Post #2027 made 11 years ago
Will do!shetc wrote:Let us know how you get on with the Zombie, nicko.
Last edited by nicko on 24 Nov 2014, 10:17, edited 6 times in total.
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Post #2028 made 11 years ago
I brewed this at the weekend. Probably the smoothest brew day I’ve had and tried some new techniques. Did away with the hop bag and used my new hop filter and did my first no-chill cube (so much easier). Fermented yesterday and the yeast really took off. Stuck with the 90 minute hop boil the recipe called for in the end. Hit my OG spot on & the volume I was aiming for.mally wrote:It's a good point windrider.
There is an article here from Bavarian Brewery Technology that makes a lot of sense.
If anything read the "stages and length of boiling" section. There are some things here that I would never have considered beforehand.
Salient points are;
1. Never boil wort for less than 90 minutes.
2. Unless high gravity beer, don't boil longer than 2 hours.
3. Don't add hops within the first half hour of boiling.
4. Don't boil hops longer than one hour.
Don't forget however, that everything I read I use as a guide not necessarily as a god. It is your beer and your process at the end of the day.
I’ll post an update when this is ready with the outcome.
Last edited by windrider on 01 Dec 2014, 19:02, edited 6 times in total.
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Post #2029 made 11 years ago
congrats windrider on the smooth brewday... let us know how good it tastes.
Post #2030 made 11 years ago
Hi guys. I'm hoping you can help me out converting a recipe to the BIABacus.
I'm trying to convert the Left Hand Milk Stout clone found here:
http://www.homebrewtalk.com/f68/left-ha" onclick="window.open(this.href);return false; ... ne-139820/
So far I think I've got most of the info into the BIABacus, though I can't tell what the original recipe's Volume of Ambient Wort was, though he does give an estimated IBU so I think that's enough.
Secondly I don't really understand the way the original submitter describes the mash:
75 min Mash In Add 14.20 qt of water at 162.5 F 151.0 F
I guessed it's 60 mins at 162.5F and 15 mins at 151F but that' probably totally wrong. I also don't plan on adding water uring the mash if I can help it.
So could somebody please take a look at the attached BIABacus and tell me how I did?
Also, as a side note, BobBrews talks about adding the roasted malts half way through the mash-time (link below). Would others recommend doing this also?
Many thanks,
Karl.
I'm trying to convert the Left Hand Milk Stout clone found here:
http://www.homebrewtalk.com/f68/left-ha" onclick="window.open(this.href);return false; ... ne-139820/
So far I think I've got most of the info into the BIABacus, though I can't tell what the original recipe's Volume of Ambient Wort was, though he does give an estimated IBU so I think that's enough.
Secondly I don't really understand the way the original submitter describes the mash:
75 min Mash In Add 14.20 qt of water at 162.5 F 151.0 F
I guessed it's 60 mins at 162.5F and 15 mins at 151F but that' probably totally wrong. I also don't plan on adding water uring the mash if I can help it.
So could somebody please take a look at the attached BIABacus and tell me how I did?
Also, as a side note, BobBrews talks about adding the roasted malts half way through the mash-time (link below). Would others recommend doing this also?
Many thanks,
Karl.
You do not have the required permissions to view the files attached to this post.
Last edited by obrienk on 08 Dec 2014, 04:55, edited 6 times in total.
Post #2031 made 11 years ago
Hey Karl,
Im sure a few other on here will agree that it was most likely a great beer but the recipe isnt giving you the full picture o how to brew it.
Couple of things i did notice. He is most likely to have brewed this in a multi vessel set up hence the strike water + batch sparge. The no's associated, 162.5F (71 c or so) is strike water temp, where as the 151F (66c) is the mash temp. When you mix the water with the grain the combined temp will drop (in this case to 66deg c). In this scenario he is suggesting a mash of 75mins at 66 deg. This brings on the next point.
With biab it is highly recommended to do a 90 min mash and a 90 min boil. Lots of reasons and examples why in the forums here.
The other thing that is missing from the recipe is a mash out. This is where you heat up the mash (for me it 78deg c). Lift the bag out and heat it to mash temp. Again lots of reasons for doing that on here.
Final comment would be 21 days in the fermentor is probably a bit long imo. If its kept at 20 deg it should be done within 2 weeks.
