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