I need a little feedback on my first recipe that I have worked out using your excellent BIABACUS tool. I am looking for a porter with a fair amount of biscuit flavor. I have referenced both the Brewing Classic Styles and the great book, Designing Great Beers (Daniels). Can you please take a look at what I have come up with and comment? Thanks in advance for your help.
Jim Adams
CrownPoint Brewery

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[center]Biscuit Taddy Porter[/center]

Recipe Overview

Brewer: J. Adams
Style: Porter
Source Recipe Link:

Original Gravity (OG): 1.05
IBU's (Tinseth): 28
Bitterness to Gravity Ratio: 0.56
Colour: 76.2 EBC = 38.7 SRM
ABV%: 4.84

Efficiency into Boil (EIB): 72 %
Efficiency into Fermentor (EIF): 64.9 %

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

Times and Temperatures

Mash: 90 mins at 68 C = 154.4 F
Boil: 60 min
Ferment: 5 days at 16.7 C = 62.1 F

Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)

Total Water Needed (TWN): 18.54 L = 4.9 G
Volume into Boil (VIB): 17.35 L = 4.58 G @ 1.038
Volume of Ambient Wort (VAW): 12.61 L = 3.33 G @ 1.05
Volume into Fermentor (VIF): 11.36 L = 3 G @ 1.05
Volume into Packaging (VIP): 10.52 L = 2.78 G @ 1.013 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)

75% British Pale Ale Malt (91.9 EBC = 46.6 SRM) 2217 grams = 4.89 pounds
10% Brown Malt (70 L) (185.3 EBC = 94.1 SRM) 296 grams = 0.65 pounds
6% Crystal (40 L) (105.2 EBC = 53.4 SRM) 177 grams = 0.39 pounds
2% Chocolate Malt (350 L) (932.5 EBC = 473.4 SRM) 59 grams = 0.13 pounds
7% Biscuit (50 EBC = 25.4 SRM) 207 grams = 0.46 pounds

The Hop Bill (Based on Tinseth Formula)

25 IBU Northern Brewer Pellets (5%AA) 24.8 grams = 0.876 ounces at 60 mins
3 IBU Northern Brewer Pellets (5%AA) 8.3 grams = 0.292 ounces at 10 mins

Mash Steps

Mash Type: Pure BIAB (Full Volume Mash) for 90 mins at 68 C = 154.4 F
Mashout for for 10 mins at 77 C = 170.6 F

Miscellaneous Ingredients

1/2 Tab Whirfloc (Boil) 15 Mins - Clarity
1 tab Camphden Tab (start) - water treatment

Chilling & Hop Management Methods

Hopsock Used: Y (Pulled 0 mins after boil end.)
Whirlpool: 10 mins after boil end.
Chilling Method: Immersion Chiller (Employed 0 mins after boil end.)

Fermentation& Conditioning

Fermention: WYEAST 1028 London Ale or Danstar Nottingham for 5 days at 16.7 C = 62.06 F
Diacetyl Rest: 5 days at 20 C = 68 F
Secondary Used: N
Crash-Chilled: N
Filtered: N
Req. Volumes of CO2: 2.5
Serving Temp: 10 C = 50 F
Condition for 10 days.
Consume within 6 months.

Special Instructions/Notes on this Beer

Shooting for 6 to 10% biscuit in grist. Adjusted IBU to match style along with lowering starting gravity. See page 264 DSB.

Sure. Here ya' go. Thanks for the review. Much appreciated.

PP:

Thank you very much for the feedback. I have already brewed about 5 batches of various types using the BIAB technique. I am getting better, but still have a ways to go. But that is the fun. I have had quite a variability on my efficiency amounts that are calculated in section P (EIB). May last batch was closer to an EIB of 58%. I guess I am confusing that with the kettle efficiency. Not to worry, it all tastes great!

I did modify the receipt in an effort to round out the taste with a noticeable biscuit/bread aroma and taste. Your most excellent worksheet makes this a very fun process.

Thanks again, and cheers!

Jim A.