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Biab recipes?

Discussion in 'Grain, Malt and Adjuncts' started by Skillz, 1/7/18.

 

  1. Gloveski

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    Posted 3/7/18
    I recently brewed Rocker’s red ale and can 2nd that it’s an awesome brew , keg was done very quickly , I used US05 but keen to try again with 1469
     
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  2. Skillz

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    Posted 4/7/18
    How's this look guys?
     
  3. Rocker1986

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    Posted 4/7/18
    The only thing I'd do is change the colour rating on the Caraaroma. It's more around 180-190 lovibond. Beersmith had it too low as well and it threw out the colour rating of my red ale.
     
  4. Skillz

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    Posted 4/7/18
    Thanks for all the help, now i can order 2 brews with mostly matching ingredients. Cheers
     
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  5. MHB

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    Posted 4/7/18
    I hope you realise that there is no such beast as a BIAB recipe.
    Any all grain recipe can be brewed on any system using a heap of different mash, lautering, wort separation systems. It will be up to you as a brewer to optimise your milling, efficiency and other processes to suit your system.
    This should be good news, it opens up a lot of recipes for you to use.

    For BIAB you would generally mill a lot finer than you would for say a recirculating system, do a couple of brews, keep good records so you can calculate your efficiency and you can make any AG recipe work for you.
    Mark
     
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  6. Schikitar

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    Posted 4/7/18
    Yeah, looks pretty good for a first run at a sessionable stout. How do you like your stouts? Dry/thin, sweet/thick, coffee, chocolate, bitter? There's a few tweaks you could make to get the right outcome..
     
  7. Rocker1986

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    Posted 5/7/18
    Mark makes a good point actually. I had a different experience with the mill settings though, coarser worked better for me than finer, so I've stuck with it.
     
  8. Skillz

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    Posted 5/7/18
    Thanks for the input everyone, all helps make better beer.
    I understand i can make all recipes work for biab, i was just looking for tried and true ones as these will be my first few brews.
    When i have a greater understanding of grains to use, i will invest in a mill and do my own grinds and that way i can bulk purchase more.
    At the moment iam stuck with online only orders so i get the grind i get.
    I will figure out all my efficiencies and losses soon and build up my brewing profile.

    Enjoying the journey of learing and slowly upgrading.
     
  9. MHB

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    Posted 5/7/18
    I'm a bit lucky, my local (Brewman) lets you choose your grind, anywhere from very fine to very coarse, there are also a couple of hundred well tested recipes in BrewBuilder, I can even set up my batch size and efficiency and it will auto calculate all the malt and hops - worth having a look at.
    At present you can get 20kg delivered to your door for about $21.00, 3-4 grain bills with hops landed, all packed in barrier bags.... Sounding like an ad, but I think its about the best service in Oz.
    Mark
     
  10. Skillz

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    Posted 5/7/18
    Ill have a look, cheers.
     
  11. Pat5456

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    Posted 5/7/18
    I'm pretty new to BIAB brewing, but I came up with this IPA recipe to both experiment with a specific hop character and as the first trial on my temperature controlled fermenting fridge and it came out nicely. Having not tried Munich malt before I felt that it added depth to the malt profile while not taking away from the big pineappley Riwaka flavours. If anything I would have liked to up the dry hop a little but was all I had on hand...

    https://www.brewersfriend.com/homebrew/recipe/view/577221/riwaka-ipa

    As MHB said above I think the only real difference between most AG and BIAB recipes is in the fineness of the grind and that I usually add 1% of acid malt to my bill to bring the Ph down
     
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  12. Schikitar

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    Posted 5/7/18
    Just quoting myself because I have told a massive lie - BrewersFriend does take mash temp into account, the reason it never worked for me is because I was entering the times back to front! What a goose, anyway, I just needed to clarify as I just discovered my mistake!
     
  13. MHB

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    Posted 6/7/18
    Acid malt is very useful!
    Worth knowing that 1% of grist lowers the pH by 0.1points of pH.
    Generally additions up to 5% of grist are no problem, that's enough to lower your pH from 6 to 5.5, or 5.8 to 5.3...
    If your water has enough carbonate to put you outside your target pH range I would look at using some acid (lactic by preference).
    Not related to BIAB V other methods, for any method optimising pH is just good brewing practice.
    Mark
     
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  14. Skillz

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    Posted 30/7/18
    Thought i would give an update on the stout as i just kegged it. Og 1.055.
    Fg 1.018.
    24 liters into the fermenter.
    Spent 7 days at 17'c
    5 at 20'c
    Over the next 4 days was brought down and held at 1'c.
    Tasted fine and surprised me with a fair bis of fizz in it.
    Will carb at 6psi for a week then let you know the verdict.
    Cheers.
     
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  15. Skillz

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    Posted 15/9/18
    Update, stout is so so, put a bit of lemonade in it and its good.
    But just wanted to let you know Rocker1986 that i just had the first glass of the Red and its a big thums up, very balanced and easy to drink, thanks for all the help from everyone.
     
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  16. Rocker1986

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    Posted 16/9/18
    You'll probably find the stout improves with more time, it is a style that generally gets a lot better with long term ageing. I just brewed a big one yesterday using a reiterated mash, nearly 9kg grain for an OG of 1.0855 in 21-22 litres. It will go into the fermenter soon and be kegged away until next winter.
    Thanks for the comments on the red ale too mate, glad to hear it turned out well!
     

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