First, here is the converted recipe I'm going to be using with the help of the BIABacus:
Recipe Overview
Brewer: Nate “radiogorillaz” Whalen
Style: American Amber Ale
Source Recipe Link: http://www.brewboard.com/index.php?showtopic=20726" onclick="window.open(this.href);return false;
ABV: 5.6% (assumes any priming sugar used is diluted.)
Original Gravity (OG): 1.058
IBU's (Tinseth): 36.9
Bitterness to Gravity Ratio: 0.64
Colour: 23.4 EBC = 11.9 SRM
Kettle Efficiency (as in EIB and EAW): 83.1 %
Efficiency into Fermentor (EIF): 71.2 %
Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures
Mash: 90 mins at 68.3 C = 155 F
Boil: 90 min
Ferment: 42 days at 20 C = 68 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): 24.53 L = 6.48 G
Volume into Boil (VIB): 23.18 L = 6.12 G @ 1.037
Volume of Ambient Wort (VAW): 14.35 L = 3.79 G @ 1.058
Volume into Fermentor (VIF): 12.3 L = 3.25 G @ 1.058
Volume into Packaging (VIP): 11.39 L = 3.01 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)
58.5% Pale Malt 2-row (5.91 EBC = 3 SRM) 1980 grams = 4.36 pounds
19.5% Belgian Pale (43.34 EBC = 22 SRM) 660 grams = 1.45 pounds
9.8% Munich Malt (17.73 EBC = 9 SRM) 330 grams = 0.73 pounds
4.9% Biscuit Malt (45.31 EBC = 23 SRM) 165 grams = 0.36 pounds
2.4% Caramel/Crystal 10L (19.7 EBC = 10 SRM) 82 grams = 0.18 pounds
2.4% Caramel/Crystal 40L (78.8 EBC = 40 SRM) 82 grams = 0.18 pounds
2.4% Special Roast (98.5 EBC = 50 SRM) 82 grams = 0.18 pounds
The Hop Bill
22.6 IBU Northern Brewer Pellets (8.5%AA) 16.2 grams = 0.57 ounces at 60 mins
7.5 IBU Williamette Pellets (5.5%AA) 10.8 grams = 0.38 ounces at 30 mins
4.8 IBU Williamette Pellets (5.5%AA) 10.8 grams = 0.38 ounces at 15 mins
1.9 IBU Williamette Pellets (5.5%AA) 10.8 grams = 0.38 ounces at 5 mins
Mash Steps
Mash Type: Pure BIAB (Full-Volume Mash): Saccharifiaction for 90 mins at 68.3 C = 155 F
Strike Water Needed (SWN): 25.01 L = 6.61 G 69 C = 156.2 F
Fermentation & Conditioning
Fermentation: Wyeast 1272 for 42 days at 20 C = 68 F
Secondary Used: N
Crash-Chilled: N
Filtered: N
Req. Volumes of CO2: 3
Serving Temp: 4 C = 39.2 F
Condition for 14 days.
Consume within 3 months.
I've scaled this down, if you look at the source link, (from 5Gal to 3.25Gal) for the recipe to fit my boil kettle pot (about 28L or 7.25Gal for anyone interested). As much as I'd like to upgrade, I'm going to do my first BIAB with what I have since that's one of the points; to reduce equipment and make just as good, if not better beer with less "stuff".
Back to my question, I know yeast starters are a big thing with some brewers. I've had success with and without a starter. However, with this being a smaller volume brew, I shouldn't have to worry about that as much, correct?
The first brew I did, I felt the pressure to make a starter, and to say the least, I felt overwhelmed. Regardless of what responses I get, I may just skip a starter no matter what since according to some yeast calculators, I'll only be off by -32 billion cells assuming I use brand new yeast.
What does everyone think? Worth a starter or skip it?
Yeast question with recipe scaledown
Post #1 made 11 years ago
Last edited by RadioGoriLLaz on 21 Jan 2015, 05:50, edited 1 time in total.
Cheers!
-Nate
-Nate
,
