This is my first ever AG batch and my first time using BrewSmith. I have read numerous threads and have learned a lot (Thanks!), but would appreciate someone reviewing my brewing plan and providing feedback so that I dont screw up my first AG.
Recipe 5 gal
12lb Rahr 2-Row
8oz White Wheat
8oz Carapils
12oz Crystal 15L
.5 oz Magnum 60 min
1oz Citra 15 min
1oz Citra 5 min
1oz Citra Dry Hop
US 05 with 1L starter
Using 10 gal Rubbermaid Cooler with SS mesh. Estimating Mash Eff at 70%
BeerSmith settings:
Equipment:
Brewhouse efficiency = 64.17% (that gives me 70% mash eff, same as recipe)
Hop utilization = 100%
Mash Tun vol = 10 gal
Mash Tun Wt = 9 lbs
MT specific heat .3
LT dead space = .3
Adjust mash Vol dead space checked
Boiler:
Top up water for kettle = 0
Calc boil vol checked
Boil time = 60 min
Boil off 1 gal
Cooling shrink 4%
Fermenter/Bottling:
Loss to trub =.5 gal
Top up water = .5 gal (my kettle is 7.5 gal)
Batch volume = 5.5 gal
Loss to fermenter = .5 gal
Grain and MT temp set in BeerSmith at 72 degrees (did not plan to pre heat MT)
Plan to use ¼ campden tablet for chlorine. Plan to turn off water softener when collecting my water. City says water pH is right at 7.5 and the alkalinity is around 330 as CaCO3. Do I need to do anything to adjust for this?
For Mash, I choose the Single infusion, Medium Body, Batch Sparge and using equal batch sizes and draining mash before sparging. BrewSmith suggest 18.39qts water at 167 degrees shooting for a mash temp of 152 for 60 min. Drain and use 4.07 gal of 168 (Seems like a lot of water to me)
The BeerSmith numbers are coming out a little different than my recipe targets. Not sure why.
OG - Beer Smith = 1.058 and MB Recipe = 1.050 to 1.055
SRM - Beer Smith = 5.2 and MB Recipe = 5 to7
IBUs- Beer Smith = 47.6 and MB Recipe = 45 to 48
ABV - Beer Smith = 6.1 and MB Recipe = 5 to 5.5
Well, I think thats all the info needed. Thanks in advance for helping out!
Recipe 5 gal
12lb Rahr 2-Row
8oz White Wheat
8oz Carapils
12oz Crystal 15L
.5 oz Magnum 60 min
1oz Citra 15 min
1oz Citra 5 min
1oz Citra Dry Hop
US 05 with 1L starter
Using 10 gal Rubbermaid Cooler with SS mesh. Estimating Mash Eff at 70%
BeerSmith settings:
Equipment:
Brewhouse efficiency = 64.17% (that gives me 70% mash eff, same as recipe)
Hop utilization = 100%
Mash Tun vol = 10 gal
Mash Tun Wt = 9 lbs
MT specific heat .3
LT dead space = .3
Adjust mash Vol dead space checked
Boiler:
Top up water for kettle = 0
Calc boil vol checked
Boil time = 60 min
Boil off 1 gal
Cooling shrink 4%
Fermenter/Bottling:
Loss to trub =.5 gal
Top up water = .5 gal (my kettle is 7.5 gal)
Batch volume = 5.5 gal
Loss to fermenter = .5 gal
Grain and MT temp set in BeerSmith at 72 degrees (did not plan to pre heat MT)
Plan to use ¼ campden tablet for chlorine. Plan to turn off water softener when collecting my water. City says water pH is right at 7.5 and the alkalinity is around 330 as CaCO3. Do I need to do anything to adjust for this?
For Mash, I choose the Single infusion, Medium Body, Batch Sparge and using equal batch sizes and draining mash before sparging. BrewSmith suggest 18.39qts water at 167 degrees shooting for a mash temp of 152 for 60 min. Drain and use 4.07 gal of 168 (Seems like a lot of water to me)
The BeerSmith numbers are coming out a little different than my recipe targets. Not sure why.
OG - Beer Smith = 1.058 and MB Recipe = 1.050 to 1.055
SRM - Beer Smith = 5.2 and MB Recipe = 5 to7
IBUs- Beer Smith = 47.6 and MB Recipe = 45 to 48
ABV - Beer Smith = 6.1 and MB Recipe = 5 to 5.5
Well, I think thats all the info needed. Thanks in advance for helping out!