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Post #2151 made 10 years ago
by Rick
goulaigan wrote:From what I know of BJCP comps, (which is not a whole lot I admit) they generally do not require your recipe, so they don't use any formulas to calculate hop bitterness. They use their pallet. Tinseth, Rager, and Garetz are just formulas to calculate bitterness based on AA and addition times...
Right, but as a homebrewer who is entering a competition it is nice to do everything possible to meet expectations of said judges palates. It is very debatable as to which formula is "correct" to use in order to achieve that, and it should be noted that my stance is nothing more than an appeal to authority fallacy. Outside of that, personally, I would rather submit an underhopped beer ... should my own experience not be great enough to complete a recipe's target IBU.
Last edited by Rick on 21 Aug 2015, 02:26, edited 5 times in total.
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Post #2152 made 10 years ago
by goulaigan
Fair enough, and agreed Rick. Only thing I disagree with is I would rather enter an overhopped beer, based on experience with judges feedback on the few times I have entered hoppy beers into comps. I think those guys must have been hop heads, since I use tinseth. (few comments saying need more hops etc.) :) In the end, BJCP comps may be one of the best ways to get unbiased feedback on your homebrew, but the judges palates will always differ even on the same beer.

PS: "nothing more than an appeal to authority fallacy" - I like it... :peace:
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Post #2153 made 10 years ago
by Rick
Yeah, I also agree with IPA. If you're in it to win it, aggressive seems to win the day for that style. Even though my believies want a more refined and balanced brew to win.
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Re: Re:

Post #2154 made 10 years ago
by shetc
shetc wrote:
goulaigan wrote:Sounds like a good way to do it. Basically your doing a secondary fermentation in the keg correct?

I have done fruit beers a few different ways, recently did an all Mosaic IPA with 2 fresh pineapples chopped and added (in my biab bag) for the last 15 mins of the boil. I am surprised how much pineapple flavour came through in the finished beer since the general consensus seems to be to add fruit at secondary or at packaging. I've also used pure organic juice at secondary and for batch priming instead of sugar at bottling, which also worked very well.

You have hit on an important aspect of fruit beers tho with your 'medium flavored fruit' comment. Some fruits are more or less subtle in the final product, so its a it of a guessing game, especially using fruits that haven't been done a whole lot, as info seems to be a bit lacking out there on how much to use, not to mention that one persons idea of 'subtle' can be totally different than the next. Anyway, let us know how it turns out!
Thanks for the feedback, goulaigan!
Screw all that :twisted: I sanitized the mango and dumped it in the primary tonight :lol:
Last edited by shetc on 21 Aug 2015, 08:31, edited 6 times in total.
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Post #2155 made 10 years ago
by shetc
Mad_Scientist wrote: I am attaching a BIABacus file of how I interpreted Charlie Papazian's (3rd Edition 2003) recipe. I have the book and the recipe can be found on page 311. The hops are listed in HBU's and are explained on page 169, hence 1 oz at 8% equals 8 HBU, etc...

I found the recipe grain bill balances well when I entered 18.5 L for the VIF. You will notice this in Section B, before you make any changes. I chose to enter 43 IBU into Section D, per the recipe, instead of the VAW, in this case it's 20.53 L. 43 IBU was the higher number.

Please reply back for any further questions.

MS
BIABacus PR1.3T - Silver Dollar Porter - MS.xls
This is my next brew, Mr. Mad Scientist!
Last edited by shetc on 23 Aug 2015, 03:54, edited 6 times in total.
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Post #2156 made 10 years ago
by jcbrewer
Hi All,

I am not sure if posted correctly. My next / third BIAB will be a Rochefort 8 clone designed by Herman Holtrop. I am attaching a BIABacus file for review based on the below. I would appreciate and help or suggestion on this batch. This will be my first step mash.

Thanks
Recipe Type: All Grain
Yeast: Belgian Abbeyll (Wyeast #1762)
Yeast Starter: No, I'm lazy and use two packs
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5.5
Original Gravity: 1.078
Final Gravity: 1.018
IBU: 26.2
Boiling Time (Minutes): 75
Color: 27.6
Primary Fermentation (# of Days & Temp): 23 days @ 69-70
Additional Fermentation: Bottle condition for at least two months
Secondary Fermentation (# of Days & Temp): 14 days @69-70
Tasting Notes: It's everything you would expect from our monk brewing friends... great beer!

