Hi there !

After this thread here I decided to give BIAB a go with my existing 33L kettle. Subsequently I had to scale down my Hefe Weizen recipe and aimed for 13L VIF (since I have 24 Bottles a VIP of 12L fits perfectly).

OK - so what went wrong - NOTHING !

What went right - almost everything - I say almost as my VIK was 21.8L instead of BIABacus's 21.01L

also had problem with GIK - estimate was 1.042 - I had 1.044 giving a total mash efficiency of 88.1%

also the target OG was 1.060 but it was off ... came to 1.062 !

so the piccies:

The stove and pot
Oops - something missing -



That's better...

The strike water



Mash in



Keeping things warm....



The hop bill



Getting ready to chill:



All systems Go



And finally the Yeast is ready




and the recipe:


[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]Hefe Weizen - Batch 1[/center]

Recipe Overview

Brewer: Niimus
Style: Weizen/Weissbier
Source Recipe Link:

Original Gravity (OG): 1.06
IBU's (Tinseth): 15.3
Bitterness to Gravity Ratio: 0.26
Colour:
ABV%: 5.8

Efficiency into Kettle (EIK): 82.7 %
Efficiency into Fermentor (EIF): 74.5 %

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

Times and Temperatures

Mash: 90 mins at 66 C = 150.8 F
Boil: 90 min
Ferment: 14 days at 19 C = 66.2 F

Volumes & Gravities

Total Water Needed (TWN): 22.42 L = 5.92 G
Volume into Kettle (VIK): 21.01 L = 5.55 G @ 1.043
End of Boil Volume - Ambient (EOBV-A): 14.43 L = 3.81 G @ 1.06
Volume into Fermentor (VIF): 13 L = 3.43 G @ 1.06
Volume into Packaging (VIP): 12.52 L = 3.31 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)

40% Pale Wheat 1413 grams = 3.12 pounds
50% Maris Otter 1767 grams = 3.89 pounds
10% Smoked Wheat 353 grams = 0.78 pounds






The Hop Bill (Based on Tinseth Formula)

7.8 IBU Hersbacher Pellets (1.6%AA) 28.4 grams = 1.001 ounces at 90 mins
7.5 IBU Saaz Pellets (3.2%AA) 13.6 grams = 0.48 ounces at 90 mins







Mash Steps

Mash Type: Pure BIAB (Full Volume Mash) for 90 mins at 66 C = 150.8 F





Mashout for for 10 mins at 76 C = 168.8 F




Miscellaneous Ingredients

1tsp. Irish Moss (Boil) 10 Mins - Fining






Chilling & Hop Management Methods

Hopsock Used: Y (Pulled 0 mins after boil end.)

Chilling Method: Plate Chiller (Employed -10 mins after boil end.)

Fermentation& Conditioning

Fermention: Weihenspephan WY 3068 for 14 days at 19 C = 66.2 F
Diacetyl Rest: 14 days
Secondary Used: N
Crash-Chilled: Y
Filtered: N
Req. Volumes of CO2: 2.3
Serving Temp: 5 C = 41 F
Condition for 14 days.


Special Instructions/Notes on this Beer



oops I see some of the piccies are rotated wrongly - but I'm sure you get the picture


Thanks very much to everyone on this site for your help and support

Niimus