Cheers for the reply! How about?


Prost! Weizen

Type: All Grain
Date: 11/2/2002
Batch Size: 5.00 gal
Brewer: Brad Smith
Boil Size: 6.13 gal Asst Brewer:
Boil Time: 60 min Equipment: Brads Setup
Taste Rating(out of 50): 42.0 Brewhouse Efficiency: 72.00
Taste Notes: Inspired by my trip to Bavaria for Octoberfest...Greate balance, smooth taste, great bannana and clove flavor, straw color - a great Weizen!

Ingredients

Amount Item Type % or IBU
5.00 lb Wheat Malt, Ger (2.0 SRM) Grain 55.56 %
4.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 44.44 %
0.50 oz Tettnang [4.40 %] (60 min) Hops 8.1 IBU
0.50 oz Tettnang [4.40 %] (30 min) Hops 6.3 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat


Beer Profile

Est Original Gravity: 1.049 SG
Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.85 % Actual Alcohol by Vol: 4.82 %
Bitterness: 14.4 IBU Calories: 207 cal/pint
Est Color: 4.1 SRM Color:
Color

Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 9.00 lb
Sparge Water: 4.65 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 11.25 qt of water at 165.9 F 154.0 F


Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 11.7 PSI Carbonation Used: -
Keg/Bottling Temperature: 41.0 F Age for: 35.0 days
Storage Temperature: 52.0 F

Notes

A great beer - needs to be aged for at least a month for the strong yeast to smooth out a bit. Sparge slowly to avoid a stuck sparge (lots of wheat). Prost is the traditional German toast - like saying "Cheers!"

spanspoon wrote:I've done a few kits now and time to up my game....giving biab a whirl. I have a 30l burco boiler. Given that summer (hopefully) is on its way I'm going for a refreshing wheat beer.

Here's the recipe I'd like to do and I would like to maximise the size of my brew for my modest sized boiler!

Recipe Gravity: 1.054 OG
Recipe Bitterness: 23 IBU
Recipe Color: 4 SRM
Estimated FG: 1.014
Alcohol by Volume: 5.2%
Alcohol by Weight: 4.1%

3lb of Wheat Malt
1.5lb of Pilsner Malt
.5lb CaraPils

.25oz Saaz 60min
.50oz Saaz 40min
.25oz Saaz 20min
.25oz Tettnanger(US) 5min

.5 teaspoon corriander seed 10min
1 oz fresh orange zest/peel 10min
1 teaspoon irish moss 10min

Bring 4 gal to 165f for mashing

http://community.mrbeer.com/forum/20-ad" onclick="window.open(this.href);return false; ... le-biab-ag

Here's the dimensions of my boiler

Capacity Litres: 30
Capacity Cups: 180
Dimensions: 390(w) x 480(h) x 390(d)mm
Weight: 6kg
Heat Up Time: 70 Minutes
Power: 3kW

I have two 25 litre fermentation vessels.

PistolPatch wrote:Zymeck, nice job on the BIABacus. I can't find a single error - everything is great!!! I'm off to work soon so will jumpo straigh to your questions...

1. If you are doing a pure (full-volume) BIAB such as you will be doing, the volumes can be seen pictorially in this post. Click on the pic or save it to your computer to view it more easilly.

From that you'll see that TWN is the amount of water you will need at room temperature for your brew. When heated, it expands a little. We call this 'Strike Water Neeeded - SWN'. When you put the grain in, the volume increases again. We call that Mash Volume. When you take the spent grain out, it will have left behind most of it's sugar content but will have absorbed some water. The end result is that we end up with a bit less volume in the kettle before the boil than we started with. We call that 'Volume into Kettle (VIK)' which, on reflection, could be a pretty confusing term to a new, BIAB all-grainer as it is a more 'traditional' term really. We might have to re-think that one. For now though, it is how much wort is in your kettle at the beginning if the boil.

2. I always do 90 minute boils and tend to add my first hop addition at 75 minutes. This gives the boil a chance to settle down whilst giving the first hop addition lots of time in the kettle.

3. It is fine to take a sample before you pitch the yeast and pour it back in assuming you will do as you say on the cleanliness side. I'd probably avoid the bottling one though unless you pour that sample into a single bottle, top it up and then prime it individually.

