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BCS Triple X sweet stout BIAB

Post #1 made 11 years ago
by schlitz
Howdy all,
Been out of commission for a while now but ready to get my next batch going. Finally got the BCS book and have decided to try my hand and one of the recipes. Not an easy thing to narrow down as all of the recipes look great.
If anyone would double check my info to make sure I'm not missing anything I would really appreciate it. This time around I'm trying to follow the recipe exactly but I had to make a couple of changes. The first is the Black Patent Malt (525 L) in the recipe isn't carried by my usual supplier so I went with Crisp black malt (550 L) as a substitute. Good, Bad, doesn't matter???
The second is with the amount of water for the boil. My kettle is just a little too small to contain the full volume so I'm adding water to the boil which is something I haven't done on the BIABacus before. I put in 2 extra liters in section W to account for this. Is this the correct spot for this?

Cheers,
M
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Post #2 made 11 years ago
by majorphill
schlitz

Somehow you have slipped by without any response. :argh:

You may have found answers to your questions elsewhere but in case you haven't

Unfortunately I can't help you with the grain changes. As this topic will bump towards the top someone may see that part and be able to help.

I have had a look at your sheet and yov'e done a great job at filling it out. :champ:

A couple of points

You are correct in adding your water in section W but instead of adding it during the boil add it before. You have room after the grain is removed.

I note you have made a couple of adjustments to section X. Unless you have experience with BIAB and BIABACUS that tells you to change, leave them at default. They normally work very well with the default values.

A problem I can see is in section D .. The Hop Bill

You have entered the hops as stated in BCS but you have not said what IBU you are trying to achieve or alternatively what VAW you are using for the original recipe.

BCS says 29.3 IBU but they don't say what method they have used to derive that figure. BIABACUS uses Tinseth and BCS may also but without knowing for sure the number is close to useless.

They also don't state the original VAW but people who are smarter than me have worked out that all BCS recipes use 20.19 as the VAW figure. If you enter that figure into section D you will see a change to your "what you will use hops" columns. With that figure BIABACUS knows how to scale the hop bill to your requirements.

You are using Lactose to sweeten your stout. I cant' find the specs for it so I am going from memory. I believe Lactose has no fermentables available and is purely a sweetner. You are only using a little so it most probably won't matter much but if you look at section Y you can change the extract potential of any of your additives by using the FGDB and MC columns. Try entering 1 into each of those boxes and you will see your grain bill in section C will increase to compensate for the lactose. Someone who knows more than me may want to have input here.

I have found the specs and I see it has a dry yield of 76.1% so disregard that last bit :blush:

Looking at the date you posted this you are most probably thinking about drinking the brew now but the above may help with future formulations. :drink:

Majorphill
Last edited by majorphill on 22 Jun 2014, 17:28, edited 1 time in total.

Post #3 made 11 years ago
by schlitz
Morning Majorphill,
Thanks for looking at my sheet. I was starting to wonder if anyone was interested in the recipe. My hope is that every BCS recipe will be adapted to BIAB and available in the recipe section as a sticky or such. Seems like the perfect starting point for someone looking for a certain style without having to reinvent the wheel.
As for already thinking of drinking this brew, well yes I am but I haven't even put in the order yet so I may be jumping the gun a bit. It's hard for me to brew in the summer so I'm able to spend more time getting a recipe together for when I have some free time that pops up. I'm hoping the weekend of the fourth will be productive.

I took at my sheet with the comments you made and made corrections.
1. Changed the addition of the water to pre-boil. Seems so obvious now but when I was filling it out,,,,,DUH brain fart.
2. Section X was deleted which I assume reverts back to default values. Not really sure how they changed. Probably from copying another recipe.
3. Changed the VAW of the original recipe to 20.19 which changed my hops needed to 1.7 oz. Thanks for that info on the VAW. That will come in handy as I progress through the BCS.

I've included the revised sheet I hope I didn't miss anything but if I did just let me know.
Thanks again for the help.
Mike
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Post #4 made 11 years ago
by Nuff
schlitz wrote:My hope is that every BCS recipe will be adapted to BIAB and available in the recipe section as a sticky or such.
We'd be running into big copyright problems with that one schlitz. In fact the above probably shouldn't even be here :dunno: Regardless the BCS recipes can be converted by typing the quantities from the book into the BIABacus and just setting the VAW in section D to 20.19 litres. That's all there is to it. Nice and easy.

Maybe we could open up a special forum to those who can prove they own a copy of Brewing Classic Styles and who are at least Donors as every application would have to be individually checked and administered.

I think typing in the recipe yourself plus the 20.19 litres is not too big a deal though especially for now.

Brewing Classic Styles can be purchased in paperback or Kindle form by clicking on the Amazon logo at the top of the site.
Last edited by Nuff on 24 Jun 2014, 14:11, edited 1 time in total.
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