Measuring Mash Efficiency with Beersmith (Preboil wort temperature)

I want to know if wort temperature is factored when measuring mash efficiency in Beersmith.

These are my measures
1. Pre-boil volume taken from calibrated factory markings on my boil kettle
Temperature of wort is 170F at this stage

2. Representative samle taken and cooled to 60F. Gravity reading taken

Result is gravity points obtained from a known mass of grain to give mash efficiency

My problem is that the wort is less dense at 170F than at 60F giving an increased volume.

I know 4% shrinkage is usually factored for working out required pre-boil volume in Beersmith but is the same true for the mash efficiency calculation?
What temperature does Beersmith assume the pre-boil wort is at? What shrinkage does it assume in it's calculations if any?

Are there good online calculators I need to use?

If this question has already been asked in another thread please point me in the right direction. I could not find it

Thanks in advance for any help

 

I have always entered in the volume of the hot wort as I have measured it. From balancing calculations, I figure a 2.25% expansion of the wort at 154F (from engineering tables), I almost always come to less than 2% balance with my final gravity point calculations. I check it every brew just to make sure that my readings are OK. Since my measurement accuracy is around 2%, this comes out right on the money.

 

I also enter the measured volume as is but know that without a correction this is inherently flawed. Does Beersmith correct for me?

I suppose one work around would be to measure the gravity in the kettle. ie. place the hydrometer right into the wort. But at 170F I am concerened this would crack the glass. The gravity reading would be too low to allow for the volume being too high.

 

Try emailing the creator of Beersmith and ask him. Report back answer please.

 

that will be my next route. thought the answer might be here

 

I chill my sample and take a reading at 60F. My question relates to the volume of wort at preboil. It is at 170F

Mash efficiency requires both volume and gravity but the density of the sample will be higher than the density in the pot owing to the temperature differential. 60F and 170F respectively when gravity and volume are measured.

Sorry if I was not clear in my post

 

This question has come up here a few times and I asked it once on the Beersmith forums, and got no real answer:

http://www.beersmith.com/forum/index.php?topic=7249.0

 

Thanks I'll check it out

 

Here is another one that came up here at homebrewtalk:

http://www.homebrewtalk.com/f84/beersmoith-hot-cold-preboil-wort-relationship-volume-477899/

More contradictory information

 

Emailed Beersmith but no reply just yet. I guess they are very busy this time of year. I will keep you posted if I get a reply