Author Topic: mash profile  (Read 1505 times)

Offline domanah

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mash profile
« on: March 02, 2020, 03:58:42 AM »
Hello, how would I set up the following mash profile in BS3. Mash with say 20l water at 68degC for 40min, drain the wort into the boiler add 10l water at 72degC and stand for 10min and drain into boiler.

Offline Oginme

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Re: mash profile
« Reply #1 on: March 02, 2020, 05:52:32 AM »
First, realize that BeerSmith is dynamic in responding to water volumes based upon process losses.  Losses, such as grain absorption, are directly proportional to the amount of grain in the recipe. 

So here is what I would suggest.  Open up your mash profiles and click on 'add mash'.  This will bring up a blank profile.  Give it a name which is identifiable for you.  Set the grain temperature and mash tun temperatures to where you expect them to be when you brew most often.  You can always, and should, update these values in the mash tab of your recipe when going to brew to get the most accurate strike water temperature prediction. 

Now, set the grain weight basis for the size of you most commonly brewed mash bills or an average of the mash bills you have brewed/wish to brew.  If your boiling temperature is less because you are located at a significant altitude above sea level, you can note that in the 'boil temperature'.  Now, click 'add mash step' and the mash step box will appear.  Set your step temperature to 68C, your rest time to 40 minutes and whatever rise time you think you need to add and stir in the grains.  Now set the step type to 'infusion' and set the 'water to add' to 20 liters.  Click 'ok' to save this step. 

Next, click the box next to 'batch sparge using...' to indicate to the software that you will be batch sparging.  Then click on 'drain mash tun before sparging'.  You set the mash out temperature of your sparge water and can monitor the time as you like.  BeerSmith will calculate out the sparge volume needed to reach your pre-boil volume and note that on your mash steps within the recipe.

Alternatively, you can click to set the recipe to be run as a 'BIAB with full volume' and add a mash step after your initial infusion.  Label this mash step as 'infusion' also, set the temperature to 72C.  Now put 10 liters into the 'water to add' section.  You will need a good estimate of the time needed for you to drain your mash tun and add the sparge water.  Set this into 'rise time' and set your 10 minute rest into 'step time'.  Now click OK and you should be set.  What this will do is to keep your sparge step at 10 liters regardless of your grain bill and load the volume of water needed to achieve your pre boil volume into the initial infusion step.  If you do this method of setting up your mash profile, you will probably need to adjust the BIAB grain absorption value in your 'options' settings to reflect your actual numbers.

For either method, BeerSmith will adjust the volumes accordingly due to the way it calculates out your process volumes, but it will give you something close to what you are wanting and be consistent in giving you a predictable pre-boil volume.
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Offline domanah

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Re: mash profile
« Reply #2 on: March 02, 2020, 06:02:02 AM »
Thank you for the reply!

 

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