Hi guys,

After the summer stop, I go again with my stove-oven or mini-biab brewings.

This season I have bought some new equipment, such as a bigger kettle, with 20 liters and a better thermometer, principally. I have some more different malts and hops and I am planning to do some Belgian beers. I also will be able of doing pure-biab. (I used an 8 liters one)

So, I attach and I ask you to review my Biabacus file. I have adapted a brew from the book Brewing Classic Styles, with some free changes. I want to use some Abbey malt, just to try.
I also have some other suitable hops, like Tettnang or Hallertauer Hersbrucker, but Kent Goldings could be nice, as well.

Well, I am open to make some variations, following the masters' advice.

Thank you very much. Regards

Juan Angel

Thank you ShorePoint for your answer.

It is clear that I have to add the quantity of grams of the late hop addition. As you said it would be around 6 gr.

About the no-chill method, I usually turn off the fire, add the hops, put the lid and I leave it for 10-15 min before transferring the wort to the cube. I will check the temp and write it.

Hopefully, I will be brewing next weekend or the following one.

Hello again,

Streamer, I have changed, as you said, the last addition time. It was an error, for sure. I should have copied the recipe from another template.

Anyway, it is solved. Thank you.

By the way, I did change manually the evaporation rate to 2.67 l/h.
That is because in my previous brewing, with the new kettle I am using at this moment, I got this rate.
I had some problems, just for this reason, as I expected a much bigger evaporation and I finally got a few less gravity points after the boiling. So, I am fermenting a Sierra Nevada APA clone with an OG of 1.046, instead of 1.054.

I think it will be drinkable, anyway.

Well, thank you all.

Juan Angel

Hi again,

I did the recipe and it is already in the fermentor. I got 1.050, what is almost the target. I think I still have to drop my evaporation rate a little more.
I guess I am pushing my gas stove to the limits, but I started the boil with 12 liters and I managed a strong enough boiling.

Anyway, I am planning to do a dubbel belgian beer, concretely, the recipe from Brewing Classic Styles, called "Black Scapular Dubbel" and drop it on the yeast cake of the Belgian Pale Ale.
I would like someone to check if I filled the sugar extract potential in section Y properly.
I attach the Biabacus file.

Thank you very much.

Juan Angel