Display posts from previous
Sort by

First BIAB!

Post #1 made 13 years ago
by the-erl
Hi, this is going to be my first BIAB so I thought I'd better post it to see if anyone could see any glaring mistakes? I've put the recipe together myself using extract experience and looking at other recipes.



[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]Pan Galactic Smash[/center]

Recipe Overview

Brewer: The Earl
Style:
Source Recipe Link:

Original Gravity (OG): 1.06
IBU's (Tinseth): 64
Bitterness to Gravity Ratio: 1.07
Colour:
ABV%: 5.8

Efficiency into Kettle (EIK): 81.8 %
Efficiency into Fermentor (EIF): 73.7 %

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

Times and Temperatures

Mash: 60 mins at 66 C = 150.8 F
Boil: 90 min
Ferment: 7 days at 18 C = 64.4 F

Volumes & Gravities

Total Water Needed (TWN): 34.69 L = 9.16 G
Volume into Kettle (VIK): 32.31 L = 8.54 G @ 1.045
End of Boil Volume - Ambient (EOBV-A): 23.31 L = 6.16 G @ 1.06
Volume into Fermentor (VIF): 21 L = 5.55 G @ 1.06
Volume into Packaging (VIP): 20.22 L = 5.34 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)

96% Pale Malt 5541 grams = 12.22 pounds
4% Wheat malt 231 grams = 0.51 pounds


The Hop Bill (Based on Tinseth Formula)

37.5 IBU Galaxy Pellets (12.3%AA) 30.6 grams = 1.08 ounces at 60 mins
11.8 IBU Galaxy Pellets (12.3%AA) 19.5 grams = 0.687 ounces at 15 mins
8.6 IBU Galaxy Pellets (12.3%AA) 19.5 grams = 0.687 ounces at 10 mins
6 IBU Galaxy Pellets (12.3%AA) 24.8 grams = 0.874 ounces at 5 mins
0 IBU Galaxy Pellets (12.3%AA) 27.8 grams = 0.982 ounces at 0 mins
0 IBU Galaxy Pellets (12.3%AA) 48.7 grams = 1.718 ounces at 0 mins (Dry Hopped)



Mash Steps

Mash Type: Pure BIAB (Full Volume Mash) for 60 mins at 66 C = 150.8 F


Mashout for for 1 mins at 78 C = 172.4 F

Miscellaneous Ingredients

irish moss ()5 Mins



Chilling & Hop Management Methods

Hopsock Used: y



Fermentation& Conditioning

Fermention: Safale 05

Any comments or pointers will be much appreciated.

Cheers,
Erl
You do not have the required permissions to view the files attached to this post.
Last edited by the-erl on 20 Sep 2013, 06:39, edited 2 times in total.

Post #2 made 13 years ago
by Mad_Scientist
Welcome The-Erl, Your PURE BIAB FULL VOLUME BIABacus file looks pretty good. We recommend a 90 mins. mash. The report lists a mashout but the file doesn't, yep, do that mashout definitely. :thumbs:

:peace:
MS
    • SVA Brewer With Over 100 Brews From United States of America

Post #3 made 13 years ago
by PistolPatch
Erl, I think that looks like a very interesting American IPA using minimal ingredients. Nice! Only problem with recipes that have many late hop additions so close together, is that you'll never really find out what each addition does :). I don't think that is anything to worry about though ;).

MS commented above on a 90 minute mash. I think you really need to do this for BIAB as you are actually doing the mash and sparge simultaneoulsly. Some traditional brewers might only mash for 60 minutes (heaps do longer) but they then spend another 30 minutes, usually more, sparging. This means that the grain is exposed to water for at least 90 minutes. If you go shorter than 90 mins, it is very likely that you will not achieve the gravities your recipe requires.

The only other thing I could pick up on is in Section C. Don't type a percentage in there as you'll never get rid of the bastard! All you needed to type in there was 96 and 4. I have no idea why Excel retains a percentage once it it typed in :dunno:.

Nice job Erl ;),
PP
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
    • SVA Brewer With Over 100 Brews From Australia

Post #4 made 13 years ago
by the-erl
Thanks guys,

I've just started this brew :party: I'll definitely mash for 90 minutes thanks for the advice!

It's going to be an interesting day, I'm excited and nervous at the same time :argh:

Cheers

Erl

Post #5 made 13 years ago
by BobBrews
the-erl,

Welcome to the insanity. 90 minute mash and 90 minute boil is my standard now. I like to drink in between so I added more time! Not really a sound way to brew but it works for me!
Last edited by BobBrews on 01 Oct 2013, 20:21, edited 1 time in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
    • SVA Brewer With Over 100 Brews From United States of America

Post #6 made 13 years ago
by PistolPatch
the-erl wrote:I'm excited and nervous at the same time :argh:
Good, this shows you are caring and don't intend to have it all over and done with in a few minutes. Ask your partner, and even if they know nothing about beer, they'll agree that this attitude would make the best beer :interesting:.

