Author Topic: Calculating small batch (for Starter) in Beer Smith?  (Read 4440 times)

Offline GoodBeer

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Calculating small batch (for Starter) in Beer Smith?
« on: July 01, 2012, 03:15:32 PM »
So I would like to make a 1300 mL batch for a starter.  Is there a way to do this in Beer Smith?  How much DME and how much Water?  I can more then likely get away with making a 1L batch and calling it good but my recipe calls for a 1.34L starter, just thought I would try and get closer.

Tim

Offline MaltLicker

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Re: Calculating small batch (for Starter) in Beer Smith?
« Reply #1 on: July 01, 2012, 04:26:58 PM »

This is my standard custom (oxymoron?) report, so ignore what does not apply, but yea, I found it took about 3.5 oz to make a liter starter after some boil-down.



Recipe: Yeast Starter Calculation   TYPE: Extract
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 2.1 SRM      SRM RANGE: 3.0-6.0 SRM
IBU: 0.0 IBUs Tinseth   IBU RANGE: 15.0-30.0 IBUs
RGR: 0.0 IBUs Rager
OG: 1.037 SG      OG RANGE: 1.040-1.055 SG
FG: 1.010 SG      FG RANGE: 1.008-1.013 SG
BU:GU: 0.000      Calories: 184.3 kcal/12oz   Est ABV: 3.6 %      
EE%: 69.00 %   Batch: 0.27 gal      Boil: 0.35 gal   BT: 15 Mins

---WATER CHEMISTRY ADDITIONS--------------------
about 3.5 ounces DME to 1.2 liters water.  Boil down to one liter.  Check gravity. 


Total Grain Weight: 3.5 oz   Total Hops: 0.00 oz oz.
---MASH PROCESS------MASH PH:5.40 ----------
>>>>>>>>>>-VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F<<<<<<<
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS UNTIL PARTICLE FREE<<<<<<<
>>>>>>>>>>-ADD BOIL CHEMICALS TO KETTLE BEFORE FWH<<<<<<<
>>>>>>>>>>-ADD DROP OF PHOSPHORIC ACID TO HLT<<<<<<<
Remove grains, and prepare to boil wort

---BOIL PROCESS---------------------------------
Est Pre_Boil Gravity: 1.029 SG   Est OG: 1.037 SG
Amt                   Name                                     Type          #        %/IBU         
3.5 oz                Extra Light Dry Extract (2.0 SRM)        Dry Extract   1        100.0 %       

---FERM PROCESS-----------------------------
Primary Start: 11/21/2008 - 10.00 Days at 60.0 F
Secondary Start: 12/1/2008 - 7.00 Days at 68.0 F
Style Carb Range: 2.30-2.60 Vols
Bottling Date: 12/8/2008 with 2.6 Volumes CO2:
---NOTES----------------------------------------

Offline GoodBeer

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Re: Calculating small batch (for Starter) in Beer Smith?
« Reply #2 on: July 02, 2012, 10:29:44 AM »
Thanks, I have it figured out.