Im sure a few other on here will agree that it was most likely a great beer but the recipe isnt giving you the full picture o how to brew it.
Couple of things i did notice. He is most likely to have brewed this in a multi vessel set up hence the strike water + batch sparge. The no's associated, 162.5F (71 c or so) is strike water temp, where as the 151F (66c) is the mash temp. When you mix the water with the grain the combined temp will drop (in this case to 66deg c). In this scenario he is suggesting a mash of 75mins at 66 deg. This brings on the next point.
With biab it is highly recommended to do a 90 min mash and a 90 min boil. Lots of reasons and examples why in the forums here.
The other thing that is missing from the recipe is a mash out. This is where you heat up the mash (for me it 78deg c). Lift the bag out and heat it to mash temp. Again lots of reasons for doing that on here.
Final comment would be 21 days in the fermentor is probably a bit long imo. If its kept at 20 deg it should be done within 2 weeks.
Post #2032 made 11 years ago
Thanks Dave - I normally follow the 90/90 min mash/boil routine but just copied it directly in here. You're right though - I'll update those figures on the spreadsheet.
Interesting that you lift the bag out to heat the water for the mash-out. I've always just raised the temp with the bag in the pot - I'll try it your way next time.
Interesting that you lift the bag out to heat the water for the mash-out. I've always just raised the temp with the bag in the pot - I'll try it your way next time.
Post #2033 made 11 years ago
Yeah i always do.
If you add direct heat to the bag they can melt and burst. I have plenty of bags at home with holes in them.
If you add direct heat to the bag they can melt and burst. I have plenty of bags at home with holes in them.
Post #2034 made 10 years ago
hey guys, i just brewed this recipe today for the second time and my OG was 10 points high – 1.078 instead of 1.068 – bacus file attached. wondering if anyone could help me figure it out. this is my first brew on some new equipment and i used a separate sparge, which i never do. i know i probably need to do several brews on the new gear to dial it in, but wondering if anyone sees anything in my file or process that could explain this.
key differences from first brew:
1) new gear. now using a 15 gallon kettle to brew 10.5 gal in fermentor – previously 12.5 gallon kettle for 6 gal into fermentor.
2) in order to achieve 10.5 gal into fermentor, i had to use a sparge to accommodate my mash volume. sparge was 4.5 gal and main mash was 12 gal for 30.8 pounds of grain (see file). i let the sparge steep for 20 minutes and stirred it a few times before pulling the bag.
3) now milling my own grain. can't tell for sure, but perhaps a bit finer than previously. however, i used this mill for a prior brew and hit the numbers right on using bacus (no sparge).
any ideas?
key differences from first brew:
1) new gear. now using a 15 gallon kettle to brew 10.5 gal in fermentor – previously 12.5 gallon kettle for 6 gal into fermentor.
2) in order to achieve 10.5 gal into fermentor, i had to use a sparge to accommodate my mash volume. sparge was 4.5 gal and main mash was 12 gal for 30.8 pounds of grain (see file). i let the sparge steep for 20 minutes and stirred it a few times before pulling the bag.
3) now milling my own grain. can't tell for sure, but perhaps a bit finer than previously. however, i used this mill for a prior brew and hit the numbers right on using bacus (no sparge).
any ideas?
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Post #2035 made 10 years ago
I'm stumped. I want to say measurement error, but your actuals are pretty close.
The things you mention are compelling enough, but not +10pts compelling.
I first thought the big sparge might trigger some sort of grain increase, with a reduction of kettle efficiency, but it doesn't.
¯\_(ツ)_/¯
The things you mention are compelling enough, but not +10pts compelling.
I first thought the big sparge might trigger some sort of grain increase, with a reduction of kettle efficiency, but it doesn't.
¯\_(ツ)_/¯
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Post #2036 made 10 years ago
Sounds like deja brew to me. If you look at my dead guy recipe post #7, I went over on my first brew too by 9 points. I ended up dialing in the efficiency to 9% to reduce the grain bill to hit by OG spot on.laserghost wrote:hey guys, i just brewed this recipe today for the second time and my OG was 10 points high – 1.078 instead of 1.068 – bacus file attached. wondering if anyone could help me figure it out. this is my first brew on some new equipment and i used a separate sparge, which i never do. i know i probably need to do several brews on the new gear to dial it in, but wondering if anyone sees anything in my file or process that could explain this.
key differences from first brew:
1) new gear. now using a 15 gallon kettle to brew 10.5 gal in fermentor – previously 12.5 gallon kettle for 6 gal into fermentor.
