Strange gravity readings for first AG. - Page 2

**Brewsncrabs** · 02-04-2012, 10:59 PM

Quote:

Originally Posted by Paul07293

I use Beersmith and depending on batch size and recipe it usually figures for a 1.5-2 gallon reduction in liquid from the boil. What was your anticipated and measured preboil volumes? It doesn't figure that the anticipated preboil gravity would be 1.059 and the anticipated OG in the fermenter would be 1.062. That would be hardly any liquid loss during the boil. The preboil of 1.044 and OG of 1.059 makes more sense.
Post your recipe and I'll plug in the values and see what I come up with.

Estimated preboil volume was 6 gallons and thats what I had after sparge give or take a little. I did tilt the MT a little to get a little from the dead space.

Recipe

Loose Cannon 2
American IPA
Type: All Grain Date: 1/29/2012
Batch Size (fermenter): 5.25 gal Brewer: Chris Stolz
Boil Size: 6.00 gal Asst Brewer:
Boil Time: 60 min Equipment: 8 gallon pot and 10 gallon cooler
End of Boil Volume 5.34 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.25 gal Est Mash Efficiency 78.9 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients

Ingredients
Amt Name Type # %/IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 64.0 %
2 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 3 16.0 %
1 lbs 8.0 oz Caramel Munich 60L (Briess) (60.0 SRM) Grain 4 12.0 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5 4.0 %
8.0 oz Caramel Malt - 20L (Briess) (20.0 SRM) Grain 6 4.0 %
0.25 oz Amarillo Gold [10.40 %] - First Wort 60.0 min Hop 7 7.9 IBUs
0.25 oz Centennial [8.30 %] - First Wort 60.0 min Hop 8 6.9 IBUs
0.25 oz Magnum [14.00 %] - First Wort 60.0 min Hop 9 11.7 IBUs
0.25 oz Magnum [13.60 %] - Boil 60.0 min Hop 10 10.3 IBUs
0.13 oz Chinook [11.00 %] - Boil 60.0 min Hop 11 4.3 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 12 -
0.50 oz Amarillo Gold [8.50 %] - Boil 10.0 min Hop 13 4.2 IBUs
0.50 oz Centennial [10.00 %] - Boil 10.0 min Hop 14 5.5 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 5.0 min Hop 15 2.3 IBUs
0.50 oz Centennial [10.00 %] - Boil 5.0 min Hop 16 3.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 17 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 18 -
1.00 oz Centennial [10.00 %] - Dry Hop 0.0 Days Hop 19 0.0 IBUs
1.00 oz Palisade [7.50 %] - Dry Hop 0.0 Days Hop 20 0.0 IBUs

Beer Profile

Est Original Gravity: 1.062 SG Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.1 % Actual Alcohol by Vol: 6.4 %
Bitterness: 56.2 IBUs Calories: 196.2 kcal/12oz
Est Color: 12.2 SRM
Mash Profile

Mash Name: Single Infusion, Full Body Total Grain Weight: 12 lbs 8.0 oz
Sparge Water: 2.03 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 16.63 qt of water at 167.5 F 156.0 F 45 min
Mash Out Add 6.25 qt of water at 204.3 F 168.0 F 10 min

Sparge Step: Batch sparge with 2 steps (Drain mash tun, , 2.03gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes

Created with BeerSmith

**Brewsncrabs** · 02-04-2012, 11:04 PM

Quote:

Originally Posted by Paul07293

I use Beersmith and depending on batch size and recipe it usually figures for a 1.5-2 gallon reduction in liquid from the boil. What was your anticipated and measured preboil volumes? It doesn't figure that the anticipated preboil gravity would be 1.059 and the anticipated OG in the fermenter would be 1.062. That would be hardly any liquid loss during the boil. The preboil of 1.044 and OG of 1.059 makes more sense.
Post your recipe and I'll plug in the values and see what I come up with.

My anticipated volume was 6 gallons and that is what I had after sparge.

