steve2u42
Apprentice
Sorry for the topic name but this is not the first post i made that was not answered.
I was wondering if anyone could help me through the equipment profile as well as the Mash Profile for BIAB, Medium Body. Reason I put them together is because they probably work together. This is going to be a long post but please bare with me and help me out. I just purchased the software today but have been playing with it for while.
I am using a 10 gallon kettle. I am doing BIAB. For some reason's my number's are coming up differently using Beersmith then when i do them in my head with other programs. I am adding exactly what i am finding when i do a batch of beer. Between the water i need to start with and the gallon i add to sparge, i am coming up about .45 gallons short.
Here is what I have when filling out the equipment profile and the Mash profile for BIAB medium body
Bottling and Batch Volume
Steve
Batch Volume:5.50 gal.
Fermentor loss: .50 gal.
Top up water: 0
Loss to trub and chiller:0
________________________________________
Boil time 60 min.
Boil off 1 gal./hour
Hop Utilization: 100%
_______________________________________
Brew House efficiency: 72%
Mash tun Volume: 10 gal.
Mash tun weight: 9.92 Lbs.
Mash tun specific Heat: .12
Lauter tun Dead space: 0
That is the questions they ask for setting up my equipment profile. Does all of this look accurate? I am using number's i have gotton from previous batches.
Here is what I am using for a mash profile just tweeking the medium, body BIAB
Temperatures
Grain Temperature: 45.0F
Tun Temp.: 153.0F
Sparge Temperature: 168.0F
Mash Properties
Grain weight Basis: 10 Lbs.
Boiling Temperature: 212F
Mash PH: 5.20
Saccharification
Infusion
Step Temp.: 156.0F
Step Time: 60min.
Rise time: 10min.
Water to add: 18qt.
water/grain ratio:1.80 qt/lb.
infusion Temp.: 167.5F
_______________________________________________
I added a sparge step because i believe it will help in efficiency
Step temp: 156.0F
Step time: 0
Rise time: 0
Water to add: 4qt
water/grain: 2.200 qt/lb
infusion Temperature: 156
________________________________________________
Mash out
Step Temp. 168.0F
Step time: 10 min.
Rise time: 0
Water to add: 0
water/grain ratio: 2.20 qt/lb.
_________________________________________________
Brew in a bag(BIAB) &full boil mash
Boil volume Basis: 5.50 gal.
BIAB mash with full boil is checked
Here is the recipe i am using at this time:
Centennial Blonde
Blonde Ale (6 2)
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 6.72 gal
Boil Time: 60 min
End of Boil Vol: 5.72 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage
Date: 3/2/14
Brewer: Steve
Asst Brewer:
Equipment: Steve
Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Taste Rating: 30.0
Taste Notes:
Prepare for Brewing
◯ Clean and Prepare Brewing Equipment
◯ Total Water Needed: 7.38 gal
Mash or Steep Grains
Mash Ingredients
Amt
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 77.8 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 2 11.1 %
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 5.6 %
8.0 oz Vienna Malt (3.5 SRM) Grain 4 5.6 %
Mash Steps
Saccharification Add 21.52 qt of water at 164.3 F 156.0 F 60 min
sparge Add 4.00 qt of water at 156.0 F 156.0 F 0 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
◯ If steeping, remove grains, and prepare to boil wort
◯ Add water to achieve boil volume of 6.72 gal
◯ Estimated pre-boil gravity is 1.035 SG
Boil Ingredients
0.25 oz Centennial [10.00 %] - Boil 55.0 min Hop 5 9.7 IBUs
0.25 oz Centennial [10.00 %] - Boil 35.0 min Hop 6 8.2 IBUs
0.25 oz Cascade [5.50 %] - Boil 20.0 min Hop 7 3.3 IBUs
0.25 oz Cascade [5.50 %] - Boil 5.0 min Hop 8 1.1 IBUs
◯ Estimated Post Boil Vol: 5.72 gal and Est Post Boil Gravity: 1.042 SG
Cool and Transfer Wort
◯ Cool wort to fermentation temperature
◯ Transfer wort to fermenter
◯ Add water if needed to achieve final volume of 5.50 gal
Pitch Yeast and Measure Gravity and Volume
Fermentation Ingredients
Amt
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 9 -
◯ Measure Actual Original Gravity _______ (Target: 1.042 SG)
◯ Measure Actual Batch Volume _______ (Target: 5.50 gal)
◯ Add water if needed to achieve final volume of 5.50 gal
Fermentation
◯ 21 Aug 2011 - Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
◯ 25 Aug 2011 - Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)
Dry Hop and Bottle/Keg
◯ Measure Final Gravity: _________ (Estimate: 1.012 SG)
◯ Date Bottled/Kegged: 04 Sep 2011 - Carbonation: Bottle with 3.93 oz Corn Sugar
◯ Age beer for 30.00 days at 65.0 F
◯ 04 Oct 2011 - Drink and enjoy!