2) in order to achieve 10.5 gal into fermentor, i had to use a sparge to accommodate my mash volume. sparge was 4.5 gal and main mash was 12 gal for 30.8 pounds of grain (see file). i let the sparge steep for 20 minutes and stirred it a few times before pulling the bag.
3) now milling my own grain. can't tell for sure, but perhaps a bit finer than previously. however, i used this mill for a prior brew and hit the numbers right on using bacus (no sparge).
any ideas?
I don't mill my grain fine, just normal.
MS
Last edited by Mad_Scientist on 24 Dec 2014, 23:02, edited 6 times in total.
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Post #2037 made 10 years ago
Yeah, I'll have to check the grind to be sure, though I'm not sure how to measure a "normal" grind. Will look into that.
Another detail that could be a factor is that I used a brand new fresh bag of 2 Row for 77% of the grist. On a prior brew with my friend using the mill we used older grains stored in sealed buckets (maybe a year or more old). With the old grain we hit the numbers spot on using the same mill. With the new grain and mill OG was high.
Sent from my iPhone using Tapatalk
Another detail that could be a factor is that I used a brand new fresh bag of 2 Row for 77% of the grist. On a prior brew with my friend using the mill we used older grains stored in sealed buckets (maybe a year or more old). With the old grain we hit the numbers spot on using the same mill. With the new grain and mill OG was high.
Sent from my iPhone using Tapatalk
Last edited by laserghost on 26 Dec 2014, 23:15, edited 1 time in total.
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Post #2038 made 10 years ago
and Merry Christmas!!!
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Post #2039 made 10 years ago
I have a barley crusher and have had my gap set to 28 thousandth of an inch since my early days of BIAB, (0.028"), or (0.711 mm).laserghost wrote:Yeah, I'll have to check the grind to be sure, though I'm not sure how to measure a "normal" grind. Will look into that.
Another detail that could be a factor is that I used a brand new fresh bag of 2 Row for 77% of the grist. On a prior brew with my friend using the mill we used older grains stored in sealed buckets (maybe a year or more old). With the old grain we hit the numbers spot on using the same mill. With the new grain and mill OG was high.
Sent from my iPhone using Tapatalk
My high OG was from grain in buckets setting for over a year also.
Last edited by Mad_Scientist on 27 Dec 2014, 03:12, edited 6 times in total.
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Post #2040 made 10 years ago
Wow, that's a fine crush. My crush is 0.042-0.044, and I still feel like I have a LOT of trub. I crush wheat at 0.036. How long do you let your wort settle after whirlpool or chilling, or do you no-chill and just take it all? When I NC, I take almost everything and then transfer to a fermenter, leaving a lot of the trub at that time.Mad_Scientist wrote:I have a barley crusher and have had my gap set to 28 thousandth of an inch since my early days of BIAB, (0.028"), or (0.711 mm).
Last edited by cwier60 on 27 Dec 2014, 12:33, edited 6 times in total.
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Post #2041 made 10 years ago
I'm looking for some feedback on converting recipes from a book I was given for Christmas- Home brew beer by Greg Hughes. I've no idea how good the recipes are but I would like to try a few out. To do this I need to understand how to convert them.
I'll start with what info I do have and what I've got from BIABacus so far. The values in the recipes aren't clearly named.
Example recipe- Nelson Sauvin Single Hop Ale
OG 1050
Expected FG 1012
Total Liquor 32 litres (suggests this is the total water required to produce the batch)
Makes 23 litres (?VIF or VIP)
Ready in 7 weeks
Estimated ABV 5%
Bitterness rating 40IBU
Colour Rating 10EBC
For the mash
Liquor 12.3L
Mash time 1hr
Temp 65C
Grain bill
Pale Malt 4.7kg
Carapils malt 235g
For the boil
Liquor 27L (estimated volume of water required for the boiler once the batch has been sparged)
Boil Time 1hr 10mins
Hops
Nelson Sauvin 12.5% 22g IBU29.9 at start of boil
Nelson Sauvin 12.5% 11g IBU 7.2 for last 15 mins of boil
Nelson Sauvin 12.5% 11g IBU 2.9 For last 5mins of boil
Nelson Sauvin 12.5% 33g IBU 0.0 at turn off
Other
Protofloc 1tsp for last 15mins of boil
To Ferment
Fermentation 18C
Conditioning 6 weeks at 12C
Yeast- Wyeast 1056 American Ale
This is the same format used for all the recipes in the book so if I can work out how to convert this I can apply it to the other recipes. So what I've done to convert is to put the OG, grain bill and hop bill in to BIABacus. I don't see a figure that is definitely the VAW so I set the desired IBU to 40 and changed the VIF until the hop bill on the r matched the recipe bill on the left. This gave me a VAW of 24.03.
