Cheers PP, thanks again.... pretty sure i have my head around the calculator now...i'll let you know how it goes. A credit to the forum mate.
Cheers.
Post #377 made 14 years ago
A credit to you adz. A brewer being prepared to spend the time, question things and have a go at filling in The Calculator (primitive though it currently is) always impresses me (and saves me a heap of time 
). There is a lot of software out there with major calculation errors that people blindly follow and quote. This doesn't help anyone.
Any of us working on the new version of The Calculator will be the first ones to identify the lack of grace in the existing calculator but even in its current form, it actually does a very good job. We have been quite surprised by this
.
The new version will be more accurate than anything I have seen and a lot easier to use and understand but it will only be people like you who will be able to fully appreciate its clarity, accuracy and versatility. I'm certainly very excited about this 'trustworthiness' as every other program we have examined falls over badly in one or more areas.
Now that I have had my ramble adz
, let me know of the things you still haven't got your head around. The existing calculator has a lot of good points but I know that many parts of it are confusing and not well laid out or explained.
Cheers,
PP
). There is a lot of software out there with major calculation errors that people blindly follow and quote. This doesn't help anyone.Any of us working on the new version of The Calculator will be the first ones to identify the lack of grace in the existing calculator but even in its current form, it actually does a very good job. We have been quite surprised by this
. The new version will be more accurate than anything I have seen and a lot easier to use and understand but it will only be people like you who will be able to fully appreciate its clarity, accuracy and versatility. I'm certainly very excited about this 'trustworthiness' as every other program we have examined falls over badly in one or more areas.
Now that I have had my ramble adz
, let me know of the things you still haven't got your head around. The existing calculator has a lot of good points but I know that many parts of it are confusing and not well laid out or explained.Cheers,
PP
Last edited by PistolPatch on 05 Aug 2011, 00:47, edited 9 times in total.
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Post #378 made 14 years ago
Cheers PP, to be honest i have only really had a go at the figures in red on the main page, the grain bill and hops page... once i have a few more brews under my belt and have consistent records and a better grasp of my equipment i'll start checking out the other figures, so i really cant comment on any of the other calculations in there...
looking forward to the new version...
i'm sure you guys are set, but I'm an analyst & statistician by trade and spend almost all day on excel writing macros and complex formulas... if i can help in any way id be happy too... cheers.
looking forward to the new version...
i'm sure you guys are set, but I'm an analyst & statistician by trade and spend almost all day on excel writing macros and complex formulas... if i can help in any way id be happy too... cheers.
Post #380 made 14 years ago
LOL Lylo
(No, it actually does really help when people have a bash at the calculator and fill in as much as they can.)
Hey thanks very much for your offer too adz. I will pass that on to the others as they handle the macro type stuff. They might well need a hand towards the end.
PP
My goodness! All that praise for so little effortadz1179 wrote:Cheers PP, to be honest i have only really had a go at the figures in red...
(No, it actually does really help when people have a bash at the calculator and fill in as much as they can.)Hey thanks very much for your offer too adz. I will pass that on to the others as they handle the macro type stuff. They might well need a hand towards the end.
PP
Last edited by PistolPatch on 06 Aug 2011, 19:55, edited 9 times in total.
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Post #381 made 14 years ago
Hi, thinking of trying my first mini biab.
My equipment
19L pot 32cm
The recipe if for a 23l batch, I was hoping on having the grain bill and going for around 10l batch ?
Hoegaarden Clone
This is Dave-o's recipe (thanks Dave-o)
For 23l
2000g lager malt
2000g flaked (unmalted) wheat
1000g wheat malt
500g porridge oats
30g Saaz - full boil
2 oranges (standard oranges!) - 15 minutes
10g crushed coriander seeds - 15 minutes
20g Bobek - flameout steep
Yeast: WB-06
I mash this at 67 ish, as i believe it should be slightly thick and sweet
The oranges are added at T-15 mins, but then also fished out and added to the fermenter.
