Do any more experienced brewers have any comments on this value and its implications? I also had to change the Grain absorption value under Tools:Options:Advanced to 0.8 – the figure GF recommend as otherwise sparge calcs are out. You need to calculate the intial strike water using the GF provided formula – (Grain weight (kg) x 2.7) + 3.5 (dead space) and enter this in the mash in step in the mash profile. It adds the dead space twice – once for mashing and once for sparging. I set the dead space for the mash lauter tun to 0 in BS as otherwise it messes up the calc for sparge water. GF recommend a 2.7L per kg mash water ratio and unless someone has a good reason I intend to stick to this. The GF has 3.5L dead space below the pipe (measured and confirmed) which is why 3.5L is added to mash water. Loss to trub and chiller: 2L, Batch volume: 23L, Fermenter loss 1.5L Top up water:0, Boil time: 60mins, Boil off: 2L per hour, Cooling Shrinkage 4% Mash Tun Vol: 30L, Mash Tun Weight: 4kg, Specific heat: 0.12, Lauter Tun deadspace: 0 Calculated as – 23L in fermenter, 2L lost to boil, 1L Cooling & Shrinkage, 2L lost to trub & dead space in GF below pump inlet.īrewhouse Efficiency: 75%, Hop Utilization: 100% Pre boil qty for 60 min boil is 28L at 100C to result in 23L at 20C temp in the fermenter. This profile is based on the following assumptions from the details in the GF manual. It supports BIAB methods but these don’t use fly sparging or rims recirculation. Thought I would explain as well as state.Ī problem with BeerSmith is it doesn’t seem to handle single vessel brewing very well. This is a work in progress and I am pretty green when it comes to brewing so w ould appreciate anyone else’s comments and modifications.Īpologies for the long post. Looked at BeerSmith’s logic and tested it against the values I used and measured on 2 GF brews at the weekend - managed to come up with a profile and method that fits close enough for the moment. Also, both processes have some impact on consistency (mash thickness variation - not a big deal, melanoidin formation-a noticeable effect).GrainFather BeerSmith profile and approach Both alternatives take significantly more than 60 seconds unless I have a second burner of boiling water. The alternative is to add more hot (boiling) water if I'm low (or decoct). It takes me about 15 seconds of stirring to drop my mash by 1 degree. So, I add enough heat to the process to guarantee that I'm on the high side, and can drop the temp simply by stirring. But, if I get 150 on one batch and 154 on another.that IS a noticeable difference. If I'm targetting 152, 154 isn't a huge difference. That is a 4 degree variation in the mash temp depending on ambient conditions. Yes, I can hit "within 2 degrees" of my desired mash temp using "compensate for equip temp" option.īecause of the "within 2 degrees" qualifier. Stir until desired mash temp is achieved.īefore you ask: Yes, I've calculated and measured the thermal mass of my equipment. Transfer strike water to cooler MLT (48 qt. Heat strike water to strike temp + 10F.ģ. Have BS2 calculate strike temp without compensating for equipment temp.Ģ. (I have tried to change the strike temperature to a higher value to compensate for the loss of temperature in Beersmith (mash profile page) but this value seems to be fixed.)ĭoes anybody have any suggestions as to what I can do to either reduce temperature loss in the coolbox during the mash period, or make alterations to Beersmith to compensate.ġ. (I purchased the Colemans 33L extreme coolbox as I understood that it had superior insulation.)ġ The obvious solution is to raise the strike temperature. I appreciate there is a lot of headroom in the coolbox during mashing and this is something I need to consider. I am losing 10 degrees C over this period ! I measured the temperature at the end of 90 minutes mash and it was 56 degrees C (against a profile set by Beersmith of 66 degrees C for 90 minutes). I preheated the coolbox with boiling water for 60 minutes prior to mashing. The strike temperature given by Beersmith is 75.2 degrees C, followed by 2 batch sparges at 75.2 degrees C which I diligently followed. I do not have a sight glass fitted to the boiler so I am transferring the water 2L at a time to the coolbox. My equipment is a PID controlled 50L boiler, a 33L Coleman Extreme coolbox as a mashtun. The problem I have had on both brews is a sharp fall in mash tun temperature during a mash. I realise that this topic may have been posted elsewhere but it raises questions on Brewsmith. I have just completed a couple of small brews (11.5L) to gain experience of all grain brewing and Beersmith software, and now collating data to dial in my system.
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