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#Beersmith add grain plus

#Beersmith add grain plus

Notice that the water available from the mash (11.49L) plus the Sparge Vol (12.77L), minus the unrecoverable mash tun loss (0.5L) comes to the 'Est Pre-Boil Vol': the desired amount of wort into the kettle (23.77L). The key things to note here are the 'Tot Mash Water' and the 'Sparge Vol' (circled), which tell you how much water is needed in each case.ĭon't be misled by the 'Mash Volume Needed' field - this just tells you how much space the wet grain will take up in the tun. (Note: you can also tweak this in the mash section of the 'volumes' tab).įinally click the 'OK' button, then save the modified profile by clicking on the 'disk icon' (4) so that you don't have to modify the mash step again next time.

Note that if we were going to recirculate during the mash (with a pump), we should probably edit the equipment profile to set the 'recoverable mash deadspace' to zero. This has been picked up from the equipment profile. Notice also the 'Mash Deadspace Addition' field. In this case it becomes 12L (= 4kg x 3.0 L/kg). Notice how the 'water to add' field changes when you enter the mash thickness. When you are done, click the 'OK' button. Loss to Trub and Chiller: enter any unrecoverable volume that gets left behind in your boiler - in my case 0L.Cooling Shrinkage: leave this at 4% (it is simply the thermal expansion of water).Use boil off as an hourly rate: tick this box.Calculate Boil Vol Automatically: tick this box.Fermenter Loss: the volume you expect to leave behind in the fermenter - in our case 2L.Batch Volume: the volume you want to end up with in the fermenter - in our case 21L (=19L + 2L fermenter loss).It controls whether extra water is added to the mash to compensate for the un-recoverable deadspace ( the recoverable deadspace is always added) see note below. Adjust Mash Vol for Losses: you almost certainly want to tick this box.For my setup this is 0.5L see note below. Mash Deadspace Losses: this is the 'un-recoverable' volume left below the level of the tap/pump.For my setup this is 3.0L see note below. below the grain screen, but above the level of the tap. Recoverable Mash Deadspace: this is the 'recoverable' volume i.e.This is just so the tool can check it's not going to overflow. Mash Tun Volume: enter the maximum capacity of your mash tun.Name: give your profile a name, like 'Mash for 19L Corny'.Edit the following fields, plus any others you recognise: You should now see the 'Equipment Profile' (see below). Make sure you're on the 'Design' tab.Įnter a name for your recipe, but don't bother entering any ingredients or parameters just yet.Ĭlick on the ' Equipment' field near the top of the main panel (1), then 'Create an Equipment Profile' (2):

aiming to make enough to fill a 19L Corny after leaving 2L of gunk in the fermenter.Ĭlick on the 'My Recipes' folder in the left-hand pane and then the 'Add Recipe' button (top left).

Let's say we want to brew a simple beer recipe: Here's a short step-by-step, with a particular focus on the mash and sparge volumes so as to get: (a) the desired mash thickness and (b) the right final volume into your keg/bottles.Īpologies that the following seems a bit of a faff: it's simpler than it sounds and you only have to go through most of it once. I've been using Beersmith 3 (BS3) for a while, but I've only recently got to grips with its water volume calculations especially the correct way to use the slightly cryptic 'mash tun addition' and 'mash dead-space' options.