I did a look back on my 9/5/2015 to see what might have changed.

My brew on 9/5/2015 measured a 15.1 brix GAW, while my 10/8/2015 brew measured a 15.4 brix.

[UPDATED: A pump failure on 9/5/2015 caused an early mashout]

[EDIT: Removed efficiency comparisons between my two brews, that we had a discussion on]

MS

It's a number that goes out to thousandths.

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RedWino wrote:Many thanks for the quick reply, but I am non the wiser.

In your example above, the estimated GIB is 1.044 /2, and your actual is 1.043 /6.

I understand the actual gravity numbers (1.044 & 1.043) of course, but what do the /2 and the /6 respectively signify?

Another way to see it is 1.0442 and 1.0436, the BIABacus uses a "/" between the hundreds and thousands positions.

Yep. Measured 56 kg of water into my 56 L keggle. Spot on

IMG_20160208_153101.jpg by Mad Scientist Brewhaus, on Flickr

That's a cracker mate .

More detail on the scale etc if you can. How does that all work?

The back story is that I was using settings (that go back to 06/2013) of - kettle diameter is 39.2 cm, height is 42.4 cm for a capacity of 55.5 L / 14.65 G and an offset adjustment in Section X, 'Kettle Shape Volume Adjustment' is 4.3 L

The good news for me is that I re-measured and all my BIABacus files beginning in 2015 were / are - kettle diameter is 39.2 cm, height is 43.4 cm for a capacity of 56.0 L / 14.79 G and an offset adjustment in Section X, 'Kettle Shape Volume Adjustment' is 3.6 L AND BALANCED, based on 1 kg of water (weight) equals 1 litre (volume).

I've had this LSS-400 scale for 9 months now and just got around to doing this.

I have been playing with it to weigh my wort, see 'BIABacus Unit Conversion tab' - Volume of liquid in a vessel using weight and specific gravity. I don't have anything to report on this yet.

Seems perfect for us electrickery boys.
Takes all pre & post boil volumes with the press of a button

That is a great set-up for weight tracking! How do you handle mass balance upon pulling the bag? At that point there is weight in the kettle from the grains, and there is water (with SpG >1.000) in the bag of grains from the kettle. Is the assumed retained water in spent grains significant? Or you could just call that point time zero and go from there.

Sorry guys, that was a one off measure, helped confirmed my sight glass (TDC -top-dead-center) was correct.

Place kettle on scale and tare. Add water = TWN (no SWN as temp irrelevant).
Ignore readings whilst mash and bag pull. After pull = VIB
Boil for 60/90 etc, after boil = VAW (no VFO as temp irrelevant).
Transfer to fermenter. remaining value subtract from VAW = VIP.

That may need a proof read, but how I imagined it could work?

I special ordered a Brix Saccharometer, range is 0 to 8.5 Brix, from my LHBS via BSG craftbrewing; https://bsgcraftbrewing.com/" onclick="window.open(this.href);return false; . ♥

I transferred my Dead Guy yesterday after 26 days in primary ♥ . My finishing gravity was about 4.33 Brix.

I have a few tweaks for my next brew day of this one, hoping to hit 1.065 SG, 1.016 FG, attenuation of 75%, target 5.5 pH mash, and target malty profile with brewing salts.

2016-02-13_11-20-04 by Mad Scientist Brewhaus, on Flickr

2016-02-13_11-21-47 by Mad Scientist Brewhaus, on Flickr

Mad_Scientist wrote: I have been playing with it to weigh my wort, see 'BIABacus Unit Conversion tab' - Volume of liquid in a vessel using weight and specific gravity. I don't have anything to report on this yet.

So, here it is, my first weigh in. While I might have gotten a denser 2.2 L draw during a transfer from my no chill container to my erlenmeyer flask, the other 18L of wort into my corny fermentor, based on this calculator, comes in at a 1.062 OG. P.S. OG was between 1.061/5 and 1.063. , so can't report an accurate efficiency number.

Looking to brew this this weekend, the start of my college spring break.

Brewed on Sunday 03-13-2016

CYBI Rogue Dead Guy - Batch 10 Recipe Overview

Brewer: Mad Scientist
Style: 14B
Source Recipe Link:
ABV: 6.3% (assumes any priming sugar used is diluted.)
Original Gravity (OG): 1.065
IBU's (Tinseth): 40
Bitterness to Gravity Ratio: 0.62
Colour: 19 EBC = 9.7 SRM

Kettle Efficiency (as in EIB and EAW): 80.2 %
Efficiency into Fermentor (EIF): 70.6 %
Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures
Mash: 90 mins at 66.2 C = 151.2 F
Boil: 90 min

Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
Total Water Needed (TWN): 35.07 L = 9.27 G
Strike Water Needed (SWN): 35.77 L = 9.45 G at 69.8 C = 157.6 F
Volume of Mash (VOM): 40.67 L = 10.74 G
Volume into Boil (VIB): 33.08 L = 8.74 G @ 1.049
Volume at Flame-Out (VFO): 24.83 L = 6.56 G with hop bag(s) in
Volume at Flame-Out (VFO) with hop bag(s) squeezed and pulled
Volume at Flame-Out (VFO) at transfer to no chill container

Volume of Ambient Wort (VAW): 23.87 L = 6.31 G @ 1.065 (Less 4% shrinkage of VFO)
Volume into Fermentor (VIF): 21 L = 5.55 G @ 1.065 (Set in Section B, by brewer)

Kettle to Fermentor loss (KFL): 2.87 L = 0.76 G (Estimated in Section X)
Volume into Fermentor (VIF): 20 L = 5.28 G (Estimated 1L hop absorption loss)

Volume into Packaging (VIP): 21 L = 5.55 G @ 1.016 assuming apparent attenuation of 75 %
Targeting 4 °P finishing gravity.

