Brewing Classic Styles Recipies

[speedie789]

I'm brewing the blonde ale recipe form brewing classic styles today, but doing the recipe as all grain. I have a question about putting the recipe in beersmith. What do I set the batch size as, seeing that the book says the recipes are designed for 6 gallons left in the kettle after the boil, 5.5 going to fermenter, and 5 for final packaging. Do I set the batch size to 6 gallons then? Thanks for the help.

 

[Beerens]

In the "old" beersmith you would set the batch size for 5 and then to the right of it there is a box that says boil volume. That box will say 6 by default. If you have the "new" beersmith then I have no idea...

 

[Yooper]

I always set up the BCS recipes to 6 gallons, then scale it to 5. I also get a higher efficiency, so I reduce the amount of grain also.

 

[speedie789]

Thanks for the replies, I'm about to get started and I am going with a 6 gallon batch size. I figure that when the book says the recipes are based on 6 gallons of wort in the kettle after the boil, then its a 6 gallon batch regardless of if its 6, 5.5, or 5 gallons that actually makes it into the fermentor.

 

[Yooper]

Thanks for the replies, I'm about to get started and I am going with a 6 gallon batch size. I figure that when the book says the recipes are based on 6 gallons of wort in the kettle after the boil, then its a 6 gallon batch regardless of if its 6, 5.5, or 5 gallons that actually makes it into the fermentor.

Yes, that's correct. That helps when you are trying to hit a certain OG. It also helps figure the correct amounts when you adjust your own recipe in Beersmith for your efficiency.

 

[eppo]

Also when you have everything set and set your batch size just make sure your OG matches. If it does you got it right

 

[joelmole]

In the "old" beersmith you would set the batch size for 5 and then to the right of it there is a box that says boil volume. That box will say 6 by default. If you have the "new" beersmith then I have no idea...

In Brewing Classic Styles the assumptions are 7 gallons for boil volume, 6 left in the kettle after evaporation loss, 5.5 into the fermenter with a half gallon lost to trub in the kettle, and 5 into the bottling bucket.