![]() ![]() If you had no losses in the system, the calculation would assume a 75% mash efficiency. So for instance, if you set up for a 75% efficiency with a 5 gallon batch the program will calculate that 75% of the available sugar in the grains (based upon the grain potential) will make it into the fermenter. It reflects this by changing the mash efficiency to draw the same amount of sugar you needed at the end of the process, taking into account the various losses throughout the process. ![]() It then adds the sugar lost in each of the volume losses specified in the equipment profile, adjusts for the boil off rate, and sets that total amount of sugar it requires from the mash. It takes your brew house efficiency and the volume into the fermenter to figure out the amount of sugar it needs. BeerSmith relies on the brew house efficiency value you supply in your equipment profile to calculate how much sugar is needed from your grains. When you changed your mash tun dead space figure, it adjusted the amount of water you needed to mash with to compensate for this change. The first is the volumes throughout the process. The reason for this is that there are two different material balances that the program is trying to solve. Now, even if you updated the equipment profile in your recipes you will get the same results you had before. BeerSmith treats all recipes as a self-contained archive so that if you change a profile later on it will not be reflected in recipes that have already been brewed. The closest profile to our city water on BeerSmith is the Dallas water profile.First, when you make a change to a profile you need to update all your recipes with the old profile one at a time. ** These salt additions are based specifically on our Saint Paul, MN water supply. Bottle or keg to 2.5 volumes of CO2 (15.47 psi). Add dry hops for three days, then cold crash. Rack into secondary or pull yeast out of conical fermenter.Boil 90 minutes with hop additions at times noted above, with flame-out hops getting a 15 minute rest before chilling wort. Fly sparge with 6.31 gallons of 170☏ water to collect 8.27 gallons of pre-boil wort.Add 5.14 grams gypsum (calcium sulfate) and 1.71 grams calcium chloride to mash**, stir well to incorporate. Mash in grains with 3.7 gallons of 162.6☏ water to achieve mash temperature of 151☏. Chico Ale: Wyeast 1056, White Labs WLP001, Safale US-05, Danstar BRY-97 or similar.2.0 oz Idaho 7 + 1.0 oz Chinook – dry hop for 3 days.1.0 oz Idaho 7 0.5 oz Chinook flame-out.3 lbs 13.3 oz Rahr Premium Pilsner (37.6%).Remove yeast from beer (or vice versa), dry hop for 3 days, then cold crash. Dry hop once beer has fully attenuated.Hop additions at end of the boil (flame-out) get a 15 minutes “stand” or rest prior to chilling. ![]() Gauge your possible salt additions accordingly. Of all the city water profiles in BeerSmith, Saint Paul is closest to that of Dallas, TX. ![]() The salt additions below are based on the water profile for Saint Paul, MN. If you have any questions, feel free to contact Andy via Twitter Share pictures of your Solar Wave brew day and final beer by tagging Chop & Brew Bad Weather Brewing Company Twitter and Instagram. Huge thanks to BWBC head brewer Andy Ruhland for hooking us up with the homebrew-sized version of the recipe so that fans far and wide can brew their own Solar Wave Golden IPA at home. The pro-scale version of this beer was seen brewed in Chop & Brew – Episode 56. Solar Wave Golden IPA artwork by Lucas Glusenkamp Solar Wave Golden IPA is a beer developed in collaboration between Chop & Brew and our friends at Bad Weather Brewing Company in Saint Paul, MN during early 2017. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |