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BCS recipe

Post #1 made 11 years ago
by jerryd68
Interested in brewing John Palmers Harold-Is-Weizen recipe from BCS, I have tried to complete the spreadsheet, please everybody take a look at it and see what I am missing. Has anybody tried this recipe? or something close?
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Post #3 made 11 years ago
by timfuller
Only just done my first one but here is my input....

Change the OG in section C to 1.050 and not 1.500 and all the correct volume and grain bill figures will show. Also complete the mash temp in section E and remember it is in Celcius (152 - 67 ish)

Then it should be good to go.

See attached.

I am sure there are other on here (PistolPatch and Madscientist) who will spot other things as they have done for me.... :thumbs:
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Post #4 made 11 years ago
by Yeasty
Well done Tim, lots of the usual guys are busy with Biabacus development and I know time is short for them so thanks for jumping in and helping a fellow brewer :clap:

Jerry

In all BCS recipes you should enter 20.19 into the top line of section D, this is BCS EOBV-A ( which is now referred to as VAW in the latest version of Biabacus). You also need to enter the AA% of your hops under substitutions.

:thumbs:

Yeasty
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Post #5 made 11 years ago
by jerryd68
Well my brew day went very well with one exception, I brewed the Hefe from BCS, I followed the spreadsheet to the letter as far as water and grain bill, I hit my O.G right on the money, the only thing that bothers me is after mash in I checked my PH, it only dropped to 6.0 PH, I filtered all my water though an activated carbon filter and let it sit for a day prior to brewing. The water in our area is hard and has high amounts of alkalinity. The PH of the water itself is roughly 8.3 PH. What would everybody suggest I treat the water with in the future.

Post #6 made 11 years ago
by BobBrews
jerryd68,

The pH of typical municipal water supplies generally lies between 6.5 and 8.5, but may exceed those bounds since pH is not regulated by the Safe Drinking Water Act that governs drinking water quality in the U.S. The graphic below illustrates typical water supply and mashing pH ranges.
pH scale.jpg
During mashing, a pH greater than 6.0 can leach harsh-tasting silicates, tannins, and polyphenols from the grain into the wort. Adjusting sparge water pH to between 5.5 and 6.0 helps avoid raising the mash pH above 6.0 during sparging. The pH of the mash varies with temperature. There are two components to the variation of mash pH with temperature.
RA Chart.jpg
https://sites.google.com/site/brunwater/water-knowledge
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Last edited by BobBrews on 23 Jun 2014, 19:28, edited 1 time in total.
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Post #7 made 11 years ago
by mally
Jerry - In the UK we have access to a product known as CRS (carbonate reducing solution I think).
If you know or have a kit to find out your carbonate levels & residual alkalinity, you can treat your water with "x" amount of CRS/L based on what you are brewing. Others use Acid malt (acidulated), or add their own acids.
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Post #8 made 11 years ago
by jerryd68
thank you for your help, I was actually thinking about using the malt to adjust the PH, I have the equipment through my job to test the alkalinity levels in my water, I just need to remember to take a sample of my water to work. I would imagine I wont have the problem if I brew a darker beer, but I like to make a variety and want to have th ability to brew whichever style that I want.

Post #9 made 11 years ago
by PistolPatch
Lots of good and interesting info above.

Bob, your post above looks super cool but I am not understanding your second paragraph at all. (I detect some copying and pasting that might not be relevant to full-volume BIAB'ers). Think I'm mixed up on the temperature thing sorry mate :scratch:.

A few quick things for you guys...

Crystal malts actually affect your pH more than darker roasted malts. (This is a new discovery.)

Scoring 6.0 is fine. If you want to get closer to say 5.3 (this is not necessarily the perfect number btw), and you are full-volume brewing, you need to realise that the make-up of your grain bill has far less affect than if doing traditional mashing and sparging.

In other words, adjust the full volume of your water before doughing in and go a few points higher. Full volume brewing is dead simple!
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