter: No
Batch Size: 6 Gallon
Original Gravity: 1.049
Final Gravity: 1.015
Estimated ABV: 4.47%
IBU:37.75
Boil Time: 60 minutes
Color: 4.8 SRM
Primary Fermentation: 7 - days
Total Water Needed: ~ 7.5 gallons

Grain Bill:
6# Great Western Malting Premium 2-Row
5# Briess Red Wheat Malt
.5# Aromatic Malt

Hops:
.25 oz Amarillo 10.3% AA First Wort
.25 oz Amarillo 10.3% AA 60 min
1 oz Amarillo 10.3% AA 15 min
1.5 oz Amarillo 10.3% AA 5 min
1.5 oz Amarillo 10.3% AA 1 min
3 oz Amarillo 10.3% AA Dry-Hopped 7 days

60 mash no sparge BAIB with water to grain ratio ~2.6.
Ferment at 66-68 F.
Once FG reached Dry hop of 7 days

Thanks for the help.
Last edited by kfun123 on 26 Nov 2013, 03:35, edited 2 times in total.

Post #2 made 12 years ago
by Mad_Scientist
I did a quick and dirty BIABacus run on this one. In regards to the efficiency and volumes you can expect something like this below...

[with a liquor to grain ratio of 3.20 qt/lb]

Recipe Overview

Original Gravity (OG): 1.049
ABV%: 4.49

Efficiency into Boil (EIB): 83.6 %
Efficiency into Fermentor (EIF): 75.3 %

Times and Temperatures
Mash: 90 mins at 67 C = 152.6 F
Boil: 90 min

Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)

Total Water Needed (TWN): 35.23 L = 9.31 G
Volume into Boil (VIB): 33.2 L = 8.77 G @ 1.041
Volume of Ambient Wort (VAW): 26.64 L = 7.04 G @ 1.049
Volume into Fermentor (VIF): 24 L = 6.34 G @ 1.049
Volume into Packaging (VIP): 22.22 L = 5.87 G @ 1.014 assuming apparent attenuation of 71 %

The Grain Bill (Also includes extracts, sugars and adjuncts)
100% 2-Row US (4 EBC = 2 SRM) 5274 grams = 11.63 pounds
Last edited by Mad_Scientist on 26 Nov 2013, 08:35, edited 2 times in total.
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Post #3 made 12 years ago
by kfun123
Mad_Scientist wrote:I did a quick and dirty BIABacus run on this one. In regards to the efficiency and volumes you can expect something like this below...

[with a liquor to grain ratio of 3.20 qt/lb]

Recipe Overview

Original Gravity (OG): 1.049
ABV%: 4.49

Efficiency into Boil (EIB): 83.6 %
Efficiency into Fermentor (EIF): 75.3 %

Times and Temperatures
Mash: 90 mins at 67 C = 152.6 F
Boil: 90 min

Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)

Total Water Needed (TWN): 35.23 L = 9.31 G
Volume into Boil (VIB): 33.2 L = 8.77 G @ 1.041
Volume of Ambient Wort (VAW): 26.64 L = 7.04 G @ 1.049
Volume into Fermentor (VIF): 24 L = 6.34 G @ 1.049
Volume into Packaging (VIP): 22.22 L = 5.87 G @ 1.014 assuming apparent attenuation of 71 %

The Grain Bill (Also includes extracts, sugars and adjuncts)
100% 2-Row US (4 EBC = 2 SRM) 5274 grams = 11.63 pounds

Mad Scientist,
Why the switch to 90 minutes for both mash & boil? Would a switch to 90 minute mash have a significant impact on my mash efficiency (% of potential sugars extracted from grains during mash, measured prior to boil)?
Also in my first 2 BIAB batches I had very little loss into the Fermentor, because I pour the entire kettle thru a paint strainer to filter out hop materials and aerate. So I would think I would .5 gallon or less loss into the Fermenter. Is it not advisable to strain the wort in this manner?

Thanks
Last edited by kfun123 on 27 Nov 2013, 02:09, edited 2 times in total.

Post #4 made 12 years ago
by Rick
90 minute mash and boil are common practices here. The extra mash time helps efficiency as you have stated, and the extra boil time reduces dimethyl sulfide in the wort. It's only a potential problem, and likely not an issue in most cases. Still, it's great practice if you consider it as insurance on your beer, for this reason I don't plan to shorten it.

I strain as you do (with voile though, it's finer), and generally don't lose much from the kettle (especially if I squeeze out the hops). What you will have is more trub in the fermenter. What is bandied around here is that this trub is good for the yeast, so it's no cause for alarm.

There was a half gallon of trub in the bottom of primary for a 5.5% APA I did recently, and over 1G in a previous 8.5% IPA when using a coarser strainer. YMMV of course, but there is no right/wrong way to strain. I find this is very easy straining process, and my brew day is easier as a result. If one day trub management becomes important to me .. I'll hone those skills to produce more beer per brew day, but for now I am happy with my results.
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Post #6 made 12 years ago
by kfun123
Rick,
Thanks for the explanation on the 90 minute mash/boil. This message board has been really helpful just getting started with BIAB.

Indieg,
That recipe looks great I think I will give it a try. If I don't have an open fermentor for secondary could I use a hops sock and pull the first one after five days then add a second for 10 instead of racking to a secondary?

Thanks
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