Hey Guys,
Just a quick follow up, thought i'd better put my money where my mouth is and Brew a batch of beer using BIAB BrewDay Mode and see how close i got to calculated figures, my results were BLOODY CLOSE! I'm not actually a BIAB brewer so this was a really interesting experience for me to compare to 90+ batches on a Traditional AG setup.
Nipped down the LHBS and picked up a "Brew in a Bag" $9.95 Bargain! - Double Crushed the grain.
2400w Electric Brew Kettle with Temperature sensor on the right, 30L Urn on the left doubling as a CIP for my Chilling Gear.
Hang up my Mash Paddle in exchange for an official BIAB Mash Stirrer.
Mash-out - had to lift the bag slightly so as not to melt the Bag.
Draining last few mls.
Done and Dusted, super quick brewday, bit confusing not having to pump wort all over the place constantly and clean a heap of extra vessels and equipment, found it a bit hard to get my head around the "cloudy wort' in the kettle but the true results will be in the taste test in a month
Cheers Rob.
Simcoe Summer Ale
Blonde Ale
Recipe Specs
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Batch Size (L): 28.0
Total Grain (kg): 6.092
Total Hops (g): 62.00
Original Gravity (OG): 1.045 (P): 11.2
Colour (SRM): 5.3 (EBC): 10.4
Bitterness (IBU): 27.8 (Average)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 90
Grain Bill
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5.331 kg Ale Malt (87.51%)
0.609 kg JWM Wheat Malt (10%)
0.152 kg Weyermann Carahell (2.5%)
Hop Bill
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12.0 g Magnum Pellet (13.1% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
25.0 g Simcoe Pellet (12.2% Alpha) @ 15 Minutes (Boil) (0.9 g/L)
25.0 g Simcoe Pellet (12.2% Alpha) @ 0 Minutes (Aroma) (0.9 g/L)
Misc Bill
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15.0 g PH 5.2 @ 60 Minutes (Mash)
10.0 g Whirlfloc Tablet @ 15 Minutes (Boil)
10.0 g Yeast Nutrient @ 15 Minutes (Boil)
Single step Infusion at 66C for 60 Minutes.
Fermented at 20C with Safale US-05
Mash
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Total Grain (kg): 6.092
Grain Temp (C): 25.0
Strike Water (L): 36.80
Grain Absorbtion (L/Kg): 0.60
Water / Grain Ratio (L/Kg): 6.04
Desired Mash Temp (C): 66.0
Strike Water Temp (C): 68.7
Total Mash Volume (L): 42.89
Boil
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Wort Volume before Boil (L): 33.1
SG before Boil: 1.041 (P): 10.2
Boil Length (Minutes): 90.0
% Evaporation per Hour (5-15%): 8.0
Wort Volume after Boil (L): 29.2
SG after Boil: 1.045 (P): 11.2
Losses to Trub and Chiller: 0.0
Final Volume (L): 29.2
After Cooling (4% loss): 28.0
Notes
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5/2/2011 10:30:49 AM : Start Brew Day
5/2/2011 10:35:41 AM : Added 5g Calcium Sulfate / 1TBL pH5.2 into 37L Strike Water
5/2/2011 10:40:02 AM : Double Crushed Grain
2/5/2011 11:10:00 AM : Strike Temp 68.7*c Dough In
2/5/2011 11:15:00 AM : Mash Temp 67*c
2/5/2011 11:32:38 AM : 1/2 Way thru mash before stir = 65.5*c / After stir = 64.7*c
2/5/2011 11:47:43 AM : 64.7*c
2/5/2011 12:03:41 PM : 64.3*c
2/5/2011 12:04:02 PM : Stir and Add heat for Mash Out
2/5/2011 12:19:06 PM : Hit 75*c / Stir and Lift Mash Bag
2/5/2011 12:25:24 PM : 32L Preboil @ 9.5 Brix (1.039)
2/5/2011 12:56:38 PM : Kettle reaches rolling boil / skim break
2/5/2011 1:27:36 PM : add Bittering Hop
2/5/2011 2:10:36 PM : add Flavour Hops
2/5/2011 2:25:56 PM : Flameout / add Aroma Hops
2/5/2011 2:25:58 PM : End Boil 29.5L @ 11 Brix (1.045)
2/5/2011 2:52:04 PM : Cleanup Done, Fermentation Fridge set to 20*c