I ferment at about 20c and bottle straight from the fermenter. FG should be about 1010. It will be cloudy, but of course that is what we want! 120g of dex used to prime.
I been reading up but can't work it out, I've entered into the calculator and its saying for 20.98l for mashing .... ?
As I've only got 19l pot this wouldn't work ?
If anybody's got a spare 10mins I really appreciate bit help please.
Thanks in advance
Andy
My equipment
19L pot 32cm
The recipe if for a 23l batch, I was hoping on having the grain bill and going for around 10l batch ?
Hoegaarden Clone
This is Dave-o's recipe (thanks Dave-o)
For 23l
2000g lager malt
2000g flaked (unmalted) wheat
1000g wheat malt
500g porridge oats
30g Saaz - full boil
2 oranges (standard oranges!) - 15 minutes
10g crushed coriander seeds - 15 minutes
20g Bobek - flameout steep
Yeast: WB-06
I mash this at 67 ish, as i believe it should be slightly thick and sweet
The oranges are added at T-15 mins, but then also fished out and added to the fermenter.
I ferment at about 20c and bottle straight from the fermenter. FG should be about 1010. It will be cloudy, but of course that is what we want! 120g of dex used to prime.
I been reading up but can't work it out, I've entered into the calculator and its saying for 20.98l for mashing .... ?
As I've only got 19l pot this wouldn't work ?
If anybody's got a spare 10mins I really appreciate bit help please.
Thanks in advance
Andy
Post #382 made 14 years ago
Hi Andy, what you're doing by halving the recipe's grainbill sounds perfect to me, well done! You will also need to adjust the hops for %AA and volume, not sure what IBU a Hoe is.
Not sure which version of the calculator you're using plus I'm in a bit of a rush, hopefully someone will be able to help you out, but it should be around 14 or 15L of water for 2.5kg of grain, it would need to be in the low- 70s and it might all just squeeze into that pot if you're lucky! Reserve some of the strike water in a big jug if you want to be sure it doesn't overflow.
Not sure which version of the calculator you're using plus I'm in a bit of a rush, hopefully someone will be able to help you out, but it should be around 14 or 15L of water for 2.5kg of grain, it would need to be in the low- 70s and it might all just squeeze into that pot if you're lucky! Reserve some of the strike water in a big jug if you want to be sure it doesn't overflow.
[center]Give me a beer and I will move the world. Archimedes[/center]
Post #383 made 14 years ago
Cheers mate for the advice, can't wait to get this in fv .....Ralph wrote:Hi Andy, what you're doing by halving the recipe's grainbill sounds perfect to me, well done! You will also need to adjust the hops for %AA and volume, not sure what IBU a Hoe is.
Not sure which version of the calculator you're using plus I'm in a bit of a rush, hopefully someone will be able to help you out, but it should be around 14 or 15L of water for 2.5kg of grain, it would need to be in the low- 70s and it might all just squeeze into that pot if you're lucky! Reserve some of the strike water in a big jug if you want to be sure it doesn't overflow.
Andy
Last edited by andyco on 18 Aug 2011, 05:34, edited 9 times in total.
Post #384 made 14 years ago
Hi! A New first timer here 
Here's the beer i want to brew, it won the gold medal this year in Sweden, Homebrew that is, link to recipe: http://martinj.net/wp-content/uploads/2 ... dition.pdf
I have a 27 l Brewferm, brewkettle, straight walled, link: http://www.brouwland.com/setframes/?l=2 ... 2&shwlnk=0
34,5 cm wide, straight walled
I will ferment in a 23l Betterbottle
I have been playing with this recipe in Beersmith 2 for a while but don't realy get it right :(
Thanks alot
Niklas
Here's the beer i want to brew, it won the gold medal this year in Sweden, Homebrew that is, link to recipe: http://martinj.net/wp-content/uploads/2 ... dition.pdfI have a 27 l Brewferm, brewkettle, straight walled, link: http://www.brouwland.com/setframes/?l=2 ... 2&shwlnk=0
34,5 cm wide, straight walled
I will ferment in a 23l Betterbottle
I have been playing with this recipe in Beersmith 2 for a while but don't realy get it right :(
Thanks alot
Niklas
Last edited by niklas on 25 Aug 2011, 01:41, edited 9 times in total.
