Display posts from previous
Sort by

First BIAB plan advice requested

Post #1 made 10 years ago
by Primavera
Throwing caution to the wind I'm planning a brew that merges my two favorite styles; Belgian ale and IPA

Also my first attempt at BIABacus

Main concern is the amount of strike water required. I was originally planning a 60 minute boil and have already measured my boil off at 1.2 gal / hr.

[center]BIABacus Pre-Release 1.3T 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]Belgian IPA - Batch A0[/center]

Recipe Overview

Brewer: Chris Primavera
Style: Belgian IPA
Source Recipe Link:
ABV: 5.7% (assumes any priming sugar used is diluted.)

Original Gravity (OG): 1.059
IBU's (Tinseth): 95
Bitterness to Gravity Ratio: 1.61
Colour: 23.7 EBC = 12 SRM

Kettle Efficiency (as in EIB and EAW): 81.2 %
Efficiency into Fermentor (EIF): 73.1 %

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: 21 days at 18 C = 64.4 F

Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/" onclick="window.open(this.href);return false;

Total Water Needed (TWN): 31.45 L = 8.31 G
Volume into Boil (VIB): 29.27 L = 7.73 G @ 1.047
Volume of Ambient Wort (VAW): 22.2 L = 5.86 G @ 1.059
Volume into Fermentor (VIF): 20 L = 5.28 G @ 1.059
Volume into Packaging (VIP): 19.26 L = 5.09 G @ 1.015 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 http://www.biabrewer.info" onclick="window.open(this.href);return false; (needs link)

58.3% Pilsen Malt (3.5 EBC = 1.8 SRM) 3177 grams = 7 pounds
16.6% Vienna Malt (7 EBC = 3.6 SRM) 906 grams = 2 pounds
8.4% Caramunich Malt (110 EBC = 55.8 SRM) 455 grams = 1 pounds
8.4% Wheat, Torrified (3.4 EBC = 1.7 SRM) 455 grams = 1 pounds
8.4% Candi Sugar, Amber (89 EBC = 45.2 SRM) 455 grams = 1 pounds

The Hop Bill (Based on Tinseth Formula)

54.1 IBU EKG Pellets (8.9%AA) 57.7 grams = 2.034 ounces at 60 mins
10 IBU Saaz Pellets (8.9%AA) 13.8 grams = 0.487 ounces at 30 mins
6.4 IBU Saaz Pellets (8.9%AA) 13.8 grams = 0.487 ounces at 15 mins
17.3 IBU Styrian Goldings Pellets (4.5%AA) 39.7 grams = 1.399 ounces at 45 mins
7.2 IBU Styrian Goldings Pellets (4.5%AA) 19.8 grams = 0.7 ounces at 30 mins
0 IBU Strisslespalt Pellets (2.1%AA) 19.8 grams = 0.7 ounces at 0 mins

Mash Steps

Mash Type: Pure BIAB (Full-Volume Mash): Saccharifiaction for 90 mins at 66 C = 150.8 F

Strike Water Needed (SWN): 32.07 L = 8.47 G 66.8 C = 152.2 F

Mashout for for 10 mins at 78 C = 172.4 F

Miscellaneous Ingredients

0.52 Whirfloc Tablet (Boil) 5 Mins - Clarity

Chilling & Hop Management Methods

Hopsock Used: y

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

Fermentation & Conditioning

Fermentation: Wyeast Labs 3711 for 21 days at 18 C = 64.4 F

Secondary Used: n
Crash-Chilled: y
Filtered: n
Req. Volumes of CO2: 3
Serving Temp: 5 C = 41 F
Condition for 14 days.
Consume within 6 months
You do not have the required permissions to view the files attached to this post.
Last edited by Primavera on 25 Mar 2015, 08:08, edited 1 time in total.
    • SVA Brewer With Over 20 Brews From United States of America

Post #2 made 10 years ago
by thughes
I'm not very good with the BIABacus, somebody that is more well-versed than I will be along to comment soon. As to your style choice, I have had some comercially brewed Belgian IPA's that were wonderful.......you got me thinking about my next recipe.

---Todd
WWBBD?
    • SVA Brewer With Over 100 Brews From United States of America

Post #3 made 10 years ago
by joshua
Primavera,

The Spreadsheet shows your kettle is 38.5L and your mash Volume is 36.16L.

That leaves about 2.4L of head space.....That could overflow when you stir the mash or Pull the bag.

It would be safe to hold back 4L/ 1 gallon to add AFTER the bag is pulled

So, in Section 'W" set the "Water added before Boil" to 4L.
Honest Officer, I swear to Drunk, I am Not God.
    • SVA Brewer With Over 100 Brews From United States of America

Post #4 made 10 years ago
by Primavera
Joshua

Will holding 1 gallon back effect efficiency or hop utilization?

