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Post #2 made 12 years ago
by mally
In section Y, where you see the original fermentable bill "table"

go down to your "sugar" row under "grain name"
FGDB (Fine Grind Dry Basis) is a percentage value of extractable sugar. If you are using table sugar, this is 100% fermentable so type 100 in that cell.
MC (moisture content) is how dry the prodcut is. If it has moisture, it is likely to hold water which contributes to the weight but nothing to extraction.
Table sugar has 0 moisture so enter that in the cell.
The FGAI (Fine Grind As Is) cells will autofill with values giving you your PPG for calculations.

If you are not using table sugar, let us know what you are using and maybe we can advise further?
If your original bill had sugar, but you are using something different, then you need to enter those values for both in the "original" and "actual" tables.

If none of it makes sense, let us know, or upload your BIABacus so we can amend for you?

:luck:
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
    • SVA Brewer With Over 100 Brews From Great Britain

Post #3 made 12 years ago
by onkeltuka
It's cane sugar, so is that 100% fermentable as well? This is a saison recipe from the BCS.
"The rules for making hop additions during the boil are about as well defined as those for a knife fight." -Stan Hieronymus

Post #4 made 12 years ago
by mally
Yes, sorry. Table sugar is essentially the same thing as cane sugar (100,0). ;)
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
    • SVA Brewer With Over 100 Brews From Great Britain

Post #5 made 12 years ago
by onkeltuka
Ok. I've always been a bit confused with this,as all sugar is made from sugar beets here in Scandinavia.

The recipe also calls for three vials of liquid yeast,and that's for only the 5,5 gallons. I guess I'll make a 2 liter starter out of one vial,and then I'll add US-05 later if it doesn't attenuate enough.
"The rules for making hop additions during the boil are about as well defined as those for a knife fight." -Stan Hieronymus

Post #6 made 12 years ago
by mally
WOW :shock: 3 vials of yeast.
BCS must have shares in Wyeast/White Labs or something!

If you are comfortable doing starters then go for it.
It is what I would do.

BTW what yeast is it?
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
    • SVA Brewer With Over 100 Brews From Great Britain

Post #8 made 12 years ago
by onkeltuka
Eh... actually my brewing partners can't make it next weekend after all, so I'll have to brew something else by myself. But so that this thread wouldn't have been in vain, I'll brew up a smallish (18L VIF) batch of 1.115 American barleywine that'll have 0.5 kilos of sugar in it as well. :)

Is it possible to have too much hops in a barleywine that'll maybe age for years?
"The rules for making hop additions during the boil are about as well defined as those for a knife fight." -Stan Hieronymus

Post #9 made 12 years ago
by onkeltuka
At what point should the sugar be added? Into the mash? That doesn't sound right....
"The rules for making hop additions during the boil are about as well defined as those for a knife fight." -Stan Hieronymus

Post #10 made 12 years ago
by mally
I tend to add sugars near the end of boil.
Just be aware that any measurement you make pre-sugar addition will be different to BIABacus estimates (citation required, I know there have been advances in the BIABacus to account for scenarios like this, but have lost track of if/when they were added)!
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
    • SVA Brewer With Over 100 Brews From Great Britain

Post #11 made 12 years ago
by PistolPatch
PR1.3T will handle all sugars correctly so go for that one ;).

As for the hop thing, I would guess that the only hopping (and I stress "guess")that would not be a good idea in barley wines would be dry hopping.

As for aging for years, there was a very good podcast a year or two back (can't remember which one) on barley wines and the guy on it said that there is no need to go aging barley wines for years if you run the fermentatin right. He talked about starting off at low temps and then increasing it to very high temps. Try searching posts by me that contain "barley wine" and maybe there will be a link in one of them???

:luck:
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Post #12 made 12 years ago
by onkeltuka
I'll brew the barley wine on Saturday. The recipe is inspired by "Old Monster" from BCS, but just remotely.

[center]BIABacus Pre-Release 1.3T 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]Big Shot[/center]

Recipe Overview

Brewer: onkeltuka
Style: American barleywine
Source Recipe Link:
ABV: 11.1% (assumes any priming sugar used is diluted.)

Original Gravity (OG): 1.115
IBU's (Tinseth): 99
Bitterness to Gravity Ratio: 0.86
Colour:

Kettle Efficiency (as in EIB and EAW): 66.5 %
Efficiency into Fermentor (EIF): 57 %

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

Times and Temperatures

Mash: 90 mins at 65 C = 149 F
Boil: 90 min
Ferment:

Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/" onclick="window.open(this.href);return false;

Total Water Needed (TWN): 40.61 L = 10.73 G
Volume into Boil (VIB): 32.98 L = 8.71 G @ 1.076
Volume of Ambient Wort (VAW): 21 L = 5.55 G @ 1.115
Volume into Fermentor (VIF): 18 L = 4.76 G @ 1.115
Volume into Packaging (VIP): 16.67 L = 4.4 G @ 1.029 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)

86.8% Pale Ale (5 EBC = 2.5 SRM) 10485 grams = 23.11 pounds
8.3% Dark Ale (35 EBC = 17.8 SRM) 997 grams = 2.2 pounds
5% Sugar 598 grams = 1.32 pounds!