Post #385 made 14 years ago
At a quick glance, that is an excellent recipe report you have posted and certainly a great second post 
.
BeerSmith2 is quite hard to use correctly and also has some errors in it. Have you tried downloading The Calculator on this site? If not, have a crack at it!
It's 3am here now so apologies for the short reply. If no one beats me to it, I'll do better tomorrow. In the meantime, can you tell me what program that recipe report comes from?
Also, your brew kettle is quite small so we'll need to talk about how much you can actually get out of that kettle without resorting to a second vessel.
PP
.BeerSmith2 is quite hard to use correctly and also has some errors in it. Have you tried downloading The Calculator on this site? If not, have a crack at it!
It's 3am here now so apologies for the short reply. If no one beats me to it, I'll do better tomorrow. In the meantime, can you tell me what program that recipe report comes from?
Also, your brew kettle is quite small so we'll need to talk about how much you can actually get out of that kettle without resorting to a second vessel.
PP
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Post #386 made 14 years ago
Hi! Thanks alot!
Yes, not to easy .) I have downloaded it and i'm playing with it
Not a problem at all I tryed to find out what prog but no luck, sorry.
Yes i know, i live pretty small with my son so i can't realy have anything bigger, i'm thinking about 14 liters in bottle !? I guess i have to brew more often right Brew often, learn fast ---> great beer
Yes, not to easy .) I have downloaded it and i'm playing with it
Not a problem at all
I tryed to find out what prog but no luck, sorry.Yes i know, i live pretty small with my son so i can't realy have anything bigger, i'm thinking about 14 liters in bottle !? I guess i have to brew more often right
Brew often, learn fast ---> great beer
Post #388 made 14 years ago
Ha! I was about to ask you the same niklas
Did you work things out in The Calculator or do you need a hand with it? If you have had a play with it, are you able post here a copy of your calculator file?
Let me know and I'll get back to you. Cheers PP.
Did you work things out in The Calculator or do you need a hand with it? If you have had a play with it, are you able post here a copy of your calculator file?
Let me know and I'll get back to you. Cheers PP.
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Post #389 made 14 years ago
well, i get results thats for sure, dont know it they are correct, will post later when home again, thanks /Niklas
Post #390 made 14 years ago
ok, here goes, this is what i get
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: APA-GÖTT AMARILLO
Brewer:
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30,0)
Recipe Specifications
--------------------------
Boil Size: 21,08 l
Post Boil Volume: 17,58 l
Batch Size (fermenter): 15,00 l
Bottling Volume: 13,60 l
Estimated OG: 1,052 SG
Estimated Color: 11,5 EBC
Estimated IBU: 33,0 IBUs
Brewhouse Efficiency: 75,00 %
Est Mash Efficiency: 84,5 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
3,00 kg Pale Malt, Maris Otter (5,9 EBC) Grain 1 90,0 %
0,24 kg Viking Carapale (8,0 EBC) Grain 2 7,1 %
0,10 kg Viking Crystal 100 (100,0 EBC) Grain 3 2,9 %
10,50 g Amarillo [10,70 %] - Boil 60,0 min Hop 4 16,4 IBUs
24,50 g Amarillo [6,90 %] - Boil 15,0 min Hop 5 13,5 IBUs
14,00 g Amarillo [6,90 %] - Boil 5,0 min Hop 7 3,1 IBUs
27,38 g Amarillo [6,90 %] - Boil 0,0 min Hop 8 0,0 IBUs
41,07 g Amarillo [6,90 %] - Dry Hop 0,0 Days Hop 10 0,0 IBUs
0,18 tsp Irish Moss (Boil 10,0 mins) Fining 6 -
1,4 pkg California Ale (White Labs #WLP001) [35, Yeast 9 -
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 3,33 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 25,11 l of water at 70, 66,7 C 75 min
