I'd expect the Sparge Vol field to update based on my inputs, but does not?īased on the 40.6 lbs grains, 4.5G deadspace & 10G fermentation BS computes Mash Vol = 24.6G. 75 it tells me to mash with 8.03 quarts of water and fly sparge with -8.81 quarts of water. It appears to be giving me a negative fly sparge value. it does look like BS adjusts Mash Volume Needed regardless of whether i've checked the box for Adjust Mast Volume for deadspace. In BeerSmith, the use of a BIAB mash indicates to the software that you are adding the full volume of water required to the mash. When I scaled Beersmith's Wit to my equipment (3 Gallon) it has me mashing with 8.03 quarts of water and fly sparging with -9.81 quarts of water. I can follow BS adjustments to Mash Volume Needed based on various Tun Deadspace inputs. I've also created a table informing me as to deadspace based on volume of mash water, so for example at a computed mash water volume of 16.5G, i'll have 4.5G of deadspace within the clawhammer 20G kettle. I've been able to adjust BIAB grain absorption within BS to match my spreadsheet calculations. I've written a spread sheet that inputs grain pounds + intended volume into fermenter + grain absorption + boil volume loss + hops absorption + shrinkage, and computes mash total water volume required. My ultimate goal is to use BS to guide me on water additions - so getting the water volume is paramount. The drawback here is that the water profile within the recipe defaults to the mash water needed in order to properly calculate the resultant mash pH.Įither way of dealing with the mash profile will work fine once you get accustomed to using them and learn the steps you will need to take to make it work for you. The second method is to use the BIAB mash setting and set your equipment profile to add 2 gallons (or whatever your sparge volume will be) as top off water to kettle. You will then need to make sure you have the setting in the water profile page of the recipe set to add all the water agents into the mash. Sparging too quickly leaves insufficient time for the hot water to extract the sugars in the grain bed. Most beginners attempt to sparge their mash much too fast. If you are not so concerned with allowing the sparge volume to vary, then you will be set. A mash out infusion addition can be used to help raise the temperature of your mash as you sparge. The drawback on this method is that you may need to make adjustments within the recipe if you want to keep a consistent sparge volume, since the program uses the sparge volume to make up any difference in water needed for the recipe. The first is to use a standard mash profile and adjust the initial infusion to leave a couple of gallons out for the sparge. BeerSmith setting for BIAB mash designates to the software that all the water being added, less any top offs to the boil or fermenter, is used in the mash.
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