10.92 lb Pilsner (2 row) Belgian (2.0 SRM) 70.24%
1.73 lb Caramunich Malt (46.0 SRM) 11.13%
0.58 lb Corn, Flaked (1.3 SRM) 3.75%
0.58 lb Special B Malt (114.0 SRM) 3.75%
0.23 lb Carafa special dehusked (302.0 SRM) 1.47%
1.50 lb Dark Belgian candy sugar (100 SRM) 9.65 %
1.73 oz Styrian Goldings [4.20%] Boil 60 min
0.75 oz Hallertauer Hersbrucker [3.50%] Boil 30 min
0.39 oz Hallertauer Hersbrucker [3.50%] Boil 5 min
0.38 oz coriander seed Boil 5 min (Crush first)

MASH PROFILE

Protein rest Add 12.64 qt water at 156.2F to get 142F for 30min
Saccrification Add 11.23 qt water at 170.2F to get 154F for 60 min
Mash out Add 9.83 qt water at 205.6 to get 168F for 5 min
Begin Vorlauf then drain Mash Tun
Sparge with 0.73 gallons of water at 168F

Carb with 4.83 oz corn sugar
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Post #2157 made 10 years ago
by goulaigan
Hi jcbrewer, looks like it could be a good beer, I'm a fan of most belgian styles :)

For your file, times and amounts for hop additions should be added to the left side of section D. Then the right side will tell you what to use. Also, in the mashing section, (E), put your first step at the top of that section. Put in the temp of the grain where it says 'If grain is __' and it will give you a strike temp. Also, I assume the 168 temp rest is mashout? If so put that in the bottom of section E where it says 'Mashout for __'

Keeping with section E, the first blank space in the Advanced mashing steps is just for the name of the rest, ie Protein, then the time and then temp in C. To convert F to Celsius click the unit conversion tab at the bottom.

Oh and one other thing, if you notice in section C, there is a little space beside the grain name, you will want to put a B in there (for boil only addition) beside your candi sugar, if you are adding it in the boil.

Those would be my suggestions so far, once those changes are made maybe post it again and someone can give it a final run through, if you like. :peace:
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Post #2158 made 10 years ago
by jcbrewer
Hi goulaigan, thanks for taking the time to review my file. I will make all of the additions/changes you suggested and repost the file. I have high hopes for this beer. If it comes anywhere close to the original I will be a happy man.

Post #2159 made 10 years ago
by jcbrewer
Hi all, I made some changes to my BIABacus file based on some suggestions from goulaigan (thanks again).
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Re: Re:

Post #2160 made 10 years ago
by shetc
Screw all that :twisted: I sanitized the mango and dumped it in the primary tonight :lol:
Mango rye ale finished at 6.2% ABV. Pre-carb sample tasted good with rye beer being the main flavor followed by a nice finish of mango. Looking forward to trying the carbonated version.

Sent from my Nexus 7 using Tapatalk
Last edited by shetc on 30 Aug 2015, 01:19, edited 6 times in total.
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Post #2161 made 10 years ago
by goulaigan
jcbrewer, sorry I'm a bit slow, I stay away from my computer on weekends :) You are close now, just the step mashing stuff needed some fixing. Everything has to be in Celsius in Biabacus, I converted the few things and entered them where they should be in the mashing section, take a look...
BIABacus PR1.3T - Strong Ale - Rochefort 8 Clone - Batch 1 (1).xls
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Last edited by goulaigan on 31 Aug 2015, 21:16, edited 6 times in total.
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Post #2162 made 10 years ago
by krown
Hello every one,

I've made my first AG BIAB a few weeks ago (first homebrewed beer ever) and I really enjoyed it. It was a New Castle Brown Ale clown modified by increasing the hop bill and replacing some brown malts by red/caramelish ones. Even if my recipe was not adapted for my equipment and I had no clue of what I was doing, it turned out fine, although a bit low on the ABV (4.5% instead of 5%).

Since my first batch, I've been reading a lot and I am now planning to brew my second BIAB with a better knowledge of the process (I hope :lol: )

The recipe I plan to brew is an American Amber Ale that I found on BYO.com (http://byo.com/mead/item/126-american-a ... le-profile). I've attached a BIABacus file that I have filled with the best of my knowledge (which is poor :lol: ). I would appriciate any thoughts or suggestion. Thank you :thumbs:

Recipe Type: All Grain
Yeast: American Ale (Wyeast #1056)
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.064
Final Gravity: 1.016
IBU: 42
Boiling Time (Minutes): 90
SRM: 18
ABV: 6.5%