Mash Out Heat to 75,6 C over 7 min 75,6 C 10 min
Sparge: Remove grains, and prepare to boil wort
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: APA-GÖTT AMARILLO
Brewer:
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30,0)
Recipe Specifications
--------------------------
Boil Size: 21,08 l
Post Boil Volume: 17,58 l
Batch Size (fermenter): 15,00 l
Bottling Volume: 13,60 l
Estimated OG: 1,052 SG
Estimated Color: 11,5 EBC
Estimated IBU: 33,0 IBUs
Brewhouse Efficiency: 75,00 %
Est Mash Efficiency: 84,5 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
3,00 kg Pale Malt, Maris Otter (5,9 EBC) Grain 1 90,0 %
0,24 kg Viking Carapale (8,0 EBC) Grain 2 7,1 %
0,10 kg Viking Crystal 100 (100,0 EBC) Grain 3 2,9 %
10,50 g Amarillo [10,70 %] - Boil 60,0 min Hop 4 16,4 IBUs
24,50 g Amarillo [6,90 %] - Boil 15,0 min Hop 5 13,5 IBUs
14,00 g Amarillo [6,90 %] - Boil 5,0 min Hop 7 3,1 IBUs
27,38 g Amarillo [6,90 %] - Boil 0,0 min Hop 8 0,0 IBUs
41,07 g Amarillo [6,90 %] - Dry Hop 0,0 Days Hop 10 0,0 IBUs
0,18 tsp Irish Moss (Boil 10,0 mins) Fining 6 -
1,4 pkg California Ale (White Labs #WLP001) [35, Yeast 9 -
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 3,33 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 25,11 l of water at 70, 66,7 C 75 min
Mash Out Heat to 75,6 C over 7 min 75,6 C 10 min
Sparge: Remove grains, and prepare to boil wort
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Post #391 made 14 years ago
Hi there nik ,
Good to see you had a crack at BeerSmith and I think you have done pretty well. I think though that you are better off starting with The Calculator for many reasons. The numbers in the calculator are what BeerSmith2 should be working off anyway, apart from the total bitterness readings. Both programs are incorrect on this though the Calculator is scaling accurately. (BeerSmith2 is over-scaling zero minute additions by a long way).
In light of this I have put your recipe into The Calculator and attached it here. You'll see that the Brew Length (this means 'Bottling Volume' in BeerSmith2) is 13 L as compared to BeerSmith's 13.6 L. I have done this as it is a safer volume. You'll even need to be careful with this volume as it approaches the limits of your kettle.
I have also reduced your mash efficiency to 81.6% which equates to BeerSmith's Brewhouse Efficiency of 70% (you are using 75, which is 5% above this.)
So, the attached spreadsheet below is a safer bet.
There is one final problem....
With your hops, they are all amarillo additions but for some reason, the original recipe says that the AA% of the amarillo hops used in the first addition is 10.7% whereas all the other addtions are 6.9%. This is defintely an error in the original recipe report.
I have changed the 9 g of the first addition to 14 g and given it the same AA% (6.9) as the other hop additions as this is the most likely correction.
Hope this makes sense but feel free to ask any questions.
PP
,Good to see you had a crack at BeerSmith and I think you have done pretty well. I think though that you are better off starting with The Calculator for many reasons. The numbers in the calculator are what BeerSmith2 should be working off anyway, apart from the total bitterness readings. Both programs are incorrect on this though the Calculator is scaling accurately. (BeerSmith2 is over-scaling zero minute additions by a long way).
In light of this I have put your recipe into The Calculator and attached it here. You'll see that the Brew Length (this means 'Bottling Volume' in BeerSmith2) is 13 L as compared to BeerSmith's 13.6 L. I have done this as it is a safer volume. You'll even need to be careful with this volume as it approaches the limits of your kettle.
