ne0t0ky0
Well-Known Member
Did my first AG BIAB this past weekend (only my second brew) wanted to share the experience and I've got a few questions at the end. Here are the details:
AHS Oaked Porter (11lbs), 5 gallon batch
9.5# 2-row
.75# Crystal 90
.5# Chocolate Malt
.25# Black Patent
1oz Brewer's Gold
1oz Willamette
1 300ml starter made from White Labs British Ale Yeast (#5)
I've got a 8G pot and sewed up a nice poly bag for the pot. I used Beersmith to calculate the tun volume needed for the recipe, and it just barely fit into the pot. I ended up with 2.4 quarts per lb. Heated 6.6gal of water to 165, added in the grains (crushed twice by LHBS), asst. stirred while I added the grain. Finished stirring and checked temp, 156, which was pretty close to the 155 I was shooting for. I wrapped the pot in bubble foil wrap and covered with towels. Check at 20 minutes (stirred) and was at 154, by 50 minutes, was down to 151, so I added some heat, and after 60 minutes, pushed temp up to 165 to mash-out. I tied up the bag, hung from a hook over pot and squeezed the bag for all I was worth collecting 5.75 gallons. pre-boil gravity was 1.054 after temp adjustment. Recipe said it should've been 1.048 pre-boil. Added some water to raise to 6.7 gallons for the boil, didn't bother to recheck gravity after water addition since it was higher.
Boiled for 60 minutes with hop schedule Brewers at the start, .5 oz Will at 45 minutes in, and .5 for last 5 minutes. After heat was off, but before I chilled, volume of kettle was 5.5 gallons with hot wort. Gravity was 1.068 adjusted for temp, target was 1.057. Chilled wort down to 75 degrees. After chilling, I measured volume again and noticed I now had 4.5 gallons. I added water to raise to 5.5, mixed and remeasured gravity, now at 1.055! (target was 1.057). And if I've figured Beersmith efficiency tool out, my brewhouse efficiency was 74%, not too shabby for a first time AG+BIAB. I transferred to my 6.5gall carboy and put into ferm chamber set at 64 and waited till the temp strip on the side read 72 degrees and pitched after some vigorous shaking of carboy and yeast. Fermentation started with in 3 hours and was going really well by 12 hours later.
Here are my questions:
I usually see posts about boiling 6.5 gallons and a ~1gall/hr boil-off rate, which I thought I had observed, but after cooling the wort (and I know heat does raise volume some amount, don't recall the value now) I had almost a full gallon less of volume. Do you think I really boiled off 2 gallons? or was my initial 6.7 gallons after the mash less than that because the temp was about 170? If so, how does one adjust the volume versus temp?
I used mrmalty.com to calc the starter size, but I'm a little confused about the size. I inputed 5.25 gallons of 1.057 wort with intermittent shaking and it gave me back 1.25L of starter. Is that volume of yeast slurry before pouring off the beer on top? I started with 3 cups (710ml) of water and 3 oz of Light DME (per my LHBS 1 liter starter instructions). After doing the boil and cool and pitch of the yeast into the flask, I had about 550 ml of liquid. Once I poured off about half of the beer on brew day and mixed it up, it was 300ml of yeast slurry. For the 1.25L of yeast from mrmalty, is that the volume into which you pitch the yeast? or is that the post fermentation volume of yeast I should have afterwards ?
AHS Oaked Porter (11lbs), 5 gallon batch
9.5# 2-row
.75# Crystal 90
.5# Chocolate Malt
.25# Black Patent
1oz Brewer's Gold
1oz Willamette
1 300ml starter made from White Labs British Ale Yeast (#5)
I've got a 8G pot and sewed up a nice poly bag for the pot. I used Beersmith to calculate the tun volume needed for the recipe, and it just barely fit into the pot. I ended up with 2.4 quarts per lb. Heated 6.6gal of water to 165, added in the grains (crushed twice by LHBS), asst. stirred while I added the grain. Finished stirring and checked temp, 156, which was pretty close to the 155 I was shooting for. I wrapped the pot in bubble foil wrap and covered with towels. Check at 20 minutes (stirred) and was at 154, by 50 minutes, was down to 151, so I added some heat, and after 60 minutes, pushed temp up to 165 to mash-out. I tied up the bag, hung from a hook over pot and squeezed the bag for all I was worth collecting 5.75 gallons. pre-boil gravity was 1.054 after temp adjustment. Recipe said it should've been 1.048 pre-boil. Added some water to raise to 6.7 gallons for the boil, didn't bother to recheck gravity after water addition since it was higher.
Boiled for 60 minutes with hop schedule Brewers at the start, .5 oz Will at 45 minutes in, and .5 for last 5 minutes. After heat was off, but before I chilled, volume of kettle was 5.5 gallons with hot wort. Gravity was 1.068 adjusted for temp, target was 1.057. Chilled wort down to 75 degrees. After chilling, I measured volume again and noticed I now had 4.5 gallons. I added water to raise to 5.5, mixed and remeasured gravity, now at 1.055! (target was 1.057). And if I've figured Beersmith efficiency tool out, my brewhouse efficiency was 74%, not too shabby for a first time AG+BIAB. I transferred to my 6.5gall carboy and put into ferm chamber set at 64 and waited till the temp strip on the side read 72 degrees and pitched after some vigorous shaking of carboy and yeast. Fermentation started with in 3 hours and was going really well by 12 hours later.
Here are my questions:
I usually see posts about boiling 6.5 gallons and a ~1gall/hr boil-off rate, which I thought I had observed, but after cooling the wort (and I know heat does raise volume some amount, don't recall the value now) I had almost a full gallon less of volume. Do you think I really boiled off 2 gallons? or was my initial 6.7 gallons after the mash less than that because the temp was about 170? If so, how does one adjust the volume versus temp?
I used mrmalty.com to calc the starter size, but I'm a little confused about the size. I inputed 5.25 gallons of 1.057 wort with intermittent shaking and it gave me back 1.25L of starter. Is that volume of yeast slurry before pouring off the beer on top? I started with 3 cups (710ml) of water and 3 oz of Light DME (per my LHBS 1 liter starter instructions). After doing the boil and cool and pitch of the yeast into the flask, I had about 550 ml of liquid. Once I poured off about half of the beer on brew day and mixed it up, it was 300ml of yeast slurry. For the 1.25L of yeast from mrmalty, is that the volume into which you pitch the yeast? or is that the post fermentation volume of yeast I should have afterwards ?