So, getting ready to try this. So I'll just mash as usual, and after taking the grains out add 10 liters of water? Does it matter what temp the added water is? I mean, can it be boiling hot? Or is there a way to approximate how much yield I will get if I sparge with that 10 liters? In that case, what temp should the sparge water be?
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AmerikanStout[/center]
Recipe Overview
Brewer: onkeltuka
Style: American Stout
Source Recipe Link:
ABV: 6.9% (assumes any priming sugar used is diluted.)
Original Gravity (OG): 1.071
IBU's (Tinseth): 68.1
Bitterness to Gravity Ratio: 0.96
Colour: 82.1 EBC = 41.7 SRM
Kettle Efficiency (as in EIB and EAW): 69.2 %
Efficiency into Fermentor (EIF): 62.3 %
Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures
Mash: 90 mins at 66 C = 150.8 F
Boil: 90 min
Ferment:
Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at
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Total Water Needed (TWN): 67.04 L = 17.71 G
Volume into Boil (VIB): 57.32 L = 15.14 G @ 1.057
Volume of Ambient Wort (VAW): 44.4 L = 11.73 G @ 1.071
Volume into Fermentor (VIF): 40 L = 10.57 G @ 1.071
Volume into Packaging (VIP): 37.04 L = 9.78 G @ 1.018 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
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54.1% Pale Ale (5 EBC = 2.5 SRM) 8323 grams = 18.35 pounds
2.3% Crystal 100 (100 EBC = 50.8 SRM) 347 grams = 0.76 pounds
34.6% Munich (18 EBC = 9.1 SRM) 5317 grams = 11.72 pounds
3.4% Roasted Barley (1100 EBC = 558.4 SRM) 525 grams = 1.16 pounds
3.4% Carafa 2 (1100 EBC = 558.4 SRM) 525 grams = 1.16 pounds
2.3% Cookie (50 EBC = 25.4 SRM) 347 grams = 0.76 pounds
The Hop Bill (Based on Tinseth Formula)
68.1 IBU chinook Pellets (11%AA) 122.4 grams = 4.316 ounces at 90 mins
0 IBU cascade Pellets (4.8%AA) 81.8 grams = 2.885 ounces at 0 mins
Mash Steps
Mash Type: Pure BIAB (Full-Volume Mash): Saccharifiaction for 90 mins at 66 C = 150.8 F
Water Held Back from Mash: 10 L = 2.64 G
0
Water Added After Final Lauter: 10 L = 2.64 G
Miscellaneous Ingredients
Chilling & Hop Management Methods
Hopsock Used: Y
Fermentation & Conditioning
Fermentation: US-05
Special Instructions/Notes on this Beer
BIAB Variations
Water Held Back from Mash: 10 L = 2.64 G
Water Added After Final Lauter: 10 L = 2.64 G
"The rules for making hop additions during the boil are about as well defined as those for a knife fight." -Stan Hieronymus