I have also reduced your mash efficiency to 81.6% which equates to BeerSmith's Brewhouse Efficiency of 70% (you are using 75, which is 5% above this.)
So, the attached spreadsheet below is a safer bet.
There is one final problem....
With your hops, they are all amarillo additions but for some reason, the original recipe says that the AA% of the amarillo hops used in the first addition is 10.7% whereas all the other addtions are 6.9%. This is defintely an error in the original recipe report.
I have changed the 9 g of the first addition to 14 g and given it the same AA% (6.9) as the other hop additions as this is the most likely correction.
Hope this makes sense but feel free to ask any questions.
PP
You do not have the required permissions to view the files attached to this post.
Last edited by PistolPatch on 29 Aug 2011, 20:45, edited 9 times in total.
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Post #392 made 14 years ago
Hi! Thanks alot for this, i have been playing with the calc but never got the same results, now i know why Will brew tis next week, will let u know how it goes Thanks alot!!
Will brew tis next week, will let u know how it goes Thanks alot!!
Post #393 made 14 years ago
Go nik!
It's not much fun trying to convert recipes when errors are in the original recipes and the software you use.
The calculator here is actually surprisingly good - it's actually far better than you would think. The new one being worked on now, can already claim that it is the only brewing software that has no basic errors. Getting the formulas right has taken masses of time but was relatively easy compared to the following...
The main part of the new calculator we want to get as perfect as we can is making it not only accurate but also educational, versatile, useful to all brewers and fast to comprehend. This is about fifty times harder than getting the formulas right!
I better go now before the others see I am writing posts instead of thinking on the above.
PP
It's not much fun trying to convert recipes when errors are in the original recipes and the software you use
.The calculator here is actually surprisingly good - it's actually far better than you would think. The new one being worked on now, can already claim that it is the only brewing software that has no basic errors. Getting the formulas right has taken masses of time but was relatively easy compared to the following...
The main part of the new calculator we want to get as perfect as we can is making it not only accurate but also educational, versatile, useful to all brewers and fast to comprehend. This is about fifty times harder than getting the formulas right!
I better go now before the others see I am writing posts instead of thinking on the above
.PP
Last edited by PistolPatch on 29 Aug 2011, 22:31, edited 9 times in total.
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Post #394 made 14 years ago
Ok, so now i've brewed my first BIAB fun the results differed quite alot from what i expected OG was 1044 (expected 1051) and i did get 17 liters into my fermenter (expected 14l) I boiled under a lid i guess thats one reason, i also only lost about 1 kg water to the grain.(expected 2 litrs)
fun the results differed quite alot from what i expected OG was 1044 (expected 1051) and i did get 17 liters into my fermenter (expected 14l) I boiled under a lid i guess thats one reason, i also only lost about 1 kg water to the grain.(expected 2 litrs)
Post #395 made 14 years ago
Good on you niklas.
Boiling under a lid is not a good idea. It's my understanding that the condensate contains DMS precursors. What does that mean? It means your beer could taste bad because you boiled under a lid. If you need to reduce boil off, there are better methods like floating a bowl on the surface to reduce your boil surface area.
The BIAB method of brewing gives an average of 0.5 litres lost, per 1 kg of grain, to absorption. some people get even less than that if they drain and squeeze.
Here's hoping your first BIAB is a ripper.
Boiling under a lid is not a good idea. It's my understanding that the condensate contains DMS precursors. What does that mean? It means your beer could taste bad because you boiled under a lid. If you need to reduce boil off, there are better methods like floating a bowl on the surface to reduce your boil surface area.
The BIAB method of brewing gives an average of 0.5 litres lost, per 1 kg of grain, to absorption. some people get even less than that if they drain and squeeze.
Here's hoping your first BIAB is a ripper.
"It's beer Jim, but not as we know it."
Post #396 made 14 years ago
Congrats niklas ,
As hashie said - no lid next time. It will take a few brews to get some average figures going so I wouldn't change anything for your next few brews - just leave the lid off.
