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Custom report for brew day

MaltLicker

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I finally remembered to create a custom report for this version of the text report I did.  Now I don't have to worry about the system updates over-writing my edited file.  The water chemistry info is actually in the Taste block with a different label. 


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: 230 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-----RECYCLE FIRST RUNNINGS !!
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       
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       

---FERM PROCESS-----------------------------
Primary Start: 2/24/2009 - 16 Days at 60.0 F
Secondary Start: 3/12/2009 - 28 Days at 35.0 F
Bottling Date: 4/9/2009 with 2.8 Volumes CO2:
---NOTES------------------------------------
fermed b/t 59 and 62F.  XFER 3/12/09 at FG 1.011 nice fruity tang.  3/15 started dropping temp 5F per day. 
 

Attachments

  • BrewProcess.txt
    1.2 KB · Views: 645
Nice! I got your Kolsh recipe and a nice template to add to Beersmith.

I will have to brew it up and see how it works out!

Cheers
Preston
 
Well, it's a first-time recipe, first-time hybrid, first-time decoction, so we'll see.  I'm timing it for our May 16 club comp, so you may want to hold-off until after that.  (Really just tinkered with Jamil's core recipe and used the pils I had on hand.) 

I do like the report.  I use it the night before to pick and measure, and make any changes if my inventory comes up wrong or I add an ounce to empty a bag.  Then highlight the stuff I sometimes forget on brew day.  I note the statistics on the paper and enter them later in BSmith.
 
Where is the default "classic template"? I'm looking specifically for the code to determine if the size of batch calculated with water additions will fit in the selected mash tun.
 
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