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First BIAB - Easy 2 gallon Recipe?

Post #1 made 14 years ago
by dahlberg123
Hello all!

Newbie here, hoping to give the whole BIAB thing a whirl and introduce the lady to brewing at the same time. I am thinking about doing a 2 gallon batch of something easy with a light grain bill, maybe something summer-y like a blonde ale or a hefe?

If anyone has any easy, blonde ale recipes that they would like to share I'm all ears!

Otherwise I am thinking about winging a Hefe using the following, thoughts?
  • 1 lb of Bohemian Pilsner Malt
    1 lb of American 2-Row
    White Labs Hefeweizen Ale Yeast WL300
    0.25 oz @ 60min of Hallertau
If I'm doing the math right I need approximately 3.25 gallons of water to complete with 2 gallons of that sweet, sweet wort :)

I think I have everything equipment wise but I am not sure what I'm going to use for primary fermentation.
Last edited by dahlberg123 on 24 Mar 2012, 09:27, edited 3 times in total.

Post #2 made 14 years ago
by Lylo
By that do you mean that you have a secondary,or no fermentation vessel at all?If you have a secondary/carboy,that is all that most of us are using anymore for everyday brewing practices.
Just rack into your carboy and leave it there until it is fermented out.
If you meant that you don't have a fermentation vessel of any kind, you had better put off your brew day until you can round one up.
If you are really stuck,a simple plastic food grade bucket with a towel over it will get you through the initial fermentation until you can round up something that will take an airlock.Good luck and keep asking.
AWOL

Post #3 made 14 years ago
by dahlberg123
Lylo wrote:By that do you mean that you have a secondary,or no fermentation vessel at all?If you have a secondary/carboy,that is all that most of us are using anymore for everyday brewing practices.
Just rack into your carboy and leave it there until it is fermented out.
If you meant that you don't have a fermentation vessel of any kind, you had better put off your brew day until you can round one up.
If you are really stuck,a simple plastic food grade bucket with a towel over it will get you through the initial fermentation until you can round up something that will take an airlock.Good luck and keep asking.
Thanks. I probably should have been more clear. I don't have a small(er) fermentation vessel; if head space doesn't matter too much I can rack it in a 5g better bottle as that's the only vessel I have free at the moment.
Last edited by dahlberg123 on 24 Mar 2012, 09:52, edited 3 times in total.

Post #5 made 14 years ago
by stux
2.5G in a 5G better bottle will be fine.
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #6 made 14 years ago
by rockbotton
Concerning an easy brew that most people like give this one a try. Not my recipe but one I enjoy drinking. You will have to make adjustments for BIAB.
Kolsch
Last edited by rockbotton on 24 Mar 2012, 19:57, edited 3 times in total.
Fermenting:

Bottle Conditioning

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Post #11 made 14 years ago
by Lylo
dahlberg123.I have given this a go with the Calculator which you really should download and learn how to use,it has served me well for my first 26 batches!I believe if you hunt through the Master Guide it tells you how to switch to imperial.
For now I will give you a bit of a mix.
I get.
For 2 gallons of finished beer using 2 lb of grain.
You will need 15 1/4 liters of strike water(8 1/2 inches in your pot)
Have a preboil gravity of 1.034
preboil volume of 15.25 liters
and an OG of 1.052
I hope this helps.This is I think the first time I have helped anyone with volumes etc.It being Saturday I guess the true knowledge in the forum is either sleeping or sweating over a steaming kettle in the back yard!Which is where I am heading.Good Luck
Lylo
AWOL

Post #12 made 14 years ago
by dahlberg123
Lylo wrote:dahlberg123.I have given this a go with the Calculator which you really should download and learn how to use,it has served me well for my first 26 batches!I believe if you hunt through the Master Guide it tells you how to switch to imperial.
For now I will give you a bit of a mix.
I get.
For 2 gallons of finished beer using 2 lb of grain.
You will need 15 1/4 liters of strike water(8 1/2 inches in your pot)
Have a preboil gravity of 1.034
preboil volume of 15.25 liters
and an OG of 1.052
I hope this helps.This is I think the first time I have helped anyone with volumes etc.It being Saturday I guess the true knowledge in the forum is either sleeping or sweating over a steaming kettle in the back yard!Which is where I am heading.Good Luck
Lylo
Thanks again for your help! I'll continue reading and if I screw up the first batch there's always a 2nd batch :)
Last edited by dahlberg123 on 24 Mar 2012, 22:20, edited 3 times in total.

