Enhancement Request: Add manual steps

[atarlecky]

Hi,

In the next version of Beersmith, could you please add the ability to insert manual steps into the plan? I want to be able to add reminders like "Calibrate Refractomoter" and "Take 1st running specific gravity." etc.

Thanks!

[BeerSmith]

Hi,
  You can do that today in a limited sense by making a custom brewsheet template.  A sample is in the Templates directory under the BeerSmith directory, and you can make a copy and customize that if desired.

  However, I do think it would be nice to be able to add custom steps - so I will look into how I might implement that in the future.

Thanks,
Brad

[atarlecky]

I actually already kinda figured out how to do this. You basically create a new mash step and set the volume of water to add to zero, set the step time to zero, and change the title of the step to whatever you want.

The only thing you might need to check to see if the volume to add is zero and if so, skip the insertion for the description and the step temperature.

Alternatively, you could simply add a new step-type called 'Instructions' or something.

[MaltLicker]

I created new items under Miscellaneous and assigned them the desired "times" in the boil process.  Works OK.  Once you get them in place, using ACTIONS \ SAVE RECIPE AS DEFAULT puts them into all future recipes.  I also recently started using the Taste section for the water chemistry items. 

Style: Kolsch
Recipe: 6C Kolsch   TYPE: All Grain
---RECIPE SPECIFICATIONS-----------------------------------------------
Est SRM: 3.7 SRM      SRM RANGE: 3.5-5.0 SRM
Est IBU: 23.4 IBU      IBU RANGE: 20.0-30.0 IBU
Est OG: 1.052 SG      OG RANGE: 1.044-1.050 SG
Est FG: 1.013 SG      FG RANGE: 1.007-1.011 SG
Est BU:GU: 0.450      Calories: 231 cal/pint   Est ABV: 5.14 %      
EE%: 68.00 %   Batch: 4.00 gal      Boil: 6.00 gal   BT: 90 Mins
Amount        Item                                      Type         % or IBU     
1 Pkgs        Kolsch Yeast (Wyeast Labs #2565)          Yeast-Ale                 

---WATER CHEMISTRY ADDITIONS----------------
Gyp 1.0; CalChlr 1.5; Espom 1.5; Soda 1.0

Ingredients for Mashing
Amount        Item                                      Type         % or IBU     
3.62 lb       Pilsen (Dingemans) (1.6 SRM)              Grain        44.36 %       
3.62 lb       Pilsner (Weyermann) (1.7 SRM)             Grain        44.36 %       
0.50 lb       Vienna Malt (Weyermann) (3.0 SRM)         Grain        6.13 %       
0.18 lb       Munich I (Weyermann) (7.1 SRM)            Grain        2.21 %       
0.12 lb       Acidulated (Weyermann) (1.8 SRM)          Grain        1.47 %       
0.12 lb       Wheat Malt, Bel (2.0 SRM)                 Grain        1.47 %       

Total Grain Weight: 8.16 lb   Total Hops: 1.00 oz.
---MASH PROCESS-----------------------------
Decoction Mash, Single
Step Time     Name               Description                         Step Temp     
15 min        Protein Rest       Add 10.20 qt of water at 128.1 F    120.0 F       
20 min        Saccharification   Decoct 4.10 qt of mash and boil it  149.0 F       
10 min        Mash Out           Heat to 168.0 F over 10 min         168.0 F       

---SPARGE PROCESS---------------------------
Add first wort hops during sparge
Amount        Item                                      Type         % or IBU     
1.00 oz       Select Spalt [3.80 %]  (90 min) (First WorHops         23.4 IBU     
Sparge with 4.43 gal of 168.0 F water.

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.043   Est OG: 1.052 SG
Boil Ingredients
Boil         Amount       Item                                      Type         
45 min       8.77 oz      Yeast Sample (Boil 45.0 min)              Misc         
25 min       1.13 items   Preheat Chiller Outside (Boil 25.0 min)   Misc          
13 min       1.10 items   Whirlfloc Tablet (Boil 13.0 min)          Misc         
10 min       2.41 gm      Wyeast Nutrient (Boil 10.0 min)           Misc         
9 min        0.80 items   Wort Chiller (Boil 9.0 min)               Misc         

---NOTES----------------------------------------------------
yeast range = 56-70F
Mash pH = 5.38 @ 149/150 => 24 Brix.  Decoction went well.  Ferm at 61/62F.