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Old 10-31-2010, 03:12 AM   #1
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Default Beersmith mashing calculation question

Does beersmith automatically calculate your mashing temp and time based on the recipe you input and the equipment setup you have made?

I just batch sparge and want to make sure beersmith is setup correctly so I can get the correct mash temp and time.


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Old 10-31-2010, 03:18 AM   #2
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Yes it does. You set it up in the Mash Profiles.


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Old 10-31-2010, 03:34 AM   #3
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So if I batch sparge should I just use single infusion/full body/batch sparge as my profile or does it change from beer to beer?
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Old 10-31-2010, 03:47 AM   #4
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Originally Posted by IPAAAA View Post
So if I batch sparge should I just use single infusion/full body/batch sparge as my profile or does it change from beer to beer?
Yes, if that is what you do. The different profiles are for different mashes. I nearly always go with single/medium/no mash out. You can click on the mash description and enter your mash steps from your particular recipe. Usually the recipe will dictate the particular mash.
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Old 10-31-2010, 05:45 AM   #5
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Ok...so what about the full body and medium choice...which would I want?
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Old 10-31-2010, 02:01 PM   #6
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Ok...so what about the full body and medium choice...which would I want?
Full body or medium body?

Full body is a higher mash temp for a shorter time, mine is at 156 I believe.

Medium is a temp at 152 for an hour. I don't remember what the defaults were- I changed mine a bit when I tweaked my mashing.

Single/medium/no mash out is probably a good place to start for many beers.
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Old 10-31-2010, 04:12 PM   #7
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Ok I will try that. Just wanted to know what the other selections would be used for and how it would affect the beer.

Kinda confusing on which choice to choose and I just wanted to make sure the mashing technique was the correct one.
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Old 10-31-2010, 04:31 PM   #8
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They're all different mash procedures used for different styles. You can read the descriptions in the Notes section of each mash profile. Once you get going, you might want to try different processes. Starting out, it's best to keep it simple, like you are doing. It's really just several ways to skin the same cat. That is, extracting sugars from the grain. You'll be fine with the medium body/single infusion/no mashout. Good luck.
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Old 11-01-2010, 12:11 AM   #9
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Originally Posted by Reelale View Post
They're all different mash procedures used for different styles. You can read the descriptions in the Notes section of each mash profile. Once you get going, you might want to try different processes. Starting out, it's best to keep it simple, like you are doing. It's really just several ways to skin the same cat. That is, extracting sugars from the grain. You'll be fine with the medium body/single infusion/no mashout. Good luck.
Good to know. Thanks everyone.
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Old 11-02-2010, 05:05 PM   #10
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Originally Posted by Yooper_Brew View Post
Full body or medium body?

Full body is a higher mash temp for a shorter time, mine is at 156 I believe.

Medium is a temp at 152 for an hour. I don't remember what the defaults were- I changed mine a bit when I tweaked my mashing.

Single/medium/no mash out is probably a good place to start for many beers.
I was just reading this again and had a question.

Would some grains require a shorter mash time then others? Also would they require a different temp? Trying to figure out why certain beers would have certain mash temps/times.


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