Here's the file showing my settings where this matched- I then took the VAW and put it in to the box in section D and removed the IBU setting. I changed the boil time to 90 mins. I have left the hop bill as it was with the first addition at 70mins (is this correct?)
I also changed the yeast to US-05. I adjusted the volumes for my setup and this gave me the below recipe-
[center]BIABacus Pre-Release 1.3T 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]Nelson Sauvin Single Hop Ale[/center]
Recipe Overview
Brewer: Greg Hughes
Style: Pale Ale
Source Recipe Link:
ABV: 4.8% (assumes any priming sugar used is diluted.)
Original Gravity (OG): 1.05
IBU's (Tinseth): 40.1
Bitterness to Gravity Ratio: 0.8
Colour: 7.9 EBC = 4 SRM
Kettle Efficiency (as in EIB and EAW): 84 %
Efficiency into Fermentor (EIF): 72 %
Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures
Mash: 90 mins at 65 C = 149 F
Boil: 90 min
Ferment: 14 days at 18 C = 64.4 F
Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/" onclick="window.open(this.href);return false;
Total Water Needed (TWN): 22.51 L = 5.95 G
Volume into Boil (VIB): 20.74 L = 5.48 G @ 1.035
Volume of Ambient Wort (VAW): 14 L = 3.7 G @ 1.05
Volume into Fermentor (VIF): 12 L = 3.17 G @ 1.05
Volume into Packaging (VIP): 11.11 L = 2.94 G @ 1.013 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)
95.2% Pale Malt (5 EBC = 2.5 SRM) 2678 grams = 5.9 pounds
4.8% Carapils (5 EBC = 2.5 SRM) 134 grams = 0.3 pounds
The Hop Bill (Based on Tinseth Formula)
30 IBU Nelson Sauvin Pellets (12.5%AA) 12.8 grams = 0.452 ounces at 70 mins
7.2 IBU Nelson Sauvin Pellets (12.5%AA) 6.4 grams = 0.226 ounces at 15 mins
2.9 IBU Nelson Sauvin Pellets (12.5%AA) 6.4 grams = 0.226 ounces at 5 mins
0 IBU Nelson Sauvin Pellets (12.5%AA) 19.2 grams = 0.678 ounces at 0 mins
Mash Steps
Mash Type: Pure BIAB (Full-Volume Mash): Saccharifiaction for 90 mins at 65 C = 149 F
Strike Water Needed (SWN): 22.96 L = 6.07 G 65.6 C = 150.1 F
Chilling & Hop Management Methods
Hopsock Used: n
Chilling Method: Immersion chiller (Employed 0 mins after boil end.)
Fermentation & Conditioning
Fermentation: safale us-05 for 14 days at 18 C = 64.4 F
Condition for 42 days.
So does that conversion make sense? I notice the volumes are way off the original recipe (before scaling for my equipment) but I guess it's more important to hit the correct OG and IBU? I'm not planning on brewing this any time soon, I want to try the NRB amarillo APA at least once before anything else.
I'll start with what info I do have and what I've got from BIABacus so far. The values in the recipes aren't clearly named.