PP
,As hashie said - no lid next time
. It will take a few brews to get some average figures going so I wouldn't change anything for your next few brews - just leave the lid off. PP
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Post #397 made 14 years ago
Pistolpatch suggested I use this thread to have my Beersmith 2 recipe reviewed for BIAB so here it is. Hope I did not mess it up too bad.
Jerry
AHS Winter Wonder Warmer
Belgian Specialty Ale
Type: All Grain Date: 9/23/2011
Batch Size (fermenter): 5.75 gal Brewer: Jerry
Boil Size: 9.52 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment BIAB 15 Gal Pot
End of Boil Volume 7.72 gal Brewhouse Efficiency: 80.00 %
Final Bottling Volume: 5.01 gal Est Mash Efficiency 103.2 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 3.4 %
13 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 93.1 %
8.0 oz Special B Malt (180.0 SRM) Grain 3 3.4 %
1.50 oz Palisade [7.50 %] - Boil 60.0 min Hop 4 27.0 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 5.0 min Hop 7 2.4 IBUs
4.00 oz Malto-Dextrine (Boil 5.0 mins) Other 8 -
0.50 oz Palisade [7.50 %] - Boil 15.0 min Hop 6 4.5 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 5 12.0 IBUs
1.0 pkg Wyeast Abby Ale II Yeast 9 -
Beer Profile
Est Original Gravity: 1.073 SG Measured Original Gravity: 1.073 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.3 % Actual Alcohol by Vol: 8.3 %
Bitterness: 45.8 IBUs Calories: 245.8 kcal/12oz
Est Color: 11.0 SRM
Mash Profile
Mash Name: BIAB, Full Body Total Grain Weight: 14 lbs 8.0 oz
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.1 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 42.32 qt of water at 162.9 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.93 oz Carbonation Used: Bottle with 3.93 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes
Brew kettle is stainless round pot 14 inches tall and 18 inches diameter. I will be using a chiller. Transferring from brew kettle to 6.5 gallon carboy for primary fermentation and then transferring to secondary glass carboy. To be bottled using corn sugar as primer.
Brewing Steps: AHS Winter Wonder Warmer
Belgian Specialty Ale
Type: All Grain Date:
Batch Size (fermenter): 5.75 gal Brewer: Jerry
Boil Size: 9.52 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment BIAB 15 Gal Pot
Final Bottling Volume: 5.01 gal Brewhouse Efficiency: 80.00
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Prepare for Brewing
Create a yeast starter with 1.00 qt of wort
Clean and Prepare Brewing Equipment
Total Water Needed: 10.58 gal
Mash or Steep Grains
Mash Ingredients
Amt Name Type # %/IBU
13 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 93.1 %
8.0 oz Special B Malt (180.0 SRM) Grain 3 3.4 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 3.4 %
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 42.32 qt of water at 162.9 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Remove grains, and prepare to boil wort
Boil Wort
Add water to achieve boil volume of 9.52 gal
Estimated pre-boil gravity is 1.057 SG
Boil Ingredients
Amt Name Type # %/IBU
1.50 oz Palisade [7.50 %] - Boil 60.0 min Hop 4 27.0 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 5 12.0 IBUs
0.50 oz Palisade [7.50 %] - Boil 15.0 min Hop 6 4.5 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 5.0 min Hop 7 2.4 IBUs
4.00 oz Malto-Dextrine (Boil 5.0 mins) Other 8 -
Estimated Post Boil Vol: 7.72 gal and Est Post Boil Gravity: 1.073 SG
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.75 gal
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Wyeast Abbey Ale II Yeast 9 -
Measure Actual Original Gravity _______ (Target: 1.073 SG)
Measure Actual Batch Volume _______ (Target: 5.75 gal)
Fermentation
- Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
- Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)
Dry Hop and Prepare for Bottling/Kegging
Measure Final Gravity: _________ (Estimate: 1.018 SG)
Date Bottled/Kegged: - Carbonation: Bottle with 3.93 oz Corn Sugar
Age beer for 30.00 days at 65.0 F
- Drink and enjoy!
