![]() Doing this will not affect any other recipes you have written in BeerSmith until you update the mash profile for each recipe with your newly saved mash profile. You can save this as a standard profile by clicking on the disk icon next to the mash profile title near the top of the page. Now, when you step out the mash profile for this recipe will be saved only within this recipe. Since everyone’s brewing system has different wort volume and sugar losses it’s better to share recipes with other brewing systems using the. As an example a 78 brewhouse efficiency can translate to a 90 kettle efficiency. Adjust as needed to match how you want to operate your process. Your brewhouse (mash tun to fermenter) efficiency will be lower than your kettle (mash tun to post-boil) efficiency. ![]() Save this and check how your volumes work out for you. You can adjust the volume of the initial infusion by either specifying the 'water/grain ratio' (highlighted) or by direct input of the volume of water you want to mash with and the program will calculate out the water/grain ratio for you. Click to edit the step and a pop up box with the step details will appear (mash profile step 2). Brewer: Eric Openshaw Batch Size: 5.50 gal Style: American Wheat Beer (1D) Boil Size: 7.23 gal Style Guide: BJCP 2015 Color: 4.9 SRM Equipment: Grainfather Bitterness: 25. In the dialog box where the mash steps are listed, highlight the initial step and underneath the box the option to 'edit step' will become active (mash profile step 1). Also, both processes have some impact on consistency (mash thickness variation - not a big deal, melanoidin formation-a noticeable effect).To edit the mash profile within the recipe, you can go to the 'mash' tab. 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. Taste Notes: Notes: Grainfather equipment profile along with a 4 step temperature mash that also calculates the mash and sparge water using the GF calculation. 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 like both, even after the horrendous update from GF. Grainfather mash profile beersmith update. I heard about the brewing app - Brewfather a couple of weeks ago, value from Brewfather or should I be changing it to the BeerSmith.Thu Dec 01, pm spicktacular. (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. Brewfather vs beersmith to use for beginners with powerful features for advanced brewers. (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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