How are the very popular "steeping" recipies such as those published by Palmer, Russel and Szamatulski handled with Beer Smith?
These involve steeping "specialty grains", with and without sparging,adding about half of the "base malt" and about half the final volume for a boil. Close to the end of the boil the wort is trimmed with water and enough base malt to hit the final fermentable wort specs. I think refratometer usage as the process progresses allows "tweaks" to keep it on schedule.
These involve steeping "specialty grains", with and without sparging,adding about half of the "base malt" and about half the final volume for a boil. Close to the end of the boil the wort is trimmed with water and enough base malt to hit the final fermentable wort specs. I think refratometer usage as the process progresses allows "tweaks" to keep it on schedule.