Made this as a seperate post so I dont clogg up the biab threads.
After reading the great posts from Nick JD I have ordered all the bits and pieces I need to get going (40l birko urn, bag from craftbrewer, mill etc)
I think I have all the steps worked out in my head. A couple of things I havent decided on (e.g. to sparge / mashout or not ).
I pre ordered beersmith 2 and got the current version so have been trying to work out how to use it and plan to make a recipe as follows:
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 28.85 L
Estimated OG: 1.046 SG
Estimated Color: 6.4 EBC
Estimated IBU: 22.0 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pilsner, Malt Craft Export (Joe White) (3.Grain 95.24 %
0.25 kg Carafoam (Weyermann) (3.9 EBC) Grain 4.76 %
15.00 gm Nelson Sauvin [12.00 %] (30 min) Hops 15.4 IBU
10.00 gm Nelson Sauvin [12.00 %] (15 min) Hops 6.6 IBU
10.00 gm Nelson Sauvin [12.00 %] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Gelatin (Primary 24.0 hours) Misc
12.15 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
2 Pkgs German Lager (DCL Yeast #W-34/70) Yeast-Lager
Mash Schedule: My Mash
Total Grain Weight: 5.25 kg
----------------------------
My Mash
Step Time Name Description Step Temp
90 min Mash Add 33.00 L of water at 71.1 C 68.3 C
From what I can work out my steps on brewday should be as follows:
I add 33L of water to the urn with 1/2 tsp calcium sulphate and bring up to 71.1 C
Next I add all the grain which should lower temp to 68.3 ?
I put on lagging etc and wait 90 minutes.
If I am going to mashout do I need to change anything in beersmith (From what I understand to mashout I raise the grainbag off the element and heat to 78 degrees then drop it back in and stir for about 10 minutes?)
I pull out the grain bag squeeze etc and I should be left with 28.85L?
Now if I am going to sparge with a couple of litres of 70 degree water how do I add this information to beersmith? (I think I will leave this step out unless someone convinces me it is a good idea)
Next I boil for 90 minutes adding hop additions and 1/2 whirfloc tablet 15 mins prior to end of boil.
I should now be left with 25 litres in the urn?
I now whirlpool and wait about 20 minutes for crud to settle down the bottom
Then I have 23 litres once I syphon into the cube and lose 2 litres to deadspace (2 litres was a guess, does anyone with a birko have an accurate number?)
Questions:
Have I entered my volumes in beersmith correctly? (I am trying to make 23L of finished beer in a 40L urn, I wasnt really sure what settings I should use for evap rate, cooling loss, specific heat etc in my equipment)
Is there anything wrong with my process / volume assumptions?
Should I add more grain or does 65% eff look ok for a first try at biab?
Should I chuck my 0 time additions into the cube to no-chill instead?
Regarding no-chill. Would it be better to leave in the urn overnight then drain off straight into fermenter? Or cube and leave overnight then run that off into fermenter.
I have heard I should splash the wort around when adding to the fermenter to aerate (I think I also read someplace this wasnt neccesary for dry yeast/ proper pitching ratios?)
After reading the great posts from Nick JD I have ordered all the bits and pieces I need to get going (40l birko urn, bag from craftbrewer, mill etc)
I think I have all the steps worked out in my head. A couple of things I havent decided on (e.g. to sparge / mashout or not ).
I pre ordered beersmith 2 and got the current version so have been trying to work out how to use it and plan to make a recipe as follows:
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 28.85 L
Estimated OG: 1.046 SG
Estimated Color: 6.4 EBC
Estimated IBU: 22.0 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pilsner, Malt Craft Export (Joe White) (3.Grain 95.24 %
0.25 kg Carafoam (Weyermann) (3.9 EBC) Grain 4.76 %
15.00 gm Nelson Sauvin [12.00 %] (30 min) Hops 15.4 IBU
10.00 gm Nelson Sauvin [12.00 %] (15 min) Hops 6.6 IBU
10.00 gm Nelson Sauvin [12.00 %] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Gelatin (Primary 24.0 hours) Misc
12.15 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
2 Pkgs German Lager (DCL Yeast #W-34/70) Yeast-Lager
Mash Schedule: My Mash
Total Grain Weight: 5.25 kg
----------------------------
My Mash
Step Time Name Description Step Temp
90 min Mash Add 33.00 L of water at 71.1 C 68.3 C
From what I can work out my steps on brewday should be as follows:
I add 33L of water to the urn with 1/2 tsp calcium sulphate and bring up to 71.1 C
Next I add all the grain which should lower temp to 68.3 ?
I put on lagging etc and wait 90 minutes.
If I am going to mashout do I need to change anything in beersmith (From what I understand to mashout I raise the grainbag off the element and heat to 78 degrees then drop it back in and stir for about 10 minutes?)
I pull out the grain bag squeeze etc and I should be left with 28.85L?
Now if I am going to sparge with a couple of litres of 70 degree water how do I add this information to beersmith? (I think I will leave this step out unless someone convinces me it is a good idea)
Next I boil for 90 minutes adding hop additions and 1/2 whirfloc tablet 15 mins prior to end of boil.
I should now be left with 25 litres in the urn?
I now whirlpool and wait about 20 minutes for crud to settle down the bottom
Then I have 23 litres once I syphon into the cube and lose 2 litres to deadspace (2 litres was a guess, does anyone with a birko have an accurate number?)
Questions:
Have I entered my volumes in beersmith correctly? (I am trying to make 23L of finished beer in a 40L urn, I wasnt really sure what settings I should use for evap rate, cooling loss, specific heat etc in my equipment)
Is there anything wrong with my process / volume assumptions?
Should I add more grain or does 65% eff look ok for a first try at biab?
Should I chuck my 0 time additions into the cube to no-chill instead?
Regarding no-chill. Would it be better to leave in the urn overnight then drain off straight into fermenter? Or cube and leave overnight then run that off into fermenter.
I have heard I should splash the wort around when adding to the fermenter to aerate (I think I also read someplace this wasnt neccesary for dry yeast/ proper pitching ratios?)