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American Rogue Dead Guy - CYBI w / John Maier --- Brewmaster

Post #1 made 12 years ago
by Mad_Scientist
This is the recipe for a clone based on the interview with the Brewmaster. Did he give away all his secrets? What does he mean by whirlpool hops? The Sterling hops are added sometime after flame out (FO), but at what temperature, for how long, etc.? How did I do in filling out the BIABacus?

Here are the clues; viewtopic.php?f=10&t=1869&start=75#p29021

[center]BIABacus Pre-Release 1.3 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]CYBI Rogue Dead Guy ; July 6, 2009 Broadcast Date[/center]

Recipe Overview

Brewer: Mad Scientist
Style:
Source Recipe Link:

Original Gravity (OG): 1.065
IBU's (Tinseth): 40
Bitterness to Gravity Ratio: 0.62
Colour: 23.9 EBC = 12.1 SRM
ABV%: 6.54

Efficiency into Kettle (EIK): 71.4 %
Efficiency into Fermentor (EIF): 64.3 %

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

Times and Temperatures

Mash: 90 mins at 66.7 C = 152.1 F
Boil: 60 min
Ferment:

Volumes & Gravities

Total Water Needed (TWN): 52.03 L = 13.74 G
Volume into Kettle (VIK): 46.2 L = 12.21 G @ 1.058
End of Boil Volume - Ambient (EOBV-A): 39.4 L = 10.41 G @ 1.065
Volume into Fermentor (VIF): 35.5 L = 9.38 G @ 1.065
Volume into Packaging (VIP): 34.19 L = 9.03 G @ 1.016

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)

67.5% 2-row (4.7 EBC = 2.4 SRM) 8169 grams = 18.01 pounds
22.8% Munich (18 EBC = 9.1 SRM) 2757 grams = 6.08 pounds
9.8% Carastan (91.9 EBC = 46.6 SRM) 1184 grams = 2.61 pounds

The Hop Bill (Based on Tinseth Formula)

40 IBU Perle Pellets (5%AA) 142.2 grams = 5.015 ounces at 60 mins
0 IBU Sterling Pellets (4%AA) 89.8 grams = 3.167 ounces at 0 mins ***** WP - WHIRLPOOL HOP ADDITION PER BREWMASTER *****

Mash Steps

Mash Type: Pure BIAB (Full Volume Mash) for 90 mins at 66.7 C = 152.06 F
Water Held Back from Mash: 7.5 L = 1.98 G

Mashout for for 15 mins at 77 C = 170.6 F
Water Added After Final Lauter: 7.5 L = 1.98 G

Miscellaneous Ingredients

Chilling & Hop Management Methods

Hopsock Used: Y
Whirlpool: 60 mins after boil end.
Chilling Method: Immersion Chiller

Fermentation& Conditioning

Secondary Used: N
Crash-Chilled: Y
Filtered: N

Special Instructions/Notes on this Beer

"John Maier - Mash at 152 F is critical, not below, to get that Munich sweetness and not to finish too dry, no drier than a 1.016 [4 Plato]." "WP" stands for Whirlpool hop addition.

Maxi-BIAB Adjustments

Water Held Back from Mash: 7.5 L = 1.98 G

Water Added After Final Lauter: 7.5 L = 1.98 G
Last edited by Mad_Scientist on 09 Mar 2013, 12:56, edited 5 times in total.
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Post #2 made 12 years ago
by Mad_Scientist
Flame Out (FO), Whirlpool (WP) and now Hop Stand (HS), YIKES !!

I found this article today; http://byo.com/index.php?option=com_k2& ... Itemid=167

And this; http://518124.cache1.evolutionhosting.c ... Topics.pdf
(See the first slide on page 7)

Quoted from BYO article (adding hops at FO/WP/HS)
"Three temperature profiles that seem to be popular among homebrewers are just off boil range 190–212 °F (88–100 °C), the sub-isomerization range 160–170 °F (71–77 °C), and a tepid hop stand range 140–150 °F (60–66 °C)."

I am leaning toward 212-190 F for 50-80 minutes.

What do ya'll say?
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Post #3 made 12 years ago
by Mad_Scientist
I brewed this on March 16th and am taking my time to ferment and condition it.

I have been going over my brew day notes of my measured volumes and gravity samples I took. This is what I came up with.

