Michaelvw wrote:

Michaelvw wrote:So what did I do, well I deleted my equipment and recreated it. Started out from scratch, re-entered in the recipe from The Calculator and guess what... all works out.

Phew! Am I glad to see that post . I thought I was goping to have to write a really long post.

You' always get a little between BS2 and The Calculator mainly due to hot/cold volume measurements and slight inaccuracies/differences in some of the ratios mainly due to translation from metric to imperial.

Very pleased to hear all is good.


PP

[quote="Horace"]I'm ready to take the plunge, need a little help please.[/quoteHi there Horace and welcome to the forum

I think I need a rest for a day on recipe conversion

But, can you study the second post of this thread and come back to us with some of that information? For example, when you say 2.5 gallons do you want that as beer in bottles or into fermenter? Also, what is the diameter of your kettle?

Your report also isn't showing hops. When using Beersmith2, the best reports to use are either the 'Classic Recipe' report or the 'Plain Text' one as these contain all the critical information for recipe conversion. So copy the Plain Text one here.

The first post here explains what recipe conversion is all about. No matter what type of all-grain system you use, all recipes need to be converted to suit your personal equipment so it's not just a BIAB thing.

Once you have posted the above, I or someone else will help you out.


PP

[Edit: Just found the hops but if you can still post the 'Plain Text' report, that will make things much easier.

Ralphus, you're not Ralph's love child are you?

Congratulations on your decision to dive into BIAB. I think you'll find it a lot more fun than extract brewing.

I'm a bit short on time today but what I thought might be interesting is for me to convert your recipe using the calculator that stux has been working on for ages and that Pat gave a facelift to today. (Pat broke some of the US measurements side of things so what I attach here will only work in metric.)

I used Lloyd's original recipe here and worked from that. It was a pretty easy conversion as the only things I changed was the 'Volume into Kegs/Bottles' figure and I slightly increased the 'End of Boil Efficiency'.

I would download the attached file and then save it under two names so as you can play around with one and keep the original intact.

As for the yeast, you can use a German Ale yeast (Wyeast 1007), German Ale/Kolsch yeast (White Labs WLP029 or the dried yeast Safale K97.

So, can you look over the attached file and see if it makes sense? Ask any questions you have and if you get time to give feedback on this version of The Calculator, the guys would really appreciate that here.


Pat

Note: The post that follows has a better version that also works in US.

Ralphus, here is a neater version that also works in US...

Ralphus wrote:Thanks PistolPatch!

I like the newer Calculator better than the old one.. thanks. Things look good. My only questions is about the Volume into Kegs/Bottles. I'm doing a 5 gallon batch (ie 5 gallons into the fermenter) but you have the Volume into Kegs/Bottles set at 21.3L which makes my volume after the boil (Ambient) 26.83L - which is more than my fermenter will hold. Is there a reason the values are so high?

Thanks

This is based on a 23L into fermenter volume (ie 6 gallons)

If you're aiming for 5 galons into fermenter, then you will get less than 5 galons into your packaging/bottling

I personally aim for 19L (ie 5 gals) packaged, which means I need about 5.5 - 6 gal in my fermenter (ie 21-23L) depending on fermenter trub load

So, if you want to go for that, then you need a 6.5 gal fermenter

ANYWAY, i've attached an updated version of Pistol's calculator, with imperial entries, with a 5 gal into fermenter volume

(I also fixed a few formula's which were broken in US )


OR NOT as my "board attachment quota has been reached"!!!!!!!!!!

Board limit has been increased, so here is the file

You are the man stux - nice work!

Glad to hear you like the new version Ralphus. The calculator works its numbers from the first one, 'Volume Into Kegs/Bottle' so just play with this until the 'Volume into Fermenter' figure matches what you want.

Cheers,
PP

Ralphus wrote:Thanks again guys.

Stux - in the file that you uploaded, the Oz in the Scaled Recipe of the Hop Bill tab looks off. Half an ounce doesn't seem right. Can you take a look?

Yes, it is wrong. I'm not sure why the formula is calculating it wrong, I'm working on that right now.

BUT it should be in the region of a total of 2 ounces

stux wrote:

Ralphus wrote:Thanks again guys.

Stux - in the file that you uploaded, the Oz in the Scaled Recipe of the Hop Bill tab looks off. Half an ounce doesn't seem right. Can you take a look?

Yes, it is wrong. I'm not sure why the formula is calculating it wrong, I'm working on that right now.

BUT it should be in the region of a total of 2 ounces

I used the latest calculator instead and it seems to work fine, so I suspect that calculator was just busted.

(This is a much cooler calculator anyway, try changing the units selector )

Outstanding detective work sig!!! Still trying to work out how you guessed the pot was 17.5 inches wide not tall

tsmeltzer. Congrats on the new rig and good luck on your first brew! Let us know how it oges and if you have any questions.


PP

tsmeltzer wrote:This might be a total newb question but why are the Hop IBU important when converting recipe's?

IBU is a relative term that gives the amount of bitterness imparted to a beer (of a certain volume and gravity) by a certain amount of hops (of a certain AA%). Basically, what I'm trying to say, is that IBUs are dependent on many factors, including wort volume. This means that the amount of hops that are used needs to be scaled to your recipe. If, for instance, you are brewing a scaled recipe of 2.5 gallons based on an original recipe of 5 gallons, you can't be using the same amount of hops as you'll be adding way too much to replicate that recipe.

So when scaling recipes, you need to know any one of a few different things. Hopefully, the original recipe will give the IBUs imparted by a certain addition of hops, this will make your life easier when scaling the recipe. If not, then you need to know the volume of their wort, the gravity of wort, boil time, AA%, and weight of hop addition (maybe more, I can't remember off the top of my head) in order to calculate the IBUs imparted by that addition. So when scaling your recipe, you need to use your anticipated volume and gravity, boil time, and AA% to determine how much (weight) of that hop to use in order to achieve the same IBU level of the original recipe. Luckily for us, these tedious calculation are worked out in pretty much all brewing software, including The Calculator (although I recommend doing them by hand to gain an appreciation of the calculations).

Hopefully this helps.

The sad thing though is there are 3 major hop ibu formulas, and some software implements them differently, which means knowing the "IBUs" of a recipe doesn't really tell you much, and in reality its better to know the Hop Weights, Times and Alpha Acid %ges.

You put that into The Calculator, it will determine the IBUs, and then determine how many hops to use in your scaled recipe to get that many IBUs in the final version


For the record, The Calculator uses the Tinseth formulas

The measurements are not that critical

14.02 is close enough to 14