Notes
I will be using propane to brew this.
Brew kettle is stainless round pot 14 inches tall and 18 inches diameter. I will be using a chiller. Transferring from brew kettle to 6.5 gallon carboy for primary fermentation and then transferring to secondary glass carboy. To be bottled using corn sugar as primer.
Looks like an whole lot of information. Thanks in advance for the review, Jerry
Jerry
AHS Winter Wonder Warmer
Belgian Specialty Ale
Type: All Grain Date: 9/23/2011
Batch Size (fermenter): 5.75 gal Brewer: Jerry
Boil Size: 9.52 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment BIAB 15 Gal Pot
End of Boil Volume 7.72 gal Brewhouse Efficiency: 80.00 %
Final Bottling Volume: 5.01 gal Est Mash Efficiency 103.2 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 3.4 %
13 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 93.1 %
8.0 oz Special B Malt (180.0 SRM) Grain 3 3.4 %
1.50 oz Palisade [7.50 %] - Boil 60.0 min Hop 4 27.0 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 5.0 min Hop 7 2.4 IBUs
4.00 oz Malto-Dextrine (Boil 5.0 mins) Other 8 -
0.50 oz Palisade [7.50 %] - Boil 15.0 min Hop 6 4.5 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 5 12.0 IBUs
1.0 pkg Wyeast Abby Ale II Yeast 9 -
Beer Profile
Est Original Gravity: 1.073 SG Measured Original Gravity: 1.073 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.3 % Actual Alcohol by Vol: 8.3 %
Bitterness: 45.8 IBUs Calories: 245.8 kcal/12oz
Est Color: 11.0 SRM
Mash Profile
Mash Name: BIAB, Full Body Total Grain Weight: 14 lbs 8.0 oz
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.1 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 42.32 qt of water at 162.9 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.93 oz Carbonation Used: Bottle with 3.93 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes
Brew kettle is stainless round pot 14 inches tall and 18 inches diameter. I will be using a chiller. Transferring from brew kettle to 6.5 gallon carboy for primary fermentation and then transferring to secondary glass carboy. To be bottled using corn sugar as primer.
Brewing Steps: AHS Winter Wonder Warmer
Belgian Specialty Ale
Type: All Grain Date:
Batch Size (fermenter): 5.75 gal Brewer: Jerry
Boil Size: 9.52 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment BIAB 15 Gal Pot
Final Bottling Volume: 5.01 gal Brewhouse Efficiency: 80.00
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Prepare for Brewing
Create a yeast starter with 1.00 qt of wort
Clean and Prepare Brewing Equipment
Total Water Needed: 10.58 gal
Mash or Steep Grains
Mash Ingredients
Amt Name Type # %/IBU
13 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 93.1 %
8.0 oz Special B Malt (180.0 SRM) Grain 3 3.4 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 3.4 %
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 42.32 qt of water at 162.9 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Remove grains, and prepare to boil wort
Boil Wort
Add water to achieve boil volume of 9.52 gal
Estimated pre-boil gravity is 1.057 SG
Boil Ingredients
Amt Name Type # %/IBU
1.50 oz Palisade [7.50 %] - Boil 60.0 min Hop 4 27.0 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 5 12.0 IBUs
0.50 oz Palisade [7.50 %] - Boil 15.0 min Hop 6 4.5 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 5.0 min Hop 7 2.4 IBUs
4.00 oz Malto-Dextrine (Boil 5.0 mins) Other 8 -
Estimated Post Boil Vol: 7.72 gal and Est Post Boil Gravity: 1.073 SG
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.75 gal
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Wyeast Abbey Ale II Yeast 9 -
Measure Actual Original Gravity _______ (Target: 1.073 SG)
Measure Actual Batch Volume _______ (Target: 5.75 gal)
Fermentation
- Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
- Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)
Dry Hop and Prepare for Bottling/Kegging
Measure Final Gravity: _________ (Estimate: 1.018 SG)
Date Bottled/Kegged: - Carbonation: Bottle with 3.93 oz Corn Sugar
Age beer for 30.00 days at 65.0 F
- Drink and enjoy!
