KNOTSANE

Recipes 

When I mash, I batch sparge. I add my strike water,mash for an hour then mash out and collect my first runnings then the sparge water to collect my second runnings. Which of the mash profiles on beersmith should I be using? The wording is weird and I may be using the wrong profile.

LuiInIdaho

Recipes 

The Batch Sparge profiles are all single infusion profiles that have Batch Sparge in the profile name. It is assumed that you are not doing a mash out. The Body is an indication of the mash temperature. You might find it helpful to go to Mash profiles, and highlight a profile. The profile description will appear in the screen below in the preview screen. I hope that this helps. Mark

LucaBrasi

Recipes 

I'm a new BeerSmith user and have been wondering the same thing. I want to set up the system for a 1 hour mash, collect 1st runnings, single batch sparge (with correct infusion temperature), collect 2nd runnings, done.

This seems so simple, but I can't figure out how to get it set up correctly. Anyone else follow this same process and have success setting up BeerSmith accurately?

flabyboy

Recipes 

You can alter the mash profile by added a step and naming it Mash out

Patrick604

Recipes 

Go to mash profiles on the left side of the main screen. Then select single infusion (light/medium/full) body, batch sparge. From there, if you want to empty your tun before adding the batch sparge, select that check box and you are good to go. The program will give you the correct amounts of water and the temperature based upon your equipment profile.

__________________
Patrick
Tap 1: Open
Tap 2: Pilsner w/Saaz
Tap 3: Vienna w/Koelsch
Primary: Double Tap Ale (Inspired by Bell's Two Hearted)
Lagering: Pilsner with Hallertau

LucaBrasi

Recipes 

By going this route, does BeerSmith provide accurate water temp for the mash out/sparge, understanding the current temp in the tun after the mash?

flabyboy

Recipes 

For Mash out i would set the desired temp to 169 then I would just adjust the qt/lb ratio until I get 209 degree water (boiling) for my addition. It will then give you the water volumes need to get it up to 169 with boiling water.

LucaBrasi

Recipes 

Ok- I had not thought about going this route (using a fixed water temp and a variable water volume). I had been assuming a fixed water volume after hearing that your mash water and sparge volumes should be as close to equal as possible.

*Edit- After trying to do this, I'm not able to adjust the temperature of the infusion, only the desired temp, volume, water/grain ratio, etc. Is this something that can be changed?

flabyboy

Recipes 

Usually when you change the desired temp and the qt/lb ratio it changes the strike water temp for you. Like I said. I set my rest temp and then play with the ratio until it gives me strike water at boiling temps