Ingredients:
• 9 lbs. two-row pale malt
• 1 lb. carapils or dextrin-type malt
• 0.5 lb. carastan malt or caramel malt, 20° Lovibond
• 0.5 lb. crystal malt, 60° Lovibond
• 0.5 lb. crystal malt, 120° Lovibond
• 0.25 lb. roasted barley

• 0.5 oz. Columbus hops (7% alpha acid) for 90 min.
• 1.5 oz. Cascade whole hops (3% alpha acid): 0.5 oz. for 30 min., 1 oz. at end of boil
• 0.5 oz. Liberty hops, dry hop (optional, I wont)

• 2/3 cup corn sugar for priming

Step by Step:
Mash grain in 3.75 gal. of water for 60 min. at 150° F.
Sparge with enough 168° F water to yield 5.75 gal. of wort.
Total boil time is 90 min.
At beginning of boil add Columbus hops and continue for 60 min. more.
Add first Cascade addition and boil for remaining 30 min.
At end of boil, add last Cascade addition.
Whirlpool and cool to 69° F to pitch starter.
Ferment beer at 69° F for seven days and transfer to secondary.
Ferment for seven more days until the gravity has reached 1.008 to 1.012 (2° to 3° Plato) or has stopped fermenting. Let settle, rack, prime, and bottle.

Note:
I am planning to do a full volume mash and squeeze the bag after letting it drain for 15 minutes

Thank you!

Krown
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Post #2163 made 10 years ago
by joshua
Krown, I would Mash for 90 minutes, to get the Maximum GIB.

Since you want to do Full Volume BIAB, The Sparge is Meaningless/Useless.

Good Luck With this Brew.
Honest Officer, I swear to Drunk, I am Not God.
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Post #2164 made 10 years ago
by krown
Thanks for the reply Joshua, I will mash for 90 minutes.

Did you have a quick look at the BIABacus spread sheet? As it is my first time using it I want to be sure I logged the information correctly. The total water needed seems a bit high to my noobies eyes. :think:
joshua wrote:Krown, I would Mash for 90 minutes, to get the Maximum GIB.

Since you want to do Full Volume BIAB, The Sparge is Meaningless/Useless.

Good Luck With this Brew.
Last edited by krown on 09 Sep 2015, 05:23, edited 6 times in total.

Post #2165 made 10 years ago
by Rick
I only have my phone for Internet until tomorrow morning, but I'll have a look then if nobody beats me to it.
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Post #2167 made 10 years ago
by joshua
Krown, the only thing I see is your Kettle is 10 Gallons, and Your Mash Volume is 10 Gallons.

You May not want to over flow the Kettle, So Hold back at least 2-4 quarts, and add that to the Kettle after the Bag is Pulled.

That option is in Section 'W' "water added before Boil".

Beware, doing this WILL increase the Grain Bill By 0.5 Pounds.

It looks like your Recipe came from http://byo.com/hops/item/124-amber-ale- ... -the-month

I hope it is.
Honest Officer, I swear to Drunk, I am Not God.
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Post #2168 made 10 years ago
by Mad_Scientist
krown, something is not computing on the byo recipe, as far as the hops go. I can't figure it out, probably what is known as having a recipe of low integrity.

Just remove the VAW setting in Section D (Hop Bill) and enter 42 in the desired IBU field.

Then just follow the BIABacus for your brew day.

MS
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Post #2169 made 10 years ago
by krown
Thanks for the fast replies,

Joshua, you are right, the recipe comes from that link. Good point, I will reserve some water to add the kettle before boil.

Mad Scientist, I understand what you mean with the weird computing, I've used the desired IBU field instead and everything seems to be fine now.

Thanks for the help, I greatly appreciate!

Krown

Post #2170 made 10 years ago
by phishie
Planning to brew this Zombie Dust IPA clone in a few days, was hoping you guys/gals could take a look and let me know if anything looks off please (file attached as well)?

Only things to add is I will use 100% RO water with 1 teaspoon Calcium Chloride Dihydrate and 1 teaspoon Gypsum added. Also when I grind the grain I'll be adding Sauermalz as 2% of total grain bill by weight.

The original recipe has FWH for a 60 minute boil. As I'm doing BIAB I was planning a 90 minute boil, so I'm unsure if I should do the FWH for full 90 mins or at the 60 min mark.

I'm using this pot and unfortunately haven't had time to do boil off rate tests yet so I'll likely be rolling with the estimated evaporation numbers.


