Hope ye'r all having a nice New Years day. I think HBW is open tomorrow so gona pick up a few bits a do a brew.
Is pale ale malt the same or similar as two row?
Can someone with Beersmith & AG experience throw an eye on this recipe for me & chime in. Should I do a 60 or 90 min mash?
(http://i.imgur.com/nuj03l.png)
* what you cant see on the screen shot is irish moss, 2 packs of s04 yeast & dry hop with some fuggles for 3 days. Oh & some cocoa nibs for the secondary.
Thanks a million,
Tom
Is that your own or default equipment profile? Did you use the convert function or is it your own design? I ask as there is a convert to your own equipment function in BS
Do you really need the 2 packets of yeast? All the recipes I see on beer smith contain wlp002?
All my stout recipes including beer smiths own dry stout are all 60 mins with an elevated mash out temp on some
Check out
http://beersmith.com/blog/2008/03/14/brewing-an-irish-stout-beer-recipe/
I just downloaded a trial version of the program & its my first time using it. The recipe I posted is close enough to this one http://beersmithrecipes.com/viewrecipe/708/prairie-oatmeal-stout
Right so trim the fat & lash in more pale ale malt & use 1 pack of nottingham instead of s04. 500g of oats.
Im probably on the wrong equipment profile on there. My boiler is a converted 50L keg with bazooka tube & my mash tun is a 48 L coleman coolbox (rectangle shape). Ive no idea what my dead space is but Il do some more reading tomorrow & get my stuff dialed in before starting anything.
Cheers for the replies
Ive put a few litres of water in my mash tun to determine my dead space for my equipment profile on beersmith.
Ive got a bazooka screen in there so would I be right in saying my dead space is pretty much zero as I can tilt it to get the last of the runnings out? (or is tilting it not recommended?)
Thanks
Tom.
QuoteIve put a few litres of water in my mash tun to determine my dead space for my equipment profile on beersmith.
Ive got a bazooka screen in there so would I be right in saying my dead space is pretty much zero as I can tilt it to get the last of the runnings out? (or is tilting it not recommended?)
Thanks
Tom.
I never tilt as that really is all the shite at the bottom. I will fall out in fermentation anyway but easier to clean out of a boiler than carboy for me!
I just filled bottom of mine. Let water drain off then poured remainder into measuring jug for me it was 0.8L
Same for my Mash tun which I think was a litre
If I dont tilt my dead space in my 45L mash tun (coolbox) is almost 4.75L. The dead space in my 50L boil kettle (keg) is 5.75L.
Will beersmith compensate for the amount of water the grain will absorb aswell as the deadspace?
Brewed this today (different recipe to the one posted at the top of the thread) Got all my equipment dialed in to beersmith & my recipe all well up in the green sliders for the style. My mash was a little on the cool side (2[ch730]c under the recommended)
For whatever reason (probably error on my part) I ended up with 33 litres of beer instead of 25 after the boil. This has obviously watered down my brew as my OG is 1040. A bit annoying as im outside the OG for this category in the competition.
So my question is where have I gone wrong? I only lost 2.7 litres during the boil & nowhere near the amount beersmith calculated for me.
On the plus side the wort tastes yummy & I ran all my wort chiller runnings into the whiskey barrel. Its full now & is water tight. Super!
How much did you sparge with?
Post pictures of your boiler?
Beersmith usually has me +\_ 1 litre
Sparged with 24.5 litres of water as per beersmith instructions (my dead space is + 5L in my mash tun) I ended up with 33 L in the boiler after first runnings & sparge. Topped up with 2 L of water as per beersmith sheet & boiled for an hour.
(http://i.imgur.com/Qm5V5l.jpg)
QuoteSparged with 24.5 litres of water as per beersmith instructions (my dead space is + 5L in my mash tun) I ended up with 33 L in the boiler after first runnings & sparge. Topped up with 2 L of water as per beersmith sheet & boiled for an hour.
(http://i15.photobucket.com/albums/a357/ghostnote/IMG_6626.jpg)
:( oh god way too much please double check bs
I usually sparge between 15 and 20 absolute max
5 litres of dead space is a lot :o can you post a pic of your MT?
Can you post the brew sheet for the recipe or screen capture from vols page
Nice keg btw :)
Just checked my last 4 recipes
30~33 total with 17-20 spage vols
I have about 1 litre in mash and same in boiler dead space
My boil vols are typically 27-29 litres and I normally loose circa 5 litres on the boil with 2 kettle elements
I figured as much. Damn! That keg was a year in the making haha. Here is the mash sheet:
(http://i.imgur.com/Dwjdil.png)
And the recipe:
(http://i.imgur.com/jWlIBl.png)
Here is my mash tun. 46L coleman cooler. Bazooka screen on it & the deadspace is 4.7L (without tilting it)
(http://i.imgur.com/hkPLql.jpg)
If you only lost 2 litres in boil turn up the gas :(
It was guesstimating 10
With a refractometer i measure as I boil and great way to see if pre and post boil gravity on target
You reckon thats what it is? I was maxed out on it. Blue flame all the way. With the lid on it was boiling like crazy & with it off a nice rolling boil.
Would you think Im okay to follow beersmith steps up until the actual sparge amount & then just sparge with less to adjust for its over compensation?
Cheers for the help.
