G'day brewers,
Was putting down an American Rye with a 6- step mash this morning when something went amiss with BeerSmith's dough-in liquor calculations. As you can see from the copy & paste below the liquor temp in the first step (Dough-in) with the grain temp at 15 deg c was 28.4 deg c which resulted in a dough-in mash temp of 28 deg c instead of the required 35 deg c.
I am new to BeerSmith (2nd brew) & am wondering what went wrong? Can anyone please enlighten me? Perhaps it's the tradesman & not the tools? :
3 min Mash Ingredients
Dough-in: Add 18.52 L of water at 28.4 C
0 min - Hold mash at 35.0 C for 0 min
7 min Ferulic-Acid: Heat to 42.0 C over 7 min
20 min - Hold mash at 42.0 C for 20 min
10 min Protein: Heat to 52.0 C over 10 min
20 min - Hold mash at 52.0 C for 20 min
11 min Saccharification: Heat to 63.0 C over 11 min
30 min - Hold mash at 63.0 C for 30 min
9 min Glyco-Protein: Heat to 72.0 C over 9 min
30 min - Hold mash at 72.0 C for 30 min
6 min Mashout: Heat to 78.0 C over 6 min
10 min - Hold mash at 78.0 C for 10 min
Cheers,
Suds.
Was putting down an American Rye with a 6- step mash this morning when something went amiss with BeerSmith's dough-in liquor calculations. As you can see from the copy & paste below the liquor temp in the first step (Dough-in) with the grain temp at 15 deg c was 28.4 deg c which resulted in a dough-in mash temp of 28 deg c instead of the required 35 deg c.
I am new to BeerSmith (2nd brew) & am wondering what went wrong? Can anyone please enlighten me? Perhaps it's the tradesman & not the tools? :
3 min Mash Ingredients
Dough-in: Add 18.52 L of water at 28.4 C
0 min - Hold mash at 35.0 C for 0 min
7 min Ferulic-Acid: Heat to 42.0 C over 7 min
20 min - Hold mash at 42.0 C for 20 min
10 min Protein: Heat to 52.0 C over 10 min
20 min - Hold mash at 52.0 C for 20 min
11 min Saccharification: Heat to 63.0 C over 11 min
30 min - Hold mash at 63.0 C for 30 min
9 min Glyco-Protein: Heat to 72.0 C over 9 min
30 min - Hold mash at 72.0 C for 30 min
6 min Mashout: Heat to 78.0 C over 6 min
10 min - Hold mash at 78.0 C for 10 min
Cheers,
Suds.