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Old 12-16-2012, 01:47 PM   #1
eastoftherivernile
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Default Could anyone give my first BIAB recipe a quick look over?

Hi Guys,

I'm starting to get myself set up for my second brew and I thought I might give an all grain BIAB recipe a go. I've designed it using brew-target. I'm aiming for a simple American style IPA, which is just on the hoppy side of well balanced and is around 5% ABV. I'm aiming to produce a 2 gallon batch and brew target gives me a target boil size of 2.812 gallons to achieve this. Does that sound about right?

So the recipe...

[86%/ 3.52lb] Pale Malt 2 Row (I thought I might use maris otter)
[14%/ 8.82oz] Crystal Malt

I will mash the grains for 1 hour at 154f with the aim of producing a balanced but somewhat dry final beer.

I will boil the wort for 60 mins with

0.212oz Chinook (60mins)
0.141oz Cascade (20mins)
0.141oz Cascade (5mins)

I will also add Irish moss with with 15 minutes to go.

Finally I will ferment this with Safale US-05 yeast for 2 weeks at 66f before bottle conditioning for a further 2 weeks+.

According to brew target this should give me a beer with the following characteristics

OG 1.051
FG 1.013
ABV 5%
IBU 32
Colour 12.4

I am missing anything? Is this likely to come out tasting ok? I was planning to mash with about 2.3 gallons and then dunk sparge the bag in about half a gallon of water. Does this sound reasonable or is it easier just to suspend the bag and wait till it stops dripping?

Thanks in advance guys!

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Old 12-16-2012, 02:24 PM   #2
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Personally when I dunk sparge I mash with the final volume then use the extra water needed for dunk sparging. No logical reason other then that's how I do it.

Do you know what your boil-off rate is by any chance? I ran your numbers through this BIAB calc and came up with 3.51 gal if you have a 1 gal per hour boiloff rate. But I know that program gives a little extra in my experience. Brewtarget has told me not enough water a couple of times and been right on a couple of times. Personally I probably would go with 3 gal of total water .2 gal extra won't hurt a thing.

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Old 12-16-2012, 02:30 PM   #3
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Hi Mate,

Thanks for this. I'm not sure what the boil off rate is likely to be. Apart from calculating one from the observed change in volume over a boil do you know how I would determine it?

Ta

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Old 12-16-2012, 02:41 PM   #4
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That recipe looks OK for an American Pale Ale, 30-45 IBU per Beersmith. The crystal malt (60?) may be a little high and not give you a dry beer which you indicate you are looking for. I'm certainly not an expert on how much crystal malt is too much. 3lb 12 oz of 2-row and 4 oz of crystal 60 will drop your color down to 7.8 with 6% of the mash being crystal. All your numbers are on the lower end of the APA style. If you get more than the 70% efficiency you may end up with a malt forward APA. In the end it will still be beer so give it a try and see if you like it.

When I calculate volumes for my BIAB system I get a total volume of 2.8 gallons. Yours could be different depending on how much boil volume you expect to use but it looks reasonable. If you have a vigorous boil you may end up short. I would only loose ~0.55 gallons in a 60 min boil.

When I'm done with the mash, I will occasionally dunk sparge the grain in a second pot if I don't have enough space in my kettle then suspend the bag in a colander above the kettle and squeeze the liquid out of the bag with my kettle lid. No reason to wait for it to stop dripping.

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Old 12-16-2012, 03:07 PM   #5
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I think 14% crystal is too high if you are going for a dry beer. Cut that back to 5-7% and it will give you more of what you are looking for.

Your BU:GU ratio is .627. The average for an APA is .714. So you might want to up the hops slightly.

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Old 12-16-2012, 03:10 PM   #6
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Thanks for the advice guys, I'll take your advice and lower the crystal proportion. Any thoughts on using Chinook as a bittering hop for an american style pale ale? I'm sure I've seen this done previously but I'm not exactly sure where!

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Old 12-16-2012, 03:14 PM   #7
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I like chinook as both bittering and flavor. Good call on lowering the crystal. I like a little bit of munich oe vienna in ipas to balance it out a bit

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Old 12-17-2012, 11:04 AM   #8
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Quote:
Originally Posted by swackattack View Post
I like a little bit of munich oe vienna in ipas to balance it out a bit
Hi Mate,

What sort of ratio of those to the maris otter would use? something like 10% Munich, 83% Maris Otter and 7% Crystal?

Thanks again
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Old 12-17-2012, 11:48 AM   #9
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You also might want to lower your mash temp if you're shooting for a dry beer. 154 is on the higher side - I would shoot for 149-150.

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Old 12-17-2012, 12:58 PM   #10
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Quote:
Originally Posted by BPal75 View Post
You also might want to lower your mash temp if you're shooting for a dry beer. 154 is on the higher side - I would shoot for 149-150.
+1 to this.

You also shouldn't have to tinker with the crystal malt too much if you have a lower mash temp since that will help dry your beer out more. If I am giving the beer a big malty caramel backbone with crystal or some other malt, I like to throw in a few more hops though to balance it a bit more. It is all up to the brewer and what they like though. I lean more towards the hop bombs so there is never enough.
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