I'm brewing my first BIAB batch of beer on saturday with a friend. I've brewed 1 gallon all grain batches of beer with brooklyn brew shop kits before (5th gallon is fermenting now).
http://www.amazon.com/Bayou-Classic-130 ... B008G3PAXK
Purchased just the bottling bucket and fermenter bucket from http://www.etsy.com/listing/124578054/u ... ome_active
Got a 26" x 26" LD Carlson nylon brew bag from my LHBS. Fits just right in my kettle!
I hope I used the BIABacus right. The numbers seem to make sense. I used the Amarillo APA recipe as a guide, but decided to substitute Cascade hops instead, and I also plugged in my kettle dimensions to get my water calculations.
How does this report look to you? Also, are there any tips for my first brew day? Going to be brewing on the stove top.
I noticed the longest hop addition is 60 minutes, but the boil is 90 minutes. So no hops for the first 30 minutes? Is this normal?
BIABacus Pre-Release 1.3 RECIPE REPORT
BIAB Recipe Designer, Calculator and Scaler.
(Please visit http://www.biabrewer.info" onclick="window.open(this.href);return false; for the latest version.)
Cascade APA - Batch 1
Brewer: Ian Anderson
Source Recipe Link:
Original Gravity (OG): 1.062
IBU's (Tinseth): 46
Bitterness to Gravity Ratio: 0.74
Colour: 18.7 EBC = 9.5 SRM
Efficiency into Kettle (EIK): 81.3 %
Efficiency into Fermentor (EIF): 69.7 %
Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures
Mash: 90 mins at 66 C = 150.8 F
Boil: 90 min
Ferment: 10 days at 17 C = 62.6 F
Volumes & Gravities
Total Water Needed (TWN): 19.9 L = 5.26 G
Volume into Kettle (VIK): 18.47 L = 4.88 G @ 1.046
End of Boil Volume - Ambient (EOBV-A): 13.25 L = 3.5 G @ 1.062
Volume into Fermentor (VIF): 11.36 L = 3 G @ 1.062
Volume into Packaging (VIP): 10.52 L = 2.78 G @ 1.019 assuming apparent attenuation of 70 %
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)
76.9% Maris Otter (4.7 EBC = 2.4 SRM) 2626 grams = 5.79 pounds
15.4% Munich 1 (17.7 EBC = 9 SRM) 525 grams = 1.16 pounds
7.7% Amber (94.6 EBC = 48 SRM) 263 grams = 0.58 pounds
The Hop Bill (Based on Tinseth Formula)
22.3 IBU Cascade Pellets (7.1%AA) 18.3 grams = 0.645 ounces at 60 mins
17.3 IBU Cascade Pellets (7.1%AA) 23.4 grams = 0.824 ounces at 20 mins
6.4 IBU Cascade Pellets (7.1%AA) 26.4 grams = 0.931 ounces at 5 mins
Mash Type: Pure BIAB (Full Volume Mash) for 90 mins at 66 C = 150.8 F
Mashout for for 1 mins at 78 C = 172.4 F
1/2 Tab Whirfloc (Boil) 5 Mins - Clarity
Chilling & Hop Management Methods
Hopsock Used: N
Chilling Method: Sink with ice bath (Employed 0 mins after boil end.)
Fermention: Safale US-05 for 10 days at 17 C = 62.6 F
Req. Volumes of CO2: 2.5
Serving Temp: 6 C = 42.8 F
Condition for 7 days.
Consume within 6 months.
Special Instructions/Notes on this Beer
Post #1 made 4 years ago
Last edited by iancanderson on 09 Jan 2014, 11:15, edited 2 times in total.