Ok Guys, here's another of my attempts to convert a published recipe to the BIABacus. First of all, I want to make a gose as I really like the style. Secondly, I chose this recipe as it states "Collect enough wort in the kettle to allow for a final volume of 5.5 gallons after a 60 minute boil" -- I am hoping this is similar to the VAW and therefore this recipe has some integrity. Please have a look at the attached BIABacus and let me know if it does have integrity. Thanks!!
BIABacus Pre-Release 1.3T RECIPE REPORT
BIAB Recipe Designer, Calculator and Scaler.
(Please visit http://www.biabrewer.info
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Source Recipe Link: http://www.homebrewersassociation.org/h ... nitz-gose/
ABV: 4.9% (assumes any priming sugar used is diluted.)
Original Gravity (OG): 1.045
IBU's (Tinseth): 3.6
Bitterness to Gravity Ratio: 0.08
Colour: 4.8 EBC = 2.4 SRM
Kettle Efficiency (as in EIB and EAW): 86.2 %
Efficiency into Fermentor (EIF): 77.7 %
Note: This is a Multi-Step Mash - See 'Mash Steps' Below
Times and Temperatures
Mash: 90 mins at 65 C = 149 F
Boil: 90 min
Ferment: 14 days at 20 C = 68 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/
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Total Water Needed (TWN): 30.72 L = 8.11 G
Volume into Boil (VIB): 28.38 L = 7.5 G @ 1.035
Volume of Ambient Wort (VAW): 21 L = 5.55 G @ 1.045
Volume into Fermentor (VIF): 18.92 L = 5 G @ 1.045
Volume into Packaging (VIP): 18.22 L = 4.81 G @ 1.007 assuming apparent attenuation of 84 %
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
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44.4% German Pilsner (2.8 EBC = 1.4 SRM) 1644 grams = 3.62 pounds
44.4% German Wheat (2.5 EBC = 1.3 SRM) 1644 grams = 3.62 pounds
1.4% Acidulated Malt (3.3 EBC = 1.7 SRM) 52 grams = 0.11 pounds
9.7% Acidulated Malt (3.3 EBC = 1.7 SRM) 360 grams = 0.79 pounds
The Hop Bill
(Based on Tinseth Formula)
3.6 IBU Czech Saaz Pellets (4%AA) 7.1 grams = 0.249 ounces at 60 mins
Mash Type: Multi-Step Mash - First Step: Starch Conversion for 90 mins at 65 C = 149 F
Strike Water Needed (SWN): 31.32 L = 8.27 G 67.4 C = 153.4 F
for 45 mins at C = F
Second Step: After 45 mins of mash, add remaining acid malt (360 grams) and continue to mash, stirring every 15 minutes, for another 45 minutes. Don’t worry if mash temperature falls slightly during secondary mash.
Mashout for for 15 mins at 76 C = 168.8 F
0.99 Whirfloc Tablet (Boil) 10 Mins - Clarity
Chilling & Hop Management Methods
Hopsock Used: Y (Pulled 90 mins after boil end.)
Chilling Method: Immersion chiller (Employed 0 mins after boil end.)
Fermentation & Conditioning
Fermentation: WLP029 German Ale for 14 days at 20 C = 68 F
Secondary Used: N
Req. Volumes of CO2: 2.5
Serving Temp: 4 C = 39.2 F
Condition for 14 days.
Consume within 6 months.
Special Instructions/Notes on this Beer
"Use RO water per original recipe.
After 45 mins of mash, add remaining acid malt and continue to mash, stirring every 15 minutes, for another 45 minutes. Don’t worry if mash temperature falls slightly during secondary mash.
At 5 mins remaining in boil, add 10g salt and 7g GROUND dry-fried whole coriander seeds."
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