Thanks guys for your responses - majorphill thanks for the info - here the updated report/recipe
hmmm.... had to add the EOBV-A value - simply adding the IBU did not propagate the Hop bill to the report ...
[center]
BIABacus Pre-Release 1.3 RECIPE REPORT[/center]
[center]BIAB Recipe Designer, Calculator and Scaler.[/center]
[center](Please visit
http://www.biabrewer.info" onclick="window.open(this.href);return false; for the latest version.)[/center]
[center]
MA's Pipeweed - Batch 1[/center]
Recipe Overview
Brewer: Niimus
Style: Other
Source Recipe Link:
Original Gravity (OG): 1.056
IBU's (Tinseth): 20
Bitterness to Gravity Ratio: 0.36
Colour: 42.1 EBC = 21.4 SRM
ABV%: 5.42
Efficiency into Kettle (EIK): 83.8 %
Efficiency into Fermentor (EIF): 75.5 %
Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures
Mash: 70 mins at 68.9 C = 156 F
Boil: 90 min
Ferment: 14 days at 19.4 C = 66.9 F
Volumes & Gravities
Total Water Needed (TWN): 38.96 L = 10.29 G
Volume into Kettle (VIK): 36.76 L = 9.71 G @ 1.04
End of Boil Volume - Ambient (EOBV-A): 25.53 L = 6.74 G @ 1.056
Volume into Fermentor (VIF): 23 L = 6.08 G @ 1.056
Volume into Packaging (VIP): 22.15 L = 5.85 G @ 1.014 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)
7.2% Caraaroma (256.1 EBC = 130 SRM) 416 grams = 0.92 pounds
7.2% Crystal (236.4 EBC = 120 SRM) 416 grams = 0.92 pounds
9.5% Dark Wheat (17.7 EBC = 9 SRM) 548 grams = 1.21 pounds
19% Smoked Malt (17.7 EBC = 9 SRM) 1096 grams = 2.42 pounds
57% Munich Malt (17.7 EBC = 9 SRM) 3287 grams = 7.25 pounds
The Hop Bill (Based on Tinseth Formula)
16.6 IBU Saaz Pellets (3.15%AA) 56.1 grams = 1.979 ounces at 60 mins
3.4 IBU Saaz Pellets (3.2%AA) 22.4 grams = 0.792 ounces at 15 mins
Mash Steps
Mash Type: Pure BIAB (Full Volume Mash) for 70 mins at 68.9 C = 156.02 F
Mashout for for 10 mins at 75.6 C = 168.08 F
Miscellaneous Ingredients
Chilling & Hop Management Methods
Hopsock Used: Y
Chilling Method: NC
Fermentation& Conditioning
Fermention: Octoberfest #2633 for 14 days at 19.4 C = 66.92 F
Secondary Used: N
Crash-Chilled: Y
Filtered: N
Req. Volumes of CO2: 2.3
Special Instructions/Notes on this BeerYou do not have the required permissions to view the files attached to this post.