The Grain Bill (Also includes extracts, sugars and adjuncts)
67.5% Rahr 2 row (3.5 EBC = 1.8 SRM) 4406 grams = 9.71 pounds
22.8% Weyermann Munich type 2 (25 EBC = 12.7 SRM) 1487 grams = 3.28 pounds
9.8% Crisp Caramalt (52 EBC = 26.4 SRM) 639 grams = 1.41 pounds
Total Grain Bill weight 6532 grams = 14.40 pounds

The Hop Bill (Based on Tinseth Formula)
34.5 IBU Perle** Pellets (8.5%AA) 43.7 grams = 1.54 ounces at 60 mins
** = hop sock pulled at boil end
5.5 IBU Sterling* Pellets (9.1%AA) 27.5 grams = 0.97 ounces at 6 mins
* = 0 mins. actual flame out addition. (6 mins. is for bittering calculation.
Use paint strainer bag as hop sock, pull and squeeze after 25 min. of 208 - 190°F hop stand.)








Mash Steps
Mashout for 10 mins at 77 C = 170.6 F

Chilling & Hop Management Methods
Hopsock Used: Y
Whirlpool: 1 mins. after boil end. (set for calculation purpose)
Chilling Method: No-Chill (Employed after hop stand ends.)

Fermentation & Conditioning
Fermentation: Safale US-05 for 15 days at 18.4 C = 65.12 F
2 days of Crash-Chill
Secondary Used: N
Crash-Chilled: Y
Filtered: N
Serving Temp: 3 C = 37.4 F
Condition for 21 days.
Consume within 3 months.

Special Instructions/Notes on this Beer
RO water starting with 6.9 pH and 7.3 ppm Bicarbonate

Bru'n Water settings
Targeting SO4/Cl ratio of 0.56 Malty using ...
1.8 g - Gypsum
1.8 g - Epsom Salt
6.0 g - Calcium cloride

Finished water profile as follows ...
59 ppm Calcium
5 ppm Magnesium
8 ppm Sodium
48 ppm Sulfate
86 ppm Chloride
16 ppm Bicarbonate

Targeting 5.5 mash pH

MS actuals

Kettle Efficiency (EIB): 79.9 %
Volume into Boil (VIB): 33.08 L = 8.74 G @ 1.048/6

Volume at Flame-Out (VFO): 24.60 L = 6.50 G with hop bag(s) in
Volume of Ambient Wort (VAW): 23.65 L = 6.25 G @ 1.067/3

1.2 L hop absorption
1.2 L evaporation during 25 mins. hop stand

Kettle to Fermentor loss (KFL): 2.75 L = 0.73 G
Fermentor Efficiency (EIF): 64.4 %
Volume into Fermentor (VIF): 18.5 L = 4.89 G

At pitching actual gravity (OG) = 1.070/9
IBU (Tins): 44.0

There was a 6% loss if efficiency on the EAW and EIF due to the 1.2 L evaporation during the hop stand. I had the pump recirculating, heat element cycling and no kettle lid on. As a result, I got a more concentrated wort.

Wort sample on brew day (VAW read a 16.4 Brix on the hydro).
https://goo.gl/photos/aXEku57kZZodeCmn6


Wort sample on pitching day (read a 17.3 Brix on the hydro).
https://goo.gl/photos/xVbnfECCZTkjSK3M7

So Mad_scientist, on numerous past searches on the site (on other subjects) I often came across "rogue dead guy" and your touting of its greatness (maybe I exaggerate a bit). Anyway, I actually never had it so this past weekend I picked up a six pack - need I say, I am a convert... excellent brew - love the malt taste.
Obviously I plan now to brew it. I see above you posted your recipe - is this your latest? If so then being that plagiarism is often the greatest form of flattery, I shall lift it and brew it...and drink it

thanks for indirectly directing me to a tasty brew.
Pete

I'm glad to share my latest file, Pete. Feel free to post back here with your results.

thanks MS - will do.
Pete

A continuation of posts 67, 68, and 69 -

0.4 L FPL

A 4.6 Brix on the hydro comes in at FG of 1.018 and brings this to a 73.5% AA and 6.8% ABV.


https://goo.gl/photos/WmmLmCRJpmJpHWN49


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MS - thanks again your latest Dead Guy Recipe -
I had the chance to brew it today. Used BRY 97 West Coast dry yeast instead of US-05 (LHBS did not have US-05) also used Weyermann Carahelles instead of Crisp Caramalt (again working with what LHBS had).

My numbers were a bit low EIB 65%, EAW 75%, EIF 60%. OG of 1.060 vs target of 1.065 (14.5 P vs 16 P).
I noticed three thermometers were all reading a bit different in the mash - Overall I think I was high 154F-156F (67.8C-68.9C).
Otherwise all seemed decent. Fermenting away as I write.
Will let you know the final results in a couple of weeks.

Pete