QuoteYou reckon thats what it is? I was maxed out on it. Blue flame all the way. With the lid on it was boiling like crazy & with it off a nice rolling boil.
Would you think Im okay to follow beersmith steps up until the actual sparge amount & then just sparge with less to adjust for its over compensation?
Cheers for the help.
Lid on ....uh oh :(
QuoteYou reckon thats what it is? I was maxed out on it. Blue flame all the way. With the lid on it was boiling like crazy & with it off a nice rolling boil.
Would you think Im okay to follow beersmith steps up until the actual sparge amount & then just sparge with less to adjust for its over compensation?
Cheers for the help.
Beersmith thought you were going to evaporate 10 litres you evaporated 2
It was my mate who said lid off (he is an engineer & heat loss/transfer is his speciality) You reckon so if lid was on & boil like mad would have gotten me where I needed to be?
Im gona copy your sparge volume next brew & lid on for the full boil. Hopefully that will get me where I need to be. You think?
Does everything else look okay on the beersmith sheets?
One other little thing was your grain temp was it in the house at 22 or in shed like mine at 6 degrees as obviously that will influence your mash water temp?
In the garage. That would explain why my mash temp was 2[ch730]c below what it should have been. Cheers for the replies Ciderhead.
QuoteIt was my mate who said lid off (he is an engineer & heat loss/transfer is his speciality) You reckon so if lid was on & boil like mad would have gotten me where I needed to be?
Im gona copy your sparge volume next brew & lid on for the full boil. Hopefully that will get me where I need to be. You think?
Does everything else look okay on the beersmith sheets?
He is correct and there is an argument for that but with less volumes so I would have put your desired 25l + 2-3 litres you boil off + your boiler dead space vol, you can always add boiled water at the end if you overboil ;)
Think of a 20 euro eBay refractometer as well.
Beersmith is really good tool and has really helped my understanding of ag process and keeps surprising me with its accuracy but like sat nav you need to keep watching the road as well :)
QuoteIn the garage. That would explain why my mash temp was 2[ch730]c below what it should have been. Cheers for the replies Ciderhead.
Mash tun ambient temp as well
Every day is a school day! Thats lots to think about and adjust for the next brew. Cheers!
QuoteEvery day is a school day! Thats lots to think about and adjust for the next brew. Cheers!
2 or 3 more and you will be doing it with your eyes closed
I usually just work off printed brew sheet from drop down menu on main recipe page
Hopefully!
Just going through my equipment settings in Beersmith & the boil off was set at 19%! Thats huge. I think that explains all the extra water.
When Im in my equipment profile does the start boil volume need to reflect the 5.6 Litres of dead space in my boil kettle?
Is this really dead space - can I not just tilt the keg & get most of it out? (or are there horrible nasties down there?)
QuoteHopefully!
Just going through my equipment settings in Beersmith & the boil off was set at 19%! Thats huge. I think that explains all the extra water.
When Im in my equipment profile does the start boil volume need to reflect the 5.6 Litres of dead space in my boil kettle?
Is this really dead space - can I not just tilt the keg & get most of it out? (or are there horrible nasties down there?)
Would you eat the chips in the bottom of the chip pan oil?
You throw in Irish moss or a whirl floc tablet, then you get cold break and more crud falls out of suspension. A gentle circular stir with a sterilised paddle and you get a crud cone at the bottom of your boiler of suspended solids including hops
And you want to pour all that into the fermenter ;
Only pulling your leg, i make mostly clear beers so i need as much shit as possible left in my plastic boiler
Would others with kegs advise please what your dead space is and do you tilt as quite rightly Hop is probably losing 2-3 litres here :o
I get ya.
If I dont tilt my boiler I leave 5.6 litres behind. The bottom of the keg is curved downwards and my bazooka screen sits over that curve.
Ive no problem leaving that there. I just want to know if I compensate for this in my equipment settings in the "loss to trub/chiller" section? (see image below:)
(http://i.imgur.com/RTf2Jl.png)
Ive no issues adding that extra water to cover the dead space once it doesnt effect the OG of the beer. Any thoughts?
Sorry for all the questions. There isnt really anything covering it on the beersmith site.
Thanks
Tom.
That's the one
There is a walk through set of vids on beersmith website which goes through all parameters
Resolution not great on my ipad does that yield you 25 litres based on your revised numbers?
What does that spit out your post boil gravity at then?
If I add my boil kettle dead space to the "loss to trub & chiller" it'll yield me 25 litres post boil & thats without having to tilt & drain the dead space in my boil kettle. Thats the one yeah?
Re: the videos - I actually watched that video twice last week but dont remember seeing the deal specifically with this (but watching it again now with hind sight its dealt with at 3.00 mins) Not to worry. Learn the hard way as always ;D
Thanks Ciderhead!
Just took a gravity reading & its down to 1.010 already from 1.040. In three days! Notty you beaut! Thanks for recommending it lads. The stout tastes lovely with a nice silky texture. Im delighted now as I though with the miscalculation with the water it'd turn out crap.
Gona roast some cocoa nibs & stick them in the secondary.
Im thinking of some cold brew coffee also to make it a breakfast stout for the craic. Anyone added cold brew espresso to their brews before? Any tips?
When I was doing a simpler pilsner today I was reminded that apart from a 90 minute boil you also need the lid off to evaporate any DMS just something to bear in mind if you intend doing pilsner or using lager malts.