Quick Questions About This Recipe

[Crumb93]

So I'm really embarrassed that I have to ask this. However, I really want to brew this on Sunday, and I want to make sure that there's as little confusion as possible on brew day. I'm doing BIAB by the way.

http://www.northernbrewer.com/documentation/allgrain/AG-TheNumber8.pdf

Is the total boil time supposed to be 115 minutes? So after I add the traditional hops, do I wait 60 minutes before I add the Hersbrucker for 30 minutes? Or am I adding the Hersbrucker in 30 minutes after the initial boil starts?

I'm sure I'm over thinking this, but I want to make sure that I'm looking at it properly.

Also do I need to do anything special with the sugar during the boil? Do I just throw both packages in 10 minutes before the boil ends?

 

[1977Brewer]

Nothing to be embarrased about. Kit instructions are terrible. That's a 60 minute boil. The additions are on a countdown. 1st at 60, 2nd at 30, 20 minutes later add the sugar (kill the flame for this, it will boil over) 5 minutes later add your 5 minute addition, kill it and chill it 5 minutes later.

 

[Crumb93]

Thank you for your help! Should I turn the flame back on for the last five minute addition?

 

[1977Brewer]

Yes, fire it back up after you add the sugar.

 

[McKnuckle]

As a general rule, recipes give ingredient addition times relative to the end of the boil. So 60 means "60 minutes before the end of the boil" and 5 means "5 minutes before the end of the boil." The clock counts down.

You could have a 90 minute boil with a 60 minute addition; this would mean you'd boil for 30 minutes without adding anything, then put the 60 minute addition in - one hour before the boil ends.

HTH

 

[Crumb93]

***edit

I just realized that I was punching 1.080 into Mrmalty. The OG of this beer is 1.084. When I fixed my mistake it updated the result to 2 vials. Will I be okay if I make the starter 24 hours before hand?

**

I was just looking at creating a starter too. I noticed that the Brewer's Friend Yeast Calculator is telling me that I need a 2L starter, using two vials of the 1726 Belgian Abby II and a stir plate to meet my desired pitching rate (actually exceeding it by a little over 100 billion cells).

Mrmalty says I need to use 1 pack / vial, and a 4.55 liter starter to meet my pitching rate.

The OG on this beer is 1.084. So it is a big beer, but I'm not sure how big a starter I need.

 

[McKnuckle]

Give your starter enough time to grow, ferment, and cold-settle. Then you can pour off the yucky extract beer that you made it with, leaving just enough to swirl the yeast in before pitching.

I'd start it 48-72 hrs before you need it, counting on an overnight sleep in the fridge to drop the yeast.

 

[Crumb93]

So I should make the starter 48-72 hours before hand, leave it on my stir plate for 24 hours, and then stick it in the fridge until brew day? And then pour the beer out, and pour the yeast cake in?

 

[McKnuckle]

More or less, yes.

 

[Crumb93]

Awesome thank you!