I took the three measurements at the PLG, GIK and EOBG points.

I'm hoping someone can confirm my math, as I came up with one formula on my own. :dunno:

The two I'm pretty sure of are;
GIK x VIK (60 x 12.76 = 766)
EOBG x EOBV-A (72 x 10.57 = 761)

This one I'm not sure of;
PLG x (MV - GA - MW) (68 x 11.243 = 765)
Where MV = Mash Volume, GA = Grain Absorption, MW = MAXI water held back from the mash (adjusted to mash temperature)

MV = 14.93
GA = 1.6
MW = 2.087 (2.05 Ambient)

Volumes are in Gallons...
So, there you have it. Does this look good? Why doesn't the EIK and EOBE percentages match up better like the 'total sugars' from above?
MS Actuals.jpg
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Last edited by Mad_Scientist on 05 Apr 2013, 13:18, edited 2 times in total.
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Post #6 made 12 years ago
by joshua
MS, thats great!

It seems like you can "Hop" the wort so many ways, we can always get great beer!
Honest Officer, I swear to Drunk, I am Not God.
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Post #7 made 12 years ago
by Mad_Scientist
Okay, I got some yummy beer transferred yesterday, Sunday 4-14-2013. Look here :drink:

I over shot the 'expected OG' by 9 points on this one, per recipe (clone), so on this second batch I have set the 'Adjust Auto-Efficiency by:' in Section X to 6.0%. I can't wait to brew this again, I got enough grain in my buckets for this one and I'll be using my new potato masher. Look here

With a potato masher, I will 'stir' the mash more often and the temperature should be more evenly distributed, and I might think to use my lab thermo too. With more confidence, I should get good sample readings of the 3 check points in Section M, and I shouldn't need to do this again Look here

So, here is my updated file. I had the color wrong (on the first file) for my Weyermann Munich type I. For my 0 mins hops, the plan is like the first batch, called whirlpool addition by the brewmaster, I added them at flame out into my hop spider, whirlpooled a little, covered with lid and waited ~ 35 mins until the temperature dropped to 185 F, then transferred to cubes. It seemed like enough time to wait for the 0 mins hops. I could have applied low heat to extend the time more for the (hop stand), contact time. What do ya'll think?;

Recipe Overview

Brewer: Mad Scientist
Style:
Source Recipe Link:

Original Gravity (OG): 1.065
IBU's (Tinseth): 40
Bitterness to Gravity Ratio: 0.62
Colour: 19.6 EBC = 9.9 SRM
ABV%: 6.54

Efficiency into Kettle (EIK): 78.6 %
Efficiency into Fermentor (EIF): 70.8 %

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

Times and Temperatures

Mash: 90 mins at 66.7 C = 152.1 F
Boil: 60 min
Ferment:

Volumes & Gravities

Total Water Needed (TWN): 51.98 L = 13.73 G
Volume into Kettle (VIK): 46.78 L = 12.36 G @ 1.058
End of Boil Volume - Ambient (EOBV-A): 39.96 L = 10.56 G @ 1.065
Volume into Fermentor (VIF): 36 L = 9.51 G @ 1.065
Volume into Packaging (VIP): 34.67 L = 9.16 G @ 1.014 assuming apparent attenuation of 78 %

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)

67.5% Malteurop 2 row (3.9 EBC = 2 SRM) 7528 grams = 16.6 pounds
22.8% Wey Munich 1 (17.7 EBC = 9 SRM) 2541 grams = 5.6 pounds
9.8% Hugh Baird Carastan (69 EBC = 35 SRM) 1092 grams = 2.41 pounds

The Hop Bill (Based on Tinseth Formula)

40 IBU Perle Pellets (5%AA) 144.2 grams = 5.085 ounces at 60 mins
0 IBU Sterling Pellets (4%AA) 91.1 grams = 3.212 ounces at 0 mins ***** WP - WHIRLPOOL HOP ADDITION PER BREWMASTER *****

Mash Steps

Mash Type: Pure BIAB (Full Volume Mash) for 90 mins at 66.7 C = 152.06 F
Water Held Back from Mash: 6 L = 1.59 G

Mashout for for 15 mins at 77 C = 170.6 F
Water Added After Final Lauter: 6 L = 1.59 G

Miscellaneous Ingredients

Chilling & Hop Management Methods

Hopsock Used: Y
Chilling Method: No-Chill

Fermentation& Conditioning

Secondary Used: N
Crash-Chilled: Y
Filtered: N


Special Instructions/Notes on this Beer

"John Maier - Mash at 152 F is critical, not below, to get that Munich sweetness and not to finish too dry, no drier than 4 plato." 4 to 4.5 plato is his statement."

