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First BIAB- request hint/tips on recipe

Post #1 made 11 years ago
by slash
Hello,

History, I've made two extract brews, one with average success and the other is still bottle condition...but they were just practice runs.

I've got most of the gear set up ready to do a BIAB, I’ve made a recipe which I'll post below,

Can a level 25 BIAB master please double check the recipe, if there are any recommendations they are more than welcome. I'm not entirely sure what flavour I’ll produce...hopefully a pale ale. The aim is to use as many local ingredients as possible.

Website to Malt I’m using- http://www.gladfieldmalt.co.nz/the-malt/" onclick="window.open(this.href);return false;

The only main question I have is the KFL- kettle to fermenter loss. I was planning on tipping in all the wort into the fermenter....is this a complete noob comment, should I be siphoning it? If I tip it all in, then should I take out the 3.83 or so litres is allows for this when measuring the water at the start?

I'm planning on using a dry yeast, till I get a bit more advanced and beers will be bottled.

disclaimer; Apologies to any noobness questions and statements I make or have made

Recipe Overview

Brewer: Slash
Style: Pale Ale
Source Recipe Link:

Original Gravity (OG): 1.045
IBU's (Tinseth): 25
Bitterness to Gravity Ratio: 0.56
Colour: 15.6 EBC = 7.9 SRM
ABV%: 4.06

Efficiency into Kettle (EIK): 84.9 %
Efficiency into Fermentor (EIF): 72.8 %

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

Times and Temperatures

Mash: 60 mins at 68 C = 154.4 F
Boil: 60 min
Ferment: 9 days at 17 C = 62.6 F

Volumes & Gravities

Total Water Needed (TWN): 35.02 L = 9.25 G
Volume into Kettle (VIK): 33.29 L = 8.79 G @ 1.038
End of Boil Volume - Ambient (EOBV-A): 26.83 L = 7.09 G @ 1.045
Volume into Fermentor (VIF): 23 L = 6.08 G @ 1.045
Volume into Packaging (VIP): 21.3 L = 5.63 G @ 1.014 assuming apparent attenuation of 70 %

90% Gladfield Pale Malt (4.5 EBC = 2.3 SRM) 4320 grams = 9.52 pounds
10% GF Medium Crystal (110 EBC = 55.8 SRM) 480 grams = 1.06 pounds

The Hop Bill (Based on Tinseth Formula)

8.1 IBU Riwaka Pellets (5.5%AA) 14.8 grams = 0.523 ounces at 60 mins
10.3 IBU US Cascade Pellets (7%AA) 14.8 grams = 0.523 ounces at 60 mins

2.9 IBU Riwaka Pellets (5.5%AA) 14.8 grams = 0.523 ounces at 10 mins
3.7 IBU US Cascade Pellets (7%AA) 14.8 grams = 0.523 ounces at 10 mins

Mash Steps

Mash Type: Pure BIAB (Full Volume Mash) for 60 mins at 68 C = 154.4 F
Mashout for for 10 mins at 75 C = 167 F

Miscellaneous Ingredients

Chilling & Hop Management Methods
Chilling Method: Immersion Chiller

Fermentation& Conditioning
Fermention: m44 West Coast for 9 days at 17 C = 62.6 F

Secondary Used: n
Crash-Chilled: n
Filtered: n

Serving Temp: 6 C = 42.8 F
Condition for 14 days.
Consume within 6 months.
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Last edited by slash on 11 May 2014, 08:58, edited 1 time in total.
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Post #2 made 11 years ago
by bundy
First up you should look to change your mash and boil times from 60 minutes to 90 minutes.(best practice)

As for the 10 minute mash I don't think that is necessary. A 1 minute should be plenty from what I read.

As for the trub allowance, just go with what the biabicus allows for. You shouldn't need to override any of that. I personally would be siphoning off your wort, or if you have a tap on your urn even easier. Try to leave as much trub behind as you can in the kettle. A half a whir-floc tablet will help with that, which I dint notice in your recipe. A bit won't hurt but again not a great thing to have in your fermenter.

