BIAB method for Braumeister 20l, efficiency 70 %
total Water: 28l.
(Hoppy NEIPA Juice, its a cloudy beer)
27l to mash / Mash PH 5.4
No sparge
Boil PH 5.2
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 20c˚"10/15 days"
Dry Hop "5 days" 22c˚ (*1st Dry Hop at Krausen, 3˚ day of fermentation)
50g Simcoe
*2nd Dry Hop at Stable Gravity (5 days)
50g Citra
50g Mosaic
CO2 level 2.4 vols.
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Last Updated: 2018-06-09 18:21 UTC
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Thanks for the message I just correct the temperature, the right is 19C˚ Best AnteK
tristanshacklett • 12/04/2017 at 05:00pm AnteK, I see in the hop recipe it calls for 50g of Citra, but in your notes at the bottom i see 70. Should it be 70g for Citra?
Jdubya518 • 12/15/2017 at 10:29pm Hi AnteK! Noticed in your recipes that you mention 25L for boil size, but then say 28L of total water. Do you start with 25 or 28? Thank you from the East Coast of the USA!
Between 75 and 79˚C if fine, actually 79˚C is the limit. As the vessel has controlled temperature is ok do not run the risk of passing .... But it is more prudent between 75 to 78˚C. About your calculation, depends of your efficiency. In my process is perfect!
Thanks a lot Best AnteK
Jonas_P • 01/08/2018 at 08:54am =) This is my first brew as a beginner. I'm using a grianfather and it's time to fill up the bottles tomorrow. I have learned a lot during the last weeks and I realize that I did a few errors. But so far it looks good.
Hi, would you recommend doing a secondary fermentation and if so how long before I transfer?
My second question, should my first dry hop addition ( 50g Simcoe) be added during primary fermentation (after 3 days) then finish with the 2nd dry hop during secondary with about 5 days remaining or until stable gravity?
I am relatively new to brewing so any help is much appreciated.
cruxmaster67 • 06/12/2018 at 06:18pm Thinking about trying your recipe. Can you please clarify the "Yeast Nutrient" you are using. Are you using it for fining? Could I substitute Whirfloc? Or is it the regular yeast nutrient (Diammonium Phosphate) used to provide some food for your yeast? Specifically how much do you add please? Much Thanks:-)
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