Hi folks,
So I've been bumbling around in biabacus and think Im getting familiar with it. I would love for a more experienced brewer to have a peek though and check that things look good. This recipe is Bambi's Best Blonde Ale from Randy Moshers book, Brewing Radical Styles.
VIF in section B and VAW in section D have both been inputted from section K's estimations. Is this an efficient way to estimate these numbers if my recipe only states volume into packaging?
Thanks for the help and patience with a beginner!
Brewer: Nathan Hoskins
Style: Blonde
ABV: 4.6% (assumes any priming sugar used is diluted.)
Original Gravity (OG): 1.048
IBU's (Tinseth): 33.4
Bitterness to Gravity Ratio: 0.7
Colour:
Kettle Efficiency (as in EIB and EAW): 83.6 %
Efficiency into Fermentor (EIF): 75.3 %
Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures
Mash: 90 mins at 67 C = 152.6 F
Boil: 60 min
Ferment: 5 days at 18 C = 64.4 F
Total Water Needed (TWN): 59.13 L = 15.62 G
Volume into Boil (VIB): 55.74 L = 14.72 G @ 1.041
Volume of Ambient Wort (VAW): 45.51 L = 12.02 G @ 1.048
Volume into Fermentor (VIF): 41 L = 10.83 G @ 1.048
Volume into Packaging (VIP): 37.97 L = 10.03 G @ 1.012 assuming apparent attenuation of 75 %
80% Pilsener Malt 7055 grams = 15.55 pounds
10% Munich Malt 882 grams = 1.94 pounds
5% Pale Crystal Malt 441 grams = 0.97 pounds
5% Wheat Malt 441 grams = 0.97 pounds
14.5 IBU Hallertau Pellets (4.5%AA) 56.6 grams = 1.998 ounces at 60 mins
11 IBU Hallertau Pellets (4.5%AA) 70.8 grams = 2.497 ounces at 20 mins
8 IBU Saaz Flowers (3%AA) 84.9 grams = 2.996 ounces at 20 mins
0 IBU Hallertau Pellets (4.5%AA) 28.3 grams = 0.999 ounces at 0 mins
0 IBU Saaz Flowers (3%AA) 28.3 grams = 0.999 ounces at 0 mins
Mash Type: Pure BIAB (Full-Volume Mash) for 90 mins at 67 C = 152.6 F
Mashout for for 1 mins at 78 C = 172.4 F
Fermentation: Safale S04 for 5 days at 18 C = 64.4 F
Post #2 made 12 years ago
If your recipe only states (VIP), It's what we call a low integrity recipe. This means you may not end up with the beer that the recipe intends. If you have your heart set on this recipe, then the only problem I can see is that 5 days is too short for fermentation. I generally go 3 weeks for brews of that gravity range.
**Edit** A 90 min boil is also preferred.
**Edit** A 90 min boil is also preferred.
JollyBombadil wrote:Hi folks,
So I've been bumbling around in biabacus and think Im getting familiar with it. I would love for a more experienced brewer to have a peek though and check that things look good. This recipe is Bambi's Best Blonde Ale from Randy Moshers book, Brewing Radical Styles.
VIF in section B and VAW in section D have both been inputted from section K's estimations. Is this an efficient way to estimate these numbers if my recipe only states volume into packaging?
Thanks for the help and patience with a beginner!
Fermentation: Safale S04 for 5 days at 18 C = 64.4 F
Last edited by JackRussel on 18 May 2014, 04:40, edited 1 time in total.
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Post #3 made 12 years ago
Thanks for the input jackrussel. I think for fermentation schedule I just wrote a number for the sake of it. I always use my hydrometer to tell me when fermentation is done.
As far as the recipe is concerned, are there any techniques for making the most of a low integrity recipe? It seems like the majority of recipes, even from renowned brewers such as randy mosher, fall into this category. Any ideas?
As far as the recipe is concerned, are there any techniques for making the most of a low integrity recipe? It seems like the majority of recipes, even from renowned brewers such as randy mosher, fall into this category. Any ideas?
Post #4 made 12 years ago
Can you post the BiaBacus file? We can look over the file and help to perfect it.
Some people are like slinkies. Not good for much, but bring a smile to your face when pushed down the stairs.
Weehoosebrewing.ga
Weehoosebrewing.ga
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Post #5 made 12 years ago
Here it is. Thanks guys!
You do not have the required permissions to view the files attached to this post.
Post #6 made 12 years ago
JollyBombadil
Welcome aboard
If I was to try this brew I would make a couple of changes.
In the original grain bill design I see you have doubled the amounts that Mosher has published. There is nothing wrong with that but there's no need to do it. I believe the main aim of section C is achieve the correct ratios between the grains. You can just as easily enter the percentages or the grams that he gives. You get the same ratio.
As JackRussel has said, if the recipe doesn't have a VAW it's practically impossible to duplicate the IBU requirement. The recipe states a yield of 19 litres but is that volume of ambient wort, volume into fermenter, or volume into packaging ? One of the other contributors may have more to say on that.
He does say 30 IBU but not which formula is used (Tinseth or others)
To get a brew made I would remove the VAW figure and put 30 into the "My desired IBU's" field. It will work out a Tinseth value which may or may not be what he wanted.
