Rush
Well-Known Member
I was doing a porter (recipe at end of post) for my first BIAB. Strike water @161, mash temp 154 for 60 minutes. I was able to keep this pretty consistent after wrapping the kettle with a thick blanket. Mashed in full volume of 7 gallons. No clue of water PH, but it was straight from the tap through a Brita faucet charcoal filter.
I measured my pre-boil gravity @ 1.046 (which brewersfriend suggests is in line), but possibly my temperature conversion was incorrect here? I used an online calculator to figure that part out.
Also, my grain was pre-crushed from my LHBS, and was too coarse from other suggestions, so I ran 90% of it through a food processor to crush it up more. I did not create much flour here.
No Mash out occured. After 60 minutes of mash I simply raised the grains on a pulley and let them drain for 30 minutes. Squeezing a few extra ounces out towards the end of the drain.
Where should I look on my next batches for improvements? 60% efficiency kinda sucked.
Recipe:
Edmund Fitzgerald Clone
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Original Gravity: 1.064 Final Gravity: 1.012 ABV (standard): 6.79% IBU (tinseth): 41.03 SRM (morey): 31.32
Fermentables
Amount Fermentable PPG °L Bill %
11 lb American - Pale 2-Row 37 1.8 84.6%
0.5 lb American - Caramel / Crystal 60L 34 60 3.8%
0.5 lb American - Chocolate 29 350 3.8%
0.5 lb Belgian - Special B 34 115 3.8%
0.25 lb United Kingdom - Black Patent 27 525 1.9%
0.25 lb United Kingdom - Pale Chocolate 33 207 1.9%
13 lb Total
Hops
Amount Variety Type AA Use Time IBU
1 oz Centennial Pellet 10 Boil 60 min 35.48
0.5 oz Willamette Pellet 4.5 Boil 15 min 3.96
0.5 oz Willamette Pellet 4.5 Boil 5 min 1.59
Hops Summary
Amount Variety Type AA
1 oz Centennial Pellet 10
1 oz Willamette Pellet 4.5
Mash Guidelines
Amount Description Type Temp Time
7.5 gal -- 154 F 60 min
Yeast
Fermentis / Safale - American Ale Yeast US-05
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
I measured my pre-boil gravity @ 1.046 (which brewersfriend suggests is in line), but possibly my temperature conversion was incorrect here? I used an online calculator to figure that part out.
Also, my grain was pre-crushed from my LHBS, and was too coarse from other suggestions, so I ran 90% of it through a food processor to crush it up more. I did not create much flour here.
No Mash out occured. After 60 minutes of mash I simply raised the grains on a pulley and let them drain for 30 minutes. Squeezing a few extra ounces out towards the end of the drain.
Where should I look on my next batches for improvements? 60% efficiency kinda sucked.
Recipe:
Edmund Fitzgerald Clone
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Original Gravity: 1.064 Final Gravity: 1.012 ABV (standard): 6.79% IBU (tinseth): 41.03 SRM (morey): 31.32
Fermentables
Amount Fermentable PPG °L Bill %
11 lb American - Pale 2-Row 37 1.8 84.6%
0.5 lb American - Caramel / Crystal 60L 34 60 3.8%
0.5 lb American - Chocolate 29 350 3.8%
0.5 lb Belgian - Special B 34 115 3.8%
0.25 lb United Kingdom - Black Patent 27 525 1.9%
0.25 lb United Kingdom - Pale Chocolate 33 207 1.9%
13 lb Total
Hops
Amount Variety Type AA Use Time IBU
1 oz Centennial Pellet 10 Boil 60 min 35.48
0.5 oz Willamette Pellet 4.5 Boil 15 min 3.96
0.5 oz Willamette Pellet 4.5 Boil 5 min 1.59
Hops Summary
Amount Variety Type AA
1 oz Centennial Pellet 10
1 oz Willamette Pellet 4.5
Mash Guidelines
Amount Description Type Temp Time
7.5 gal -- 154 F 60 min
Yeast
Fermentis / Safale - American Ale Yeast US-05
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No