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Beersmith 3 water profile3/8/2023 We set it at 23L because it helps with calculations within BS. The batch amount is also set to 23L, even though you'll probably only get around 20L out unless you tip up the Robobrew after at the end and get another few litres out. approx) Boils vary too, but this has got me pretty close, on inspection you'll find some weird numbers that don't make sense in the equipment profile, but it works. (18L mash, 14L Sparge) (20L mash, 12L Sparge. All up its usually around 32L but varies with different types of grain and your crush etc. The mash pH tool takes into account your mash water additions, grain bill, and also acid adjustments. This lets you see the direct impact of a bit of gypsum on your water profile. And sparge until I hit the 28 to 29 litre mark, usually a good 28L maybe a touch over. BeerSmith 3 is the only software with integrated water profile builder and mash pH estimation and adjustment built right in the recipe builder for all grain brewers. I dont know if they are adding additional minerals when they brew their lighter beers with that water but it is very likely that they dont. Juicier, fruitier IPAs should have higher chloride and less sulfate. I use this water with a 97 Pilsner malt and 3 acidulated malt (Sauermalz) grist and get a mash pH of about 5.3-5.4. In general, IPAs should have a pH of 5.2 to 5.4, which is slightly lower than some other beer styles. The water profile that may work best for an Unfiltered New England IPA may not work as well for a Double IPA. Ignore the water volume amount it says to mash in with, BS seems to think all BIAB is full volume mash, which it isn't! So I usually mash in with 18-20 litres depending on grain bill. The ideal water profile of IPAs is hotly debated by homebrewers. Just make sure its the latest Beersmith and that you choose a BIAB mash schedule. Latest version, it seems Beersmith changed grain absorption rates and a few other things that seemed to mess with my last profile, this one should fix those issues. I've started a new thread with a newer version, including a mash profile. Draught Pre-hopped Extract with Speciality Grains.IPA Pre-hopped Extract with Speciality Grains.Lager Pre-hopped Extract with Speciality Grains.Mexican Cerveza Pre-hopped Extract with Speciality Grains Water profile: 1/3 R.O water, 2/3 Street water Mash at 68 C (154 F) Pitch yeast at 19 C (66 F) Day 4 -Dryhop and raise fermentation temperature to 21 C (70 F) for the rest of fermentation.Pale Ale Pre-hopped Extract with Speciality Grains.Real Ale Pre-hopped Extract with Speciality Grains.Exchanging Profiles and Ingredients Between BeerSmith Desktop and Web. BeerSmith 2 Release Date, Pricing, and Preorder. Stout Pre-hopped Extract with Speciality Grains Here’s a little tutorial on adjusting water profiles in the recipe with BeerSmith 3 which I plan to release on Saturday 16 June Cheers Brad.Protein Rest is it really necessary in the Home Brew world?.
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