Next adjust the "Tot Efficiency" number so that your pre-boil gravity matches the gravity you cross referenced on the chart. Then take the mash thickness of your recipe and look it up on the Kai's chart I posted above. First in BS you will need to configure one of the BIAB mash profiles they have in there to jibe with your equipment (kettle size, boil off, grain absorption, etc.) From there just plug in your recipe as you suggested.
![beersmith no sparge beersmith no sparge](https://i0.wp.com/brulosophy.com/wp-content/uploads/2014/08/05_timer.jpg)
Wheat malt is never milled twice as some do.Įdited by neddles, 12 April 2017 - 08:30 AM. I only check after the boil and that is where I see the at most +/-0.001 discrepancy.ĮTA: I see the same predictability of OG even using generous percentages (20-25%) of flaked grains (usually wheat) and still never mash more than an hour FWIW. *I have stopped even looking at pre-boil gravity. Picture of my milled grain below (I do malt condition every batch these days too) I am getting 100% predicted conversion so I could experiment with milling less fine but for now everything is working well and consistent. *I have not really played with milling changes. Proceed with boil as normal which, these days, is almost always a 30 min boil. (except for Weyermann's Barke Pils which was like 2 or 3 points high, can't remember exactly) The step from 148F->162F takes about 5-6 minutes with light stirring of the mash, depending on grist.ģ.After the mash I hoist the bag and let it run out to pre-boil volume. It is spot on about 90% of the time and never more than +/-0.001 from predicted. I simply assume 100% conversion and use my mash thickness and Kai's chart below to predict my pre-boil gravity. I get ~100% predicted conversion with these two mash schedules.
![beersmith no sparge beersmith no sparge](https://brulosophy.com/wp-content/uploads/2017/01/01_W3470vsS23_minerals-1024x576.jpg)
If I am making a low gravity beer I will usually do a single infusion mash of 156-158F. I never mash more than and hour and sometimes a little less. I will mash most beers these days for 30-40 minutes and then step it up to alpha rest at ~162F for 10-30 minutes. Not sure if you are direct firing or not but it's become an integral part of my process.Ģ. This eliminates the risk of burning the bag when I direct fire. I have a pizza screen with stainless bolts capped by rounded nuts to act as 1/2" legs underneath. Heat water and screen and bag then add grains. Here is a brief rundown of my process as I have refined it.ġ.
![beersmith no sparge beersmith no sparge](https://www.weiss.beer/uploads/1/3/0/0/130091477/acid_orig.jpg)
For example, Brew365 estimates 23 gallons for the sparge at a 1.25 qt/lb ratio which is identical to what I have entered in the BS mash profile.īONUS: Here's a pic of the system prior to passivation.I BIAB with no sparge. If I simply consider this a positive value it would still be too much. Do any of you see where the problem may lie in my equipment profile?ĮDIT: I added a third image that shows if I change it to a single infusion with no mash out, the fly sparge value is still negative.
BEERSMITH NO SPARGE PATCH
That means I am getting enough from the mash to not have to sparge, but why would it give me such a large negative sparge value? I have downloaded the most recent patch for BS2, so that does not appear to be the issue. The mash in is 28.5 gals, and the mash out is 16 gals. As you can see in the second image, it is telling me to add -45.5 gals for sparge. This is the fourth brew on the new system and every time I create a new recipe I am getting negative fly sparge values. I have a new all-electric RIMS 1BBL setup comprised of 3 55gal SS barrels. I'm hoping one of you may have some insight to my conundrum.