Adjust the BH efficiency to get the mash efficiency back to the number (or reasonably close) to what it was in the original version. Now, remove the trub loss as you had planned. OTOH, if you feel that your numbers are pretty close to what you will get for mash efficiency, go back to your original recipe and note the mash efficiency. Just make sure you take good readings on volumes and gravity readings and enter them into the session tab to have BeerSmith calculate out your realized mash and BH efficiency. Since this is your first all-grain batch and you are pretty much taking reasonable guesses at your process losses and overall efficiency anyway, just brew it and use the resulting numbers to adjust your equipment profile for next time.
BEERSMITH BATCH SPARGE 2 STEPS SOFTWARE
So one of the impacts of lowering your process losses is that the software will reduce your mash efficiency to compensate for the lower amount of water being used. BeerSmith uses the brew house (or total) efficiency and your water volumes to determine how much sugar should get pulled from the grist. IMO it's always better to underestimate boil off as you can top off with a little water, as opposed to having to boil longer at the end and change hop profiles.Īh, one of the confusing things about BeerSmith is that the OP's OG will be the same as the original recipe with the extra trub loss. 65 in my 5 gal kettle, and I used to have a 14 gal kettle that boiled of about 1.25 gal per hr. For a 10 pound grain bill, that works out to: (10 x 0.34) + 0.9 4.3 gallons of mash water. I boil off about 1.75 gal per hr in my 20 gal kettle. It's not necessarily obvious in the manual, but the correct mash water formula for a typical 5-gallon batch of beer is: (Total Grain Bill in Pounds x 0.34) + 0.9 gallons of mash water. Also have you measured boil off? Seems a tad high but I don't know the shape of your kettle. You can increase your mash water - try 1.5 or 1.75 qt/lb - to get more equal volumes from your first runnings and single sparge. If you eliminate or at least significantly reduce your trub loss that will drop your sparge volume. I find on a 5 gal batch after everything has compacted down it's about 0.5 loss - maybe. To me it's much easier to reproduce numbers this way, though I tend to dump almost everything in the fermenter anyway. I think you've got way too much loss there, for a 5 gal batch you're planning 1.25 gal to trub and 0.5 gal fermenter loss? I like to set my kettle trub loss to zero and account for any actual trub losses by increasing the batch size. Any feedback is greatly appreciated! FYI my setup is a ten gallon round igloo cooler and a ten gallon kettle (14.8 inch diameter)Ġ min - Mash In (158.0 F for 45 min, 2 min rise)īatch sparge with 2 steps (Drain mash tun, 6.71 gal) of 168.0 F water The things that stand out as odd to me is the relatively low mash volume compared to sparge volume as well as pre and post boil volumes. I know a lot of it needs to be tweaked based on multiple batch results. Just looking for suggestions on how it looks. I'm going to post my equipment and recipe profile below. I am preparing to brew my first all grain batch and I am attempting to use beersmith for the first time.
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