Hi guys,
I am preparing for my first attempt at Biab. Currently assembling my kit. The kettle is a 30l 2.5kw electric tea urn. I have modded it so that it will maintain a rolling boil without cutting out. I made a truncated cone bag to fit it. I want to attempt a maxi Biab to attain 23 litres into the fermenter so will heat my sparge water on the stove top. I will be making a DIY counter flow chiller once the plumbing bits arrive.
I want to scale the Amarillo AIPA recipe from this site for my kit. I have made an attempt using the Biabacus but would appreciate someone casting an eye over it before I give it a go.
Can I ask about strike water temperature. Since I will be holding back water from the mash. Is the strike water prediction in biabacus accurate or will I need to try to estimate it
Thanks in advance
[center]BIABacus Pre-Release 1.3U RECIPE REPORT[/center]
[center]BIAB Recipe Designer, Calculator and Scaler.[/center]
[center](Please visit www.biabrewer.info for the latest version.)[/center]
[center]NRB's All Amarillo APA - Batch A0[/center]
Recipe Overview
Brewer: BIABrewer - Credit NRB
Style: American Pale Ale
Source Recipe Link:
ABV: 5.6% (assumes any priming sugar used is diluted.)
Original Gravity (OG): 1.058
IBU's (Tinseth): 36.2
Bitterness to Gravity Ratio: 0.62
Colour: 22.1 EBC = 11.2 SRM
Kettle Efficiency (as in EIB and EAW): 72.7 %
Efficiency into Fermentor (EIF): 62.3 %
Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures
Mash: 90 mins at 66 C = 150.8 F
Boil: 90 min
Ferment: 10 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/
Total Water Needed (TWN): 36.31 L = 9.59 G
Volume into Boil (VIB): 25.42 L = 6.71 G @ 1.064
Volume of Ambient Wort (VAW): 20.83 L = 5.5 G @ 1.078
Volume into Fermentor (VIF): 23 L = 6.08 G @ 1.058
Volume into Packaging (VIP): 21.3 L = 5.63 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 www.biabrewer.info (needs link)
76.9% Pale Ale Malt (8 EBC = 4.1 SRM) 5562 grams = 12.26 pounds
15.4% Munich 1 (19 EBC = 9.6 SRM) 1112 grams = 2.45 pounds
7.7% Caraamber (93 EBC = 47.2 SRM) 556 grams = 1.23 pounds
The Hop Bill (Based on Tinseth Formula)
17.6 IBU Amarillo Pellets (8.9%AA) 26.9 grams = 0.95 ounces at 60 mins
13.6 IBU Amarillo Pellets (8.9%AA) 34.4 grams = 1.214 ounces at 20 mins
5.1 IBU Amarillo Pellets (8.9%AA) 38.9 grams = 1.373 ounces at 5 mins
Mash Steps
Mash Type: Pure BIAB (Full-Volume Mash): Saccharifiaction for 90 mins at 66 C = 150.8 F
Water Held Back from Mash: 14.4 L = 3.8 G
Strike Water Needed (SWN): 22.34 L = 5.9 G 67.5 C = 153.5 F
Water Used in a Sparge: 5.4 L = 1.43 G
Mashout for for 0 mins at 78 C = 172.4 F
Water Added After Final Lauter: 1 L = 0.26 G
Water Added During Boil: 2 L = 0.53 G
Water Added to Fermentor: 6 L = 1.59 G
Miscellaneous Ingredients
0.45 Whirfloc Tablet (Boil) 5 Mins - Clarity
Chilling & Hop Management Methods
Chilling Method: Immersion Chiller (Employed 0 mins after boil end.)
Fermentation & Conditioning
Fermentation: Safale - US-05 for 10 days at 18 C = 64.4 F
Req. Volumes of CO2: 2.5
Serving Temp: 5 C = 41 F
Condition for 14 days.
Consume within 6 months.
Special Instructions/Notes on this Beer
BIAB Variations
Water Held Back from Mash: 14.4 L = 3.8 G
Water Used in a Sparge: 5.4 L = 1.43 G
Water Added After Final Lauter: 1 L = 0.26 G
Water Added During Boil: 2 L = 0.53 G
Water Added to Fermentor: 6 L = 1.59 G
Preparing for first attempt at Biab
Post #1 made 6 years ago
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