Example recipe- Nelson Sauvin Single Hop Ale
OG 1050
Expected FG 1012
Total Liquor 32 litres (suggests this is the total water required to produce the batch)
Makes 23 litres (?VIF or VIP)
Ready in 7 weeks
Estimated ABV 5%
Bitterness rating 40IBU
Colour Rating 10EBC
For the mash
Liquor 12.3L
Mash time 1hr
Temp 65C
Grain bill
Pale Malt 4.7kg
Carapils malt 235g
For the boil
Liquor 27L (estimated volume of water required for the boiler once the batch has been sparged)
Boil Time 1hr 10mins
Hops
Nelson Sauvin 12.5% 22g IBU29.9 at start of boil
Nelson Sauvin 12.5% 11g IBU 7.2 for last 15 mins of boil
Nelson Sauvin 12.5% 11g IBU 2.9 For last 5mins of boil
Nelson Sauvin 12.5% 33g IBU 0.0 at turn off
Other
Protofloc 1tsp for last 15mins of boil
To Ferment
Fermentation 18C
Conditioning 6 weeks at 12C
Yeast- Wyeast 1056 American Ale
This is the same format used for all the recipes in the book so if I can work out how to convert this I can apply it to the other recipes. So what I've done to convert is to put the OG, grain bill and hop bill in to BIABacus. I don't see a figure that is definitely the VAW so I set the desired IBU to 40 and changed the VIF until the hop bill on the r matched the recipe bill on the left. This gave me a VAW of 24.03.
Here's the file showing my settings where this matched- I then took the VAW and put it in to the box in section D and removed the IBU setting. I changed the boil time to 90 mins. I have left the hop bill as it was with the first addition at 70mins (is this correct?)
I also changed the yeast to US-05. I adjusted the volumes for my setup and this gave me the below recipe-
[center]BIABacus Pre-Release 1.3T 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]Nelson Sauvin Single Hop Ale[/center]
Recipe Overview
Brewer: Greg Hughes
Style: Pale Ale
Source Recipe Link:
ABV: 4.8% (assumes any priming sugar used is diluted.)
Original Gravity (OG): 1.05
IBU's (Tinseth): 40.1
Bitterness to Gravity Ratio: 0.8
Colour: 7.9 EBC = 4 SRM
Kettle Efficiency (as in EIB and EAW): 84 %
Efficiency into Fermentor (EIF): 72 %
Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures
Mash: 90 mins at 65 C = 149 F
Boil: 90 min
Ferment: 14 days at 18 C = 64.4 F
Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/" onclick="window.open(this.href);return false;
Total Water Needed (TWN): 22.51 L = 5.95 G
Volume into Boil (VIB): 20.74 L = 5.48 G @ 1.035
Volume of Ambient Wort (VAW): 14 L = 3.7 G @ 1.05
Volume into Fermentor (VIF): 12 L = 3.17 G @ 1.05
Volume into Packaging (VIP): 11.11 L = 2.94 G @ 1.013 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)
95.2% Pale Malt (5 EBC = 2.5 SRM) 2678 grams = 5.9 pounds
4.8% Carapils (5 EBC = 2.5 SRM) 134 grams = 0.3 pounds
The Hop Bill (Based on Tinseth Formula)
30 IBU Nelson Sauvin Pellets (12.5%AA) 12.8 grams = 0.452 ounces at 70 mins
7.2 IBU Nelson Sauvin Pellets (12.5%AA) 6.4 grams = 0.226 ounces at 15 mins
2.9 IBU Nelson Sauvin Pellets (12.5%AA) 6.4 grams = 0.226 ounces at 5 mins
0 IBU Nelson Sauvin Pellets (12.5%AA) 19.2 grams = 0.678 ounces at 0 mins
Mash Steps
Mash Type: Pure BIAB (Full-Volume Mash): Saccharifiaction for 90 mins at 65 C = 149 F
Strike Water Needed (SWN): 22.96 L = 6.07 G 65.6 C = 150.1 F
Chilling & Hop Management Methods
Hopsock Used: n
Chilling Method: Immersion chiller (Employed 0 mins after boil end.)
Fermentation & Conditioning
Fermentation: safale us-05 for 14 days at 18 C = 64.4 F
Condition for 42 days.
So does that conversion make sense? I notice the volumes are way off the original recipe (before scaling for my equipment) but I guess it's more important to hit the correct OG and IBU? I'm not planning on brewing this any time soon, I want to try the NRB amarillo APA at least once before anything else.
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Last edited by NeillC on 16 Jan 2015, 01:18, edited 6 times in total.
Post #2042 made 10 years ago
I think you did a pretty good job!
The book doesn't say if they use Tinseth calculation for IBU, but I think you sleuthed well enough to reveal that it's highly likely.