Have fun!
PP

Hi PistolPatch

Thank you vefor taking the time to respond to my questions. Unfortunately, having checked my pot again, it turns out that that it’s actually 18cm, not 28cm as I had originally though!!!

Consequentaly, my puny pot is not quite large enough for pure-BIABing, so im going to have to use the maxi-BIAB method

Ive played around with the BIABacus, and added 1.5l to section W –“water added before boil“ (although in reality I might get away with just 1 litre when ive tested the pot) - This has altered the volumes in section K as follows…

Before

TWN = 8.07
SWN = 8.23
Mash Volume = 8.98
ViK = 7.74

After

TWN = 8.10
SWN = 6.73
Mash Volume = 7.51
ViK = 7.74

Would I be right in thinking that the amount of water I need to put in my pot at the start of the process is now 6.60l? (ie, 8.10l minus 1.5l = 6.60l)

Also, the water where I live isn’t very nice, so I was planning to use cheap filtered supermarket water. My question is – Can I add this to the pot before the boil straight from the bottle, or should it be boiled or heated first?

Thanks again for your help

please see my biabacus, filled it in as best i can!!

PistolPatch wrote:spanspoon: That recipe will take a bit of investigation to scale properly but once done should be a high integrity recipe. I read in your first post that you were playing with the BIABacus. Can you type this recipe into the BIABacus as best as you can and then post the file? This will save heaps of time.

You could add the coriander and orange that was in your first recipe to this recipe if you wanted but maybe brew it 'straight' first and try that on a later brew?

Zymeck: That's perfect again Zymeck. No problems there at all .

doh, filled out the calculator by mistake. now completed the biabacus!

Good evening from up north.
I haven't been around for a while, been working & then holidays. I know life is rough. Getting low on beer, need to make more.
I want to make another batch of Todd's IPA since the 1st one turned out so good. I filled in the Biabacus & attached. It doesn't seem to be giving me my volumes. I may have missed something.
Thanks.

OK
Try this again. Hopefully worked this time

I was having trouble getting the copy of Biabacus working, had to download another copy & then it worked fine. Going to make a batch in the next couple lf days.
Thanks PP.

Tried to attach Biabacus but I get a message "Sorry, the board attachment quota has been reached."

Hi,
I've input the recipe for an Adnams Explorer clone into the BIABacus however this recipe requires 205g of white sugar - I've added it into the grain section but I believe I need to make adjustments somewhere else?
Could someone give me a hand please?
Cheers,

Cheers PP!

Hey guys.
Been busy working since making this batch but here is my file & a few more questions.
I noticed that my last brew was quite clear by the time the keg was almost gone, about 2 months after kegging.
Brew went pretty good, about 6 hrs from start to finish.
I adjusted the evaporation rate & auto efficiency as PP suggested & the numbers are closer.
Brewed using cold tap water instead of hot this time.
When reheating your mash to get the temp back up, should you add the amount of time to your mash it took you to reach the desired temp?
Didn't see anything in Commentary or Checklist about Pre-lauter gravity so forgot to take this again.
I've been adding my 1.5L yeast starter & then measuring VIF. Is this correct or should I be measuring before adding the starter?
Thanks guys. Relax & have a brew! Thats where I'm off to now.

Hi PP
Just catching a plane so will have to make this short.

You see how in your BIABacus, you have 24.52 L in Section L as the EOBV-A, does that 24.52 include the 1.5 L starter? I'm asking this as there is no VIF figure recorded in the file and your evaporation rate looks too low.

Biabacus must have got that figure from my EVOB which 25. The VIF is recorded as 21 L
Starter is not included in VIF.

Thanks guys

Hey PP

Have another look when you have more time. The 24.52 is a figure that you typed in not the BIABacus .

The EVOB I put in is 25.5 in section L. The EVOB-A seems to be calculated when I put in the VIF. Which was 21L.
Forgot to measure the Mash volume in Section L, just added a number that I thought looked right.

Also make sure that you read the last sentence of my last post and that it made sense as you will need to do that on your next brew.

Adjust the desired volume into fermenter to allow for the 1.5 L starter. Will do that next brew.
Thanks PP