Author Topic: BeerSmith as Brewlog  (Read 4643 times)

Gulliver

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BeerSmith as Brewlog
« on: November 13, 2008, 01:44:01 PM »
Hi all,

During all brewing process I log all the key data (density, actual temperature, PH, volumes obtained, observations and so on) in Excel.

Is this possible to record all those data directly in BeerSmith?

The idea is then to run a custom report which gives the recipe and the outcome of the brew process itself.

Thanks,

Offline BeerSmith

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Re: BeerSmith as Brewlog
« Reply #1 on: November 13, 2008, 07:20:51 PM »
Hi,
 Currently you can log that in the Notes section.  I don't have a separate log for some of the more detailed data.

Cheers,
Brad
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Gulliver

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Re: BeerSmith as Brewlog
« Reply #2 on: November 16, 2008, 01:48:15 PM »
Hi,

Unfortunately that would not be sufficient for my needs.

What is everybody else using for logging?

Cheers,    Gulliver.

Offline gruversm

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Re: BeerSmith as Brewlog
« Reply #3 on: December 07, 2008, 09:25:32 AM »
I would support that feature!

feistycapn

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Re: BeerSmith as Brewlog
« Reply #4 on: March 18, 2009, 10:53:53 AM »
Sounds like I may be assuming a feature that is not in BrewSmith.

I assumed I'd be able to edit the brew sheet to add the actuals for the time and other place holders included in the brew sheet and save a copy in the brew log.

Am I missing something?

Also "copy recipe to Brew log" is greyed out in the Actions menu. I do have a brew log folder but the only way I was able to add to it was a copy paste. Again is this operator error?

Thanks

Doug

Offline MaltLicker

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Re: BeerSmith as Brewlog
« Reply #5 on: March 18, 2009, 11:23:52 AM »
There are fields for much of that scattered about.  My approach was to create a workable printout, on which I record the actuals b/c I keep BS on the upstairs computer.  The pH and sparge water temp are on the mash profile screen. 

You could enter things right into BSmith since you have it handy.  A friend has a formatted list of things to do he keeps in the notes field. 

Style: Witbier
Recipe: 16A Belgian Witbier v4   TYPE: All Grain
---RECIPE SPECIFICATIONS-----------------------------------------------
Est SRM: 3.6 SRM      SRM RANGE: 2.0-4.0 SRM
Est IBU: 17.6 IBU      IBU RANGE: 10.0-20.0 IBU
Est OG: 1.048 SG      OG RANGE: 1.044-1.052 SG
Est FG: 1.011 SG      FG RANGE: 1.008-1.012 SG
Est BU:GU: 0.364      Calories: 212 cal/pint   Est ABV: 4.85 %      
EE%: 65.00 %   Batch: 4.00 gal      Boil: 4.58 gal   BT: 60 Mins
Amount        Item                                      Type         % or IBU     
1 Pkgs        Belgian Wit Ale (White Labs #WLP400)      Yeast-Wheat               

---WATER CHEMISTRY ADDITIONS----------------

Ingredients for Mashing
Amount        Item                                      Type         % or IBU     
3.25 lb       Pilsen (Dingemans) (1.6 SRM)              Grain        40.12 %       
1.50 lb       Wheat, Flaked (1.6 SRM)                   Grain        18.52 %       
1.00 lb       Wheat Malt, Bel (2.0 SRM)                 Grain        12.35 %       
1.00 lb       Wheat, Unmalted (3.0 SRM)                 Grain        12.35 %       
0.37 lb       Oats, Flaked (Briess) (1.4 SRM)           Grain        4.57 %       
0.25 lb       Spelt flour (1.8 SRM)                     Grain        3.09 %       
0.18 lb       Acidulated (Weyermann) (1.8 SRM)          Grain        2.22 %       
0.18 lb       Barley, Flaked (Briess) (1.7 SRM)         Grain        2.22 %       

Total Grain Weight: 7.73 lb   Total Hops: 0.70 oz.
---MASH PROCESS-----------------------------
Single Infusion, Medium Body
Step Time     Name               Description                         Step Temp     
12 min        Mash In            Add 9.66 qt of water at 109.8 F     105.0 F       
70 min        Step               Heat to 154.0 F over 20 min         154.0 F       

---SPARGE PROCESS---------------------------
Sparge with 3.09 gal of 168.0 F water.

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.042   Est OG: 1.048 SG
Boil Ingredients
Boil         Amount       Item                                      Type         
60 min       0.70 oz      Fuggles [4.50 %]  (60 min)                Hops         
60 min       0.27 tsp     FermCapS (Boil 60.0 min)                  Misc         
60 min       0.37 lb      Cane (Beet) Sugar (0.0 SRM)               Sugar       
25 min       1.03 items   Preheat Chiller Outside (Boil 25.0 min)   Misc         
10 min       2.20 gm      Wyeast Nutrient (Boil 10.0 min)           Misc         
9 min        1.00 items   Wort Chiller (Boil 9.0 min)               Misc         
1 min        0.20 oz      Orange Peel, Bitter (Boil 1.0 min)        Misc         
1 min        0.25 oz      Chamomile (Boil 1.0 min)                  Misc         
1 min        0.50 oz      Coriander Seed (Boil 1.0 min)             Misc         
0 min        2.00 oz      Citrus Zest (Boil 0.0 min)                Misc         

---NOTES----------------------------------------------------
Forgot mashout.  Added coriander, chamomile tea, orange spice tea, cardamon, cumin, and Herbs de Provence at five minutes and one minute.  Added citrus zest at flame-out.  Used 30 seconds O2.  No yeast starter.  2/10/09 - 1/4 inch krausen 0630 next morning @ 67/68F.  Very good ferm temps 68-69F.  Done in 4 days.  Bottled 2/19/09.  Shamrock: 39.5