After brew my first beer, an IPA that at the moment is into the fermenter untill sunday
I decided to do my second brew an American Pale Ale,
I copied the recipe in Brewing Classic Style, I changed the Munich malt whit Cara Pils (becouse I don't have Munich malt)
and the Horizon hop whit Citra hop for the same reason.
this is the recipe into Biabacus, everything is ok?
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[center]Sardinian Spring #1.0 - Batch 1[/center]
Recipe Overview
Brewer: Antonio Maria Ledda
Style: American Pale Ale
Source Recipe Link:
ABV: 5,1% (assumes any priming sugar used is diluted.)
Original Gravity (OG): 1,053
IBU's (Tinseth): 30
Bitterness to Gravity Ratio: 0,57
Colour: 11,2 EBC = 5,7 SRM
Kettle Efficiency (as in EIB and EAW): 82,5 %
Efficiency into Fermentor (EIF): 80,7 %
Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures
Mash: 90 mins at 67 C = 152,6 F
Boil: 90 min
Ferment: 7 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): 62,31 L = 16,46 G
Volume into Boil (VIB): 58,29 L = 15,4 G @ 1,044
Volume of Ambient Wort (VAW): 46 L = 12,15 G @ 1,053
Volume into Fermentor (VIF): 45 L = 11,89 G @ 1,053
Volume into Packaging (VIP): 41,67 L = 11,01 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)
83,3% Pale Malt Maris Otter (5,5 EBC = 2,8 SRM) 8319 grams = 18,34 pounds
11,1% Cara-Pils/Dextrine (4,5 EBC = 2,3 SRM) 1109 grams = 2,45 pounds
3,9% Wheat Malt (15 EBC = 7,6 SRM) 388 grams = 0,86 pounds
1,7% Crystal 60L (118,2 EBC = 60 SRM) 166 grams = 0,37 pounds
The Hop Bill (Based on Tinseth Formula)
22,8 IBU Citra Flowers (12%AA) 39 grams = 1,376 ounces at 60 mins
4,4 IBU Centennial Flowers (9%AA) 27,9 grams = 0,983 ounces at 10 mins
2,7 IBU Cascade Flowers (5,5%AA) 27,9 grams = 0,983 ounces at 10 mins
0 IBU Centennial Flowers (9%AA) 27,9 grams = 0,983 ounces at 0 mins
0 IBU Cascade Flowers (5,5%AA) 27,9 grams = 0,983 ounces at 0 mins
Mash Steps
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
Chilling & Hop Management Methods
Hopsock Used: N
Chilling Method: INOX Chiller (Employed 35 mins after boil end.)
Fermentation & Conditioning
Fermentation: Fermentis S-05 for 7 days at 18 C = 68 F
Diacetyl Rest: 7 days at 18 C = 68 F
Secondary Used: Y
Crash-Chilled: n
Filtered: n
Req. Volumes of CO2: 2,2
Serving Temp: 12 C = 53,6 F
Condition for 21 days.
Consume within 2 months.
Special Instructions/Notes on this Beer
any suggestion or advice?
bye
A.
"
. But there is a more important reason. It might seem very pedantic to tell someone to lower their mash temp by one degree and in real life, it probably would make no discernible difference at all. What I like to do is make sure that new brewers are starting with the best baseline possible. This way, there is less chance of them wandering over boundaries of no return. When you consider that single infusion mash temps range from 62 - 70 C, then ignoring one Centigrade already puts you 12% out. Not a problem in itself but if you are 12% out on grain bill, hop bill, mash temp, water chemistry etc and all these, 'little bit outs' are in the same direction then you can rapidly end up off course, especially if coupled with say just using a single thermometer.
, before I confused OG whit FG 
.