70 minute hop addition in a 90 min boil is just fine. Good job, you obviously did your homework.
The book doesn't say if they use Tinseth calculation for IBU, but I think you sleuthed well enough to reveal that it's highly likely.
70 minute hop addition in a 90 min boil is just fine. Good job, you obviously did your homework.
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Post #2043 made 10 years ago
Rick wrote:I think you did a pretty good job!
The book doesn't say if they use Tinseth calculation for IBU, but I think you sleuthed well enough to reveal that it's highly likely.
70 minute hop addition in a 90 min boil is just fine. Good job, you obviously did your homework.
Thanks. I did a lot of head scratching and reading here. As you say, I'm not sure if they use tinseth so hoping that's right. I also have no idea how they got their volumes or what efficiencies they must have used because I couldn't get it to look right using any of the volumes in the recipe. I'll see how it goes once I get a few higher integrity brews under my belt first.
Last edited by NeillC on 16 Jan 2015, 02:18, edited 6 times in total.
Post #2044 made 10 years ago
Something looks off, I'll take a look at it later today.
MS
MS
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Post #2045 made 10 years ago
Thanks, any input would be appreciated.Mad_Scientist wrote:Something looks off, I'll take a look at it later today.
MS
Last edited by NeillC on 16 Jan 2015, 04:16, edited 6 times in total.
Post #2046 made 10 years ago
Welcome to the forum NeillC 
I found this post; http://biabrewer.info/viewtopic.php?f=5 ... hes#p35185
On that post, vanislander, typed out the recipe format a little different than yours, but from the same author, Greg Hughes. It says, "Brew Length (L or gal): 23L". Brew Length, as it is defined on this site is now known as Volume into Packaging (VIP).
My best advise is to take the defaults of the BIABacus and choose a VIF that you want to brew, then look at the VAW from Section K and transfer that over to Section D.
MS
I found this post; http://biabrewer.info/viewtopic.php?f=5 ... hes#p35185
On that post, vanislander, typed out the recipe format a little different than yours, but from the same author, Greg Hughes. It says, "Brew Length (L or gal): 23L". Brew Length, as it is defined on this site is now known as Volume into Packaging (VIP).
My best advise is to take the defaults of the BIABacus and choose a VIF that you want to brew, then look at the VAW from Section K and transfer that over to Section D.
MS
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Post #2047 made 10 years ago
NeillC
I don't have access to this book so I am going to attempt to reverse engineer the recipe using the info you have posted
We have as knowns (possibly)
Total Liquor 32 litres (suggests this is the total water required to produce the batch)
Makes 23 litres (?VIF or VIP)
Grain bill
Pale Malt 4.7kg
Carapils malt 235g
Liquor 27L (estimated volume of water required for the boiler once the batch has been sparged)
Boil Time 1hr 10mins
Bitterness rating 40IBU
Colour Rating 10EBC
and finally
Hops
Nelson Sauvin 12.5% 22g IBU29.9 at start of boil
Nelson Sauvin 12.5% 11g IBU 7.2 for last 15 mins of boil
Nelson Sauvin 12.5% 11g IBU 2.9 For last 5mins of boil
Nelson Sauvin 12.5% 33g IBU 0.0 at turn off
Firstly I set the boil time to 70 mins.
This is a bit problematical as time is not the only factor affecting the boil off value but its all we have. Think vigour of boil, kettle surface area, site elevation, environment.
Next I'll try plugging different volumes in the VIF to get 32 litres of TWN
19.84 litres VIF does the trick.
That gives us a VIB of 28.88 ( too high) and a VAW of 23.15, suspiciously like the 23 litres that the recipe makes.
Lowering the VIF to 19.71 gives me a VAW of 22.99 with a TWN of 31.83 litres. The VIB is too high at 28.72 but that's as close I can get.
That appears to have the volumes sorted but the grain bill is wrong. BIABacus is suggesting less grain is needed.
One way to fix that is to lower the efficiency in section X to 78.6.
Now both the volumes and the grain bill match fairly closely.
Lets look at the hop bill
We know that we have 40 IBU calculated by an unknown method and we have worked out that the 23 litres the recipe makes is VAW.
Put that 23 into Section D and the hop bill works and gives us an IBU reading of 41.9.
