Recipe Advice Thread

[denimglen]

Thought it might be handy to have a thread for some of the more advanced brewers to give some advice on recipes.

Let's see how it goes eh...

[Hillman]

How'd you go with it?

[Dan]

Im liking this grain business and looking to increase my grain bill for my next partial mash. I currently only have a 16L pot and wondering how much grain I could do for a BIAB. By my calcs, 4kg ground grain would fill about half the pot (dry). If I use a water-to-grist ratio of 4L/kg then Im in trouble. Im thinking of trying 3 kg and 12L water. Im picking that the grain will absorb a fair bit of the water so I shouldnt get an overfill?? Appreciate anyone's advise here on what my max grain bill could be for the 16L pot.  Thanks,

[Andrew Dixon]

I BIAB in a 13L pot and generally brew batches with about 3kg to 3.5kg of grain.  I use the Can I Mash It tool here http://rackers.org/calcs.shtml/ to give me an idea of what I can fit in the pot.

Hope that helps

Andy

[JackoNZ]

Check out this calc Dan, http://rackers.org/calcs.shtml/

[Dan]

Thanks Guys, Great link!!

Do you think my water-to-grist ratio is about right at 4L/kg or could I get away with a little less than this. I can make 4kg malt work in my pot using  about 3 -3.5???

thanks again for your help

[Andrew Dixon]

I ususally use much less than that, about 2.6L per kg, in my mash.  That's the metric equivalent of about 1.25 quarts/pound I think.  As far as I understand it the mash thickness is pretty unimportant (correct me if I'm wrong everyone) so I think anywhere between 3L/kg and 4L/kg will be fine.

Andy

[MrC]

A low liquor to grist ratio will give a slightly less fermentable wort with lower pH resulting in a sweeter, more dextrinous beer.  

A high ratio will produce a slightly more fermentable wort and resulting slightly higher alcohol, thinner & drier beer.  

The grain bill will play a big part in this also so it's a bit of a juggling act.

When I was mashing in a chilli-bin I would mash in quite low, around 2.3L/kg.  This initially produces a thick mash with a lower pH and allowed for the addition of hot water to control the mash temp during the 60 min mash.

[Andrew Dixon]

I heard some say recently (I think it was Jamil Zainasheff in one of his podcasts) that although the mash thickness has an effect on fermentability, the mash temperature has a much bigger effect and that for the average homebrewer it's not worth stressing about mash thickness because in the scheme of things it's pretty unimportant.

I figure anything that can reduce the number of variables to worry about on brew day is a good thing :-)

[MrC]

I agree.  My mash thickness is driven by the size of my mash tun.  Mash temp and grain selection are what I use to control the fermentability of my beers.

[Michael van Wijk]

Hi Dan

Check out this website, www.biabbrewer.info/

You need to sign up to them first, but there is a spreadsheet that is downloadable which enables you to put your pot diameter etc in and will calculate grain volumes, water etc. They are very helpful. Cheers

[Dan]

Thanks to all for replies

Once again I have learnt a shed load from this forum

Cheers

[Michael van Wijk]

sorry, couldn't access website from work but here's the proper link

 

http://www.biabrewer.info/viewtopic.php?f=25&t=189