Recipe review requested

Post #1 made 2 weeks ago
Attached is a recipe I pulled from the Mar/Apr Zymurgy magazine for an "India Dark Double Black IPA". Previous forums have spoken to recipe integrity and when specifics aren't given as to VAW or VIP, only 5.5 gallon batch size, I can't compute how they arrive at their OG, etc.

I post it for review, as I have a few questions.

1) Based on what they say is a 5.5 gal. batch, how do they achieve the 1.070 OG based on the original grain bill?

2) BIABacus doesn't have a provision for hop additions in the whirlpool. How should they be noted, as the 1.5 oz Cascade & Centennial additions are both added during whirlpool?

3) Is there a default moisture content for corn sugar that should be entered in Section Y?

As always, thanks for your help.
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Re: Recipe review requested

Post #2 made 2 weeks ago
Tomas,

I'll give some ideas regarding your questions - but they might not be the best answers.
1) Based on what they say is a 5.5 gal. batch, how do they achieve the 1.070 OG based on the original grain bill?
They said it was a 5.5 gal. batch - does that mean into packaging (VIP), or into fermenter (VIF) or end of boil (EOB) or volume of ambient wort (VAW)? We cannot tell and you have correctly pointed out that it is the integrity issue. Note that your amounts are higher for each ingredient than the original. That is due to 1.070 getting to be a big beer and it takes more to get ther. Your BIABacus file shows that you will get 1.070 for OG. I would also suggest that you change your mash time to 90 minutes instead of 60 in order to be assured to get to 1.070.

2) BIABacus doesn't have a provision for hop additions in the whirlpool. How should they be noted, as the 1.5 oz Cascade & Centennial additions are both added during whirlpool?
If (for those two hops mentioned) you enter zeroes for minutes on the left side of Part D it will fill in the amounts you will use on the right side without increasing the IBUs at all. Entering negative numbers (as in post Flame-Out, or whirlpool start time) doesn't work. I interpret the purpose of the right side of Part D is to get the IBUs right. I've posted before how my opinion is that time above ~75 ºC does make for some conversion to bitterness and you should keep records of the time/temperature ramp while late addition hops are in the kettle and things are starting to cool down. Too many brewers in too many different situations for one BIABacus to work for everyone. If you chill immediately it will give you something different than if you start chilling after 20 minutes on a hot day with no wind and different again if it is a cold windy day. That's assuming you brew outdoors, of course. Keep good records and you will figure out what it means to you.

3) Is there a default moisture content for corn sugar that should be entered in Section Y?
I think the default is for anhydrous, but I could be wrong. If it is for monohydrate, someone else should let us both know.

It will be a learning experience for both of us.
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