Would it be beneficial to heat the additional water to mashout temperature and rinse the grains into another vessel?

Chris
    • SVA Brewer With Over 20 Brews From United States of America

Post #5 made 10 years ago
by goulaigan
It may reduce efficiency and utilization slightly, as far as using it to rinse the grains it may help with that slightly, but probably more work than its worth. Maybe just hold back 2 litres? The most efficient way to go about this process is to rinse the grains in the full volume of course, so perhaps if you could live with 1 less liter into fermentor, then hold one liter back? If you know your evap is 1.2 gals per hour looks like the BIABacus has estimated that pretty close, so not much to help there...
    • SVA Brewer With Over 100 Brews From Canada

Post #6 made 10 years ago
by cfmcintosh
Primavera wrote:
Will holding 1 gallon back effect efficiency or hop utilization?

Would it be beneficial to heat the additional water to mashout temperature and rinse the grains into another vessel?

Chris
Interesting question. I have a 42 qt (39.75 L) kettle. My latest BIAB Mash Volume was almost to the brim for a Full Volume Mash! All was good!

The GIB measured was 1.030. I placed the well squeezed and drained bag into a bucket and (because I was curious) I sparged the bag with one gallon (3.78 L) of water heated to 170F (77C) and let it rest for 15 minutes before draining. The resulting wort measured 1.020. I didn't add this to the kettle since I already hit VIB.

So, I would conclude it would be better to add 3.78 L of 1.020 wort than to add 3.78 L of plain water. Just a thought. Your milage may vary.

Chuck
Last edited by cfmcintosh on 25 Mar 2015, 21:50, edited 1 time in total.

Post #7 made 10 years ago
by PistolPatch
Primavera wrote:Will holding 1 gallon back effect efficiency or hop utilization?

Would it be beneficial to heat the additional water to mashout temperature and rinse the grains into another vessel?
Last post from me for today and I want to be as fast as I can so I won't re-check this post for spelling errors etc.

Chris, the BIABacus is the only brewing software that can handle a question like yours and it does it very well. You can answer your own question by moving various amounts of water to and from the second and third user entry fields of Section W. Type some litres on the first field and look at the efficiencies in Section P. Now move those literes to the third field and look at Section W. The efficiencies will have changed. Your grain weights required will also change. (Hops are not a big issue.)

Any time you stray from pure BIAB (single vessel, simultaneous mash and sparging), there is always a cost and very rarely a benefit. For example, if you can't fit all your water into the kettle but, for some reason, really want to achieve a certain Volume into Fermentor, then you will be compromising. If you top up with water before the boil, you are compromising kettle efficiency a little. If you decide to spage with the (actually small amount of) water you can't fit in, this is extra work and more equipment for very little kettle efficiency gain. Choose to top up during the boil or in the fermentor and you are looking at a possible if not definite compromise in quality.

Do an advanced search of my posts here on "compromise" and/or "Sweet Liquor Shop" until you arrive at the original 'Sweet Liquor Shop' posts and/or a good post on why sparging will offer no benefit if you can full-volume and very little benefit even if you can't full-volume.

:peace:
PP
Last edited by PistolPatch on 26 Mar 2015, 20:18, edited 1 time in total.
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
    • SVA Brewer With Over 100 Brews From Australia

Post #8 made 10 years ago
by ShorePoints
Primavera,
The advice from the cool-headed and experienced above is correct in that holding water back in Section W is possible for those who wish to do it, but there is no real gain in terms of the beer made. I have often stubbornly held 3 L back and heated it to 72 deg C to rinse the pulled bag of hot wet grains, then squeezed until it could not be squeezed any more only to get 300 mL more product (less than one 12 oz bottle) into packaging. The enlightened attitude at this forum is knock yourself out, but you don't need to do that, you are making things harder on yourself than you need to, and the return for the effort is piddling. If you want to hold 3 or 4 L back in Section W, then go for it and feel good about doing it - it is an O.K. adaptation. That is the beauty of the BIABacus and the advice / attitude from others here, your approach is for you to choose. Just make good beer.
Bob
    • SVA Brewer With Over 100 Brews From United States of America

Post #11 made 10 years ago
by Primavera
My first BIAB is in the fermenter bubbling away.

I was skeptical about the recommended TWN of 8.3 Gallons - but it was probably spot-on as I wound up a bit high on my OG using 8 Gallons. I didn't rinse or sparge, just let the bag drip for 30 minutes.

