Here is the "recipe." I figured that BeerSmith adjusts OG for shrinkage and trub loss. Since the trub is actually sucking up water with sugar in it, then, the calculations shouldn't matter. So, I did the math for the "Batch Volume" and it came out right. However, I took a refractometer reading after the wort came through the chiller, so that should be the actual O.G. It measured 1.046. My pre-boil for gravity measured spot on what B.S. suggested -- 1.040. For BeerSmith, I don't think you should include trub loss because that is taking some of the sugars with it...not just water. That's like pouring 1.050 SG from a kettle to a gallon jug. You only have one gallon in the jug, but it should still be 1.050. Right? If it was straight evaporation, then I'd agree, but there is some absorption of sugars with the trub.
Am I wrong on thinking that trub shouldn't matter?
Desert Fox Hefeweizen
Weizen/Weissbier (15 A)
Type: All Grain
Batch Size: 10.50 gal
Boil Size: 13.06 gal
Boil Time: 90 min
End of Boil Vol: 11.18 gal
Final Bottling Vol: 10.00 gal
Fermentation: My Aging Profile
Date: 02 AUG 2014
Equipment: BIAB Keggle (15.5 gal)
Efficiency: 70.00 %
Est Mash Efficiency: 71.7 %
Taste Rating: 35.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
11.60 ml Lactic Acid (Mash 60.0 mins) Water Agent 1 -
0.50 Items Campden Tablet (Mash 70.0 mins) Water Agent 2 -
9 lbs Pilsen (Dingemans) (1.6 SRM) Grain 3 45.0 %
9 lbs Wheat, White (Cargill) (2.9 SRM) Grain 4 45.0 %
1 lbs 8.0 oz Carafoam (Weyermann) (2.0 SRM) Grain 5 7.5 %
0.50 oz Hallertau (HopsDirect) [4.70 %] - Boil 60.0 min Hop 6 4.5 IBUs
1.00 oz Hallertau (HopsDirect) [4.70 %] - Boil 30.0 min Hop 7 7.0 IBUs
3.00 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
1.00 tsp Yeast Nutrient Wyeast (Boil 5.0 mins) Other 9 -
1.0 pkg Bavarian Wheat (Wyeast Labs #3638) [124.21 ml] Yeast 10 -
8.0 oz Carawheat (Weyermann) (50.0 SRM) Grain 11 2.5 %
Gravity, Alcohol Content and Color
Est Original Gravity: 1.050 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 4.4 %
Bitterness: 11.5 IBUs
Est Color: 5.3 SRM
Measured Original Gravity: 1.046 SG
Mash Profile
Mash Name: Decoction Mash, Double
Sparge Water: 0.89 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Total Grain Weight: 20 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.30
Mash Steps
Name Description Step Temperature Step Time
Acid Rest Add 48.01 qt of water at 112.8 F 110.0 F 15 min
Protein Decoct 11.14 qt of mash and boil it 131.0 F 10 min
Saccharification Decoct 18.03 qt of mash and boil it 158.0 F 15 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge: Fly sparge with 0.89 gal water at 168.0 F
Mash Notes: Used for some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.