I was wondering if anyone could help me through the equipment profile as well as the Mash Profile for BIAB, Medium Body. Reason I put them together is because they probably work together. This is going to be a long post but please bare with me and help me out. I just purchased the software today but have been playing with it for while.
I am using a 10 gallon kettle. I am doing BIAB. For some reason's my number's are coming up differently using Beersmith then when i do them in my head with other programs. I am adding exactly what i am finding when i do a batch of beer. Between the water i need to start with and the gallon i add to sparge, i am coming up about .45 gallons short.
Here is what I have when filling out the equipment profile and the Mash profile for BIAB medium body
Bottling and Batch Volume
Steve
Batch Volume:5.50 gal.
Fermentor loss: .50 gal.
Top up water: 0
Loss to trub and chiller:0
________________________________________
Boil time 60 min.
Boil off 1 gal./hour
Hop Utilization: 100%
_______________________________________
Brew House efficiency: 72%
Mash tun Volume: 10 gal.
Mash tun weight: 9.92 Lbs.
Mash tun specific Heat: .12
Lauter tun Dead space: 0
That is the questions they ask for setting up my equipment profile. Does all of this look accurate? I am using number's i have gotton from previous batches.
Here is what I am using for a mash profile just tweeking the medium, body BIAB
Temperatures
Grain Temperature: 45.0F
Tun Temp.: 153.0F
Sparge Temperature: 168.0F
Mash Properties
Grain weight Basis: 10 Lbs.
Boiling Temperature: 212F
Mash PH: 5.20
Saccharification
Infusion
Step Temp.: 156.0F
Step Time: 60min.
Rise time: 10min.
Water to add: 18qt.
water/grain ratio:1.80 qt/lb.
infusion Temp.: 167.5F
_______________________________________________
I added a sparge step because i believe it will help in efficiency
Step temp: 156.0F
Step time: 0
Rise time: 0
Water to add: 4qt
water/grain: 2.200 qt/lb
infusion Temperature: 156
________________________________________________
Mash out
Step Temp. 168.0F
Step time: 10 min.
Rise time: 0
Water to add: 0
water/grain ratio: 2.20 qt/lb.
_________________________________________________
Brew in a bag(BIAB) &full boil mash
Boil volume Basis: 5.50 gal.
BIAB mash with full boil is checked
Here is the recipe i am using at this time:
Centennial Blonde
Blonde Ale (6 2)
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 6.72 gal
Boil Time: 60 min
End of Boil Vol: 5.72 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage
Date: 3/2/14
Brewer: Steve
Asst Brewer:
Equipment: Steve
Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Taste Rating: 30.0
Taste Notes:
Prepare for Brewing
◯ Clean and Prepare Brewing Equipment
◯ Total Water Needed: 7.38 gal
Mash or Steep Grains
Mash Ingredients
Amt
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 77.8 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 2 11.1 %
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 5.6 %
8.0 oz Vienna Malt (3.5 SRM) Grain 4 5.6 %
Mash Steps
Saccharification Add 21.52 qt of water at 164.3 F 156.0 F 60 min
sparge Add 4.00 qt of water at 156.0 F 156.0 F 0 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
◯ If steeping, remove grains, and prepare to boil wort
◯ Add water to achieve boil volume of 6.72 gal
◯ Estimated pre-boil gravity is 1.035 SG
Boil Ingredients
0.25 oz Centennial [10.00 %] - Boil 55.0 min Hop 5 9.7 IBUs
0.25 oz Centennial [10.00 %] - Boil 35.0 min Hop 6 8.2 IBUs
0.25 oz Cascade [5.50 %] - Boil 20.0 min Hop 7 3.3 IBUs
0.25 oz Cascade [5.50 %] - Boil 5.0 min Hop 8 1.1 IBUs
◯ Estimated Post Boil Vol: 5.72 gal and Est Post Boil Gravity: 1.042 SG
Cool and Transfer Wort
◯ Cool wort to fermentation temperature
◯ Transfer wort to fermenter
◯ Add water if needed to achieve final volume of 5.50 gal
Pitch Yeast and Measure Gravity and Volume
Fermentation Ingredients
Amt
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 9 -
◯ Measure Actual Original Gravity _______ (Target: 1.042 SG)
◯ Measure Actual Batch Volume _______ (Target: 5.50 gal)
◯ Add water if needed to achieve final volume of 5.50 gal
Fermentation
◯ 21 Aug 2011 - Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
◯ 25 Aug 2011 - Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)
Dry Hop and Bottle/Keg
◯ Measure Final Gravity: _________ (Estimate: 1.012 SG)
◯ Date Bottled/Kegged: 04 Sep 2011 - Carbonation: Bottle with 3.93 oz Corn Sugar
◯ Age beer for 30.00 days at 65.0 F
◯ 04 Oct 2011 - Drink and enjoy!