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Post #2 made 12 years ago
by BobBrews
Tsar,

You might think about doing a simple ale for the initial brew. You never know what will go wrong on the first run? Something like this.. http://www.northernbrewer.com/documenta ... nAmber.pdf

Below is a good Belgian Strong Golden Ale!

http://www.northernbrewer.com/documenta ... Golden.pdf :think:

Good luck! :luck:
Last edited by BobBrews on 09 Mar 2013, 01:30, edited 2 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
    • SVA Brewer With Over 100 Brews From United States of America

Post #3 made 12 years ago
by Tsar
BobBrews wrote:Tsar,

You might think about doing a simple ale for the initial brew. You never know what will go wrong on the first run? Something like this.. http://www.northernbrewer.com/documenta ... nAmber.pdf

Below is a good Belgian Strong Golden Ale!

http://www.northernbrewer.com/documenta ... Golden.pdf :think:

Good luck! :luck:
Thanks BobBrews,

What are these batch sizes?
Last edited by Tsar on 09 Mar 2013, 01:38, edited 2 times in total.

Post #4 made 12 years ago
by joshua
If Bob is not around.....All NortherBrewer kits are 5 Gallon, Except the few MINI 2.5 gallon kits they are starting to sell.

One easy way to determine thier volume is NB's 5 gallon recipes have at least 9 pounds of grain.
Honest Officer, I swear to Drunk, I am Not God.
    • SVA Brewer With Over 100 Brews From United States of America

Post #5 made 12 years ago
by BobBrews
Tsar,

5 gallons or 19 Liters. All Northern Brewers are based on the same size. :salute:
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
    • SVA Brewer With Over 100 Brews From United States of America

Post #6 made 12 years ago
by Yeasty
BobBrews wrote:Tsar,

5 gallons or 19 Liters. All Northern Brewers are based on the same size. :salute:
Come on guys you know the score, is that End of Boil into fermenter or into packaging. :idiot:

:lol:

Yeasty
Last edited by Yeasty on 09 Mar 2013, 04:19, edited 2 times in total.
Why is everyone talking about "Cheese"
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Post #7 made 12 years ago
by joshua
Yeasty, American recipes are set at VIP, we got to figure the TWN by working Backwards.....Kind of like what all Americans do......
Honest Officer, I swear to Drunk, I am Not God.
    • SVA Brewer With Over 100 Brews From United States of America

Post #9 made 12 years ago
by BobBrews
Tsar wrote:If I want to go for the No-Chill process, I have to do a 90 min boil, right?
No you don't! The 90 minute boil is not mandatory for brewing any beer. It is done by the preference of the brewer. The longer boil will drive off more DMS precursors so for a pilsner or a malty beer it may be preferred to do 90 minutes. For a heavier, darker, richer beer 60 minutes is fine.

Many brewers always do a 90 minute boil. To me that uses lots of extra propane and time. No chill has no real bearing on the length of a boil. I no chill every beer and rarely boil for longer than 60 minutes.
Last edited by BobBrews on 09 Mar 2013, 21:19, edited 2 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
    • SVA Brewer With Over 100 Brews From United States of America

Post #11 made 12 years ago
by Pat
Yeasty wrote:Come on guys you know the score, is that End of Boil [Hot or Ambient?], into fermenter or into packaging. :idiot:
joshua wrote:Yeasty, American recipes are set at VIP, we got to figure the TWN by working Backwards.....Kind of like what all Americans do......
If a recipe only gives you a "Volume into Packaging (VIP)" or "Volume into Fermenor (VIF)" it cannot be copied or scaled with any level of accuracy as the trub losses between the kettle and fermenter are unknown. This is the critical problem with nearly all recipes published on the internet. It is not an American problem, it is far more widespread.

Very few brewers, experienced or inexperienced, realise just how big this problem is. Yeasty is well aware of it and is one of a very select few people, on any forum, that is capable of letting you know quickly if a recipe contains enough information to be copied well.

Just as BIAB was a new paradigm for all-grain brewing, understanding the importance of the volume of a wort at the end of the boil once it has cooled [EOBV-A] will hopefully become a new standard in the communication of recipes. If you would like to read up on it's importance, a search on the words "EOBV-A" and "integrity" will yield many results.

The end of this post contains some other terminology that members will benefit from using.
Last edited by Pat on 09 Mar 2013, 22:24, edited 2 times in total.
Are you a "Goodwill Brewer?" Pay forward and Buy Some BIPs ;)

Post #12 made 12 years ago
by Yeasty
Tsar wrote:Hi guys,

I'm converting a 30L keg into a BIAB pot, and I'd like some recommendations on what recipe should I begin with.

I love Belgian Strong Ales, is it possible to start with one of these without problem?

Thanks :)

The only problem with a Belgian Strong Ale is the amount of time you will have to wait for it to come to its best. A lower gravity beer will be drinkable sooner, so it all depends upon how patient you are !

As a newbie you may want to consider brewing something of a lower gravity with a smaller grain bill to get "one under your belt". With the right recipe you can be drinking great beer in 3-4 weeks whilst waiting for your Belgian to mature.

Whats your favorite styles apart from Belgians ? Let us know and we can put some recipes your way.

:salute:

Yeasty
Last edited by Yeasty on 10 Mar 2013, 01:40, edited 2 times in total.
Why is everyone talking about "Cheese"
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Post #14 made 12 years ago
by Tsar
You can always surprise me with a recipe of a good beer for me to try ;)

I like beer, some styles more than the others, but I like them all :)

Post #15 made 12 years ago
by thughes
Tsar, I would recommend NRB's Amarillo APA. Mostly pale 2 row base with a bit of Munich and caraamber, all amarillo hops (yum!). Simple yet very tastey recipe that will be ready to bottle 10-14 days after brew day. Here a link to the proper thread where you can download this recipe in the latest version of the BIABacus and have a go. Feel free to ask questions!

http://www.biabrewer.info/viewtopic.php ... APA#p25993

---Todd
Last edited by thughes on 10 Mar 2013, 22:00, edited 2 times in total.
WWBBD?
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Post #16 made 12 years ago
by urbanbrewer
i have these hops and can not make up my mind the best way to use any advice would be good,
.
cascade 400g
ctz 400g
fuggles 80g
EKG 25g
Norhtern brewer 46g
styrian goldings 50g

looking for ale recipe maybe single grain to keep it simple and doing a maxi biab
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