Yeasty wrote:

taff.. wrote:I've made the tweaks that you recommend and things become a little bit clearer WRT the ingredient substitutions, thanks

I've just put the kettle on to warm the mash water, so it's time to weigh out the grain and hops, here goes.....

Don't forget the full post brew report With pictures



Yeasty

Not sure I can manage pictures, but I'll deffo let you know how it goes

Is this really the thread for Biabacus questions? Anyway, for my first 11 BIAB brews I used the calculator but I thought I'd try Biabacus PR1.2 for my 12th. However, after entering all the required data I realised that it wasn't populating the "What you will use..." fields in sections C and D (Grain and hop bills). I have experimented with freshly downloaded copies and sometimes it will populate these fields for a while but then stop. It does it whether or not I have saved during the edit. I'm using Excel 2010. Any ideas?, Oh and the same with PR1.0.

Bob

Im looking at doing this tomorrow, Its a Saltaire Blonde clone, and i want to do it in my electrium 23ltr boiler, and finish with 5gal in the FV.

Please can some one have a look at it for me?

GRAINBILL:
85% = 6 lbs 15 oz = 3.15 kg, Low-Color Pearl Malt (can substitute Maris Otter)
10% = 13 oz = 369 g, Torrified Wheat
5% = 7 oz = 198 g, CaraPils/Dextrin

SAAZ HOPS:
.8 oz =23 g, 75 minutes remaining
.8 oz = 23 g, 45 minutes remiaing
1 oz = 28 g, 5 minutes remaining, steep for 20-30 minutes before chilling

PistolPatch wrote:How you doing dj?

Did you get your first brew (stout I think) done and dusted? If so, hope it all went well.

As for this brew, you can do it tomorrow if you like and your bound to get a drinkable beer but my brain is being assaulted by questions that need to be asked especially if you are trying to clone a known brew. Here's a few of my questions...

1. What's the plan to get 5 gallon VIF from your 23 L kettle. That is very ambitious and the integrity of your recipe is compromised the more you dilute and you'll be doing a lot of that.

2. Your grain bill is much too low for 5 gallons into the fermentor (VIF) even if you were full-volume brewing. You'll actually need to go much higher than if yoiu were full-volume brewing as your efficiency is going to get hammered due to the high amount of dilutions you would have to do.

3. The recipe lacks a lot of information. Is it something you designed or did you find it somewhere on the net? If the latter, and that's all the information the author gave you, I wouldn't touch it. If its something you designed then we need to slow down and make a more concrete plan I think.

There's more questions but I think those are the main things we need to look at. Personally I wouldn't brew this tomorrow. I'd spend the time instead thinking of what the next three brews you'd like to make are and looking at what you volume of these brews you can reasonably expect to get into your fermentor. We can certainly help you with this.

The other choice is to just jump in and brew tomorrow. Not sure what beer will come out but you'll have fun and will learn something so no right or wrong answer here really.


PP

Hi Pistol,

this is the information i have on this brew

SEYMOUR SALTAIRE BLOND CLONE (update)
All-grain recipe
6 US gallons = 5 imperial gallons = 22.7 liters

GRAINBILL:
85% = 6 lbs 15 oz = 3.15 kg, Low-Color Pearl Malt (can substitute Maris Otter)
10% = 13 oz = 369 g, Torrified Wheat
5% = 7 oz = 198 g, CaraPils/Dextrin

SAAZ HOPS:
.8 oz =23 g, 75 minutes remaining
.8 oz = 23 g, 45 minutes remiaing
1 oz = 28 g, 5 minutes remaining, steep for 20-30 minutes before chilling

Mash at 150°F/66°C for 90-120 minutes, or until thoroughly converted

75 minute boil

Yeast: Thwaites top-fermenting strain, perhaps similar to Whitbread-B (sold as Wyeast 1098, White Lab WLP007, Safale S-04, or Youngs) Ferment at 62-68°F/16-20°C

Prime with ¾ cup white sugar, boiled with a bit of water

Store bottles 1 week at fermentation temperature, then 3 weeks at 40-50°F/4-10°C.

Stats assume 80% mash efficiency and 75% yeast attenuation:
OG = 1.040
ABV = 4%
IBU = 20
Color = 3°SRM/6°EBC

Thanks again Pistol.

I did not do that brew in the end, i opted to do this Saltaire Blonde instead.
Ive just checked my Boiler and its 40cm high and a diameter of 100cm.

If i can not get 23lts what will i get?
Sorry if these questions sound dumb, but im new to BIAB

Sorry guys, my mistake lol

Gentlemen,

I have been on a brake from brewing for a while... (garage was full of woodworking project for an entertainment center). I am excited to see the BIABacus is at least in the pre-release/beta stages. For my next brew I would like to get a 10 Gal batch of Krispy Kolsch done in my 15 Gal keggel.

I have tried to make the adjustments using the BIABacus, but the water values and the overall grain value seems high. Please let me know what I messed up and how to fix it for future attempts.

Your help is greatly appreciated!

I think the problem is that you have entered 60 liters VIF instead of 46.

Bob

Heey All,

We did our 2nd brew today. It was quite a succesful brewday. We hit our O.G. and apart from stupid mishaps, we would have hit our estimated VIF number for our desired packaging amount. This time around we had a Marga Mill available for milling the malt, and Simcoe, Centennial and Cascade for our hops bill.

Here is the report.

Note: In the end we used 24 liters of water. And unlike as stated in the report we used 4490 grams Pale Malt, 500 grams of Cara 20, and 300 of Munich.
As for the wort removed from fermentor, that is the aprox the amount we spilled when we transferred it to the fermentor (the slight mishap).

