brew.newb - pretty good start on filling out the BIABacus
The first tings I noticed are in red at the top above Sections A & B -
RECIPE WON'T WORK and
Mash Volume exceeds kettle size
You have entered your kettle dimensions, setting maximum limits for items generated in other cells. Why the red messages? Look at Mash Volume in Section K. Your target VIF Section B is 10 L. If you make it 9.5 L or less, the red message that says it won't work goes away, the other now warns you that your kettle is going to be quite full, but it will fit. I hear you saying, "But I wanted 10 L." See below for use of hopoack and Section W for other mash volume effects.
ALSO, you have entered 60 min in the Boil for cell in Section B. The boil time highly recommended in this forum is 90 minutes. That would require even more water to start, boiling more off, to get to VIF of 9 L. It's your choice. There are always many choices to be made as you develop your own style of BIAB brewing.
Section C fermentables bill looks good. Section D the hop bill needs some changes.
The original recipe targets 62.4 IBUs yet with FW entered in the top row for Citra and no time entered for min, you get no IBUs contributed, and that's not right. As a result, your hop additions over in the What You Will Use (WYWU) column have nothing being added until 15 min and the amounts are quite high to (maybe?) get those IBUs up over 62. FW hopping has its special contribution to final flavor, but the chemistry to get the bitterness requires hops to have ~60 min above 80 ºC. Keep the FW and enter 60 min for the top row of Citra and see what happens over on the WYWU side. Fewer grams in total! Same IBUs. Adding hops for more than 60 min in the boil is not a good thing, while hops exposed to the temperature ramp from mashout to boil has some good effects.
In addition to favoring 90 min boil, BIAB favors 90 min mash. You will extract more in 90 than in 60; diminishing returns means it is not worth going more than 90 min.
Mash temp in Section E and the pH in the original recipe about as high as you would ever go. Enzymes have their favored temps and pH, 68.3 ºC mash and a resulting boil pH of 5.8 are way up there - do not go higher on either, lower would be better.
Edit to add reference See
http://braukaiser.com/wiki/index.php/Ho ... ts_brewing
Safale 04 is good. Make sure you get the pitching temperature honestly down to 18 ºC, no cheating. Then give it long enough to finish (about 2weeks) before packaging.
You can leave 10 L as your target volume VIF if you put a Y in Section G Hopsock cell. It will immensely cut down on volume lost to hop debris and save volume of wort for you.
If you fudge a little by using Section W, you can hold some water aside from the mash (so maximum mash volume fits in your kettle) and rinse the bag of spent grains with it after pulling the bag. It adds work, you have to heat that separate water separately, you have to know ahead of time how you will rinse the bag after lifting, etc. On your 5 gallon scale, do not hold back more than 1.5 L. Maybe that approach should wait for more experience...
More questions? Ask away.