As for the overall recipe I'll let others comment on that. Good luck with the brew.
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Post #3 made 11 years ago
by slash
ok noob error, did some research- I wasnt aware on how much trub there was in a biab, i thought biab avoided all that. Ill invest in an autosiphon- and some whir-floc tablets. Thanks bundy
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Post #4 made 11 years ago
by PistolPatch
Hi there slash and welcomne to the forum :peace:,

BIAB avoids nmash tun deadspace that traditinonal three brewing has but kettle and fermenter trub (losses) occurr on both methods. SOme poeple do choose to throw everything from their kettle into a fermentor but this is defintiely not regarded as a best practics.

Just looking at yout file...

Up rto a point, it is less important as to what bitering hops you use so you could find a higher AA% hop for your bittering. I'm also worried tht you don't have an aroma addition there. If you are wanting an American Pale Ale style, you might want to slip some hops in at the end of the voil.

ALso see at the top of Section D? Get rid of the 23.0 L. That fiedl is only used when copying or scaling a recipe.

Everything else, excellent! (And you may not want aroma hops so my advice there might not be approporiate.)

Dried yeast is not inferior to liquid yeast so if you can get a dried yeast that suits your style, then go for it!

Onyour next recipe, look for a later BIABacus as it will have better warnings and the latest terminology.

;)
PP
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Post #5 made 11 years ago
by slash
Ok I have changed boil and mash times to 90 mins- and added some 1/2 tablet of whirfloc

Pistol- Good point, I’m looking for a beer that isn’t to strong in hop flavour, I’m not a big fan of that over-powering hop flavour, I have changed bittering hops and left one aroma hop for the last 15 mins? is that too much/to little time for aroma?

I thought I was using the latest BIABacus ?!?? It’s a very handy tool and would like to thank the produces; it’s just what a rookie like me needs.

I'll post up pictures of how it all goes...when i get home from work in two weeks. next step is to do lots of smaller batches and experiment in flavour....of course i have to slowly accumulate equipment without the girl friend noticing

Recipe Overview

Brewer: Slash
Style: Pale Ale
Source Recipe Link:

Original Gravity (OG): 1.045
IBU's (Tinseth): 25
Bitterness to Gravity Ratio: 0.56
Colour: 15.4 EBC = 7.8 SRM
ABV%: 4.06

Efficiency into Kettle (EIK): 86.3 %
Efficiency into Fermentor (EIF): 77.7 %

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

Times and Temperatures

Mash: 90 mins at 68 C = 154.4 F
Boil: 90 min
Ferment: 9 days at 17 C = 62.6 F

Volumes & Gravities

Total Water Needed (TWN): 36.11 L = 9.54 G
Volume into Kettle (VIK): 34.62 L = 9.15 G @ 1.035
End of Boil Volume - Ambient (EOBV-A): 25.53 L = 6.74 G @ 1.045
Volume into Fermentor (VIF): 23 L = 6.08 G @ 1.045
Volume into Packaging (VIP): 21.3 L = 5.63 G @ 1.014 assuming apparent attenuation of 70 %

90% Gladfield Pale Malt (4.5 EBC = 2.3 SRM) 4045 grams = 8.92 pounds
10% GF Medium Crystal (110 EBC = 55.8 SRM) 449 grams = 0.99 pounds

The Hop Bill (Based on Tinseth Formula)

20.5 IBU Southern Cross Pellets (12.5%AA) 15.8 grams = 0.557 ounces at 60 mins
4.5 IBU Riwaka Pellets (5.5%AA) 15.8 grams = 0.557 ounces at 15 mins

Mash Steps

Mash Type: Pure BIAB (Full Volume Mash) for 90 mins at 68 C = 154.4 F

Miscellaneous Ingredients

1/2 Tab Whirfloc (boil) 5 Mins - clarity
Last edited by slash on 12 May 2014, 11:03, edited 1 time in total.
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Post #6 made 11 years ago
by PistolPatch
slash wrote:....of course i have to slowly accumulate equipment without the girl friend noticing.
:lol:. Good on you.

