I?m thinking 70% & 72% respectively on a single infusion mash. I figured a lower BH & mash efficiency for this first DIPA as compared to session beers. I didn?t have much of a problem with session beers, but my first DIPA (~8%) exposed the nuances. When you make a change to the equipment profile for a change in the volume of process losses, you need to adjust the brew house efficiency to bring the actual mash efficiency into alignment with the previous figure from before you made the change. Now, if you added a gallon of losses into the equipment profile without a change in the brew house efficiency or a change in the grain bill, the program will calculate that you needed an additional 1 gallon of wort at the 75% efficiency and adjust the mash efficiency upward to draw that amount of sugars from the mash. If you had no losses in the system, the calculation would assume a 75% mash efficiency. So for instance, if you set up for a 75% efficiency with a 5 gallon batch the program will calculate that 75% of the available sugar in the grains (based upon the grain potential) will make it into the fermenter. It reflects this by changing the mash efficiency to draw the same amount of sugar you needed at the end of the process, taking into account the various losses throughout the process. It then adds the sugar lost in each of the volume losses specified in the equipment profile, adjusts for the boil off rate, and sets that total amount of sugar it requires from the mash. It takes your brew house efficiency and the volume into the fermenter to figure out the amount of sugar it needs. BeerSmith relies on the brew house efficiency value you supply in your equipment profile to calculate how much sugar is needed from your grains. When you changed your mash tun dead space figure, it adjusted the amount of water you needed to mash with to compensate for this change. The first is the volumes throughout the process. The reason for this is that there are two different material balances that the program is trying to solve. Now, even if you updated the equipment profile in your recipes you will get the same results you had before. BeerSmith treats all recipes as a self-contained archive so that if you change a profile later on it will not be reflected in recipes that have already been brewed. Important Note: We do not recommend adding flame under the vessel, as it is very easy to scorch the grains, causing off flavors.First, when you make a change to a profile you need to update all your recipes with the old profile one at a time. If you should miss your target temperature, it is easiest to add hot water or cold water to move it a few degrees up or down. If you are brewing in a very cold environment, you might consider insulating the mash vessel, but in most situations, the large thermal mass of the mash will hold the temperature just fine. Make sure the lid is placed on the mash to retain heat. In most scenarios, letting the mash sit for 60 minutes at 148– 160° will result in full enzymatic conversion of the starches to sugars. You will want to tie off the sides of the bag or just be very careful.Ĭontinue stirring for a few minutes after the grain has been added to make sure that the entire mash is a consistent temperature and that all dough balls have been eliminated. ![]() Important Note: Make sure all of the grain stays inside the grain bag if you are doing the BIAB method. ![]() ![]() Always add grain to water, not water to grain. Once you have reached the strike temperature, steadily add the grain to the water while stirring, making sure to break up any clumps (aka “dough balls”). For a single vessel system, put your grain in your mash basket. ![]() If you are doing the BIAB method then ideally you will want to carefully put your grain bag in the kettle and attach it to the sides of the kettle. Heat the water up to the strike temperature that you calculated. So, first decide on your desired mash temperature according to the section above and then add the expected temperature loss on top based on your brewing method and environment to calculate your strike temperature. Single-vessel systems are similar in temperature loss.įor a designated mash tun, you want to figure on a drop of 10☏ if you are in a warm environment, and 15☏ if you are in a cold environment. The first step is to calculate the strike water temperature so that you achieve the correct mash temperature after your grains have been added to the water.įor BIAB, you only typically lose around 4–6☏.
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