Did you brew this? If so how did it turn out?
I did, but I need to try it side by side with an actual Hibernator. So far so good. It's going into the keg this Thursday. I'll force carb, and let it sit for at least a week before sampling. I did sample it in the primary last Thursday and was shocked at how tasty it was. We BIAB using a 15 gallon kettle. Started with 12 gallons of water for the mash. Topped up the kettle using about 2 gallons of "sparge" water through bag to reach 12.5 gallon boil volume.
Type: All Grain
Batch Size: 11.00 gal
Boil Size: 12.50 gal
Boil Time: 60 min
End of Boil Vol: 11.00 gal
Final Bottling Vol: 11.00 gal
Fermentation: Ale
Date: 15 Oct 2018
Brewer: Rob Smith
Asst Brewer: Jon Brooks
Equipment: 02 BIAB - 10 gallon
Efficiency: 79.00 %
Est Mash Efficiency: 79.0 %
Ingredients
Amt Name Type # %/IBU Volume
8.00 g Calcium Chloride (Mash) Water Agent 1
3.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2
2.25 g Epsom Salt (MgSO4) (Mash) Water Agent 3
1.00 g Salt (Mash) Water Agent 4
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 5 40.4 % 0.78 gal
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 6 40.4 % 0.78 gal
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 7 4.0 % 0.08 gal
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8 4.0 % 0.08 gal
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 9 4.0 % 0.08 gal
1 lbs Wheat - Red Malt (Briess) (2.3 SRM) Grain 10 4.0 % 0.08 gal
8.0 oz Chocolate Malt - Pale (250.0 SRM) Grain 11 2.0 % 0.04 gal
2.0 oz Black (Patent) Malt (500.0 SRM) Grain 12 0.5 % 0.01 gal
2.0 oz Roasted Barley (Bairds) (600.0 SRM) Grain 13 0.5 % 0.01 gal
0.80 oz Nugget [14.60 %] - Boil 60.0 min Hop 14 18.9 IBUs
0.50 oz Mt. Hood [5.50 %] - Boil 60.0 min Hop 15 4.4 IBUs
0.75 oz Mt. Hood [5.50 %] - Boil 30.0 min Hop 16 5.1 IBUs
2 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 17
0.75 oz Mt. Hood [5.50 %] - Boil 5.0 min Hop 18 1.3 IBUs -
1.0 pkg Scottish Ale (Wyeast Labs #1728) - 3L starter
Gravity, Alcohol Content and Color
Est Original Gravity: 1.065 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 6.3 %
Bitterness: 29.8 IBUs
Est Color: 20.9 SRM
Measured Original Gravity: 1.064 SG
Measured Final Gravity: 1.017 SG
Actual Alcohol by Vol: 6.2 %
Mash Profile
Mash Name: BIAB 03 Medium Body (152F)
Sparge Water: 0.00 gal
Sparge Temperature: 168.0 F
Total Grain Weight: 24 lbs 12.0 oz
Name Description Step Temperature Step Time
Saccarification Add 12 gal of water at 159.6 F 152.0 F 60 min
Mash Out Add 0.00 gal of water at 168.0 F 168.0 F 10 min