I'm working on converting the Avery Maharaja recipe that is on their website (link in file). I think I'm close if not finished but would love anyone's thoughts on it.

Rick wrote:*you also might want to upgrade to version 1.3i. I would have redone the recipe on the current version if I had noticed sooner.

Many thanks, Rick. Do you mind pointing me in the right direction of the updated file. I checked the BIABacus feedback forum, the site announcements forum and the weights & measurments and only see PR1.3.

Thanks again.

Thanks, Rick. I was planning on using a hop sock (or several) and will transfer to secondary (even though the file didn't reflect that. The main question I have is why did you assume 86% attenuation? I'm still getting to know this spreadsheet but it seems that the number would be closer to the range that White Labs quotes for their yeast, which is 73-80%. I guess it doesn't really matter since it only affects a calcuation of the outcome and won't change my grain bill. Your number definitly is closer to what Avery ends up with.

Thanks, again.

First BIAB is done! It's a bit different than using the mash tun/batch sparge method I'm used to, which is probably why I only had a couple minor hiccups.

First problem - Mashed in at 157F and the temp only dropped to 155F. It took me 20 minutes to get it down to 150.

Second problem - I didn't have a hard enough boil. I checked my volume with about 15 minutes left in the boil and there was still way too much wort in the pot. I turned up the heat and got a more vigorous boil going. I ended up boiling for an extra 30 minutes and I was still a couple litres higher than I should have been. So I cut my losses which will give me a lower ABV than expected

Both issues are easy equipment corrections for the next batch. I've attached the BIABacus with as much info as I could put for all my readings.

Thanks. I did adjust to 1.045 to get the brew a bit stronger
I tried my best with the measured numbers. I've always done 5 gallon batches and knew my big kettle pretty well to know how much was in it. This was a new pot I was using so I was trying with the ruler method.

I still don't quite understand how my efficiency numbers were that high when I went under gravity and had more wort than I should have

I totally missed Section E when I was brewing. Next time I won't.

Once I get this stuff in bottles I'll be trying another. This time a nice hoppy IPA.

I've been lurking in the background for about a week now reading up on the biabacus in advance of next weeks brew day.

I've included below the link to the recipe and attached the Biabacus file so hopefully I can get some feedback. I have the grains on hand for what's listed in the left side of Section C of the Biabacus.

Firstly I ferment in a corny so I only need about 17L as my VIF. However my kettle is only 31L so space is somewhat limited for most average gravity beers. That being said I dont mind using more grain but I also have another 30L pot so I'm able to sparge the grains also if I needed to.
Second, although I only need 17L VIF my 2 previous attempts at whirlpooling were not very successful and I left about 3.5L of trub/wort in the kettle. So I may need more than the 19.2L EOBV-A predicted by the Biabacus?
Third, in terms of my equipment my kettle is a thin walled aluminum kettle (I know there are some adjustments to the biabacus that can be made due to this but I dont recall what they are), I do use hop socks and chill using an immersion chiller. With it being cold now I'll likely be brewing on my stovetop which doesnt get the strongest of boils going and for which I always seem to overestimate the evaporation loss.

Thanks in advance

Link to recipe at Homebrewtalk here

Thanks for the tips PP never heard that one about reducing the surface area.

Hey PistolPatch,

Just wanted to say thanks for you help with my first BIAB! I had very few problems. Well, maybe I could have insulated my pot better as I dropped a good 7/8 degrees (ended up adding hot water). Still, apparently I got like 80% efficiency and a 6.4% version of Jaipur!

Building another recipe now, I'll try to do it on my own! Doing a 2.5 Gal Pure BIAB batch this time so I don't have to top-up.

The cream ale turned out pretty good. It is currently conditioning but I had a little sample when I was bottling. Lower ABV than expected due to some brewing issues that I hope to correct next batch.

So now I'm ready for my next batch. I'm going to try a clone of Flying Monkeys Smashbomb Atomic IPA which is one of my favourite beers.

Here is a link to the clone recipe http://www.hoptomology.com/wordpress/wp ... clone.html

I've also attached the BIABacus

I tried to use a recipe that had some "twists", like FWH and Dry Hopping, to see if I could get them right in the BIABacus. For some reason the colour and the IBUs don't match the original

I know the mash temp seems high, but the original creator said there was a need to do this to achieve his ABV and colour. Let me know if I got it right.

Thanks


[center]BIABacus Pre-Release 1.3I 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]Smashbomb IPA Clone[/center]

Recipe Overview

Brewer: Flying Monkeys
Style: IPA
Source Recipe Link:

Original Gravity (OG): 1.061
IBU's (Tinseth): 52.1
Bitterness to Gravity Ratio: 0.85
Colour: 24.6 EBC = 12.5 SRM
ABV%: 5.9

Efficiency into Boil (EIB): 82.6 %
Efficiency into Fermentor (EIF): 74.4 %

Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures

Mash: 90 mins at 69 C = 156.2 F
Boil: 90 min
Ferment: 10 days at 20 C = 68 F

Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)

Total Water Needed (TWN): 18.24 L = 4.82 G
Volume into Boil (VIB): 17.26 L = 4.56 G @ 1.039
Volume of Ambient Wort (VAW): 10.49 L = 2.77 G @ 1.061
Volume into Fermentor (VIF): 9.45 L = 2.5 G @ 1.061
Volume into Packaging (VIP): 8.75 L = 2.31 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)

87.6% 2 row pale (5.9 EBC = 3 SRM) 2292 grams = 5.05 pounds
6.5% Caramel/Crystal 57L (112.3 EBC = 57 SRM) 170 grams = 0.37 pounds
5.3% Victory (49.3 EBC = 25 SRM) 139 grams = 0.31 pounds
0.6% Black Malt (985 EBC = 500 SRM) 16 grams = 0.03 pounds


The Hop Bill (Based on Tinseth Formula)

17.6 IBU Citra Pellets (14%AA) 5.7 grams = 0.202 ounces at 60 mins (First Wort Hopped)
21.2 IBU Citra Pellets (14%AA) 19.1 grams = 0.672 ounces at 10 mins
5.6 IBU Centennial Pellets (10%AA) 12.7 grams = 0.448 ounces at 5 mins
7.8 IBU Citra Pellets (14%AA) 12.7 grams = 0.448 ounces at 5 mins
0 IBU Centennial Pellets (10%AA) 6.4 grams = 0.224 ounces at 0 mins (Dry Hopped)
0 IBU Citra Pellets (14%AA) 6.4 grams = 0.224 ounces at 0 mins (Dry Hopped)

Mash Steps

Mash Type: Pure BIAB (Full Volume Mash) for 90 mins at 69 C = 156.2 F

Miscellaneous Ingredients

0.25 tab Whirfloc (Boil) 5 Mins - Clarity

Chilling & Hop Management Methods

Hopsock Used: Y

Chilling Method: Chiller

Fermentation& Conditioning

Fermention: Safale US-05 for 10 days at 20 C = 68 F

Secondary Used: Y
Crash-Chilled: N
Filtered: N

Special Instructions/Notes on this Beer

In primary for 10 days. Rack into secondary and dry hop for last 7 days

Thanks for the correction. Looks like I tried to convert the boil volume