Recipe
Loose Cannon 2
American IPA
Type: All Grain Date: 1/29/2012
Batch Size (fermenter): 5.25 gal Brewer: Chris Stolz
Boil Size: 6.00 gal Asst Brewer:
Boil Time: 60 min Equipment: 8 gallon pot and 10 gallon cooler
End of Boil Volume 5.34 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.25 gal Est Mash Efficiency 78.9 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients

Ingredients
Amt Name Type # %/IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 64.0 %
2 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 3 16.0 %
1 lbs 8.0 oz Caramel Munich 60L (Briess) (60.0 SRM) Grain 4 12.0 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5 4.0 %
8.0 oz Caramel Malt - 20L (Briess) (20.0 SRM) Grain 6 4.0 %
0.25 oz Amarillo Gold [10.40 %] - First Wort 60.0 min Hop 7 7.9 IBUs
0.25 oz Centennial [8.30 %] - First Wort 60.0 min Hop 8 6.9 IBUs
0.25 oz Magnum [14.00 %] - First Wort 60.0 min Hop 9 11.7 IBUs
0.25 oz Magnum [13.60 %] - Boil 60.0 min Hop 10 10.3 IBUs
0.13 oz Chinook [11.00 %] - Boil 60.0 min Hop 11 4.3 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 12 -
0.50 oz Amarillo Gold [8.50 %] - Boil 10.0 min Hop 13 4.2 IBUs
0.50 oz Centennial [10.00 %] - Boil 10.0 min Hop 14 5.5 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 5.0 min Hop 15 2.3 IBUs
0.50 oz Centennial [10.00 %] - Boil 5.0 min Hop 16 3.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 17 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 18 -
1.00 oz Centennial [10.00 %] - Dry Hop 0.0 Days Hop 19 0.0 IBUs
1.00 oz Palisade [7.50 %] - Dry Hop 0.0 Days Hop 20 0.0 IBUs

Beer Profile

Est Original Gravity: 1.062 SG Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.1 % Actual Alcohol by Vol: 6.4 %
Bitterness: 56.2 IBUs Calories: 196.2 kcal/12oz
Est Color: 12.2 SRM
Mash Profile

Mash Name: Single Infusion, Full Body Total Grain Weight: 12 lbs 8.0 oz
Sparge Water: 2.03 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 16.63 qt of water at 167.5 F 156.0 F 45 min
Mash Out Add 6.25 qt of water at 204.3 F 168.0 F 10 min

Sparge Step: Batch sparge with 2 steps (Drain mash tun, , 2.03gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes

Created with BeerSmith

**Paul07293** · 02-04-2012, 11:16 PM

Did you let the software calculate the preboil volume or did you plug in 6 gallons yourself? I just quickly plugged in the malt bill and came up with a preboil volume of 7.63 and a preboil gravity of 1.051.

**Brewsncrabs** · 02-04-2012, 11:22 PM

Originally it calculated the volume automatically. I think it was 6.6. I changed it to 6 gallons because I am new to Beersmith and tried to copy another members equipment profile as I started to learn my equipment. Wrong move on my part?

**Brewsncrabs** · 02-04-2012, 11:33 PM

When I change it back to automatically calculate, it goes to 6.64 gallons and sparges twice at 1.34 gallons instead of once at 2.03 gallons. Is this what I should have done?

**Paul07293** · 02-05-2012, 12:07 AM

Sorry, it's taking me a while to analyze this. I've been looking at my numbers versus yours and I can't figure how you got your volumes. Mine aren't even close to what you have. My equipment profile is not he same as yours but it shouldn't make that much of a difference. Using your stated batch size of 5.25 gallons I've got a preboil volume of 7.6 and a final bottling volume of 4.5. Your numbers don't allow for any boil off or trub left in the fermenter at bottling time.

**Brewsncrabs** · 02-05-2012, 12:14 AM

It seems you need to see the whole beersmith file but I dont know how to post it. I have seen some members post a bsmx file but I dont know how to do it. Check your pm.