[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]Zombie Dust Clone[/center]
Recipe Overview

Brewer:
Style: IPA
Source Recipe Link: http://www.homebrewtalk.com/showthread.php?t=303478" onclick="window.open(this.href);return false;
ABV: 6.3% (assumes any priming sugar used is diluted.)

Original Gravity (OG): 1.065
IBU's (Tinseth): 65.9
Bitterness to Gravity Ratio: 1.01
Colour:

Kettle Efficiency (as in EIB and EAW): 81.3 %
Efficiency into Fermentor (EIF): 73.2 %

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

Times and Temperatures

Mash: 90 mins at 66.7 C = 152 F
Boil: 90 min
Ferment: 10 days at 18.4 C = 65 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): 18.13 L = 4.79 G
Volume into Boil (VIB): 16.23 L = 4.29 G @ 1.046
Volume of Ambient Wort (VAW): 11.1 L = 2.93 G @ 1.065
Volume into Fermentor (VIF): 10 L = 2.64 G @ 1.065
Volume into Packaging (VIP): 9.63 L = 2.54 G @ 1.016 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)

81.7% 2 Row 2448 grams = 5.4 pounds
7.8% Munich Malt 235 grams = 0.52 pounds
3.5% Carafoam 104 grams = 0.23 pounds
3.5% Crystal Malt 60L 104 grams = 0.23 pounds
3.5% Melanoiden Malt 104 grams = 0.23 pounds

The Hop Bill (Based on Tinseth Formula)

23.2 IBU Citra Pellets (12.4%AA) 9.4 grams = 0.331 ounces at 60 mins
19.2 IBU Citra Pellets (12.4%AA) 15.6 grams = 0.552 ounces at 15 mins
14 IBU Citra Pellets (12.4%AA) 15.6 grams = 0.552 ounces at 10 mins
7.7 IBU Citra Pellets (12.4%AA) 15.6 grams = 0.552 ounces at 5 mins
1.7 IBU Citra Pellets (12.4%AA) 15.6 grams = 0.552 ounces at 1 mins

Mash Steps

Mash Type: Pure BIAB (Full-Volume Mash): Saccharifiaction for 90 mins at 66.7 C = 152 F
Strike Water Needed (SWN): 18.48 L = 4.88 G 67.4 C = 153.4 F

Chilling & Hop Management Methods

Hopsock Used: Y

Chilling Method: Ice Bath

Fermentation & Conditioning

Fermentation: Safale S-04 for 10 days at 18.35 C = 65.03 F
Secondary Used: N
Crash-Chilled: Y
Filtered: N
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Last edited by phishie on 11 Sep 2015, 23:18, edited 6 times in total.

Post #2172 made 10 years ago
by phishie
Mad_Scientist wrote:phishie

It looks good to me, but I've never had one of those.

You'll be fine with the FWH and a 90 minute boil. :)

I found this clone recipe, it has a much lower OG than yours;
http://brulosophy.com/2015/04/27/under-" onclick="window.open(this.href);return false; ... results-2/

MS
Does that mean I should do FWH for the full 90 min and not just at 60 min?

Hah, funny! I love that site and never came across that recipe there. Weird the OG is so much lower considering the malt bill is nearly identical.
Last edited by phishie on 12 Sep 2015, 09:11, edited 6 times in total.

Post #2173 made 10 years ago
by shetc
goulaigan wrote:I am really interested to see how this turns out. I'm a sucker for fruit beers, and they keep Mrs Goulaigan happy when she runs out of wine too... Keep us posted :)
So I think my first fruit beer is a bit of a success. Most importantly, there is a good balance between fruit and beer so I would say 1 lb of fresh mango per US gallon of beer is a pretty good match. Also, the BCS rye ale recipe does provide a nice backbone for the mango. I think I would maybe drop the bittering hops just a little bit for my non-hoppy friends. As you can see from the photo, the head doesn't last long even though there is plenty of wheat in the recipe.

So to recap: I used this BCS Rye Ale recipe, and added 5 lbs of mango at 10 days into a 21 day fermentation. Resultant beer is 6.2% ABV.

I have named this beer Longitude 78 West (Any guesses on the name origin?)
mango.jpg
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Last edited by shetc on 15 Sep 2015, 05:32, edited 6 times in total.
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Re:

Post #2175 made 10 years ago
by shetc
Mad_Scientist wrote:Steve,

I suppose it's the location of your mango trees in Fort Lauderdale?
Nice try, MS, but no ☺
Last edited by shetc on 15 Sep 2015, 08:23, edited 6 times in total.
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