I've been having fun with Beersmith the past week or so trying to get together my first partial mash. It also happens to be my first self-designed recipe and first time using Beersmith. It'll be a BPA.
I've read the message boards, gleaned what I think will work, and put together something that Beersmith says will be a rather balanced beer (please correct me if I'm wrong).
2 lbs Caravienne
2 lbs Belg. Pils
.25 lb Aromatic
.25 lb Biscuit
4 lbs Pale LME
.75 oz Columbus (60 min)
.5 oz Celeia (20 min)
.5 oz Celeia (5 min)
Wyeast 3522 Belgian Ardennes
Now, here are my questions:
1) When I look at the brewsheet view of the recipe--the one with the instructions for water amounts and temperatures for mashing in and sparing--I get 1.97 qt at 184.9 F for mashing in, and then sparging with 2.75 gallons at 168 F.
It is just me or do those water amounts look incredibly unbalanced? 184.9 F seems incredibly high, and how am I supposed to soak 4.5 pounds of grains in half a gallon? Is there something wrong with my recipe, or is Beersmith screwing with me? This doesn't at all sound like the amounts of water for partial mashes I've read about.
2) Under the Classic Recipe view, under Beer Profile, there's the "estimated" OG, FG, and ABV (OG 1.052, FG 1.013, ABV 5.1) and then the "measured" OG, FG, and ABV, (OG 1.046, FG 1.010, ABV 4.7).
As you can see the second set is negligibly yet markedly lower than the first set of figures. So my questions on this point are: a) Why "measured" since I haven't done anything yet; and b) Why is there this difference between the set of figures?
Any help?
Forgive the hyper organized questioning. It's my first time doing a number of things, and I just want to make sure I get this right. I thought Beersmith would make things easier...
I've read the message boards, gleaned what I think will work, and put together something that Beersmith says will be a rather balanced beer (please correct me if I'm wrong).
2 lbs Caravienne
2 lbs Belg. Pils
.25 lb Aromatic
.25 lb Biscuit
4 lbs Pale LME
.75 oz Columbus (60 min)
.5 oz Celeia (20 min)
.5 oz Celeia (5 min)
Wyeast 3522 Belgian Ardennes
Now, here are my questions:
1) When I look at the brewsheet view of the recipe--the one with the instructions for water amounts and temperatures for mashing in and sparing--I get 1.97 qt at 184.9 F for mashing in, and then sparging with 2.75 gallons at 168 F.
It is just me or do those water amounts look incredibly unbalanced? 184.9 F seems incredibly high, and how am I supposed to soak 4.5 pounds of grains in half a gallon? Is there something wrong with my recipe, or is Beersmith screwing with me? This doesn't at all sound like the amounts of water for partial mashes I've read about.
2) Under the Classic Recipe view, under Beer Profile, there's the "estimated" OG, FG, and ABV (OG 1.052, FG 1.013, ABV 5.1) and then the "measured" OG, FG, and ABV, (OG 1.046, FG 1.010, ABV 4.7).
As you can see the second set is negligibly yet markedly lower than the first set of figures. So my questions on this point are: a) Why "measured" since I haven't done anything yet; and b) Why is there this difference between the set of figures?
Any help?
Forgive the hyper organized questioning. It's my first time doing a number of things, and I just want to make sure I get this right. I thought Beersmith would make things easier...