Did a 60 min and a 90 min boil and the calcs it gave me were close enough. I think SB factors in something else but it is close enough for me. The correct sparge water should now be calculated by BS on the mash page Mash Out – type: temperature, step temp: 75.6, step time: 10, Rise time: 8-10 mins (about the time it takes mine to go from mash to mash out temps), water to add: 0. Mash In - type: temperature, Step temp: your mash temp, step time: your mash time, rise time - I set at 3-5 mins which gives the water enough time to come back up to temp when the grain is added, Water to add: I set this based on the water calculated using the GF formula, water grain ratio is auto calc based on water to add so ignore it.

When creating a recipe I use the temperature - 1 step mash profile - select the one with the body you want but this just presets the mash temps which I override based on the recipe anyway. Do any more experienced brewers have any comments on this value and its implications? I also had to change the Grain absorption value under Tools:Options:Advanced to 0.8 – the figure GF recommend as otherwise sparge calcs are out. You need to calculate the intial strike water using the GF provided formula – (Grain weight (kg) x 2.7) + 3.5 (dead space) and enter this in the mash in step in the mash profile. It adds the dead space twice – once for mashing and once for sparging. I set the dead space for the mash lauter tun to 0 in BS as otherwise it messes up the calc for sparge water. GF recommend a 2.7L per kg mash water ratio and unless someone has a good reason I intend to stick to this. The GF has 3.5L dead space below the pipe (measured and confirmed) which is why 3.5L is added to mash water. Loss to trub and chiller: 2L, Batch volume: 23L, Fermenter loss 1.5L Top up water:0, Boil time: 60mins, Boil off: 2L per hour, Cooling Shrinkage 4% Mash Tun Vol: 30L, Mash Tun Weight: 4kg, Specific heat: 0.12, Lauter Tun deadspace: 0 Calculated as – 23L in fermenter, 2L lost to boil, 1L Cooling & Shrinkage, 2L lost to trub & dead space in GF below pump inlet.īrewhouse Efficiency: 75%, Hop Utilization: 100% Pre boil qty for 60 min boil is 28L at 100C to result in 23L at 20C temp in the fermenter. This profile is based on the following assumptions from the details in the GF manual. It supports BIAB methods but these don’t use fly sparging or rims recirculation. Thought I would explain as well as state.Ī problem with BeerSmith is it doesn’t seem to handle single vessel brewing very well. This is a work in progress and I am pretty green when it comes to brewing so w ould appreciate anyone else’s comments and modifications.Īpologies for the long post. Looked at BeerSmith’s logic and tested it against the values I used and measured on 2 GF brews at the weekend - managed to come up with a profile and method that fits close enough for the moment. Note that there will be some fermenter losses so this final keg or bottle volume will differ.GrainFather BeerSmith profile and approach Batch Volume = final volume in the fermenter after chilling and transferring.Evaporation Rate = 3L/h for 230V, 2L/h for 120V (evaporation rate is lower for 120V GF models as it has 1600W heating element rather than 2000W).

This will depend on the boil time and evaporation rate)

Boil Off Volume = Evaporation Rate x (Boil Min/60) (water volume lost to evaporation during the boil.

Will change depending on the amount of kettle hops and determination of brewer to maximise fermenter volume.) Includes both chiller losses and trub loss in the boiler.

Post Boil Losses = 2L (rough estimate.

Grain Absorption Ratio = 0.8 (ratio to determine the amount of water that is absorbed in grain which will be removed after sparging).

Grain Weight = total grain weight of all the grains included in the mash – exclude late sugar additions weight.

Mash Tun Deadspace = 3.5L (dead space between the base and bottom of grain basket).

Optimum value for mashing in G30 from testing)

Water To Grain Ratio = 2.7 (litres of water per kilogram of grain.

What those terms mean (example G30 Brewing unit): Pre Boil Volume = Batch Volume + Post Boil Losses + Boil Off Volume.Sparge Volume = Preboil Volume – Mash Volume + (Grain Weight x Grain Absorption Ratio).Mash Volume = (Water To Grain Ratio x GrainWeight) + Mash Tun Deadspace.The Calculations used in the Recipe Creator on the app are as follows:

Grainfather beersmith mash profile