Peakey wrote:I just wanted to see how I went with my conversion.... I'll be no-chilling this so I've followed the take 20mins off the time shown methodology so my hop additions would be:
Hi Peakey,
The BIABacus, if you have the right information, makes it super easy to duplicate recipes. There's quite a few things we need to change in your file as you've tried to do a lot of calculations that are actually done automatically for you in the BIABacus. This has resulted in some large errors.
Below, I'm going to duplicate the original recipe as this should be your starting point before making any changes to it.
Let's go through the main sections...
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Section C[/center]
Original Gravity (OG)
First up, the OG in the original recipe is 1.049 not 1.053 so we need to change that. If you did want it to be 1.053 for some reason, you'd type that on the right of the first line, not the left.
The Original Grain Bill Desigin
On the left-hand side of Section C, in the Grain Bill Design section, all you need to do is copy the weights in from the original recipe. It's as simple as that! So, instead of having 4200 of Pale Malt, you should have 8620 and so on.
On the right-hand side, you don't need to type in anything. The only time you would type anything on the right is if you chose an alternative malt e.g. 'Extra Pale Malt'.
I've also changed the colours to match the original recipe.
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Section D[/center]
Volume of Ambient Wort (VAW)
Firstly, it's often really difficult to copy recipes from external sources as they often lack critical information. Let's have a look...
The first thing we want to know when copying a recipe is the volume of wort produced at the end of the boil. This 'Volume at Flame-out (VFO)' once it has chilled to ambient is called 'Volume of Ambient Woret (VAW)'. Our first problem is that we don't know what that was. The recipe just says, 'Batch Size' and some BeerSmith users set this up to be VFO, VAW or 'Volume into Fermenter (VIF)' for reasons I won't go into here. The only way you will be able to determine what they mean is if you have the BeerSmith program and are a member of the cloud thing; that way you can download the recipe and see how the user has set up the recipe.
I've downloaded the recipe and clicked on the brewer's equipment profile. He has 46 litres going into the fermenter and has kettle to fermenter losses of 2 L do, his VAW is 48 L.
So, on the first line of Section D, change your 23 L to 48 L.
The Original Hop Bill Design
Same as in Section C, all you need to do here is type in the actual weights etc as used in the original recipe. Also, on the right-hand side, you only need to type in anything that is different, so you can get rid of everything on the right except for the AA%'s as they are your hops and differ in their percentage from the original.
So we need to change all the weights on the left to match the original bill. (I've added in the dry hopped Simcoe from the original recipe as well).
Secondly, there is no need to type in 0.1. Just type in 0. There is no need for any timing beside the dry hops.
Thirdly, don't second guess the no-chill timing business. For all you know, the original brewer might have no-chilled himself. Don't make no-chill adjustments (have a read
here as to why).
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The File[/center]
That's all we need to change so here is the file. I noticed when I opened your file it has page breaks and Page stamps on it. I've got rid of the stamps but not the dotted lines.
BIABacus PR1.3H - Pale Ale - 4 Pines V1.xls
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General Notes[/center]
Recipe cloud sites are not a great source of high integrity recipes. Often new brewers with no experience post to the sites often without ever even having brewed the recipe. Others can vot on the recipe as well but you really don't know what they are voting on. Do they just like the beer it is trying to clone or have they actually brewed it?
On this recipe, I looked into the brewer's equipment profile and his evaporation rate is set at 1.89 L which is nowhere near reality. This is a sign that the brewer is probably a very new all-grain brewer.
With your dry hops, add them 3-4 days before packaging. Putting them in after high krausen is too early if you are going to leave this for 12 days.
...
I did another
long post the other day that talks on things that are probably also relevant here, so that might be worth a read.
I think that's it!
PP
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