Just kegged this batch. Tasted what was in the hydrometer vessel then drank the whole thing - it was good already, before conditioning/carbonation. Looks to be a pretty good batch. Initial and final gravity were right on the button. Quite an easy brew day too. (Maybe this one will help to make up for the 5 gallons I just dumped due to some type of nastiness getting in.)
Hope I'm adding this right - added the recipe report and attached the file.
[center]BIABacus Pre-Release 1.3T 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]Mac 'n' Jack's Clone - Batch 5[/center]
Recipe Overview
Brewer: Mike Pearson
Style: Amber
Source Recipe Link:
ABV: 5.2% (assumes any priming sugar used is diluted.)
Original Gravity (OG): 1.052
IBU's (Tinseth): 34.2
Bitterness to Gravity Ratio: 0.66
Colour: 15.8 EBC = 8 SRM
Kettle Efficiency (as in EIB and EAW): 83.2 %
Efficiency into Fermentor (EIF): 71.3 %
Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures
Mash: 90 mins at 65 C = 149 F
Boil: 90 min
Ferment: 11 days at 20 C = 68 F
Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/" onclick="window.open(this.href);return false;
Total Water Needed (TWN): 33.31 L = 8.8 G
Volume into Boil (VIB): 30.2 L = 7.98 G @ 1.042
Volume of Ambient Wort (VAW): 23.33 L = 6.16 G @ 1.052
Volume into Fermentor (VIF): 20 L = 5.28 G @ 1.052
Volume into Packaging (VIP): 18.52 L = 4.89 G @ 1.013 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)
71% Pale Maris Otter (3.9 EBC = 2 SRM) 3495 grams = 7.7 pounds
9.5% Red Wheat (5.9 EBC = 3 SRM) 467 grams = 1.03 pounds
9.5% Munich (19.7 EBC = 10 SRM) 467 grams = 1.03 pounds
4.7% Crystal (160 EBC = 81.2 SRM) 233 grams = 0.51 pounds
4.7% Dextrin (3.9 EBC = 2 SRM) 233 grams = 0.51 pounds
0.6% Roasted Barley (3.9 EBC = 2 SRM) 29 grams = 0.06 pounds
The Hop Bill (Based on Tinseth Formula)
24 IBU Centennial Flowers (10.5%AA) 23.6 grams = 0.831 ounces at 60 mins
10.1 IBU Cascade Flowers (8.9%AA) 23.7 grams = 0.835 ounces at 15 mins
0 IBU Cascade Flowers (8.9%AA) 15.8 grams = 0.557 ounces at mins (Dry Hopped)
Mash Steps
Mash Type: Pure BIAB (Full-Volume Mash): Saccharifiaction for 90 mins at 65 C = 149 F
Strike Water Needed (SWN): 33.97 L = 8.97 G 0 C = 0 F
Mashout for for 20 mins at 76.8 C = 170.24 F
Miscellaneous Ingredients
Chilling & Hop Management Methods
Chilling Method: Immersion
Fermentation & Conditioning
Fermentation: Wyeast 1038 for 11 days at 20 C = 68 F
Secondary Used: N
Filtered: N
Special Instructions/Notes on this Beer
Mac 'n' Jack's Amber clone (supposed to be close)
Post #1 made 9 years ago
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Last edited by SeattleVet on 29 Nov 2014, 08:47, edited 1 time in total.
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