In the original hop bill area you have your Hallertau set at 4.5% AA where as Mosher has 3.5%. Put Moshers values in the original design and then use your values in the substitution area. That will make sure your scaled recipe matches the original.
Push your boil out to 90 minutes.
Scale your recipe by entering your required VIF
As far as recipes with integrity goes you've found the major flaw with nearly all the recipes you will find out there. There is not enough information given to duplicate them. Its like trying to make a 2kg chocolate cake by using a bit of flour and 4 eggs with some other bits if you feel like it. I believe Pistol Patch is trying to correct the lack of recipes as we speak.
Let us know how you go
Welcome aboard
If I was to try this brew I would make a couple of changes.
In the original grain bill design I see you have doubled the amounts that Mosher has published. There is nothing wrong with that but there's no need to do it. I believe the main aim of section C is achieve the correct ratios between the grains. You can just as easily enter the percentages or the grams that he gives. You get the same ratio.
As JackRussel has said, if the recipe doesn't have a VAW it's practically impossible to duplicate the IBU requirement. The recipe states a yield of 19 litres but is that volume of ambient wort, volume into fermenter, or volume into packaging ? One of the other contributors may have more to say on that.
He does say 30 IBU but not which formula is used (Tinseth or others)
To get a brew made I would remove the VAW figure and put 30 into the "My desired IBU's" field. It will work out a Tinseth value which may or may not be what he wanted.
In the original hop bill area you have your Hallertau set at 4.5% AA where as Mosher has 3.5%. Put Moshers values in the original design and then use your values in the substitution area. That will make sure your scaled recipe matches the original.
Push your boil out to 90 minutes.
Scale your recipe by entering your required VIF
As far as recipes with integrity goes you've found the major flaw with nearly all the recipes you will find out there. There is not enough information given to duplicate them. Its like trying to make a 2kg chocolate cake by using a bit of flour and 4 eggs with some other bits if you feel like it. I believe Pistol Patch is trying to correct the lack of recipes as we speak.
Let us know how you go
Post #7 made 12 years ago
Thanks a bunch majorphill! That was the most timely, straightforward help I think I've gotten on a forum before.
So it makes sense to me now why the VAW is such an important piece of
Info in a recipe. I'm wishing pistol patch Godspeed in his progress!
I will update you on the batch as I can. It's at a rolling boil (90 minute boil) as I type.
So it makes sense to me now why the VAW is such an important piece of
Info in a recipe. I'm wishing pistol patch Godspeed in his progress!
I will update you on the batch as I can. It's at a rolling boil (90 minute boil) as I type.
Post #8 made 12 years ago
Thank you JackRussel MajorPhil,
I learnt a lot from your replies, very much appreciated
I learnt a lot from your replies, very much appreciated
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Post #9 made 12 years ago
So a little update. The beer in question has turned out well so far. I will never know if I have brewed it exactly as the recipe states, but I think I did a bang up job nonetheless. I hit my volumes well, and have the correct o.g., so it's a success so far.
I have another question though, pertinent to this beer but perhaps more appropriate for the recipe creation forum. I'd like to split this batch and add fruit to half of it. I know that it's best to have these things in mind when you choose your recipe, and perhaps tailor it to suit the specific fruit, but my wife and mother in law have been raving about fruit beer lately, and I figured I could win some brownie points with the ladies in my life!
That said, is there anyone out there that could give me advice on on how this recipe could pair with cherries or raspberries? Does it seem like an appropriate recipe for this application?
Thanks!
I have another question though, pertinent to this beer but perhaps more appropriate for the recipe creation forum. I'd like to split this batch and add fruit to half of it. I know that it's best to have these things in mind when you choose your recipe, and perhaps tailor it to suit the specific fruit, but my wife and mother in law have been raving about fruit beer lately, and I figured I could win some brownie points with the ladies in my life!
That said, is there anyone out there that could give me advice on on how this recipe could pair with cherries or raspberries? Does it seem like an appropriate recipe for this application?
Thanks!
Post #10 made 12 years ago
I don't have much experience with fruit beers, but I think that a simple wheat beer is well suited to fruit pairings. Something with little to no hop flavor or aroma to battle the fruit. But it's only half a batch and you'll be a hero if it works out.
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Post #11 made 12 years ago
Looking at your ingredients you have a pale, almost call it a lager style beer (but fermented with ale yeast).
With that in mind would you be better thinking about peaches/apricots?
Just a thought.
With that in mind would you be better thinking about peaches/apricots?
Just a thought.
G B
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
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Post #12 made 11 years ago
Quick update here. Its been a while since brew day, and I must say I'm a big fan of this beer. I split the batch into three parts, one part as is, one on raspberries and one on apricots. The original beer is good, but the apricot blonde is a delicious beer. 2 2.5 gallons on 5 lbs of fresh apricots for 2 weeks did the trick. I like the complexity that it adds. My wife enjoys the raspberry version of this beer, but I find it lacks body and tartness.
Anyways, thanks for the help. I would strongly recommend this recipe, especially with the apricot addition.
Anyways, thanks for the help. I would strongly recommend this recipe, especially with the apricot addition.