Maxi-BIAB Adjustments

Water Held Back from Mash: 6 L = 1.59 G

Water Added After Final Lauter: 6 L = 1.59 G
Last edited by Mad_Scientist on 16 Apr 2013, 07:25, edited 5 times in total.
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Post #8 made 12 years ago
by GuingesRock
Hi MS, I think I read somewhere that a flameout addition without chilling is the same as a 20 minute addition with chilling...or was it the same as a 10 minute addition. Can't fully remember. Maybe someone here knows. I would be interested to know the answer to that. Maybe no-one really knows as it would be a subjective taste thing. Heating for longer, I think, would destroy some of the taste benefits of late hopping.
Last edited by GuingesRock on 16 Apr 2013, 19:47, edited 2 times in total.
Guinges

Post #9 made 12 years ago
by joshua
GR,

Using a "Hop Stand"(adding hops at "Flameout" and holding off "Whirlpool") is the way to add flavor and some Aroma, as well as some more Bitterness.

Want a 10 minute addition, add 10 minutes between FO and WO, or 20 minutes, or more!

Just remember to add that tme to your Bitterness calculations.

Take a Look at http://byo.com/component/k2/item/2808-hop-stands
Honest Officer, I swear to Drunk, I am Not God.
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Post #10 made 12 years ago
by GuingesRock
Very interesting article Joshua, Thanks. I'm going to add it to links library so I can find it again (hope that’s ok). Thanks also for answering my query. I think that makes sense.

I did a flame out with no-chill before, but never read anything about hop-stands before.

So MS ignore my post. At least I learnt something :)
Last edited by GuingesRock on 17 Apr 2013, 05:35, edited 2 times in total.
Guinges

Post #11 made 12 years ago
by Mad_Scientist
I brewed this recipe again, as per the #7 post above, yesterday, Sunday, May 5th..... with the following differences below.

Treated TWN with brewing salts, drained into a bucket everything that didn't look like SWN :lol:

IBU's (Tinseth): 49
Bitterness to Gravity Ratio: 0.75
The Hop Bill
49 IBU Perle Pellets (7.8%AA) 113.2 grams = 3.993 ounces at 60 mins
0 IBU Sterling Pellets (7.9%AA) 56.5 grams = 1.992 ounces at 0 mins
* I ordered hops by the ounce. Hey, I'm not gonna waste good hops, man!!! :lol:

Miscellaneous Ingredients
1 Whirlfloc ()5 Mins

For the 0 mins hops, I did about the same as before, but did not cover the kettle, but raised and lowered the hop spider many times during the 35 mins stand. The temperature dropped to 180 degree F at the 35 mins mark. I pulled the bag (this time I was using a 5 gallon paint strainer bag) and squeezed it dry. I then raised the temperature back up to 185 F before draining into my two 5 G no chill containers. I also got two, 1 L no chill containers filled for a real wort starter. :P

I also marked on my sight glass all the milestones needed for the brew, so no worries about measuring on the fly. :), so yeeaah, it looks like I copied Section K to Section L.

EDIT: Thanks Nuff, I moved my question over there.
Last edited by Mad_Scientist on 07 May 2013, 07:28, edited 3 times in total.
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Post #12 made 12 years ago
by Nuff
Richard, I just stumbled across this thread by accident. It looks as though this thread also now includes some BIABacus questions which are not being answered. I suggest asking your BIABacus PLG questions in the Advanced BIABacus Pre-Release Questions thread. In that thread you can not only ask your question but also post complete BIABacus files which will make the questions far easier to answer. For this particular question, I suggest posting all the BIABacus files you have that show a discrepancy between the estimated PLG and your actual PLG.

:luck:
Last edited by Nuff on 13 May 2013, 18:47, edited 2 times in total.

Post #13 made 12 years ago
by Mad_Scientist
I'm looking to brew this recipe again [EDIT: a third time] this coming Friday, June 28th.

This recipe report is set to an 'Adjust Auto-Efficiency by 9%'. The two previous brews were 0% and 6%, respectively.