We also did a sort of Vorlauf procedure before sparging with 8,5 liters of water.
And the Last hop addition at 0 min was a flame out addition after which we did a 20 min whirlpool before chilling the entire thing in a pile of snow! It snowed over 10 cm today so might aswell use that to our benefit

[center]BIABacus 1.0 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]Pale Ale 1 - Batch 1[/center]

Recipe Overview

Brewer: Dauthi
Style: Pale Ale
Source Recipe Link:

Original Gravity (OG): 1,06
IBU's (Tinseth): 40,2
Bitterness to Gravity Ratio: 0,67
Colour: 7,3 SRM = 14,4 EBC
ABV%: 5,8

Efficiency into Kettle (EIK): 74,3 %
Efficiency into Fermentor (EIF): 66,9 %

Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures

Mash: 90 mins at 67 C = 152,6 F
Boil: 90 min
Ferment: 10 days at 15 C = 59 F

Volumes & Gravities

Total Water Needed (TWN): 24,06 L = 6,36 G
Volume into Kettle (VIK): 18,14 L = 4,79 G @ 1,063
End of Boil Volume - Ambient (EOBV-A): 18,2 L = 4,81 G @ 1,06
Volume into Fermentor (VIF): 16,4 L = 4,33 G @ 1,06
Volume into Packaging (VIP): 15,19 L = 4,01 G @ 1,015 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)

84,7% Pale Ale (3,6 SRM = 7,1 EBC) 4202 grams = 9,26 pounds
9,6% Cara 20 (10,2 SRM = 20,1 EBC) 475 grams = 1,05 pounds
5,8% Munich (7,5 SRM = 39,4 EBC) 287 grams = 0,63 pounds
The Hop Bill

Based on pellet hops and Tinseth IBUs.

35,7 IBU Sim\Cen\Cas Pellets (9,7%AA) 27 grams = 0,953 ounces at 90 mins (First Wort Hopped)
3,7 IBU Sim\Cen\Cas Pellets (9,7%AA) 15 grams = 0,529 ounces at 5 mins
0,8 IBU Sim\Cen\Cas Pellets (9,7%AA) 15 grams = 0,529 ounces at 1 mins
0 IBU Centennial Pellets (10%AA) 4 grams = 0,141 ounces at 0 mins
0 IBU Cascade Pellets (7,3%AA) 7 grams = 0,247 ounces at 0 mins
0 IBU Simcoe Pellets (11,9%AA) 4 grams = 0,141 ounces at 0 mins



Mash Steps

Mash Type: Pure BIAB (Full Volume Mash) for 90 mins at 67 C = 152,6 F
Water Held Back from Mash: 12 L = 3,17 G



Water Used in a Sparge: 8,5 L = 2,25 G
Mashout for for 0 mins at 77 C = 170,6 F

Water Added During Boil: 3,5 L = 0,92 G


Miscellaneous Ingredients[/b

Chilling & Hop Management Methods

Hopsock Used: N
Whirlpool: 20 mins after boil end.
Chilling Method: Snow Chilling (Employed 0 mins after boil end.)

Fermentation& Conditioning

Fermention: US Safale 05 for 10 days at 15 C = 59 F




Req. Volumes of CO2: 2,55

Condition for 14 days.
Consume within 12 months.

Special Instructions/Notes on this Beer



Maxi-BIAB Adjustments

Water Held Back from Mash: 12 L = 3,17 G
Water Used in a Sparge: 8,5 L = 2,25 G

Water Added During Boil: 3,5 L = 0,92 G

Well, honestly it is the brewing that is the fun part ^^ Not necessarily the reading or the writing However, the reading and writing is what makes us better brewers, and gives you guys information to perfect the biabacus, which is very valuable indeed :D

As for the numbers, they are quite honest but they are also quite rough (a physicist would go crazy over the amount of measuring inaccuracy we have).

Sparging went well, we heated up water in my second stock pot, and used an empty fermentor as a lauter tun. We put the entire bag in left it to settle and then recirculated the wort until it ran clearish. After that we fly sparged it with 8.5 liters of water, pouring it slowly through a pasta strainer.

After which we squeezed the bag into the tun. Leaving an extra 2.5 liters of very very cloudy wort. It looked like there were flour particles in full suspension. We left this wort to settle and added it slowly to the boiling pot.
This is the part where a practical problem runs comes up, should we add this cloudy wort directly to the boiling pot instead next time? Will the flour particles settle in the kettle or even in the primary? (We pour from kettle to fermentor, we can't siphon it off yet (alldoh we can always try))
So we lost another 0.5 liter of wort that never made it to the boiling pot.

It is a part of the procedure we have to improve, I reckon.

So technically speaking I added probably 4,6 liters of liquid to the boil. (I always leave headspace during boiling so that wort would always have to be added later to the boil).
This is part of the reason why I adjusted the evaporation rate. In my limited view, I thought the evaporation rate should have been adjusted.

And correct we talked about floating a bowl on top of it, I still have to try it, right now I just use a bowl as a huge domed lid resting on the pot handles.

As for question 2: Yes, you read that perfectly! That's what would have happened if it all would have gone perfectly. (Note to self: Buy clear rubber hoses and a siphon pump).
However, if we can fix the bag squeezed liquid suspension wort the amount of wort produced would be even higher.

I have 1 question about the hop bill from the biabacus, Are IBU's correctly calculated in regards to FWH and Flame Out hop additions? Especially when Flame out hops are allowed to steep for longer periods at high temperatures?

And why does Section O not show the IBU and B/G ratio?

I think that for a 2nd brew we did an amazing job, and that with understanding the Biabacus better, recipe creation and brewdays will be a blast!

Do you advice any reading material on sugar extraction from malts during mash and sparging, and flavor aroma extraction of specialty malts?

Thanks a lot!