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Old 11-03-2011, 07:17 PM   #1
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Default BIAB recipe conversion?

Howdy,

I've read a boatload of BIAB threads, looked at the pictures and watched the videos. After all of that I think I know the mechanics of BIAB, but I'm still not sure how to convert a traditional all grain recipe to a BIAB.

Is it 1 to 1: same ingredients, water volume and just do it BIAB-fashion?

I just got BeerSmith 2.0, but I'm not sure how to use it to convert recipes, if necessary.

Thanks

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Old 11-03-2011, 07:30 PM   #2
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The grain bill remains the same, unless your efficiency varies wildly from the recipe's assumed efficiency.

Water volumes/temps need to be tweaked based on your own setup. Some BIAB brewers find a full-volume no-sparge mash works for them. Others that have multiple vessels use a dunk-sparge step to increase efficiency. Beersmith 2.0 easily calculates the temperature if you adjust the volume to fit your method.

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Old 11-03-2011, 07:48 PM   #3
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In general no recipe conversion or changes are required to brew all-grain batches using the BIAB method. Sometimes people miss their target OG and they can remedy this by adding some DME or LME to make up for the shortfall. Besides this there is no recipe conversion needed.

Since this is your first BIAB I'd suggest starting with simple recipe like a pale ale until you get the hang of your system and the overall process. Learning with something with a light grain bill (10-pounds or so) keeps things easier and helps so it won't hurt much if you make mistakes.

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Old 11-03-2011, 08:45 PM   #4
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If you're finding your BIAB efficiencies are way low, instead of upping your base malt or adding extract, try going to a finer crush or double crush on your grains. Because there's no risk of a stuck sparge with BIAB, this can increase your efficiency without any adverse affects on the process.

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Old 11-03-2011, 09:13 PM   #5
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Thoughts much appreciated.

I think I modified a stock porter recipe correctly in Beersmith. Is there an easy way to upload the final instructions here without laboriously typing it all out?

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On Deck:
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Drinking: Yooper's Stone Ruination Clone, BM's SWMBO Slayer Belgian Blonde, BM's Kona Fire Rock Clone,
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Old 11-03-2011, 10:10 PM   #6
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Select the recipe in Beersmith, then choose "plain text" for the report type, then copy and paste the plain text here.

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Old 11-04-2011, 01:20 AM   #7
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Hey, what do you know?

Does this look right?

Recipe Specifications
--------------------------
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.056 SG
Estimated Color: 44.9 SRM
Estimated IBU: 37.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
8 lbs Pale Malt (2 Row) Bel (3.2 SRM) Grain 2 72.7 %
1 lbs Black (Patent) Malt (500.0 SRM) Grain 3 9.1 %
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4 9.1 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 5 4.5 %
8.0 oz Munich Malt - 10L (10.0 SRM) Grain 6 4.5 %
2.19 oz Fuggles [4.50 %] - Boil 60.0 min Hop 7 37.8 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
1.0 pkg English Ale (White Labs #WLP002) [35.01 Yeast 9 -


Mash Schedule: BIAB, Full Body
Total Grain Weight: 11 lbs
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 26.02 qt of water at 164.3 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: Remove grains, and prepare to boil wort

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Primary 1:
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On Deck:
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Bottle Conditioning: MW Belgian Honey, Edwort's Apfelwein, MW Bourbon Barrel Old Ale, Joe's Ancient Orange Mead, BM's Hooked on Bitters, Beecave Haus Pale Ale
Drinking: Yooper's Stone Ruination Clone, BM's SWMBO Slayer Belgian Blonde, BM's Kona Fire Rock Clone,
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Old 11-04-2011, 02:35 AM   #8
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What size is your kettle? 26qt (6.50 gals) of mash water seems a bit low.

Where did you get the 10g of gypsum figure from?

Lastly, 1-pound of black patent is going to make a pitch black beer.

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Old 11-04-2011, 10:20 AM   #9
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I have a 36 quart pot.

BeerSmith comes with 20 recipes examples. I just picked one and added my own profiles. Interestingly, it does indicate that it is way too dark for Porter.

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On Deck:
SECONDARY:
Bottle Conditioning: MW Belgian Honey, Edwort's Apfelwein, MW Bourbon Barrel Old Ale, Joe's Ancient Orange Mead, BM's Hooked on Bitters, Beecave Haus Pale Ale
Drinking: Yooper's Stone Ruination Clone, BM's SWMBO Slayer Belgian Blonde, BM's Kona Fire Rock Clone,
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Old 11-04-2011, 12:05 PM   #10
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Here's another Porter I modified with BeerSmith. Fits the Porter profile more closely. Better?

http://www.homebrewtalk.com/f126/bee...-porter-56768/


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Edworts Robust Porter
Brewer: Strangelove
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.22 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.064 SG
Estimated Color: 35.9 SRM
Estimated IBU: 36.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 79.4 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 7.2 %
1 lbs Chocolate Malt (350.0 SRM) Grain 3 7.2 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 4 3.6 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 5 1.8 %
1.6 oz Roasted Barley (300.0 SRM) Grain 6 0.7 %
1.00 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 7 27.7 IBUs
0.50 oz Cascade [5.50 %] - Boil 60.0 min Hop 8 8.9 IBUs
8.00 oz Malto-Dextrine (Boil 40.0 mins) Other 9 -
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 10 -


Mash Schedule: BIAB, Full Body
Total Grain Weight: 13 lbs 13.6 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 28.94 qt of water at 165.0 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

__________________
Primary 1:
Primary 2: American Barleywine
Primary 3: SMaSH Tripel
Primary 4: Extra Hard Lemonade
On Deck:
SECONDARY:
Bottle Conditioning: MW Belgian Honey, Edwort's Apfelwein, MW Bourbon Barrel Old Ale, Joe's Ancient Orange Mead, BM's Hooked on Bitters, Beecave Haus Pale Ale
Drinking: Yooper's Stone Ruination Clone, BM's SWMBO Slayer Belgian Blonde, BM's Kona Fire Rock Clone,
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