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Post #76 made 12 years ago
by joshua
GR, If you leave your "baby" kettle out in the Cold it should have a "blankey" or a "Cozy" to keep the Temperature up to at least 140F, or nothing more will more happen until it is heated bach up.

If you have a "parka" that fits ovet the Kettle, you can tie the Arms in front, and place a hat on top. and mess with other peoples minds!!! Some where in the this site there is a picture!!
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Post #77 made 12 years ago
by GuingesRock
:lol:
I knew there had to be a good reason to do it! Gives the beer a more character :smoke:

You are right! it takes the fun out of it, not having a jacket, and just a naked pot. I miss the old days. I have a picture of the big pot dressed in my old -30C rated Manitoba parker, I am under one arm and my “assistant” was under the other. That was the night we were drinking the Glenfiddich. You reminded me of the good old days. It was fun!

I agree that outside in the cold it would be necessary, especially around here.
Guinges

Post #78 made 12 years ago
by GuingesRock
I entered the figures for a free range mash brew into BIABacus. I think I am getting a good efficiency.

I end up with a dry beer, perfect for IPAs to showcase the hops.

Would anyone try not insulating their mash and see if it improves their efficiency?

Note: batch fermented in kettle so kettle figures=fermentor figures.
[center]BIABacus Pre-Release 1.3 RECIPE REPORT[/center]
[center]BIAB Recipe Designer, Calculator and Scaler.[/center]
[center](Please visit http://www.biabrewer.info" onclick="window.open(this.href);return false; for the latest version.)[/center]
[center]SMaSH - Batch 14[/center]

Recipe Overview

Brewer: GuingesRock
Style: American IPA
Source Recipe Link:

Original Gravity (OG): 1.068
IBU's (Tinseth): 87.6
Bitterness to Gravity Ratio: 1.29
Colour:
ABV%: 6.84

Efficiency into Kettle (EIK): 79.5 %
Efficiency into Fermentor (EIF): 79.5 %

Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures

Mash: 90 mins at 69 C = 156.2 F
Boil: 60 min
Ferment: 10 days at 19 C = 66.2 F

Volumes & Gravities

Total Water Needed (TWN): 33.75 L = 8.92 G
Volume into Kettle (VIK): 30.52 L = 8.06 G @ 1.056
End of Boil Volume - Ambient (EOBV-A): 24.3 L = 6.42 G @ 1.068
Volume into Fermentor (VIF): 24.3 L = 6.42 G @ 1.068
Volume into Packaging (VIP): 20.3 L = 5.36 G @ 1.015 attenuation was 78 %

The Grain Bill

100% Marris Otter 7018 grams = 15.47 pounds

The Hop Bill (Based on Tinseth Formula)

64.3 IBU Cascade FWH Flowers (7.1%AA) 112.2 grams = 3.956 ounces at 60 mins (First Wort Hopped)
23.3 IBU Cascade Flowers (7.1%AA) 112.2 grams = 3.956 ounces at 10 mins

Mash Steps

Mash Type: Pure BIAB (Full Volume Mash) for 90 mins at 69 C = 156.2 F

Special Instructions/Notes on this Beer

Non-insulated (free-range) mash dropped 8F over 90 minutes.

Chilling & Hop Management Methods

Hopsock Used: N

Chilling Method: Immersion Chiller (Employed 0 mins after boil end.)

Fermentation& Conditioning

Fermention: Safale US-05 for 10 days at 19 C = 66.2 F

Secondary Used: no
Condition for 1 days.
Consume within 2 months.
Last edited by GuingesRock on 29 Mar 2013, 20:14, edited 2 times in total.
Guinges
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