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Extract to BIAB Recipe Disaster?

fellinger

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Jan 10, 2015
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Location
Pennsylvania
I had made a really good extract chocolate/coffee milk stout recipe that we had worked out. I switched to BIAB and had Beersmith convert it and my brother did some tweaking as well. We brewed it and it just isn't right. I am not sure where the problem is. Below are the two recipes I have used. Does anyone see anything wrong?

I won't say the brew turned out like vinegar so, I don't think it was an air issue.

Extract:

12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 1 8.5 %
4.0 oz Chocolate Malt (Thomas Fawcett) (508.0 SRM) Grain 2 2.8 %
4.0 oz Roasted Barley (675.0 SRM)
6 lbs 9.6 oz Pale Liquid Extract (8.0 SRM) Extract 4 74.6 %
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 5 11.3 %
1.00 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 6 17.0 IBUs

1.0 pkg British Ale Yeast (Wyeast Labs #1098) [124.21 ml] Yeast 7 -

30.00 oz Coffee - Breakfast Blend (Primary 0.0 mins) Flavor 8 -
4.00 oz Brewers Best Chocolate Essence (Primary 0.0 mins) Flavor 9 -

BIAB Recipe

10 lbs 1.4 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 76.2 %
1 lbs 1.8 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 8.4 %
5.9 oz Chocolate Malt (Thomas Fawcett) (508.0 SRM) Grain 3 2.8 %
5.9 oz Roasted Barley (675.0 SRM) Grain 4 2.8 %
1 lbs 4.6 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 5 9.7 %
1.09 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 6 27.3 IBUs
4.00 oz Organic Cacao Nibs - Brewer's Best (Boil 0.0 mins) Flavor 7 -
1.1 pkg British Ale Yeast (Wyeast Labs #1098) [124.21 ml] Yeast 8 -
32.70 oz Coffee - Breakfast Blend (Primary 0.0 mins) Flavor 9 -
 
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