coloneldom
Well-Known Member
- Joined
- 7/2/07
- Messages
- 56
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G'day guys,
I'm having a little trouble with my calculations after completing my first All Grain mini-BIAB - I understand some of this may be pretty simple stuff, but I feel like I've gone wrong somewhere along the way. Anyway, here's my issue.
I put down Ross' Nelson Sauvin Summer Ale a few days ago, doing it as a mini BIAB so basically halved all the ingredients for a mini-BIAB
- 2.5kg Maris Oter Pale
- 0.25kg Flaked wheat
- 40g of Nelson Sauvin hops over 4 additions.
I was using a 24L aluminium stockpot I rustled up at a catering store, put everything through beersmith and a BIAB calculator. Per the maths, I put 19L of water into the pot with aim of putting approx 11.5L into the fermenter.
Mash went perfectly, mashed at 60c for 90 mins with only a couple of degrees temp loss. The pre boil OG was 1.028 @ 59c which adjusted for temp is 1.041
Unfortunately I had a lot of difficulty maintaining any sort of rolling boil and had to increase the "boil" time to 90mins rather than the initally planned 60. When I say I had trouble boiling I mean it basically sat at 96c for the whole time, never really hit any sort of boil at all. I adjusted my hop additions accordingly, other than the first lot through.
Post all this I put it into the fermenter today, only managing to get 8L, with an OG of 1.052.
AT this stage it tastes very sweet with a distinct chemical undertone, maybe an acetone type flavour?
My question for everyone is where have I stuffed up in my maths, how can I calculate my efficiency, and finally, have I ruined my brew at some stage? I've got enough of the same ingredients ready to go again so am pretty keen to give it another crack.
Thank you all in advance!
I'm having a little trouble with my calculations after completing my first All Grain mini-BIAB - I understand some of this may be pretty simple stuff, but I feel like I've gone wrong somewhere along the way. Anyway, here's my issue.
I put down Ross' Nelson Sauvin Summer Ale a few days ago, doing it as a mini BIAB so basically halved all the ingredients for a mini-BIAB
- 2.5kg Maris Oter Pale
- 0.25kg Flaked wheat
- 40g of Nelson Sauvin hops over 4 additions.
I was using a 24L aluminium stockpot I rustled up at a catering store, put everything through beersmith and a BIAB calculator. Per the maths, I put 19L of water into the pot with aim of putting approx 11.5L into the fermenter.
Mash went perfectly, mashed at 60c for 90 mins with only a couple of degrees temp loss. The pre boil OG was 1.028 @ 59c which adjusted for temp is 1.041
Unfortunately I had a lot of difficulty maintaining any sort of rolling boil and had to increase the "boil" time to 90mins rather than the initally planned 60. When I say I had trouble boiling I mean it basically sat at 96c for the whole time, never really hit any sort of boil at all. I adjusted my hop additions accordingly, other than the first lot through.
Post all this I put it into the fermenter today, only managing to get 8L, with an OG of 1.052.
AT this stage it tastes very sweet with a distinct chemical undertone, maybe an acetone type flavour?
My question for everyone is where have I stuffed up in my maths, how can I calculate my efficiency, and finally, have I ruined my brew at some stage? I've got enough of the same ingredients ready to go again so am pretty keen to give it another crack.
Thank you all in advance!