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I've never done BIAB before and wondering if I have my settings correct in the recipe Editor? Really not sure if I have settings correct especially in the mashing section. Please have a look. Thank you!
Brew Method: BIAB
Style Name: Sweet Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 4.5 gallons
Boil Gravity: 1.042
Efficiency: 70% (brew house)
Hop Utilization Multiplier: 1
STATS:
Original Gravity: 1.056
Final Gravity: 1.020
ABV (standard): 4.65%
IBU (tinseth): 35.53
SRM (morey): 42.85
Mash pH: 0
FERMENTABLES:
4.5 lb - Pale Ale Malt 2-Row (72%)
0.5 lb - Pale Chocolate (8%)
0.5 lb - Carafa III (8%)
0.15 lb - Dark Crystal 80L (2.4%)
0.6 lb - Lactose (Milk Sugar) (9.6%)
HOPS:
0.5 oz - Cluster, Type: Pellet, AA: 6.5, Use: Boil for 60 min, IBU: 22.13
0.5 oz - Cluster, Type: Pellet, AA: 6.5, Use: Boil for 20 min, IBU: 13.4
MASH GUIDELINES:
1) Temperature, Temp: 154 F, Time: 75 min, Amount: 4.5 gal
YEAST:
Fermentis / Safale - English Ale Yeast S-04
Starter: No
Form: Dry
Attenuation (avg): 75%
Flocculation: High
Optimum Temp: 54 - 77 F
Pitch Rate: 0.35 (M cells / ml / deg P)
PRIMING:
CO2 Level: 2.75 Volumes
TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 0
Mg2: 0
Na: 0
Cl: 0
SO4: 0
HCO3: 0
Water Notes:
NOTES:
3 oz Cacao Nibs in keg, 7 days
Brew Method: BIAB
Style Name: Sweet Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 4.5 gallons
Boil Gravity: 1.042
Efficiency: 70% (brew house)
Hop Utilization Multiplier: 1
STATS:
Original Gravity: 1.056
Final Gravity: 1.020
ABV (standard): 4.65%
IBU (tinseth): 35.53
SRM (morey): 42.85
Mash pH: 0
FERMENTABLES:
4.5 lb - Pale Ale Malt 2-Row (72%)
0.5 lb - Pale Chocolate (8%)
0.5 lb - Carafa III (8%)
0.15 lb - Dark Crystal 80L (2.4%)
0.6 lb - Lactose (Milk Sugar) (9.6%)
HOPS:
0.5 oz - Cluster, Type: Pellet, AA: 6.5, Use: Boil for 60 min, IBU: 22.13
0.5 oz - Cluster, Type: Pellet, AA: 6.5, Use: Boil for 20 min, IBU: 13.4
MASH GUIDELINES:
1) Temperature, Temp: 154 F, Time: 75 min, Amount: 4.5 gal
YEAST:
Fermentis / Safale - English Ale Yeast S-04
Starter: No
Form: Dry
Attenuation (avg): 75%
Flocculation: High
Optimum Temp: 54 - 77 F
Pitch Rate: 0.35 (M cells / ml / deg P)
PRIMING:
CO2 Level: 2.75 Volumes
TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 0
Mg2: 0
Na: 0
Cl: 0
SO4: 0
HCO3: 0
Water Notes:
NOTES:
3 oz Cacao Nibs in keg, 7 days