Notes
I will be using propane to brew this.
Brew kettle is stainless round pot 14 inches tall and 18 inches diameter. I will be using a chiller. Transferring from brew kettle to 6.5 gallon carboy for primary fermentation and then transferring to secondary glass carboy. To be bottled using corn sugar as primer.
Looks like an whole lot of information. Thanks in advance for the review, Jerry
Post #398 made 14 years ago
Hi Jerry
As per other post I'll have a go and see what I come up with when I input it into the calc' and BS2.
Hopefully I'll be able to get somewhere with it in the next couple of days.
I'll print it off and have a read when I get back from my curry. 
Just got to see if I've got enough paper
Yeasty
As per other post I'll have a go and see what I come up with when I input it into the calc' and BS2.
Hopefully I'll be able to get somewhere with it in the next couple of days.
I'll print it off and have a read when I get back from my curry. Just got to see if I've got enough paper
Yeasty
Why is everyone talking about "Cheese"
-
- SVA Brewer With Over 50 Brews From Great Britain
-
Post #399 made 14 years ago
Yeasty,
Thanks. I know it is alot of info but I wanted to make sure I provided all of it.
Jerry
Thanks. I know it is alot of info but I wanted to make sure I provided all of it.
Jerry
Post #400 made 14 years ago
Hi Jerry
Here's your winter warmer recipe on a calculator spreadsheet. You will be able to see what volumes you require from this and perhaps where you went wrong on your last brew. I'd be happy to use this for a brew, although I'd reduce the hops a bit.(see below)
Download it then make a copy using a different name and use that version to have a play around. One thing to look at is the hop schedule. I used your BS2 numbers which give a IBU level of 45.9 which is on the high side for the style I think, then again you may like your hops!! If you want to change the IBU total in the scaled recipe just change the IBU values in column G and the amounts will change in column K.
I've set the Brew length to 5gal as I believe this is what the AHB recipe is based on. The numbers come out pretty close.
Note: I've not added the Malto-Dextrine in any calculations as this will not provide much in the way of fermentables. Don't forget to add it during the boil.
I've started to put this into BS2 but as BS has a lot more bells and whistles and I'm still getting to grips with it myself it may be a couple of days till I finalise it.
One question on the recipe. Have you purchased it as a kit or have you had a go at formulating the recipe on BS2 yourself using the info from the AHB website? I was wondering as the hop schedule in the information you've supplied has the default AA% values from BS2 and I'd expect these to be different if you had purchased the hops.
Yeasty
Here's your winter warmer recipe on a calculator spreadsheet. You will be able to see what volumes you require from this and perhaps where you went wrong on your last brew. I'd be happy to use this for a brew, although I'd reduce the hops a bit.(see below)
Download it then make a copy using a different name and use that version to have a play around. One thing to look at is the hop schedule. I used your BS2 numbers which give a IBU level of 45.9 which is on the high side for the style I think, then again you may like your hops!! If you want to change the IBU total in the scaled recipe just change the IBU values in column G and the amounts will change in column K.
I've set the Brew length to 5gal as I believe this is what the AHB recipe is based on. The numbers come out pretty close.
Note: I've not added the Malto-Dextrine in any calculations as this will not provide much in the way of fermentables. Don't forget to add it during the boil.
I've started to put this into BS2 but as BS has a lot more bells and whistles and I'm still getting to grips with it myself it may be a couple of days till I finalise it.
One question on the recipe. Have you purchased it as a kit or have you had a go at formulating the recipe on BS2 yourself using the info from the AHB website? I was wondering as the hop schedule in the information you've supplied has the default AA% values from BS2 and I'd expect these to be different if you had purchased the hops.
Yeasty
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Why is everyone talking about "Cheese"
-
- SVA Brewer With Over 50 Brews From Great Britain
-
