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First attempt at Biabacus

Post #1 made 9 years ago
by Duffer
Having great fun wading through the wealth of knowledge and information on this site and looking forward to getting my first all grain biab brew going at the weekend!

In preparation I have been having a play about with the impressive Biabacus spreadsheet...and what a feat of spreadsheet engineering it is!

For my first brew I was planning on attempting a go at the Brewdog Dead Pony Club as this is my default session ale and the prospect of being able to churn out a batch of this is very appealing...and will help win the wife over to my new brewing kit! Hopefully I have not bitten off more than I can chew for my first batch, although it all looks fairly straight forward *famous last words*.

I am having an issue with some of the outputs on the spreadsheet. I know I must have missed something, or done something wrong but cant figure out what. Whatever I have done has resulted on strange Final Gravity and ABV outputs.

Can anyone see where I have gone wrong? :think: I would like to get going on the right foot as far as accurate recording of my brews!

Brew Report ...


[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](Not quite) Dead Pony Club - Batch 1[/center]

Recipe Overview

Brewer: Duffer
Style: IPA
Source Recipe Link:
ABV: 100523.3% (assumes any priming sugar used is diluted.)

Original Gravity (OG): 1040
IBU's (Tinseth): 35
Bitterness to Gravity Ratio: 0
Colour:

Kettle Efficiency (as in EIB and EAW): -392891.8 %
Efficiency into Fermentor (EIF): -353970.6 %

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

Times and Temperatures

Mash: 90 mins at 62 C = 143.6 F
Boil: 60 min
Ferment: 5 days at 19 C = 66.2 F

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):
Volume into Boil (VIB): 30 L = 7.92 G @ 920.771
Volume of Ambient Wort (VAW): 25.53 L = 6.74 G @ 1040
Volume into Fermentor (VIF): 23 L = 6.08 G @ 1040
Volume into Packaging (VIP): 21.3 L = 5.63 G @ 260.75 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)

#VALUE!
#VALUE!
#VALUE!






The Hop Bill (Based on Tinseth Formula)





(Dry Hopped)
(Dry Hopped)
(Dry Hopped)


Mash Steps

Mash Type: Pure BIAB (Full-Volume Mash): Saccharifiaction for 90 mins at 62 C = 143.6 F

Strike Water Needed (SWN):




Mashout for for 15 mins at 74 C = 165.2 F




Miscellaneous Ingredients

#VALUE!






Chilling & Hop Management Methods

Hopsock Used: y

Chilling Method: Immersion Chiller (Employed 15 mins after boil end.)

Fermentation & Conditioning

Fermentation: Safale US-05 for 5 days at 19 C = 66.2 F

Secondary Used: y




Condition for 14 days.
Consume within 6 months.

Special Instructions/Notes on this Beer













Cheers
Last edited by Duffer on 13 Apr 2016, 05:57, edited 1 time in total.

Post #4 made 9 years ago
by joshua
Duffer, two things pop out....

Your gravity was entered as 1040.000, it should be 1.040.
and
The are no Alpha Acid Numbers for your Hops, so no Bitterness can be calculated.
Honest Officer, I swear to Drunk, I am Not God.
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Post #5 made 9 years ago
by Duffer
Joshua ... many thanks. Cant believe it was such a textbook mistake! You wont believe how long I spent looking at this and did not pick this up.
Need to research AA for Hops.

Cheers

Post #7 made 9 years ago
by PistolPatch
Good on you Duffer :salute:,

Here's a few other notes...

Read this post. Half-way through I mention 60 minute versus 90 minute boils.

At the top of Section C, you only need to type 1.050 on the left.

In Section D, you have both of the first two lines filled out, there should only be one filled out. If you ae copying a recipe you do the first line if possible. If not possible or if you are designing a recipe, you use the second line. You never do both as the second line will always over-ride the first.

ou not only need the AA% Josh mentioned on the left-hand side of Section D, you also need the weights.

In Section E, your mash temperature is too low. 66 C will be more appropriate.

In Section H, your fermentation time is a bit short. You'd want to look at 10 days before you start packaging to be safe.

...

I'm short on time atm so haven't checked anything else but, have a read of this post where I talk about some problems of trying to copy a Brew Dog recipe.

I think we need to spend a bit more time on this. If no one else gets a chance, I'll try and get back to here tomoz.

;)
PP
Last edited by PistolPatch on 13 Apr 2016, 22:32, edited 1 time in total.
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Post #8 made 9 years ago
by Duffer
Thanks for the help/advice. I have amended the spreadsheet and am getting more sensible figures now although IBU some way off the Brewdog "recipe" quoted figures.
BIABacus PR1.3T - IPA - Dead Pony Club - Batch 1.xlsx
Having read Pistol Patch's posts I now see that perhaps I should have started with one of the BIAB stickie recipes!

I am in awe of the knowledge on the site :salute: and as long as I get a nice hoppy IPA with my first brew I am sure I will keep trying/drinking until I perfect this art!
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Last edited by Duffer on 13 Apr 2016, 23:21, edited 1 time in total.

Post #10 made 9 years ago
by Mad_Scientist
I had time and found that it is the recipe from Ver. 2 PDF

Changed your Section D

VAW 20 L
Middle hop additions at 30 mins.
Simcoe 15 AA%
Citra 15 AA%
Mosaic 14 AA%


now reads 36.8 IBU - recipe is 35

be sure to enter your AA% values in before brew day, as you may need more.
BIABacus PR1.3T - IPA - Dead Pony Club - Batch 1 - MS edit.xlsx
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Last edited by Mad_Scientist on 14 Apr 2016, 07:23, edited 1 time in total.
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Post #12 made 9 years ago
by Duffer
I appreciate this is a total newbie question, but why is Total Water Needed slightly less that Hot strike water needed?