(Btw, thanks Bob for the explanation of why 90 minutes is the go. I thought it was a scientific thing but you have shown it is just a pure practicality. Good on you!)

Hope all went well but, good or bad, we expect a full report on how you went.

:salute:
PP
Last edited by PistolPatch on 21 Sep 2013, 21:47, edited 2 times in total.
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
    • SVA Brewer With Over 100 Brews From Australia

Post #7 made 13 years ago
by the-erl
Well, what a day!

Kicked off just after 7 am. Got the water up to strike temp, just over 70 degrees C, then added the grain. Checked the temp and it was 68. In the past the extract brews i've done have lost about 3-4 degrees but this time only 2. I was a bit concerned as I thought it might be a touch high but carried on. After 90 minutes temp was 65 so I fired up the cooker and took it up to 78, turned off and rested for 2 minutes, lifted out the bag to drain and checked the temp again and it was 83??? Again I was a bit worried but wasn't sure what I could do so carried on. Turned the cooker on to get the boil going and waited for the roll. The boil went great adding the hops and Irish moss. I cooled in the bath as I've yet to get a wort chiller and got it down to 18 degrees in about 40 minutes. Pitched the rehydrated yeast and popped it in the fermentor fridge. I was aiming for 1.060 but got 1.056 which I'm happy with as i got 25 litres into the FV and not the expected 21!?! 24 hours later and the airlock is bubbling beautifuly! :thumbs:

Do you think the evaporation rate was lower because I was using a gas cooker and not a gas burner?

All in all I am very happy with how the day went and am planning my next brew day for 3 weeks time. If you could have a look at the updated file and let me know if it looks alright, it'd be much appreciated.

Cheers,

Erl
You do not have the required permissions to view the files attached to this post.

Post #8 made 13 years ago
by PistolPatch
Congratulations erl :champ:,

Nice job on the brew day and nice job on your file :peace:.

Firstly, I'm guessing here but it sounds like you might have a heavy pot. If so, what can happen is even after you turn the heat off, the radiation can still continue to heat the water/wort. With heavy kettles, you need to turn off the flame a bit earlier than you think. It can be tricky but, you also won't do any damage if you over-shoot now and then. (The hitting 83 C on mash out is not a problem.) I still bugger this up every now and then.

[Note: Occasionally, a sudden jump in temp can occur if you have a probe thermometer that has gone dodgy so bear that in mind too.]

Also, if you do have a heavy pot, in Section X, set your "Strike Water Temp. Adjustment Factor" to 0.1.

The 4 L evaporation sounds too low. Two questions... Did you keep the lid off for the entire boil? Did you have a rolling boil going? (See here)

That is excellent you managed to measure your kettle efficiency both at the start and end of boil. You are about 5% over the default auto-estimates which is what I like to see in that sort of gravity brew.

So, it sounds like all that needs investigating is the evaporation.

Congrats again erl :party:,
PP
Last edited by PistolPatch on 22 Sep 2013, 18:17, edited 2 times in total.
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
    • SVA Brewer With Over 100 Brews From Australia

Post #9 made 13 years ago
by the-erl
Thanks for the pointers PP, much appreciated! I'll look into these for the next brew day, hopefully a couple of weeks time. Sorry it's taken so long to reply, flat tack at work at the mo then home to a toddler and a pregnant wife, don't get too much time to myself :roll:

As for the rolling boil, well, looking at those vids, thats where I went wrong. I know I need to get a three ring burner but for the time being I'll have to use the cooker again, I should be able to keep it rolling by briefly covering with the lid then remove it once rolling!

Thanks again PP

Erl

Post #10 made 13 years ago
by PistolPatch
No worries erl ;),

On the rolling boil bit, the real trick is to reduce the surface area (increase the pressure on the wort surface. Putting the lid partially on does this a bit but it really does not create enough pressure unless you put the lid almost all the way on and then you don't get the evaporation you really need.

A better way is to float a large stainless steel bowl on the surface. This allow easy, free evaporation whilst putting pressure on the wort surface to create the boiling bubbles. You might be able to pick up a cheap one of these from your local supermarket.

Go large though. For example if your pot had a 40 cm diameter, find a bowl of 30 cm.

:peace:
PP
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
    • SVA Brewer With Over 100 Brews From Australia
Post Reply

Return to “Creating Your Own Recipes”

Brewers Online

Brewers browsing this forum: No members and 10 guests