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Old 03-01-2008, 05:37 PM   #1
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I've been trying to dial in my temps for mash in using Beersmith. Last weekend I mashed in with 180º water into about 20 lbs of grain and was just slightly high in the mash. Today I'm doing just over 17lbs of grain and Beersmith is telling me to use 164.6º water. This is single infusion, medium body, batch sparge with a ratio of 1.5 quarts per pound. I left the grain and MLT temp as room temp. I can't see any way that the water will be hot enough at that temp.

I'm sure I used Beersmith to calculate my temps last weekend too and thought it gave me the 180 degree temp. I went over because I pre-heated the tun. Any idea what I could be doing wrong here?

Oh, and that's with 26.5 quarts of water. Last weekend the quantity it told me to use was out to lunch so I put in as much as I though was needed. I suspect the temp would have been lower if I'd had the proper water to grain ratio set.


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Old 03-01-2008, 06:22 PM   #2
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I use beersmith and never mash in at the temp that it says. I have a little program someone wrote, its an infusion mash temperature calculator, and I have used it since day 1 and its right on the money, I mean for me right on. It's always 5 degrees higher than beersmith says. PM me if you want me to sent it to you.



 
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Old 03-01-2008, 06:33 PM   #3
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Try here:

http://www.rackers.org/calcs.shtml

I haven't used the strike temp calculator, because I use the one in Promash, but I'm brewing today and tomorrow, so I'll try it and see how it works out.
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Old 03-01-2008, 06:40 PM   #4
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That calculator does not take into consideration the amount of grain. I'm doing a 10 gallon batch. In any case, it says a strike of 170º which is still higher than Beersmith and too low for 10 gallons IMHO.
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Old 03-01-2008, 08:05 PM   #5
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Assuming a preheated tun, 167-170F is always the range BTP gives me on a 1.25qt/lb dough in.
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Old 03-01-2008, 08:37 PM   #6
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Quote:
Originally Posted by Bobby_M
Assuming a preheated tun, 167-170F is always the range BTP gives me on a 1.25qt/lb dough in.
That sounds right, Bobby. I went to 176º and the mash went to 160º. I stirred for awhile with the lid off to get it down a little (it's about 23º outside). I probably would have done better at 170º - 172º. Certainly 164º would have been too low.
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Old 03-01-2008, 09:02 PM   #7
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I usually go with 180F into a cold cooler MLT, let it take some heat away and then dough in when it hits 170F. I usually nail the temp at 152.
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Old 03-01-2008, 09:31 PM   #8
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The rackers.org calculator has always been consistent for me. I realize it doesn't ask for grain weight but it still is accurate. I preheat the cooler.

 
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Old 03-02-2008, 02:37 AM   #9
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Quote:
Originally Posted by bandt9299
I use beersmith and never mash in at the temp that it says. I have a little program someone wrote, its an infusion mash temperature calculator, and I have used it since day 1 and its right on the money, I mean for me right on. It's always 5 degrees higher than beersmith says. PM me if you want me to sent it to you.
If that's the case you need to change a few of the settings for your MLT in Beersmith, then it will give you the right numbers.

I go with what the Beersmith says and it's always right (once I got all the setting adjusted)..

I endup for a 10 gal batch (20+ pounds) 170-175* strike to hit the 150 - 154* rest.
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Old 03-02-2008, 02:48 AM   #10
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Beersmith works correctly if you give it inputs it needs. You have to enter your equipment and it's weight along with the grain temp and qts strike water per pound of grain. Then as long as the mash tun temp is stabilized at the strike temp you can add the grain and stir and again let it stabilize and take the temp and for me it is always spot on. Once you find your speed of doing this procedure with accurate results you can do it every time and not have problems.


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