Hi all, I moved my first biab, an IPA with New Zealand hops, from the primary to secondary last night. When I tasted it, I was immediatly hit with the aroma and up front taste of grain, specifically a Cheerio flavor. I know the flavor will still change dramatically by the time I crack the first bottle, but I wanted to see if maybe I did something wrong, so that I can fix it for the batch I'm doing this weekend.
The only thing I know I did wrong was that I "sparged" my Grain bag in a seperate bucket with some boiling water after I removed it from the kettle.
I also had fairly poor efficiency, but my final OG was 1.044, good enough. Lastly, the yeast didn't seem to go as intense as usual in the primary (I used a starter).
My recipe and process notes are below for reference.
Any thoughts would be greatly appreciated!
Pacific Pale Ale (BIAB) - 1.0
Yeast:
Wyeast 1056 American Ale with a 40 hr. yeast starter
Grains: +-14 lbs.
5 lbs. Rahr Pale Ale (B&G 122)
5 lbs. 2 Row (B&G 100)
2 lbs. Caravienne (Cara 20) (B&G 503)
.67 lbs. White Wheat (B&G 132)
.65 lbs. Carapils (B&G 105)
.72 lbs. TF&S Pale Crystal (B&G 313)
Hops:
1 oz New Zealand Pacific Jade (pellet) @ 60 min. AA 13.1
1 oz Ahtanum (pellet) @ 15 min. AA 5.2
1 oz Ahtanum (pellet) @ 10 min. AA 5.2 (should have been 5 mm ins.)
1 of New Zealand Motueka (pellet) Dry Hopped (Secondary 3-7 days) AA 7.8
Whirlfloc - 1 tablet @ 5 min.
Additional DME if needed:
Used about .5 lbs of Ultra Light Malt Extract
4 oz. corn sugar + 2 cups water for bottling
Brew day: september 2nd 2013, at my house
6.25 gallons of water to 162°
( 34 mins. (127° from faucet)
(1° per minutes with both burners on high)
2.7 gallons of boiling water for mash out
(127° from faucet)
Add grains, temp at 153° - 60 mins begins
(153° for first 20 mins., dropped 2°. Added heat for 1 minute)
(153° for next 20 mins., dropped 2°. Added heat for 1 minute)
Turned on heat for last 3 mins.
Mash temp stayed between 149 and 153
Poured the boiling water into the mash.
Moved the bag from the mash to a bucket
Moved the wort back to the stove
Hung the bag off a door knob over the bucket and sparged with the remaining boiling water. Let strain for about 10 mins. Put back into the wort.
110 1.32 = 1.38 = 58% efficiency
60 mins to cool he wort with 70° water to 85°
Lost .5 gallons at boil
1.5-1.75 gallons of trub
Final gravity 1.046 = 6.5% abv
Took 5 hrs. Including clean up
Post #2 made 12 years ago
Welcome Chicagojustin,
Sorry, that looks like a lot a detail, but it's hard to see it in the way we can readily help you with.
If you want to learn about BIAB, with the rest of us, can you put that info into the BIABacus? here ==> PR1.3I, where we can all contribute and learn together. Thanks...
And post your file over on this thread; "Use this thread to convert recipes to suit your equipment... "
MS
Sorry, that looks like a lot a detail, but it's hard to see it in the way we can readily help you with.
If you want to learn about BIAB, with the rest of us, can you put that info into the BIABacus? here ==> PR1.3I, where we can all contribute and learn together. Thanks...
And post your file over on this thread; "Use this thread to convert recipes to suit your equipment... "
MS
Last edited by Mad_Scientist on 11 Sep 2013, 09:17, edited 2 times in total.
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #3 made 12 years ago
Welcome!
Relax, it will be a completely different beer several weeks from now after it has been packaged and carbonated. Seeing as though this your first BIAB I'd be willing to bet that the last bottle/glass is going to taste the best (because you are NOT going to have the patience necessary to let it finish properly ....and that's OK)
---Todd
Relax, it will be a completely different beer several weeks from now after it has been packaged and carbonated. Seeing as though this your first BIAB I'd be willing to bet that the last bottle/glass is going to taste the best (because you are NOT going to have the patience necessary to let it finish properly ....and that's OK)
---Todd
WWBBD?
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #4 made 12 years ago
Cheers Justin for finding your way to this site and welcome to the world of BIAB. I know you will be pleased going all grain.Chicagojustin wrote:.... but I wanted to see if maybe I did something wrong, so that I can fix it for the batch I'm doing this weekend.
The only thing I know I did wrong was that I "sparged" my Grain bag in a seperate bucket with some boiling water after I removed it from the kettle.
I also had fairly poor efficiency, but my final OG was 1.044, good enough. Lastly, the yeast didn't seem to go as intense as usual in the primary (I used a starter).
Any thoughts would be greatly appreciated!
It's hard to know what you did right or wrong, at the moment. If you can give us some basic info on your kettle size, bag, the recipe you will be brewing this weekend(if you can provide a link, if there is one), OG and final batch size, why you are sparging,,,we can come up with a plan for you this weekend.
Richard
Last edited by Mad_Scientist on 12 Sep 2013, 04:10, edited 2 times in total.
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #5 made 12 years ago
Hey, let us know how this turns out after the bottled beer conditions/ages for a month or so. Motueka hops... Part of one of my all time favorite Chicago brewed beers - Half Acre Akari Shogun!
