Wow, thanks so much, Pistol, for taking the time to go into great detail. You're right, I do appreciate it and I read it several times. Sometimes I feel like I'm writing novels in these forums, but you're right again – it is fun!

I see now what I was doing wrong in the hops sheet – not entering the AA% for the conversion side. This makes much more sense now.

I understand the difference between volume into fermentor and end of boil volume, and I've queried the original author of the recipe to try and get more info. I myself have been using the "batch size" as my volume into fermenter, but I realize different people might be interpreting it differently.

Armed with this info, I think I'm ready to take a crack at my first BIAB. I can't wait! Thanks

OK I'm going to brew this tomorrow, based on the revised recipe. Thanks, Pistol. I've got all my ingredients, but subbed Maris Otter for US 2 Row because the LHBS was out. In retrospect, I wonder if I should've subbed Pils ... but that's not the purpose of this post.

One question – should I seriously expect an end of boil efficiency of 79.6% on my first go? I've got a 50 qt pot and made a bag to fit with the bag equation provided in the bag forum. I should have a couple gallons (~ 6–8 in ?) of headspace during the mash.

The recipe creator mashed in at 154 for 70 minutes. Should I mash for 90 minutes?

I was considering just doughing in, making sure I got the right temp, covering and leaving it – no stirring. Or, should I stir?

These questions are mostly stemming from the efficiency % on the Calculator, and this will be my first BIAB. Thanks again for all the help!

laserghost,you were right in going with 2 row,it is a great sub for 2 row.
Go with the default.You have to start somewhere and the worst that would happen is that you end up with a slightly higher or lower OG.Not a big deal especially on batch one!
A 90 min mash will ensure a complete conversion.
A consistent mash temp +/- 2C is important.Go ahead and stir often while checking mash temps.
Tip #1!! Make real sure you have a stable temp before doughing in!! Some pots will carry over some residual heat after turning off the flame and your temp can rise dramatically.
Tip#2 Take it slow and don't panic when things don't seem right.
Tip#3 On your first don't crack a beer until after boil.
Tip #4 Read this post.http://www.biabrewer.info/viewtopic.php?f=5&t=647

Good advice from Lylo and good on you laserghost .

You should be fine getting 80% efficiency into kettle on that brew. If everything is right (eg water pH etc) you might even find yourself much higher - closer to 90.

If possible, aim to take two efficiency readings during the brew - your pre-boil volume and gravity and then your post-boil volume and gravity. If you get those, we can have a look at them after your brew and make sure nothing went haywire.

The main thing is to just go ahead and brew it. Don't try to match numbers on the day, just record the above if you are able.

Have fun!!!

Bugger! Probably too late for you now sorry Snappa. (Massive win btw!)

If you have two fermentors, I'd probably brew this to the right strength and split it between the two fermentors. A 1/2 pack of the K-97 is most likely to get going if you aerate well.

If it's not too late, maybe add some more water to your boil now?

Another alternative, if you have two fermentors and have already finished the boil would be to let them get under way and then top them up with some cooled boiled water tomorrow?

Certainly a bit tricky this one.

Thanks for all the help so far, it's been immeasurable! Next I'd like to brew the Raison D'Saison from pp 207–209 of Brewing Classic Styles. Original recipe calls for 454 g of cane sugar. I am scaling this down just about a 1/2 gal or so. Does the cane sugar scale in proportion with the other grains, or is there something else that needs to be done in The Calculator? Attached is my xls file of the recipe, with the cane sugar entered in exactly as the recipe calls.

Good to go, or are tweaks required? Thanks!

Sorry for the slow answer lg. Sugar recipes in The Calculator can be a bit tricky. With this recipe, though you are fine. The difference the sugar causes here to the OG is hardly anything.

Everything else looked great . Only made one change on the Hop Bill sheet. Change cell G12 from 0 to 0.1. That way you don't get the #DIV/0! problem.

Bek. If you use the calculator and input you kettle diameter it will tell you exactly how many liters/cm you kettle will hold.

Ah, a dodgy pot or measuring jug .

It's unbelievable but it does happen. I had a 4 liter graduated jug that held 3 litres .

Lylo has been helping with the new calculator which, if you put in kettle height and diameter, will tell you the kettle capacity. (Unfortunately, the current calculator doesn't do this.) Assuming your kettle and jug are both round and have a flat bottom, maybe you can measure their diameters and heights and post them up here. Then Lylo, myself or one of the other betas can let you know which one of your vessels is dodgy.


PP

I'll shoot you a PM on this Bek.

Bugger - beaten by PP!

Hi Bek
I've entered your pot diameter and height into BIABacus and I got a capacity of 20.9 litres

I need to rush now, but please have a look at the Maxi BIAB thread/writeup. It will tell you how to make you brew length in a smaller pot.
Best of luck, and don't worry, you will brew good beer!

lambert

Bek's just let me know she is brewing the monster beer here. Massive!

I think what you'll need to do with this one is get a 20L plastic bucket (food-grade like the white ones), and when you pull your bag, put it in the bucket.

If you can heat some water in a saucepan or kettle, bring it up to 80 C or so and pour it into the bucket. Do this with all the water you couldn't fit in the pot. Then, pull the bag and add that extra wort back into your main kettle.

Take your time, it doesn't matter if everything sits doing nothing for a while.

Take my hat off to you brewing that huge beer .

All good fun eh .

If you can't pull the bag out of the fermentor, just drain the wort out through the tap. Makes sure you give the fermentor and tap a good clean and sanitise asap afterwards.

Maybe chuck a towel down before you shove the bag into the fermentor as I am predicting some mess .

Sounds like you handled all of this really well. Top job.

You probably never had a minute to take gravity or volume readings. If by some miracle you did, I'd love to hear them. If not, will just look forward to hearing how this beer tastes.

Pretty impressive effort Bek

I'm amazed. You wanted 1.096 so 1.109 based on one reading is excellent .

Nice!

4 weeks and and then, with that size beer .