Post #14 made 14 years ago
by thughes
Lylo wrote:dahlberg123.I have given this a go with the Calculator which you really should download and learn how to use,it has served me well for my first 26 batches!I believe if you hunt through the Master Guide it tells you how to switch to imperial.
For now I will give you a bit of a mix.
I get.
For 2 gallons of finished beer using 2 lb of grain.
You will need 15 1/4 liters of strike water(8 1/2 inches in your pot)
Have a preboil gravity of 1.034
preboil volume of 15.25 liters
and an OG of 1.052
I hope this helps.This is I think the first time I have helped anyone with volumes etc.It being Saturday I guess the true knowledge in the forum is either sleeping or sweating over a steaming kettle in the back yard!Which is where I am heading.Good Luck
Lylo
Nice job Lylo, I'm not quite to the point where I can offer the level of help that you guys using the calculator can (plus I'm in the States where we still refuse to use the metric system). I'm using BeerSmith but have tweaked it over the past year to give me the numbers I need.

And yes, like you, I am heading down to the basement to brew this afternoon. Just finished adjusting BB's Vienna malt bomb recipe for my system, now I need to get my Saturday chores out of the way so I can dedicate the rest of the day to making some beer.

--Todd
Last edited by thughes on 24 Mar 2012, 22:55, edited 3 times in total.
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Post #15 made 14 years ago
by Lylo
On Saturdays mornings I:
1:Get my chores done. :champ:
2:Get out of bed and make coffee :blush:
3:Check out Biabrewer since I haven't checked since last night. :salute:
4:Start heating strike water.
5:Check out Biabrewer since I haven't checked for 1/2 hr
6:Dough in
7:Wake up my wife and finish the chores. :cool:
#7 doesn't take long so return to #5 :lol:
AWOL

Post #18 made 14 years ago
by rockbotton
I took stux's CE-BIABCalc and added US measurement conversion along side the metric units. I asked stux to take a look to see if I had missed anything and he said it look good so I am posting it up.
Let me know how things go with it. I hope you find it useful.
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Fermenting:

Bottle Conditioning

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Post #19 made 14 years ago
by dahlberg123
I wanted to thank everyone for their help; a lot of this stuff is still way over my head but I figure crappy beer is better than no beer at all so... I have attached what came out of BeerSmith, not sure what most of those numbers mean but I'll figure all that out on the fly :)

I'll try to report back, hope to brew in the next few days.
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Post #20 made 14 years ago
by hashie
Hey dahlberg123, good to see your getting plenty of good advice from some of the regulars :)

First rule of BIAB; It's very difficult to make crappy beer.

The only crappy beers I've made have been infected and they could always be passed off as Lambic :)
"It's beer Jim, but not as we know it."

Post #21 made 14 years ago
by Lylo
HaHa hashie.I tasted my first lambic the other day and realized that a while ago I had tossed 19 liters of truly fine beer. :argh: It must be an acquired taste. :drink:
AWOL

Post #23 made 14 years ago
by rockbotton
Hey dahlberg123,
Every time I expect my beer to turn out bad it usually turns out being some of the best I have made so be patient and enjoy "your" beer. :thumbs:
Fermenting:

Bottle Conditioning

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Post #25 made 14 years ago
by Yeasty
dahlberg123 wrote:I wanted to thank everyone for their help; a lot of this stuff is still way over my head but I figure crappy beer is better than no beer at all so... I have attached what came out of BeerSmith, not sure what most of those numbers mean but I'll figure all that out on the fly :)

I'll try to report back, hope to brew in the next few days.
I like your enthusiasm danlberg123 and that is the magic ingredient that will have you brewing great beer in no time. My advice would be to watch your temperatures, both the mash temp and the fermention temp. Get these right and everything else should fall into place. The worst you'll end up with is beer. :drink:

:luck:

Yeasty
Last edited by Yeasty on 26 Mar 2012, 02:16, edited 3 times in total.
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