roger wood
Apprentice
- Joined
- Jan 28, 2017
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I find that for whatever reason, when I follow BeerSmith's guidance on hating water for mash-in, the mash settles at a temp well below predicted. For instance I just brewed a 10 gallon batch with 17.5 lbs of grain (at about 68F dry starting temp) and B'Smith said to add 21.88 qts at 162.5F to hit a mash temp of 150F. My reality was that mash settled at 145-146.
This is pretty consistent across batches and times of year (temps). How do I adjust B'Smith's assumptions to provide me a higher HLT temp?
This is pretty consistent across batches and times of year (temps). How do I adjust B'Smith's assumptions to provide me a higher HLT temp?