must_dash
New Member
I have been brewing kits for some time and have just started collecting everything to move over to BIAB. I have been given a book called " Clone Brew, recipes for 200 commercial brews" by Szamatulski. Being very new to this I am confused as you seem to make a concentrate then dilute when in the fermenter, not how I had read/understood to do it from reading this forum. I want to use a BIAB method but am not sure how to convert their reciepe into BeerSmith for BIAB.
I am looking at a few of them with interest and was going to start with the South African Castle lager ( for old times sake) on page 36. The book is written for extract brewing, but has additions for mini-mash and for all-grain.
All help appreciated.
The recipe says:
steep: Crush and steep in 1/2 gallon (1.9l 150F (65.5 C). 4oz German light crystal malt (Cara-Hell), 4oz German Vienna malt
Strain & Sparge: Strain the grain water into your brew pot, Sparge the grains. With 1/2 gal (1.9 lt) water at 150F (65.5C). Add water to the brew pot for 1.5 gal (5.7 ltr) total volume. Bring the water to the boil, remove the pot from the boil and add: 5lb (2.3kg) muntons extra-light DME 1lb (0.45kg) corn sugar, 1oz (28g) Spalt at 5% AA.
Boil: Add water until total volume in the brew pot is 2.5 gal (9.5 ltr) boil for 45 minutes then add: 1/4 oz (7g) Tettnanger (flavour hop), 1/4oz (7g) German Hallertau Hersbrucker (flavour hop, 1tsb Irish moss.
Boil: Boil for 13 mins and add 1/4oz (7g) Tettananger (aroma hop)
Cool and pitch: boil for 2 minutes, remove pot from stove, cool for 15 minutes. Strain wort into wort into fermenter and add cold water to 51/2 gal (19.5 ltr). When wort is under 60f (15C) pitch yeast Wyeast's 2007 Pilsen or Wyeast's 2778 Czech Pils
Ferment: ferment in primary for 7 days then into secondary.
The variations are:
Mini-Mash method: mash 2.75lb (1.3kg) German 2 row Pilsner malt with the speciality grains at 122F (50C) for 30 min and at 150F (65.5C) for 60 mins. Then follow the extract recipe, omitting 2lb (.9kg) DME at the beginning of e boil.
All Grain method: Mash 7.75lb (3.5kg) German 2 row pilsner malt, 1.5lb (.68kg) flaked maize and 1lb (45kg) rice hulls with the speciality grains at 122F (50C) for 30 mins and at 150F (65.5C) for 60 min. Add 3.8 HBU (24% less than the extract recipe) of the battering hops for 90 minutes of the boil. Add the flavour hops and Irish moss for the last 15 minutes of the boil and the aroma hops for the last 2 minutes.
Thanks in advance.
Tom
So far in 2013: 350 litres of beer, wine and ginger beer, and going strong.
I am looking at a few of them with interest and was going to start with the South African Castle lager ( for old times sake) on page 36. The book is written for extract brewing, but has additions for mini-mash and for all-grain.
All help appreciated.
The recipe says:
steep: Crush and steep in 1/2 gallon (1.9l 150F (65.5 C). 4oz German light crystal malt (Cara-Hell), 4oz German Vienna malt
Strain & Sparge: Strain the grain water into your brew pot, Sparge the grains. With 1/2 gal (1.9 lt) water at 150F (65.5C). Add water to the brew pot for 1.5 gal (5.7 ltr) total volume. Bring the water to the boil, remove the pot from the boil and add: 5lb (2.3kg) muntons extra-light DME 1lb (0.45kg) corn sugar, 1oz (28g) Spalt at 5% AA.
Boil: Add water until total volume in the brew pot is 2.5 gal (9.5 ltr) boil for 45 minutes then add: 1/4 oz (7g) Tettnanger (flavour hop), 1/4oz (7g) German Hallertau Hersbrucker (flavour hop, 1tsb Irish moss.
Boil: Boil for 13 mins and add 1/4oz (7g) Tettananger (aroma hop)
Cool and pitch: boil for 2 minutes, remove pot from stove, cool for 15 minutes. Strain wort into wort into fermenter and add cold water to 51/2 gal (19.5 ltr). When wort is under 60f (15C) pitch yeast Wyeast's 2007 Pilsen or Wyeast's 2778 Czech Pils
Ferment: ferment in primary for 7 days then into secondary.
The variations are:
Mini-Mash method: mash 2.75lb (1.3kg) German 2 row Pilsner malt with the speciality grains at 122F (50C) for 30 min and at 150F (65.5C) for 60 mins. Then follow the extract recipe, omitting 2lb (.9kg) DME at the beginning of e boil.
All Grain method: Mash 7.75lb (3.5kg) German 2 row pilsner malt, 1.5lb (.68kg) flaked maize and 1lb (45kg) rice hulls with the speciality grains at 122F (50C) for 30 mins and at 150F (65.5C) for 60 min. Add 3.8 HBU (24% less than the extract recipe) of the battering hops for 90 minutes of the boil. Add the flavour hops and Irish moss for the last 15 minutes of the boil and the aroma hops for the last 2 minutes.
Thanks in advance.
Tom
So far in 2013: 350 litres of beer, wine and ginger beer, and going strong.