Presumably I am filling my boiler to SWN level, so what is the difference? :dunno:

Post #15 made 9 years ago
by obsidian
Hi Guys. I'm also looking to clone this beer, and came across this post. I just have a quick question about the recipe adaptation if that's ok? The brewdog pdf states a 75min mash at 62C- PistolPatch recommended increasing that to 66. Is that because BIAB requires a higher mash temp, or is there some other reason?

All being well I'm going to have a go at doing a small volume version of this (probably about 8 liters), will be happy to report back. Duffer, if you're around, how did it turn out?

First attempt at Biabacus

Post #16 made 9 years ago
by Duffer
obsidian wrote:Hi Guys. I'm also looking to clone this beer, and came across this post. I just have a quick question about the recipe adaptation if that's ok? The brewdog pdf states a 75min mash at 62C- PistolPatch recommended increasing that to 66. Is that because BIAB requires a higher mash temp, or is there some other reason?

All being well I'm going to have a go at doing a small volume version of this (probably about 8 liters), will be happy to report back. Duffer, if you're around, how did it turn out?
This was my first attempt at all grain and brew day went pretty well. I ended up with more volume of beer after the boil than anticipated but gravities and fermentation, although very quiet, seemed to be on track. I will adjust water volumes as I get more familiar with my new boiler.

Beer is conditioning in bottles so can't vouch for taste yet.

Guys on here were great help in setting up the recipe so if you post up your recipe and follow their advice I imagine you won't go wrong. Good luck.
Last edited by Duffer on 22 May 2016, 17:36, edited 1 time in total.

Post #17 made 9 years ago
by obsidian
Thanks for the reply. Since it is just an adaptation of what's in the DIY dog pdf, what I came up with was almost identical to your initial post here. That's why I'm interested in the adjustments that were suggested!

Still, if the numbers ended up being close to the recipe that's a pretty good sign, so I may well go ahead with the recipe as Mad_Scientist posted it (adjusted for my equipment of course). This will be my second all grain brew, after the widely suggested Amarillo APA (which is a very nice beer itself!).

Post #18 made 9 years ago
by PistolPatch
Duffer: Congratulations :thumbs:. Sounds like all went smoothly - good job!

Don't alter your volumes etc for ages. A lot of stuff can't be predicted before a brew day (evaporation rate is a good example). The BIABacus aims for you to end up with at least the amount of "sugar" you need for your beer, usually a bit extra. In other words, you should expect to have to dilute your wort on many brew days, as that is the safest way to go.

For example, it's quite possible that yo brewed on a day when evaporation was lower than normal. On your next brew day, it might be drier, windier etc and, if you didn't change anything, you would have ended up with less wort but at higher gravity, meaning you would dilute a little to lower the gravity and raise the volume. If you play with volumes, you'll often get stuck with a weak wort and there's nothing you can really do to fix that well.

Hope that makes sense.

obsidian:

Re the mash temps and times (good question)... In full-volume brewing (pure BIAB), we are doing a simultaneous mash and sparge. Brewdog will be doing the processes separately, in other words, they might do a 75 minute mash followed by 30 minutes of sparging, resulting in the grain having contact with the water for 1.75 hours. Contact time of water with the grain is important. 90 minutes plus a mash-out will give you the same as Brewdog and is a good time to work for on nearly all grain bills.

The changing of temperature from 62°C to 66°C, is my own variation as I have never heard of an IPA being mashed at 62°C unless it is followed by another rest at 70°C for at least ten minutes. 66°C is a safe bet for a single infusion mash.

The 90 minute versus 60 minute boil is covered in my last post with two more additions; a 90 minute boil, with some waters, will prevent some problems that can occur if only boiling for 60 minutes; in commercial or craft breweries, they often use kettle designs that enable them to boil for shorter times - we home brewers do not have access to that technology.

;)
PP
Last edited by PistolPatch on 22 May 2016, 21:02, edited 1 time in total.
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First attempt at Biabacus

Post #20 made 9 years ago
by Duffer
Image
Image
First BIAB bottled and ready for the fridge! Had a wee sneaky taster and not bad. A bit light on the hops and possibly a little "watery" but I am quite a critical beer drinker. It beats a lot of commercial beer out there so I am happy ... and the next one will be even better.

Thanks for all the help!

Now to buy more ingredients!

Any suggestions for winner recipes?


Sent from my iPhone using Tapatalk
Last edited by Duffer on 02 Jun 2016, 03:50, edited 1 time in total.

First attempt at Biabacus

Post #21 made 9 years ago
by Duffer
Duffer wrote:
Image
Image
First BIAB bottled and ready for the fridge! Had a wee sneaky taster and not bad. A bit light on the hops and possibly a little "watery" but I am quite a critical beer drinker. It beats a lot of commercial beer out there so I am happy ... and the next one will be even better.

Thanks for all the help!

Now to buy more ingredients!

Any suggestions for winner recipes?


Sent from my iPhone using Tapatalk
Image
Action shot!


Sent from my iPhone using Tapatalk
Last edited by Duffer on 02 Jun 2016, 04:17, edited 1 time in total.
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