Author Topic: Est OG too high  (Read 7437 times)

Offline kevinlemme

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Est OG too high
« on: May 14, 2012, 08:26:42 PM »
I am new to Beersmith but have been using Beer Alchemy for the last year.  I have heard good reviews regarding BS so I wanted to try it out.  I have updated my system profile for a brew sculpture with 70% eff.  I have put in two recipes from Brewing Classic Styles and it shows a higher than predicted OG.  Beer Alchemy is within a point or two on all the recipes from the book that I have worked on.  What have I done incorrectly in my setup?  Any suggestions?

Thanks,
Kevin

Offline tom_hampton

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Re: Est OG too high
« Reply #1 on: May 14, 2012, 08:58:48 PM »
Kevin-

Can you post an example of your equipment profile and a recipe?
R.I.P.:Belgian Blonde
On Tap: Apfelwein, Kolsch(v2), Pumpkin Ale, Belgian Specialty 
Aging/Storing: Coffee Porter, Chocolate Porter, Flanders Red, English Barlywine
Fermenting: Maggie's Altbier
Next Up: PtE(1.1), Belgian Dubbel?

Working thru all BCS recipes

Offline kevinlemme

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Re: Est OG too high
« Reply #2 on: May 16, 2012, 10:49:30 AM »
At work, will plan on doing this tonight.  Thanks for the help!

Offline kevinlemme

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Re: Est OG too high
« Reply #3 on: May 16, 2012, 08:10:16 PM »
Equp profile:
70 % eff
100 % hop utilization
6.98 gal boil vol
boil 60 min
boil off 1 gal
morebeer 1550

Sample recipe from Brewing Classic Styles:
Lefty Clone (Belgain Blonde_
Belg Pilsner malt 11 lbs.
Aromatic              0.5 lbs
Wheat                 0.5 lbs
Sugar                  1.5 lbs

Hallertau              2.0 oz at 60 min
Wyeast 3787

Beersmith OG: 1.075
BeerAlchemy OG: 1.063
BCS book OG: 1.065 (only difference was the addition of 0.5 aromatic)

Any help is appreciated!

Offline tom_hampton

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Re: Est OG too high
« Reply #4 on: May 16, 2012, 08:58:13 PM »
batch sizes? trub loss?

Remember that beersmith batch size is the volume INTO the fermenter. 
I don't know what the Beer Alchemy definition of batch size is. 
I don't know the BCS batch size, but normally JZ targets 6 gallons post-boil, 1/2 gallon trub loss, 5.5 gallon into fermenter. 

I'm guessing somewhere in there is the cause of the difference.
R.I.P.:Belgian Blonde
On Tap: Apfelwein, Kolsch(v2), Pumpkin Ale, Belgian Specialty 
Aging/Storing: Coffee Porter, Chocolate Porter, Flanders Red, English Barlywine
Fermenting: Maggie's Altbier
Next Up: PtE(1.1), Belgian Dubbel?

Working thru all BCS recipes

Offline kevinlemme

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Re: Est OG too high
« Reply #5 on: May 28, 2012, 01:48:33 PM »
After putting your suggestions into BS, I am much closer.  I will continue to tweak the numbers with my system.  Thanks for your help and sorry for the tardy reply!
Kevin

 

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