The grain bill will be a blend of older grain (I used in the two previous brews, but not as old as hashie's :lol: ) and new grain. To complete my mail order of specialty grain and hops, from one company, I settled on buying Czech Saaz hops, Rogue brewery used to use these in the earlier days, btw.

I carefully re-calibrated my keggle on June 12th. My kettle diameter is 39.2 cm, height is 42.4 cm for a capacity of 55.5 L / 14.65 G. This includes a new offset adjustment in Section X, 'Kettle Shape Volume Adjustment' is 4.3 L

This is another MAXI, as indicated below.

*****************************************
EDITED: 7-3-2013
BREWED: 6-28-2013
Made corrections based on last minute changes.

[center]BIABacus Pre-Release 1.3 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]CYBI Rogue Dead Guy ; July 6, 2009 Broadcast Date[/center]

Recipe Overview

Brewer: Mad Scientist
Style:
Source Recipe Link:

Original Gravity (OG): 1.065
IBU's (Tinseth): 54
Bitterness to Gravity Ratio: 0.83
Colour: 16.6 EBC = 8.4 SRM
ABV%: 6.54

Efficiency into Kettle (EIK): 81.6 %
Efficiency into Fermentor (EIF): 71.7 %

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

Times and Temperatures

Mash: 90 mins at 66.7 C = 152.1 F
Boil: 60 min
Ferment:

Volumes & Gravities

Total Water Needed (TWN): 52.8 L = 13.95 G
Volume into Kettle (VIK): 47.75 L = 12.62 G @ 1.058
End of Boil Volume - Ambient (EOBV-A): 40.95 L = 10.82 G @ 1.065
Volume into Fermentor (VIF): 36 L = 9.51 G @ 1.065
Volume into Packaging (VIP): 34.67 L = 9.16 G @ 1.014 assuming apparent attenuation of 78 %

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)

67.5% Rahr 2 row (3.5 EBC = 1.8 SRM) 7395 grams = 16.3 pounds!
22.8% Bress Bonlander Munich (25.2 EBC = 12.8 SRM) 2496 grams = 5.5 pounds!
9.8% Great Western C 15 (29.6 EBC = 15 SRM) 1072 grams = 2.36 pounds

The Hop Bill (Based on Tinseth Formula)

54 IBU Perle Pellets (8.9%AA) 112 grams = 3.952 ounces at 60 mins (4.056 ounces, actual)
0 IBU Czech Saaz Pellets (2.9%AA) 173.7 grams = 6.128 ounces at 0 mins (4.018 ounces, actual)***** WP - WHIRLPOOL HOP ADDITION PER BREWMASTER *****

Mash Steps

Mash Type: Pure BIAB (Full Volume Mash) for 90 mins at 66.7 C = 152.06 F
Water Held Back from Mash: 6 L = 1.59 G

Mashout for for 15 mins at 77 C = 170.6 F
Water Added After Final Lauter: 6 L = 1.59 G

Miscellaneous Ingredients

1 Whirlfloc ()5 Mins

Chilling & Hop Management Methods

Hopsock Used: Y

Chilling Method: No-Chill

Fermentation& Conditioning

Fermention: Safale US-05

Secondary Used: N
Crash-Chilled: Y
Filtered: N

Special Instructions/Notes on this Beer

"John Maier - Mash at 152 F is critical, not below, to get that Munich sweetness and not to finish too dry, no drier than 4 plato." 4 to 4.5 plato is his statement."
"WP" stands for Whirlpool hop addition.

Maxi-BIAB Adjustments

Water Held Back from Mash: 6 L = 1.59 G

Water Added After Final Lauter: 6 L = 1.59 G
Last edited by Mad_Scientist on 26 Jun 2013, 03:07, edited 5 times in total.
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Post #14 made 12 years ago
by mally
MS - I still have a plan to try this clone at some point (i just have too many ideas/recipes at the moment).

Do you think you are getting closer to the original with each brew? or are you there already?
Out of interest, have you done a side by side? (yours Vs Rogue's)?
Would be good to see some comparisons, taste notes, pics etc.
G B
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
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Post #15 made 12 years ago
by Mad_Scientist
Hello mally, thank you for your interest with this recipe.

