We definitely didn’t lose as much to grain absorption as I thought we would. We were able to keep it at 206-212F (mainly at 206F) though. It was very windy which made it a bit hard to hold the boil at a steady 212F. I then deducted 0.3 quarts per lb of grain for wort absorption by grain and came up with just about 1 gallon of absorption leaving 7.5 gallons which I assume is the "Boil Volume" and I estimated that I’d lose about 2 gallons due to evaporation during the boil which leaves me with 5.5 gallons of fermentable wort (might lose a bit more durings transfers and trub elimination I assume) Are my interpretations of the Beersmith fields correct with regards to Boil Volume, Strike Water, and Final Batch Size? Since I’m going no sparge, my 34 quart (8.5 gallon) entry was made for strike water. Do you think subbing willamette and liberty for Zeus would be better or Columbus for Zeus?ĥ. Does 0.3 quarts per pound of grain sound like a reasonable estimate for wort loss via grain absorption?Ĥ.
So I’m fairly sure I’m correct on my calculations.ģ. My grain bill 20% to compensate for an estimated 65% efficiency vs. I’ve got the ABV, IBU’s and Color # to match the original recipe after beefing up m Is 13lbs of grain appropriate for a batch of this size? I think I’m using Beersmith correctly. Hoping to result in 5.5 gallons of wort after the evaporation and the grain absorption.Ģ. Cooking over 130,000btu propane burner outdoors. Is 2 gallons of evaporation over the course of a 70min mash and a 60 minute boil a reasonable estimate? 15 gallon Blichmann Boilermaker being used with roughly 8.25 gallons of strike water. Keg/Bottling Temperature: 60.0 F Age for: 28.0 daysġ. Pressure/Weight: 4.2 oz Carbonation Used:.
So I’m starting with 8.5g (34q) of strike water, expecting 2g of evaporation during the boil, expecting nearly 1g of water lost to grain absorption (13.09lb x 0.3 = 3.92q) so I’m hoping that leaves 5.5g going into the fermenter.ġ1 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 87.85 %ġ lbs 5.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 10.01 %Ĥ.0 oz Chocolate Malt (350.0 SRM) Grain 1.91 %Ġ.5 oz Black (Patent) Malt (500.0 SRM) Grain 0.23 %ġ.50 oz Goldings, East Kent (60 min) Hops 25.5 IBUĠ.50 oz Zeus (10 min) Hops 8.6 IBU (MIGHT SUB COLUMBUS FOR ZEUS)ġ Pkgs English Ale (White Labs #WLP002) Yeast-Aleīitterness: 34.1 IBU Calories: 253 cal/pintħ0 min Mash Add 34.00 qt of water at 160.8 F 155.0 FĬarbonation Type: Corn Sugar Volumes of CO2: 2.4 NOTE: Figured I’d shoot for a 5.5g batch (so in case I lose some during transfer / trub elimination, or if I screw up and come up short, I still have 5g) NOTE: Calculating 0.3 quarts of water loss per lb of grain as well NOTE: Haven’t done a test batch of boiling in my kettle but I’m assuming 2g of evaporation per hour of boiling in my 15 gallon kettle.
Knowing this I beefed up the grain profile by about an extra 20% / getting the expected ABV’s, IBU’s, and Color on Beersmith to match what the original recipes taken from hopville figured at 75% efficiency.Īlso note the BIAB requires that you start with all water (no sparge water added - lets not turn this thread into a debate about sparging please) and I’m not 100% that I’m understanding some of the fields on Beersmith. We are doing BIAB (less efficient for the most part) and its our first brew so we are hoping for a 65% effeciency. What do you all think of our first recipe calculations?
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