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Then using that, you can see what your target pre boil gravity is for a normal sized batch. You will be able to get a solid idea of how fast your boil rate is. Try to measure the volume every 10-20 minutes. Ie take 7 and see how long it takes you to get down to 4 gallons. I would suggest that you do some experimenting where you see how fast your water is boiling off. Heck, my boil rate is much faster in summer than in winter. Some people’s brew kettles have more direct heat and others are more even. What is your boil rate? Or how much pre boil volume do you need to end up with 5-5.5 gallons of wort after 60-90 minutes? Everyone has different equipment and different environmental factors like ambient temperature, humidity, elevation. You would need to reduce your sparge water by 1.25 gallons to hit your target pre oil volume.Īnd that brings up another key variable that you will need to figure out. But if you are using 2 quarts per pound of grain, you would be using 5 gallons of water for the mash. The key here is that if you are using 10 pounds of grain, at 1.5 quarts per pound, you would be using 3.75 gallons of water in your mash.

For example, if Palmer says you need to aim for 1.5-2 quarts of water per pound of grain and using 1.5 quarts makes your get stuck mashes of causes your efficiency to drop, then aim for using 2 quarts of water per pound of grain. The key here is to practice with the ranges and see how you need to adjust for your personal equipment and set up. He gives ranges of water volume per pound of grain that you can adjust and pick so you can control the enzyme production and have more control over the characteristics of your final beer.

Pay special attention to what he says about mash water volumes per pound of grain and how this impact enzyme production. I've debated doing IBU's but since I'm already plugging everything into BF I might as well keep it there. The only reason I don't use my own for SG is because there are too many variables and types of grain. Total wort comes from estimated boil off rate (I've measured mine to be 2 gallons per 90 minutes boiling). Sparge = Total wort I need for the boil + Losses + Absorption - Mash

Infussion beersmith 3 profile reddit plus#

Losses are equipment specific, for BIAB I think these would be near 0 (mine is about 0.5 gallons for pumps and lines, plus void space under the screen) Mash = 1.1-1.3 qt/lb grain used (this varies by style but I generally stay at 1.2) Total Water = Sparge + Mash - Absorption - Losses I am not saying this is perfect but it works very well for me (I've been using these calcs for almost a decade): I don't use beersmith but a combination of Brewer's Friend for SG estimates and then my own spreadsheet for water needs (the sheets I use for saving my recipes) based on an old book that has served me well.

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