Learned a lot. Thanks for the advice.
    • SVA Brewer With Over 20 Brews From United States of America

Post #12 made 10 years ago
by goulaigan
Congrats on the first brew! For me BIABacus is usually darn near spot on for all of it's predictions, only thing that usually fluctuates is evaporation but that is just because it depends on so many things, like weather/wind when you brew outside. Let us know how it tastes when you get it packaged!
    • SVA Brewer With Over 100 Brews From Canada

Post #13 made 10 years ago
by Primavera
Had one problem during the mash:

At the 20 minute mark, I checked the temperature and thought the mash was at 142°F instead of my target of 152°F. This occurred because being the knuckehead that I am, I figured that the drain holes in the bottom of the thermometer probe cover would allow sufficient heat transfer to the probe. It didn't and it read 10°F low. I added heat to 152°F and rechecked a few minutes later (sans cover) to my horror, the mash was at 162°F. I stirred and added the water held back and completed the 90 minute mash at 152°F.

Any idea what will result from this excursion in temperature, or is this a case of wait and see?
    • SVA Brewer With Over 20 Brews From United States of America

Post #14 made 10 years ago
by joshua
Primavera,

The trip to 162F will have destroyed a lot of the Beta Enzymes, so the beer may have more Body, and a lower ABV, than Planned.

Unless your in the Brewing Business or were planning to get BJCP contest, your beer will be OK.
Honest Officer, I swear to Drunk, I am Not God.
    • SVA Brewer With Over 100 Brews From United States of America

Post #15 made 10 years ago
by PistolPatch
Good job on your first one PV :clap:,

Short on time so am just going to paste a few links from a post I just wrote in the last few hours that might help ;).

Lol on the knucklehead bit btw :lol:. We have all done stuff like that. Remember to agitate the sweet liquor before taking temps!!!!!
PP

Number Respect and Disrespect.
If subsequent brews also show low kettle efficiencies, then we need to start exploring Some Common Reasons for a Low Efficiency Reading.
Last edited by PistolPatch on 31 Mar 2015, 20:51, edited 1 time in total.
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
    • SVA Brewer With Over 100 Brews From Australia

Post #16 made 10 years ago
by Primavera
joshua wrote:Primavera,

The trip to 162F will have destroyed a lot of the Beta Enzymes, so the beer may have more Body, and a lower ABV, than Planned.

Unless your in the Brewing Business or were planning to get BJCP contest, your beer will be OK.
The WYeast3711 has a reputation for high attenuation so I'm hopeful that this will work out.

Still seeing airlock activity five days in.

Chris
Last edited by Primavera on 03 Apr 2015, 21:32, edited 1 time in total.
    • SVA Brewer With Over 20 Brews From United States of America

Post #17 made 10 years ago
by joshua
Chris,

Good Luck, and let us Know how the Belgian IPA finishes!
Honest Officer, I swear to Drunk, I am Not God.
    • SVA Brewer With Over 100 Brews From United States of America

Post #18 made 10 years ago
by Primavera
joshua wrote:Primavera,

The trip to 162F will have destroyed a lot of the Beta Enzymes, so the beer may have more Body, and a lower ABV, than Planned.

Unless your in the Brewing Business or were planning to get BJCP contest, your beer will be OK.
The Wyeast 3711 tore up the wort and dropped it to 1.008 / 7.4% ABV.

Not what I intended, but I guess I'll know in two weeks if it worked.
Last edited by Primavera on 20 Apr 2015, 01:05, edited 1 time in total.
    • SVA Brewer With Over 20 Brews From United States of America

Post #19 made 10 years ago
by Primavera
Cracked open the first bottle after 10 days

All I can say is that this is very drinkable.

Definitely not as hoppy as planned, but well balanced and smooth.

I'm likin' this BIAB stuff.
Last edited by Primavera on 30 Apr 2015, 07:53, edited 1 time in total.
    • SVA Brewer With Over 20 Brews From United States of America

Post #20 made 10 years ago
by joshua
Primavera, next brew, try Late Wort Hopping, or 20 minutes of Whirl-Pool Hopping/Hop-Stand Hopping, with your flavor and Aroma Hops.
Honest Officer, I swear to Drunk, I am Not God.
    • SVA Brewer With Over 100 Brews From United States of America

Post #21 made 10 years ago
by Primavera
I have an all-Amarillo IPA in the primary, if the perceived bitterness is below what was intended, I'll try one or both techniques.

This one however, is a keeper as-is. If my results are repeatable, I'll post the final recipe.

Chris
    • SVA Brewer With Over 20 Brews From United States of America
Post Reply

Return to “Creating Your Own Recipes”

Brewers Online

Brewers browsing this forum: No members and 13 guests