Export Beersmith Files To NHC.ie ?

[Greg2013]

Is it currently possible to export or attach Beersmith receipe files on to the site here for inclusion in a post/thread ?If not how would i attach a receipe to a post ?

[Shane Phelan]

Put it in a zip file?

[Ciderhead]

Load it to beersmith and put NHC in title and post link?

[vonHolt]

One option would be to print to PDF and attach it.
Just noticed that the 'Save Report' option outputs HTML also.

But the best option I found was to select 'Brew Process TXT' as the Report option and just copy and paste.

Cheers.

[vonHolt]

Here's an example of the 'Brew Process TXT' as the Report option with just copy and paste.

---- 8< --------- Start of copy & paste ---------

Recipe: Pliny the Step Child   TYPE: All Grain
Style: Imperial IPA
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 31.5 EBC      SRM RANGE: 15.8-29.6 EBC
IBU: 236.0 IBUs Tinseth   IBU RANGE: 60.0-120.0 IBUs
OG: 1.092 SG      OG RANGE: 1.070-1.090 SG
FG: 1.014 SG      FG RANGE: 1.010-1.020 SG
BU:GU: 2.569      Calories: 767.2 kcal/l   Est ABV: 10.4 %      
EE%: 72.00 %   Batch: 21.00 l      Boil: 25.86 l   BT: 65 Mins

---WATER CHEMISTRY ADDITIONS----------------
Had a blind taste test vs. Pliny the Elder on 2/14/2013. Pliny the Elder was 18 days aged since bottling according to the date on the bottle and the clone was kegged 10 days earlier. (8 days fresher)

11 of 14 taste testers choose Pliny the Step Child (Elder clone) as tasting better. I was one of the three that choose Pliny the Elder as the better beer.

Color of this clone is slightly darker but very close.
Amt                   Name                                     Type          #        %/IBU         
1.30 tbsp             PH 5.2 Stabilizer (Mash 60.0 mins)       Water Agent   1        -             

Total Grain Weight: 8.53 kg   Total Hops: 507.46 g oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt                   Name                                     Type          #        %/IBU         
5.90 kg               Pale Malt (2 Row) US (3.9 EBC)           Grain         2        69.1 %       
0.68 kg               Caramel Malt - 60L (Briess) (118.2 EBC)  Grain         3        8.0 %         
0.68 kg               Caramel/Crystal Malt - 40L (78.8 EBC)    Grain         4        8.0 %         
0.45 kg               Cara-Pils/Dextrine (3.9 EBC)             Grain         5        5.3 %         
0.23 kg               Caramel/Crystal Malt - 20L (39.4 EBC)    Grain         6        2.7 %         


Name                       Description                             Step Temperat Step Time     
Mash In                    Add 20.70 l of water at 76.7 C          66.7 C        60 min       

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 22.2 C/22.2 C
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 13.11 l water at 75.6 C

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.080 SG   Est OG: 1.092 SG
Amt                   Name                                     Type          #        %/IBU         
0.59 kg               Corn Sugar (Dextrose) (0.0 EBC)          Sugar         7        7.0 %         
113.40 g              Columbus (Tomahawk) [15.50 %] - Boil 90. Hop           8        147.9 IBUs   
28.35 g               Simcoe [13.00 %] - Boil 60.0 min         Hop           9        31.9 IBUs     
28.35 g               Columbus (Tomahawk) [15.50 %] - Boil 45. Hop           10       31.7 IBUs     
28.35 g               Simcoe [13.00 %] - Boil 30.0 min         Hop           11       24.5 IBUs     
1.00 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        12       -             
0.25 tsp              Irish Moss (Boil 10.0 mins)              Fining        13       -             
1.25 tsp              Yeast Nutrient (Boil 10.0 mins)          Other         14       -             
85.05 g               Simcoe [13.00 %] - Boil 0.0 min          Hop           15       0.0 IBUs     
28.35 g               Centennial [9.90 %] - Boil 0.0 min       Hop           16       0.0 IBUs     


---FERM PROCESS-----------------------------
Primary Start: 01/12/2013 - 4.00 Days at 19.4 C
Secondary Start: 01/16/2013 - 10.00 Days at 19.4 C
Style Carb Range: 2.20-2.70 Vols
Bottling Date: 01/26/2013 with 2.7 Volumes CO2:
---NOTES------------------------------------
Pitch approximately 100 Billion Cells over recommended by BeerSmith. 347.5 billion recommended, 450 Billion+/- pitched (calculated via http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/)

Pitched yeast into 60-degree wart. Added 1 oz. each of Simcoe, Centennial and Columbus. Fermented for 4 days (gravity at 1.038) then racked on top of 1 oz. each of Simcoe, Centennial and Columbus. Fermented for 10 days (gravity at 1.015) then kegged with approximately 0.3 oz. each of Simcoe, Centennial and Columbus in three 3" stainless steal tea balls. (each ball was filled with one hops)

Refrigerated at 36 F for 5 days with 10 PSI  of CO2.

[Ciderhead]

I volunteer Hob Bombs palette for this one, then could I have some as my car battery needs topping up

[vonHolt]

:-)

[Greg2013]

Export it as a txt file, then copy and paste the text out of the file into the post.

Will try that Shane, its a pity i can't just export it as a beersmith file to the post though 

[delzep]

Use the snipping tool in windows to take a screen shot

[Jacob]

You can also right click on the preview panel (Plain Text or Classic Recipe) , select all and copy paste it here.
Sample recipe from BS below.

Untitled Recipe
American Amber Ale
Type: All Grain Date: 24/05/2013
Batch Size (fermenter): 40.00 l Brewer: 
Boil Size: 48.39 l Asst Brewer: 
Boil Time: 60 min Equipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain
End of Boil Volume 41.60 l Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 40.00 l Est Mash Efficiency 65.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes: 
Ingredients


Ingredients
Amt Name Type # %/IBU
10.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 100.0 %

Beer Profile

Est Original Gravity: 1.049 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.5 % Actual Alcohol by Vol: 4.7 %
Bitterness: 0.0 IBUs Calories: 427.1 kcal/l
Est Color: 10.3 EBC 
Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 10.00 kg
Sparge Water: 32.32 l Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C Tun Temperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 26.28 l of water at 75.6 C 68.9 C 45 min

Sparge Step: Batch sparge with 2 steps (8.03l, 24.29l) of 75.6 C water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 235.28 g Carbonation Used: Bottle with 235.28 g Corn Sugar
Keg/Bottling Temperature: 21.1 C Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 18.3 C
Notes


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