Help, Og 1045, Ibu 74.8 Or Even More!

[brewguts]

Hi people

I bit off more than I could chew (and swallowed a bit to much at the same time)

Last night I downloaded Beersmith, created a recipe, and made my fisrt BIAB.

I won't go into to much detail, just give you the facts (I think details might be a bit hazy).

BIAB method:

2 kg grain, 11L tap water (Brisbane ambient)

heat to 66*C, over 15 minutes

wrap the pot to keep it warm

1 hour later temp. check, 62*C

heat back to 66*C (5minutes)

wrap the pot to keep it warm

30 minutes later temp. check 64*C

SP 1023 @ 64*C (el cheapo hydrometer, calibration unknown) approx 1040




Ingredients: ------------ Amount Item Type % or IBU
1.69 kg Ale Malt (Barratt Burston) (6.3 EBC) Grain 83.66 %
0.19 kg Wheat Malt (Barratt Burston) (3.2 EBC) Grain 9.41 %
0.04 kg Light Crystal (40.0 EBC) Grain 1.98 %
25.00 gm Target [9.40 %] (60 min) Hops 40.2 IBU
15.00 gm Williamette [4.90 %] (30 min) Hops 9.7 IBU
15.00 gm Williamette [4.90 %] (Dry Hop 7 days) Hops -
10.00 gm Gelatin (Secondary 7.0 days)
Misc 0.10 kg Demerera Sugar (3.9 EBC) Sugar 4.95 %
0 Pkgs Nottingham (Danstar #-) [Starter 1000 ml] Yeast-Ale

Added hops as per schedule above.
No chill method so hop utilisation will be a bit higher(facts here are well beyond my knowledge) in hindsight should have taken out the hop bag when I sealed it up.
My goal was an ESB, with a lowish IBU somewhere around 37 and ABV of 5-6%.
Question #1: can it be saved?
Question #2: How?
Solution; add LDM and water to get an OG of 1055?
I haven't figured out enough of how to use Beersmith to do this yet.
Okay that's the facts.
Currently wort and starter are sitting in my brew fridge at 18*C waiting to be married.

thanks for your help in advance
Brewguts

 

[manticle]

Hi people

I bit off more than I could chew (and swallowed a bit to much at the same time)

Last night I downloaded Beersmith, created a recipe, and made my fisrt BIAB.

I won't go into to much detail, just give you the facts (I think details might be a bit hazy).

BIAB method:

2 kg grain, 11L tap water (Brisbane ambient)

heat to 66*C, over 15 minutes

wrap the pot to keep it warm

1 hour later temp. check, 62*C

heat back to 66*C (5minutes)

wrap the pot to keep it warm

30 minutes later temp. check 64*C

SP 1023 @ 64*C (el cheapo hydrometer, calibration unknown) approx 1040




Ingredients: ------------

Amount Item Type % or IBU 1.69 kg Ale Malt (Barratt Burston) (6.3 EBC) Grain 83.66 %
0.19 kg Wheat Malt (Barratt Burston) (3.2 EBC) Grain 9.41 %
0.04 kg Light Crystal (40.0 EBC) Grain 1.98 %
25.00 gm Target [9.40 %] (60 min) Hops 40.2 IBU
15.00 gm Williamette [4.90 %] (30 min) Hops 9.7 IBU
15.00 gm Williamette [4.90 %] (Dry Hop 7 days) Hops -

10.00 gm Gelatin (Secondary 7.0 days)
Misc 0.10 kg Demerera Sugar (3.9 EBC) Sugar 4.95 %
0 Pkgs Nottingham (Danstar #-) [Starter 1000 ml] Yeast-Ale

Added hops as per schedule above. No chill method so hop utilisation will be a bit higher (facts here are well beyond my knowledge) - in hindsight should have taken out the hop bag when I sealed it up.

My goal was an ESB, with a lowish IBU somewhere around 37 and ABV of 5-6%.

Question #1: can it be saved?
Question #2: How?

Potential Solution; add LDM and water to get an OG of 1055? I haven't figured out enough of how to use Beersmith to do this yet.

Okay that's the facts. Currently wort and starter are sitting in my brew fridge at 18*C waiting to be married. thanks for your help in advance Brewguts

I've broken that up to make it more readable.

How did you arrive at the 70+ IBU figure?

37 isn't that low (although not ridiculous) particularly not for this style.

Can you provide some more info as to what the actual problem is and how you came to realise it's a problem? You've given preboil volume but no final volume. Was it a minimash? Partial? Did you add water to make up volume or were you just making a small batch? Sorry if I missed anything.

PS: what is zero pkgs yeast?

 

[brewguts]

I've broken that up to make it more readable.

How did you arrive at the 70+ IBU figure?

37 isn't that low (although not ridiculous) particularly not for this style.