I enjoy making this over and over again. Oops, er, I mean drinking it. :idiot:

At this point I'm just zeroing in to hit the OG and FG, repeatedly, and haven't done it yet. :lol:

The brewmaster, glossed over the AA% of the whirlpool hops in his CYBI radio interview, and I'm at a loss as to the hop estimation formula he uses. At some point I would do a side-by-side for myself and 'all ya'll'. I don't see myself buying the proprietary yeast, Pacman, Safale US-05 is just fine for me.

Prosts
~richard
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Post #16 made 12 years ago
by Mad_Scientist
Well, I decided to increase the hop bill on my 6-28-2013 brew. It will no doubt be over hopped per the clone.

My 3 brews were as followed (based on the BIABacus Tinseth)
40
49
54

Also on my whirlpool hops, I couldn't count up to 6, :lol: weighed out 4 ounces.
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Post #17 made 12 years ago
by Mad_Scientist
Here is my pre pitching volumes from yesterday. I had my no chill cubes sitting in the temp controller for about a week. It was a Friday brew day, 6-28-2013, that started at noontime and finished around 7:30 pm. I placed the cubes in the temp controller the following morning, so let's say 6 days for the cold break to settle.

My measured kettle to fermenter loss was 3.1 L. That was a lot better than my previous brew, 5-5-2013, from above, it had a 4.95 L kettle to fermenter loss and consequently less went into the fermenters. I don't understand this difference, but I'll take it.

I posted some new pictures to my Flickr set, Brewing with MS, of what I did yesterday.
Pre-Pitching Volumes (1).jpg
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Last edited by Mad_Scientist on 07 Jul 2013, 02:49, edited 2 times in total.
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Post #18 made 12 years ago
by Mad_Scientist
[center]Brew date: June 28th[/center]
This is my report, as of my last brew, with my actuals and notes included;

BIABacus Pre-Release 1.3 RECIPE REPORT
BIAB Recipe Designer, Calculator and Scaler.
(Please visit http://www.biabrewer.info" onclick="window.open(this.href);return false; for the latest version.)


Recipe Overview

Brewer: Mad Scientist
Style: Source Recipe Link: CYBI Rogue Dead Guy ; July 6, 2009 Broadcast Date

Original Gravity (OG): 1.065
IBU's (Tinseth): 40
Bitterness to Gravity Ratio: 0.62
Colour: 16.6 EBC = 8.4 SRM
ABV%: 6.54

Estimated Efficiencies;
Efficiency into Kettle (EIK): 81.5 %
Efficiency into Fermentor (EIF): 73.5 %

Mad Scientist Effficiences;
End of Boil Efficiency (EOBE): 79.0 %
Efficiency into Fermentor (EIF): 72.6 %

Times and Temperatures
Mash: 90 mins at 67.2 C = 153.0 F
Mashout for for 15 mins at 77 C = 170.6 F
Boil: 60 min

Volumes & Gravities
Total Water Needed (TWN): 51.65 L = 13.64 G
Volume into Kettle (VIK): 46.73 L = 12.34 G @ 1.057
End of Boil Volume - Ambient (EOBV-A): 38.70 L = 10.22 G @ 1.065
Kettle to Fermenter Loss (KFL): 3.10 L = 0.82 G
Volume into Fermentor (VIF): 35.60 L = 9.40 G @ 1.065
Volume into Packaging (VIP): 34.67 L = 9.16 G @ 1.015 assuming apparent attenuation of 76 %

The Grain Bill
67.5% Rahr 2 row (3.5 EBC = 1.8 SRM) 7219 grams = 15.91 pounds
22.8% Bress Bonlander Munich (25.2 EBC = 12.8 SRM) 2436 grams = 5.37 pounds
9.8% Great Western C 15 (29.6 EBC = 15 SRM) 1047 grams = 2.31 pounds

The Hop Bill (Based on Tinseth Formula)
40 IBU Perle Pellets (7.5%AA) 96.1 grams = 3.39 ounces at 60 mins
0 IBU Sterling Pellets (4.8%AA) 75.9 grams = 2.676 ounces at 0 mins
***** WP - WHIRLPOOL HOP ADDITION PER BREWMASTER
Added 0 mins. hops at flame-out into my hop spider, covered with lid, raised and lowered the hop spider a few times over the course of 40 mins. until the temperature dropped to 185 F. Squeeze hop bag, then transferred wort to cubes. *****