On your hops, there is bitterness, flavour and aroma. You need to work out if it is the hop bitterness you don't like or the hop flavour. Bitterness is pretty much just bitterness whereas flavours and aromas can be passionfruity, spicy, herbal etc etc. So if you didn't like hop flavour you'd have to identify which type you don't like.

My suspicion is it is the bitterness you don't like rather than the flavour but I might be reading you wrong.

Can you tell us what some of your favourite beers are? Mac's Gold? Is Hop Rocker too hoppy for you?

Regardless, as a good basic rule, you can put your bittering hops in at say 75 minutes, your flavour ones in at 15 minutes and your aroma ones in at the end of the boil (flame-out).

Your current recpe of 25 IBU's won't be too bitter though so no problems in that department.

:peace:
Last edited by PistolPatch on 12 May 2014, 11:26, edited 1 time in total.
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Post #7 made 11 years ago
by slash
Yer its more the bitterness flavour im not a fan of...its slowely growing on me though, but i want a beer most people can drink. I remember have a Moa- Methode I think it was, and that was very bitter, ill stick with 25 IBU and go from there ! no big problem

Im trying to mix up beers more, i do like a mac gold, pure blonde, TEDs etc, not to many beers i dont like.

Thanks for your help- ill look into the aroma/ flavour a bit more and make small adjustments
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Post #8 made 11 years ago
by PistolPatch
Sorry slash, I missed one of your questions. Latest BIABAcus is PR1.3K and that is at the top of the post in the first pre-release thread.

Yes it definitely sounds as though you don't like the bitterness. If you like Mac's Gold, I think add some aroma hops as well. Maybe go somehting like...

22.4 IBU Southern Cross Pellets (12.5%AA) 17.4 grams = 0.61 ounces at 60 mins
2.6 IBU Riwaka Pellets (5.5%AA) 11.6 grams = 0.41 ounces at 15 mins
0 IBU Riwaka Pellets (5.5%AA) 11.6 grams = 0.41 ounces at 0 mins

One more thing, in Section Y, you need both the MC and the FGDB for it to change the default extract potential. It's really not needed for you to change the default ihn most all-grains as the fefaulkt works very well.

Msh temperature is also a bit high for a pale ale. I would fgo 66C.

Have made the above changes in the file below if you want to use them.

;)
PP

P.S. One more thing, a dried yeast lke US-05 is great for a pale ale and a lot cheaper and easier than a liquid yeast.
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Last edited by PistolPatch on 12 May 2014, 14:59, edited 1 time in total.
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Post #9 made 11 years ago
by slash
Yer i must have mixed an older copy in there by mistake because i do have the new versoin on file, I was looking for a versoin number on BIABacus but couldnt find one? maybe something to add in if its not there.

thanks for the update Pistol, I think I will stick with that and see what the beer goes like !

I have updated the yeast as well.
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Post #10 made 11 years ago
by PistolPatch
Good stuff slash ;).

Version number is usually on the tab of the first sheet as well as up near the top on the first sheet. Here's a high quality pic :lol: :lol: :lol:
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Post #11 made 11 years ago
by JackRussel
slash wrote:Yer its more the bitterness flavour im not a fan of...its slowely growing on me though, but i want a beer most people can drink. I remember have a Moa- Methode I think it was, and that was very bitter, ill stick with 25 IBU and go from there ! no big problem

Im
The IBU # is only part of the equation. Residual sugar (FG) needs to be balanced out. A barleywine with a FG of 1.022 and 100IBU actually tastes fairly sweet.
Last edited by JackRussel on 16 May 2014, 03:01, edited 1 time in total.
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