In short I think
Mr Hughes is stating that
1. The recipe "makes" value is VAW
2. The efficiency of his system is 78.6%
Others may disagree with me here
Try those values against some of his other recipes and see how they compare.
When it comes time to do your calculations take the efficiency adjustment out and let BIABacus do its thing.
Let us know how the comparisons work out
Majorphill
I don't have access to this book so I am going to attempt to reverse engineer the recipe using the info you have posted
We have as knowns (possibly)
Total Liquor 32 litres (suggests this is the total water required to produce the batch)
Makes 23 litres (?VIF or VIP)
Grain bill
Pale Malt 4.7kg
Carapils malt 235g
Liquor 27L (estimated volume of water required for the boiler once the batch has been sparged)
Boil Time 1hr 10mins
Bitterness rating 40IBU
Colour Rating 10EBC
and finally
Hops
Nelson Sauvin 12.5% 22g IBU29.9 at start of boil
Nelson Sauvin 12.5% 11g IBU 7.2 for last 15 mins of boil
Nelson Sauvin 12.5% 11g IBU 2.9 For last 5mins of boil
Nelson Sauvin 12.5% 33g IBU 0.0 at turn off
Firstly I set the boil time to 70 mins.
This is a bit problematical as time is not the only factor affecting the boil off value but its all we have. Think vigour of boil, kettle surface area, site elevation, environment.
Next I'll try plugging different volumes in the VIF to get 32 litres of TWN
19.84 litres VIF does the trick.
That gives us a VIB of 28.88 ( too high) and a VAW of 23.15, suspiciously like the 23 litres that the recipe makes.
Lowering the VIF to 19.71 gives me a VAW of 22.99 with a TWN of 31.83 litres. The VIB is too high at 28.72 but that's as close I can get.
That appears to have the volumes sorted but the grain bill is wrong. BIABacus is suggesting less grain is needed.
One way to fix that is to lower the efficiency in section X to 78.6. Now both the volumes and the grain bill match fairly closely.
Lets look at the hop bill
We know that we have 40 IBU calculated by an unknown method and we have worked out that the 23 litres the recipe makes is VAW.
Put that 23 into Section D and the hop bill works and gives us an IBU reading of 41.9.
In short I think
Mr Hughes is stating that 1. The recipe "makes" value is VAW
2. The efficiency of his system is 78.6%
Others may disagree with me here
Try those values against some of his other recipes and see how they compare.
When it comes time to do your calculations take the efficiency adjustment out and let BIABacus do its thing.
Let us know how the comparisons work out
Majorphill
Use this thread to convert recipes to suit your equipment...
Post #2048 made 10 years ago
Thanks MS and majorphil. I've trawled through the book and what I have written is as much info as I can get and its written with the same terminology used in the book. I'll have a play with figures again after work when I get some time.
Post #2049 made 10 years ago
Hi, I'm new here and tried plugging a traditional recipe into the BIABacus and was curious when I saw the recipe called for less grain but more hops, I was thinking that both ingredients would move up or down in proportion to one another. Just curious if thats a normal result. Thanks!!
Recipe source: http://www.morebeer.com/products/snowfl ... anced.html
I've attached the BIABacus with the ingredients filled in.
Recipe source: http://www.morebeer.com/products/snowfl ... anced.html
I've attached the BIABacus with the ingredients filled in.
You do not have the required permissions to view the files attached to this post.
Last edited by MarPaul on 16 Jan 2015, 23:38, edited 6 times in total.
Post #2050 made 10 years ago
Cheers MarPaul
The pdf says the recipe is based on 70% mash efficiency, so enter that in Section X set it to 70.0 %. That gets it very close to the same grain bill weight.
Then if you believe morebeer kits make 18.93 L (5 gallons) VIF, then set your VAW in Section B to the VAW that is diplayed in Section K. Hops balance perfect. In this case, I entered 22.08 VAW in Section B.
MS
The pdf says the recipe is based on 70% mash efficiency, so enter that in Section X set it to 70.0 %. That gets it very close to the same grain bill weight.
Then if you believe morebeer kits make 18.93 L (5 gallons) VIF, then set your VAW in Section B to the VAW that is diplayed in Section K. Hops balance perfect. In this case, I entered 22.08 VAW in Section B.
MS
Last edited by Mad_Scientist on 17 Jan 2015, 04:45, edited 6 times in total.
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