SanFranBrewer
Member
Greetings fellow brewers, below is my first attempt at assembling a PM/BIAB recipe using BeerSmith2 (which is a completely awesome program...) This will be my fourth brew and the first departure from extract/specialty grain. I currently only have a 5 gallon kettle at my disposal (as well as a smaller 3 gallon) and the idea of conducting a partial mash/brew in a bag seemed like a great idea!
My beer will be a California Common. As a SF native I have drank up and down the entire Anchor offering (and done a tour of the brewery to boot!). I made an extract/specialty grain version which turned out delicious but after learning more I realized I underpitched my yeast, using just a single vial of White Labs CA common strain- no starter. I have since upped my game using starters for subsequent offerings.
What I am after with this common recipe is a crisp, almost golden to light amber beer, with a great hop aroma and mild bite. In an attempt to obtain this, half of my NB hops will be used later in the boil/flame out and the light DME is left to the last 20 minutes of the boil.
I think that I have the BIAB process dialed in on BeerSmith, although I am a little unsure. This will be a partial boil with a topoff at the end. According to beersmith, I will be topping of with a little over 2 gallons of water and then pitching my entire starter.
Thanks in advance!
Aaron
Anchor Steam Clone PM
California Common Beer
Type: Partial Mash Date: 2/7/2012
Batch Size (fermenter): 5.00 gal
Boil Size: 3.67 gal
Boil Time: 60 min Equipment: Pot ( 4 Gal/15.1 L) - Extract
End of Boil Volume 3.38 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.13 gal Est Mash Efficiency 85.0 %
Ingredients
Amt Name Type # %/IBU
4 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 55.6 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 12.3 %
1.00 oz Northern Brewer [8.00 %] - Boil 60.0 min Hop 3 23.1 IBUs
2 lbs 9.6 oz Amber Dry Extract [Boil for 20 min](12.5 SRM) Dry Extract 5 32.1 %
0.50 oz Northern Brewer [8.00 %] - Boil 15.0 min
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
0.50 oz Northern Brewer [8.00 %] - Aroma Steep 0.0 min Hop 7 0.0 IBUs
1.0 pkg California Lager (Wyeast Labs #2112) [124.21 ml] Yeast 8 -
Beer Profile
Est Original Gravity: 1.051 SG Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.7 % Actual Alcohol by Vol: 5.0 %
Bitterness: 38.8 IBUs Calories: 166.1 kcal/12oz
Est Color: 11.0 SRM
Mash Profile
Mash Name: Temperature Mash, 1 Step, Full Body Total Grain Weight: 8 lbs 1.6 oz
Sparge Water: 2.61 gal Grain Temperature: 70.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 6.88 qt of water at 168.5 F 156.0 F 40 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge Step: Fly sparge with 2.61 gal water at 168.0 F
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
My beer will be a California Common. As a SF native I have drank up and down the entire Anchor offering (and done a tour of the brewery to boot!). I made an extract/specialty grain version which turned out delicious but after learning more I realized I underpitched my yeast, using just a single vial of White Labs CA common strain- no starter. I have since upped my game using starters for subsequent offerings.
What I am after with this common recipe is a crisp, almost golden to light amber beer, with a great hop aroma and mild bite. In an attempt to obtain this, half of my NB hops will be used later in the boil/flame out and the light DME is left to the last 20 minutes of the boil.
I think that I have the BIAB process dialed in on BeerSmith, although I am a little unsure. This will be a partial boil with a topoff at the end. According to beersmith, I will be topping of with a little over 2 gallons of water and then pitching my entire starter.
Thanks in advance!
Aaron
Anchor Steam Clone PM
California Common Beer
Type: Partial Mash Date: 2/7/2012
Batch Size (fermenter): 5.00 gal
Boil Size: 3.67 gal
Boil Time: 60 min Equipment: Pot ( 4 Gal/15.1 L) - Extract
End of Boil Volume 3.38 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.13 gal Est Mash Efficiency 85.0 %
Ingredients
Amt Name Type # %/IBU
4 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 55.6 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 12.3 %
1.00 oz Northern Brewer [8.00 %] - Boil 60.0 min Hop 3 23.1 IBUs
2 lbs 9.6 oz Amber Dry Extract [Boil for 20 min](12.5 SRM) Dry Extract 5 32.1 %
0.50 oz Northern Brewer [8.00 %] - Boil 15.0 min
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
0.50 oz Northern Brewer [8.00 %] - Aroma Steep 0.0 min Hop 7 0.0 IBUs
1.0 pkg California Lager (Wyeast Labs #2112) [124.21 ml] Yeast 8 -
Beer Profile
Est Original Gravity: 1.051 SG Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.7 % Actual Alcohol by Vol: 5.0 %
Bitterness: 38.8 IBUs Calories: 166.1 kcal/12oz
Est Color: 11.0 SRM
Mash Profile
Mash Name: Temperature Mash, 1 Step, Full Body Total Grain Weight: 8 lbs 1.6 oz
Sparge Water: 2.61 gal Grain Temperature: 70.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 6.88 qt of water at 168.5 F 156.0 F 40 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge Step: Fly sparge with 2.61 gal water at 168.0 F
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