The Hop Bill (Based on Tinseth Formula)

99 IBU Columbus Pellets (15.9%AA) 92.4 grams = 3.26 ounces at 60 mins
0 IBU Amarillo Pellets (8.2%AA) 40 grams = 1.413 ounces at 0 mins
0 IBU Willamette Pellets (5.5%AA) 40 grams = 1.413 ounces at 0 mins
+add the sugar at 15 mins

Mash Steps

Mash Type: Pure BIAB (Full-Volume Mash): Saccharifiaction for 90 mins at 65 C = 149 F

Strike Water Needed (SWN): 41.42 L = 10.94 G 66.6 C = 151.9 F


Fermentation & Conditioning

Will make a starter of 1.12 liters of WLP099 Super High Gravity Yeast and pitch that together with 11.5g of US-05. According to Mr. Yeasty calculator that makes 360 billion cells. Ferment at 18-20 C (my house's ambient temp this time of the year).
Last edited by onkeltuka on 03 Oct 2014, 02:47, edited 1 time in total.
"The rules for making hop additions during the boil are about as well defined as those for a knife fight." -Stan Hieronymus

Post #13 made 12 years ago
by onkeltuka
Uh oh. A long brew day. Went for 18 liters VIF of OG 1.115 wort; got 17 liters of 1.113, so can't complain. The 190 grams of hop pellets probably took up the extra wort that was left missing. The consistency of the wort was like syrup. Interesting to see what comes of this.
"The rules for making hop additions during the boil are about as well defined as those for a knife fight." -Stan Hieronymus

Post #15 made 12 years ago
by onkeltuka
I'll wait where that WLP099 Super High Gravity Yeast takes it, and maybe after that I'll try those wine yeasts. Isn't champagne yeast used with these quite often? Although I calculated that even 1.020 FG would mean over 12% ABV, and that residual sweetness would probably be quite ok with a super alcoholic beer like that?
"The rules for making hop additions during the boil are about as well defined as those for a knife fight." -Stan Hieronymus

Post #17 made 12 years ago
by onkeltuka
I would like to find something like 25cl bottles for this one, wonder if they are available anywhere? Also was thinking about adding some seasoning to it, maybe raisins or dried apricots or something...

Btw, here's our system, The Funkmaster 70 ;)
IMG_1567.jpg
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Last edited by onkeltuka on 05 Oct 2014, 03:28, edited 1 time in total.
"The rules for making hop additions during the boil are about as well defined as those for a knife fight." -Stan Hieronymus

Post #19 made 12 years ago
by mally
Onkel - I have no idea what your "supermarkets" are like in Finalnd.
But in the UK and when I have been "Out and about" around Europe, you will often find things like...

this. It is our European equivalent of Anheuser Busch!

Approx. 0.50 Euro per bottle and you get to "do things" with the contents, perhaps even drink them! :lol:

BTW - I like the funkmaster :) , is that brewing by moonlight?
Last edited by mally on 05 Oct 2014, 06:48, edited 1 time in total.
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
    • SVA Brewer With Over 100 Brews From Great Britain

Post #20 made 12 years ago
by onkeltuka
No it isn't "moonlighting", a friend has this massive pro-camera that I didn't know how to use, and the picture turned out like that :think:
"The rules for making hop additions during the boil are about as well defined as those for a knife fight." -Stan Hieronymus

Post #21 made 12 years ago
by onkeltuka
Brewing a cream ale next, that calls for flaked maize. Is that something that should be written down like sugars to section Y?
"The rules for making hop additions during the boil are about as well defined as those for a knife fight." -Stan Hieronymus

Post #22 made 12 years ago
by PistolPatch
onke,

No idea why this question hasn't been answered sooner. The answer is, "No."

The BIABacus default extract potential estimate will work out fine for this. You only need to worry about playing with Section Y when you are using a sugar or an extract really.

Sorry you didn't get a faster answer. Sometimes, things slip through the cracks :sad:,
PP
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
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Post #23 made 12 years ago
by onkeltuka
Hey no worries :)

Won't be brewing until Sunday. Last outdoor brew of the year, weather forecast promises +2 C and rain...
"The rules for making hop additions during the boil are about as well defined as those for a knife fight." -Stan Hieronymus

Post #24 made 12 years ago
by goulaigan
Don't let the weather get in the way of brewing, I brew outside all winter here in Canada, only thing that stops me is if its too cold for propane to work effectively. (-25C ish and below) And snowbanks are great for speeding up chilling in the kettle...
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Post #25 made 12 years ago
by onkeltuka
Uh oh, decided to open a bottle of Barleywine, as it's been about 2 months since bottling. Well, there was a loud "POP", and out it came, all on it's own... I managed to get enough beer from several bottles that I managed a gravity reading and it said 1.008, and it was 1.018 when I bottled. I don't know if it's just the Super Gravity yeast that managed this, or if there's a wild yeast at work here... anyways, a bummer but a lesson learned. 13.8% ABV, btw :)
"The rules for making hop additions during the boil are about as well defined as those for a knife fight." -Stan Hieronymus
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