I brewed this version of OSH yesterday, and I'm not sure what's going on.
I mashed-in with almost all the volume (around 7 gals, had to leave some in the BK for recirculation). I left that in the MLT @ 160 for 30 minutes. Recirculated for 45 mins @ 160-161 degrees. Raised temperature to 168 for mashout and recirculated for 10 mins at mashout temps.
My preboil gravity was 1.038 (estimated at 1.040). I got about 6.9 gallons into the boiler, and hit my final volume dead-on. OG came in at 1.057 (estimated at 1.052). How can this happen? How can I get a 5 point increase in OG when I got a 2 point decrease in pre-boil? Is this due to setting brewhouse efficiency at 60%? Or is it a function of boil-off only?
Sort of a related question. Does/can Beersmith adjust grain bill for different efficiencies? I think I got it to do it one time, but cannot remember how I did it. Thanks.
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Batch Size: 5.00 gal
Boil Size: 6.40 gal
Estimated OG: 1.052 SG
Estimated Color: 8.6 SRM
Estimated IBU: 41.8 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
1.00 lb Lyle's Golden Syrup (0.0 SRM) Extract 9.09 %
8.25 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.00 %
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4.55%
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.55%
0.50 lb Victory Malt (25.0 SRM) Grain 4.55 %
1.00 oz Northern Brewer [8.10 %] (60 min) Hops 30.4IBU
0.50 oz Goldings, East Kent [4.50 %] (60 min) Hops 8.5 IBU
0.25 oz Goldings, East Kent [4.50 %] (15 min) Hops 2.1 IBU
0.25 oz Goldings, East Kent [4.50 %] (5 min) Hops 0.8 IBU
0.25 lb Dememera Sugar (2.0 SRM) Sugar 2.27 %
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Mash Schedule: Temperature Mash, 1 Step, Full Body
Total Grain Weight: 9.75 lb
----------------------------
Temperature Mash, 1 Step, Full Body
Step Time Name Description Step Temp
60 min Saccharification Add 32.00 qt of water at 164.9 F 160.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
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I mashed-in with almost all the volume (around 7 gals, had to leave some in the BK for recirculation). I left that in the MLT @ 160 for 30 minutes. Recirculated for 45 mins @ 160-161 degrees. Raised temperature to 168 for mashout and recirculated for 10 mins at mashout temps.
My preboil gravity was 1.038 (estimated at 1.040). I got about 6.9 gallons into the boiler, and hit my final volume dead-on. OG came in at 1.057 (estimated at 1.052). How can this happen? How can I get a 5 point increase in OG when I got a 2 point decrease in pre-boil? Is this due to setting brewhouse efficiency at 60%? Or is it a function of boil-off only?
Sort of a related question. Does/can Beersmith adjust grain bill for different efficiencies? I think I got it to do it one time, but cannot remember how I did it. Thanks.
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.40 gal
Estimated OG: 1.052 SG
Estimated Color: 8.6 SRM
Estimated IBU: 41.8 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
1.00 lb Lyle's Golden Syrup (0.0 SRM) Extract 9.09 %
8.25 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.00 %
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4.55%
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.55%
0.50 lb Victory Malt (25.0 SRM) Grain 4.55 %
1.00 oz Northern Brewer [8.10 %] (60 min) Hops 30.4IBU
0.50 oz Goldings, East Kent [4.50 %] (60 min) Hops 8.5 IBU
0.25 oz Goldings, East Kent [4.50 %] (15 min) Hops 2.1 IBU
0.25 oz Goldings, East Kent [4.50 %] (5 min) Hops 0.8 IBU
0.25 lb Dememera Sugar (2.0 SRM) Sugar 2.27 %
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Mash Schedule: Temperature Mash, 1 Step, Full Body
Total Grain Weight: 9.75 lb
----------------------------
Temperature Mash, 1 Step, Full Body
Step Time Name Description Step Temp
60 min Saccharification Add 32.00 qt of water at 164.9 F 160.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
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