Miscellaneous Ingredients
1 Whirlfloc ()5 Mins

Chilling & Hop Management Methods
Hopsock Used: Y
Chilling Method: No-Chill

Fermentation& Conditioning
Fermention: Safale US-05
Secondary Used: N
Crash-Chilled: Y
Filtered: N

Special Instructions/Notes on this Beer
To reach a mash-out temp of 76-78 C (169 - 172 F) took 23 mins.
After reaching mash-out temp, before pulling the bag, I waited 15 mins.
Add crystal during the mash-out

Maxi-BIAB Adjustments
Water Held Back from Mash: 6 L = 1.59 G
Water Added After Final Lauter: 6 L = 1.59 G

[center]Brew date: June 28th
Mash Gravity Figures[/center]
[center]Adjusting Auto-Efficiency by 9.0%[/center]

I did a full-volume mash for 90 minutes.

1. At 30 minutes, my gravity reading was... #1 tube ; 1.050 ; 12.5 brix
2. At 60 minutes, my gravity reading was... #2 tube ; 1.053 ; 13.2 brix
3. At 90 minutes, my gravity reading was... #3 tube ; 1.055 ; 13.6 brix
**** The weight of my grain bill was... 9891 grams ; 21.8 pounds
I did not mash my 'crystal', I did a Gordon Strong thing

Quick Bonus Questions

A. The weight of my grain bill was... 10964 grams ; 24.17 pounds ****total weight with 'crystal'
B. The volume of water I mashed with was... SWN; 47.72 L ; 12.61 G
C. My average mash temperature was... 153 F

If you did a Mash-Out (and only if you have time.)

1. To reach a mash-out temp of 76-78 C (169 - 172 F) took (mins)... 23 mins
2. At the start of mash-out, my gravity reading was...


A. After reaching mash-out temp, before pulling the bag, I waited (mins)... 15 mins <=== 'crystal added'
B. After I pulled the bag my gravity reading was... #4 tube; PLG ; 1.061 ; 15.0 brix


MAXI-BIAB
after adding my 6 L of MAXI water the GIK was;
#5 tube ; GIK ; 1.057 ; 14.0 brix
#6 sample ; EOBG ; 1.065 ; 16.0 brix
Last edited by Mad_Scientist on 13 Aug 2013, 08:26, edited 2 times in total.
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Post #19 made 11 years ago
by shetc
I want to make sure that I understand the second hop addition process. After the 90 min boil, I add the Czech Saaz hops to the re-used grain bag. Cover with lid, and wait 35 mins until the temperature drops to 185 F. Finish main chilling using immersion chiller. Close?
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Post #20 made 11 years ago
by Mad_Scientist
shetc wrote:I want to make sure that I understand the second hop addition process. After the 90 min boil, I add the Czech Saaz hops to the re-used grain bag. Cover with lid, and wait 35 mins until the temperature drops to 185 F. Finish main chilling using immersion chiller. Close?
This is my BIABacus we are discussing;

BIABacus PR1.3K - Mad Scientist Dead Guy 6-28-13 (1).xls [file];
http://www.biabrewer.info/viewtopic.php" onclick="window.open(this.href);return false; ... GUY#p39963

Hi shetc, yes, we are on the same page for my Section I special instructions.

But when I do this recipe again, I would probably do this to save some time, with what I did on my July 11th brew with my 'I Heart Me' recipe and do this with the lid off. So, I would edit Section G to say Hopsock Y, Pull @ 15 mins.; Chilling Method: No-Chill, Employ @ 20 mins.;

And edit Section I to read as;
Special Instructions/Notes on this Beer
*= 0 min. actual flame out addition. (12 mins. is for bittering calculation. Use main
bag as hop sock, pull and squeeze after 15 mins. of 190-212F hop steep.)
Last edited by Mad_Scientist on 22 Jul 2014, 03:08, edited 2 times in total.
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Post #21 made 11 years ago
by shetc
So as follows?

After the 90 min boil, I add the Czech Saaz hops to the re-used grain bag. Leave pot uncovered for 15 mins, and then pull and squeeze the hops bag. Finish main chilling using immersion chiller.
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Post #25 made 11 years ago
by shetc
Very nice, smooth taste with a sorta peppery finish (not too good at describing what I taste yet). My brother asked for a couple of pints, and usually the most he can handle is Bud light. Thanks for your help!
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