70Cuda383
Well-Known Member
ok. I'm a fool for not using this wonderful tool earlier, clearly I don't know ANYTHING about calculating bitter units, color, etc. and would study recipies that had good reviews, what was in them, and trying to mimic them with my own twist by reading different "flavor profiles" of different hops and grains.
anyway. good thing I used it as I was about to make the worlds most mouth puckering, bitter tasting beer by using WAY too much Hops.
now, my question....as I'm learning to use this program, I need to understand the sparging steps.
I'm a single infusion mash, batch sparge guy. to me, this has always meant to add the grains and water to target my mash temp, then after an hour, time to sparge.
I thought that after mashing at 150-158 depending on your desired body, you needed to raise the mash to 168 before doing the run-off, so that you can get the sugars into suspension. this was done by adding enough near boiling water to get the temps up 10 degrees, stiring then draining.
then add sparge water at 168 and stir it up very well then drain to "rinse" the sugar away.
I don't see how to program that into beersmith under batch sparge. it does however, tell me to sparge in 3 steps, AT 168. first time it calls for about 1/4 gallon? then 2 more sparges of 2 1/4 gallons each?
what does this mean? why does it not tell me to raise my mash temp by adding hot water for the first run-off?
shooting to increase my efficiencies of all-grain, and part of that will require me to figure out exactly what it is I'm supposed to be doing!
anyway. good thing I used it as I was about to make the worlds most mouth puckering, bitter tasting beer by using WAY too much Hops.
now, my question....as I'm learning to use this program, I need to understand the sparging steps.
I'm a single infusion mash, batch sparge guy. to me, this has always meant to add the grains and water to target my mash temp, then after an hour, time to sparge.
I thought that after mashing at 150-158 depending on your desired body, you needed to raise the mash to 168 before doing the run-off, so that you can get the sugars into suspension. this was done by adding enough near boiling water to get the temps up 10 degrees, stiring then draining.
then add sparge water at 168 and stir it up very well then drain to "rinse" the sugar away.
I don't see how to program that into beersmith under batch sparge. it does however, tell me to sparge in 3 steps, AT 168. first time it calls for about 1/4 gallon? then 2 more sparges of 2 1/4 gallons each?
what does this mean? why does it not tell me to raise my mash temp by adding hot water for the first run-off?
shooting to increase my efficiencies of all-grain, and part of that will require me to figure out exactly what it is I'm supposed to be doing!