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Old 10-03-2012, 11:06 PM   #1
Crypto_Sailor
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Apr 2011
Virginia Beach, VA
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Hello this is going to be my 1st attempt at BIAB. I've got a SQ-14 burner w/windshield and a keggle w/ball lock, sight glass and thermo.

My main dilemma is I can't find anything that tells me about how long to boil (I'm assuming 90mins) but I know what assume means. How much my boil off will be, whats my mash temp, strike water temp,how much trub loss will occur etc... Can someone lead this horse to water so he can drink?

Below is everything I know and or should expect from this recipe


R/
Brian



Briess White Wheat 6lbs 120z
Briess 2-Row brewers malt 4lbs 04oz
Caramel Vienne 0lbs 12oz

Amarillo 1oz @ FWH
Amarillo 1oz @ 30 Mins
Amarillo 1oz @ 15 Mins
Amarillo 1oz @ 5 Mins
Amarillo 1oz @ Dry Hop
SAFBREW WB-06 Wheat Beer


OG- 1.056 - 1.075 (1.066) FG-1.010-1.018 (1.017)
IBU-40-70 (63.1) SRM-6-15 (6.76) ABV-5.50-7.50 (6.42)

 
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Old 10-03-2012, 11:14 PM   #2
enkamania
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90 minutes is good for wheat beers, boil off rates can vary, I figure 1.25 an hour
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Old 10-03-2012, 11:25 PM   #3
gizmodog51
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Sep 2012
deland, florida
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good luck on your brew....
i'm right behind you am going out tomorrow to purchase a SQ-14 & some tanks and then mail order my 15 gallon pot.

i enjoy belgian beers most.

and am wondering,... with the white wheat will you do a protien rest before reaching mash temps?

thanx for the reply...

cheers

GD51

 
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Old 10-04-2012, 03:54 PM   #4
tjash
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Jan 2012
Cumberland, ME
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I'm a relative noob (~1 yr of brewing), so this advice is probably worth exactly what you paid for it! Mash temperature is part of the recipe, just like oven temp is part of the recipe for your dinner. Adjust it to suit your particular tastes, or the style of beer you're brewing. Lower temps (148ish) produce a thinner, drier beer. Higher temps (156-158) produce heavier, maltier beers. I have only done a few wheat beers, but they were all in the mid to low range, 152-154F.

After you decide on your mash temp, just use one of the many available online strike temp calculators. I'm a full volume BIAB brewer, so I calculate my water-to-grain ratio to include all the water, then use that in the calculator. It is usually in the upper 2 qts/lb range. If you're directly heating your strike water in your boil kettle, you don't need to figure any mash tun heat losses for the strike temp, since your mash tun and all of your strike water are already at the required temp. Some folks BIAB in a separate cooler or kettle (defeats the purpose of BIAB in my mind, but hey... do what works for you, right?), so in that case you will need to figure or guesstimate your mash tun heat loss.

My boil-off rate is right at 1 gal/hr, but will vary with local conditions, altitude, and the vigor of your boil. Pick a number between 1 and 1.5 gal/hr, then adjust accordingly on your next brew. Have some clean extra water standing by in case you need to top-off. I calculate my total starting volume in reverse by adding all the expected losses to the amount of finished product I want. For example:

Beer wanted: 5 gal
Fermenter trub: .25 gal
Kettle trub/loss: .25 gal
Boil-off (90 min): 1.5 gal
Hop absorption: 0.25 gal (using whole hops)
Grain absorption: 1 gal (assuming about 0.075 gal/lb grain, but varies depending on how you drain the bag)

Starting water needed: 8.25 gal

Trub amounts will vary with the recipe. I usually drain everything from my BK except about the last quart.

Check out BIABrewer.info. Lots of great info there, although it's predominately in metric units. Plenty of folks who will be happy to convert your recipe to suit your exact equipment profile.

Hope this helps, and welcome to the world of BIAB!

Reason: to fix my bad water volume math

 
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Old 10-04-2012, 04:06 PM   #5
Foosier
 
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Aug 2012
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If you want some calculators to help try these.

http://www.simplebiabcalculator.com/
Excellent for determining how much water you need, strike temp etc.

http://sigginet.info/brewing/tools/boil-off-calculator/ This has a nice boil off calculator. Gives you a good idea what to use until you know your equipment.

http://www.tastybrew.com/calculators/gravity.html This one is good for figuring out your pre-boil gravity and determine your efficiency.

Hope these help.

 
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Old 10-05-2012, 12:29 AM   #6
wilserbrewer
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Quote:
Originally Posted by Crypto_Sailor View Post
Can someone lead this horse to water so he can drink?
Start w/ say 9 gal strike water at 158 - 160, add grain and mash for 60-90 minutes at 152-154, boil for 60-90 minutes to reduce to 6 gallons to end w/ 5 gallons of finished beer out of the fermenter.

It really is almost this simple. cheers! RDWHAHB

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Old 11-28-2012, 12:34 AM   #7
Crypto_Sailor
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Apr 2011
Virginia Beach, VA
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Gumballhead Clone is done and has been in a keg for about 3 weeks at about 15PSI. I've tasted it a few times and while its not perfect it does taste a little like the real deal. I'm in the process of getting a bottle or two from a few buddies who live near 3 Floyd's.

I know I made some mistakes with this batch, but having only made 1 extract batch I'm very proud of the final outcome.

Now the hunt begins for the next batch!

 
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Old 11-28-2012, 12:46 AM   #8
gizmodog51
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Sep 2012
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Quote:
Originally Posted by Crypto_Sailor View Post
Gumballhead Clone is done and has been in a keg for about 3 weeks at about 15PSI. I've tasted it a few times and while its not perfect it does taste a little like the real deal. I'm in the process of getting a bottle or two from a few buddies who live near 3 Floyd's.

I know I made some mistakes with this batch, but having only made 1 extract batch I'm very proud of the final outcome.

Now the hunt begins for the next batch!

don't be so hard on your self,.... it's all the joy of learning

GD51

 
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Old 11-28-2012, 02:31 AM   #9
ssult1
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Nov 2012
Kentwood, Michigan
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Cheers! In Homebrewing you get to drink your research.

 
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Old 11-28-2012, 07:25 PM   #10
Crypto_Sailor
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Apr 2011
Virginia Beach, VA
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I'm not beating myself up too bad. Me and the guy who helped are proud seeing this was our 1st BIAB!
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