Can you provide some more info as to what the actual problem is and how you came to realise it's a problem? You've given preboil volume but no final volume. Was it a minimash? Partial? Did you add water to make up volume or were you just making a small batch? Sorry if I missed anything.

PS: what is zero pkgs yeast?

Thanks for that Manticle

"How did you arrive at the 70+ IBU figure?"
Via my minimal understanding of Beersmith (possibly bullshit in, bullshit out)

"Can you provide some more info as to what the actual problem is"
Way to bitter for my tastes, I would like to adjust it to somewhere around 37 IBU

"how you came to realise it's a problem"
via the info I have entered into Beersmith

Final volume is I think around 8.5L, not sure as i cannot see into the vessel without breaking the seal (no chill method).
Temp and Gravity readings at end of boil were 1023 @ 64*C, adjusted, approx 1040 SG

"Was it a minimash?"
Not sure what u mean by this, small mash?

BIAB small batch

cheers
Brewguts

 

[katzke]

Big time confused here.

You say you wanted a beer at 37 IBUs yet the recipe puts it at 50.5. Then you say it is at 70+.

I found BeerSmith to not be BIAB friendly for me. Other then that it is not hard to use to make a recipe that has the gravity and IBUs you want.

What we need to help you fix this is to know how much wort you have and how much wort you want. It would also help to know the numbers for water you used in BeerSmith. Things like boil loss and such.

Fixing a beer that has not been fermented is possible. You must remember that the result may not be what you intended. Fixing a beer after ferment is a much bigger task and it is best to chalk them up to experience.

And yes taking the hop bag out would have helped.

 

[mxd]

do the same again, without hops, then join the worts together to ferment, if you want to increase the alcohol, you could use more grain for the no hop wort, or add sugar (dex, lme, etc..) to the fermenter. But as an experiance I would ferment what you have and try it as an IPA.

 

[Stuster]

So are you just tasting this wort before it's been fermented? If so, then it may appear too bitter but be just fine when fermented. Sorry for the question (it's just that you said this is your first BIAB), but have you tried bittered wort before?

 

[RetsamHsam]

Hi people

I bit off more than I could chew (and swallowed a bit to much at the same time)

Last night I downloaded Beersmith, created a recipe, and made my fisrt BIAB.

I won't go into to much detail, just give you the facts (I think details might be a bit hazy).

BIAB method:

2 kg grain, 11L tap water (Brisbane ambient)

heat to 66*C, over 15 minutes

wrap the pot to keep it warm

1 hour later temp. check, 62*C

heat back to 66*C (5minutes)

wrap the pot to keep it warm

30 minutes later temp. check 64*C

SP 1023 @ 64*C (el cheapo hydrometer, calibration unknown) approx 1040




Ingredients: ------------ Amount Item Type % or IBU
1.69 kg Ale Malt (Barratt Burston) (6.3 EBC) Grain 83.66 %
0.19 kg Wheat Malt (Barratt Burston) (3.2 EBC) Grain 9.41 %
0.04 kg Light Crystal (40.0 EBC) Grain 1.98 %
25.00 gm Target [9.40 %] (60 min) Hops 40.2 IBU
15.00 gm Williamette [4.90 %] (30 min) Hops 9.7 IBU
15.00 gm Williamette [4.90 %] (Dry Hop 7 days) Hops -
10.00 gm Gelatin (Secondary 7.0 days)
Misc 0.10 kg Demerera Sugar (3.9 EBC) Sugar 4.95 %
0 Pkgs Nottingham (Danstar #-) [Starter 1000 ml] Yeast-Ale

Added hops as per schedule above.
No chill method so hop utilisation will be a bit higher(facts here are well beyond my knowledge) in hindsight should have taken out the hop bag when I sealed it up.
My goal was an ESB, with a lowish IBU somewhere around 37 and ABV of 5-6%.
Question #1: can it be saved?
Question #2: How?
Solution; add LDM and water to get an OG of 1055?
I haven't figured out enough of how to use Beersmith to do this yet.
Okay that's the facts.
Currently wort and starter are sitting in my brew fridge at 18*C waiting to be married.

thanks for your help in advance
Brewguts

Couldn't see your final volume anywhere, but you have stated "11L brisbane water" somewhere in there so I am going to assume that your batch size is 11L. If this is the case then you will get around 74IBU's so sounds like you have entered everything into beersmith properly.

To fix you can either blend as stated above OR add 2Kg of Light dry extract and 9L of water. This will bring your IBU's down to 35ish and your OG up to 1.050. Final batch size will be 20L.

Good Luck

EDIT: I missed the BIAB part, so taking into account grain absorption your batch size should be around the 9L mark which would put your IBU's around the 90 mark... If this is the case you will need to add 14L of water, and 2.5Kg of Light Dry Extract. Final batch size: 23L IBU's: 36 OG: 1.055