This post is a follow up to my post Here. So if you've got the book and want to use it in conjunction with the Biabacus here is a bit of info on Grahams Recipes.
Batch Sizes.
Graham lists the ingredients for 3 batch sizes, 19L, 23L, and 25L these are 'Volume at Flame-Out (VFO)'. The figures required for section D to scale correctly are 'Volume of Ambient Wort (VAW)'. The corrected figures are:
VFO = VAW
19L = 18.27
23L = 22.11
25L = 24.04
Efficiency
The assumed efficiency used in the book is 75%. This doesn't really matter as the BIABacus has auto efficiency built in but I worked it out and I've got to tell somebody.
Hops & IBU
There are no AA% figures listed in the individual recipes, instead they can be found listed in a table on page 21. There is also info on where they are sourced from and type. The IBU's or EBU's in the book are based on Tinseth. The utilisation figures used are not strictly the same as those used in the Tinseth formula so the BIABacus returns a slightly different result within a point or two. One thing to note is that GW only uses the 90 minute addition in the IBU calculations so expect the IBU figure in "The Original Hop Bill Design" section to be higher if you have later additions.
The above might make some think that these recipes lack integrity but we have the original recipe hop weights,AA% and boil times so all is good.
Final Gravity
The recipes assume an attenuation of 80%.
Everything else is straight forward, and Happy Brewing.
Yeasty
Brewing Recipes From Graham Wheelers BYORA.
Post #1 made 10 years ago
Last edited by Yeasty on 18 May 2014, 00:22, edited 1 time in total.
Why is everyone talking about "Cheese"
-
- SVA Brewer With Over 50 Brews From Great Britain
-