Beesmith MLT temp Question.

[Schnitzengiggle]

I have my equipment setup as welln as possible in Beersmith...MLT Volume, MLT deadspace, MLT material type, Kettle size, Kettle Evaporation rate, Trub Loss Etc...

My question is when Beersmith calculates mash temp when the "adjust for equipment" button is checked, is it accurate?

For an example here is my recipe:

Type: All Grain
Date: 6/15/2009
Batch Size: 10.00 gal
Brewer: Broken Glass Brewery
Boil Size: 13.43 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment - Brew Pot (15 Gal) and Coleman Xtreme Cooler (52 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 80.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
212.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 65.43 %
40.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 12.35 %
40.00 oz Victory Malt (25.0 SRM) Grain 12.35 %
0.50 oz Amarillo Gold [8.60 %] (75 min) (First Wort Hop) Hops 8.5 IBU
0.50 oz Cascade [7.50 %] (75 min) (First Wort Hop) Hops 7.4 IBU
0.50 oz Cascade [7.50 %] (60 min) Hops 6.5 IBU
0.50 oz Amarillo Gold [8.90 %] (60 min) Hops 7.7 IBU
0.75 oz Cascade [7.50 %] (15 min) Hops 4.8 IBU
0.75 oz Amarillo Gold [8.90 %] (15 min) Hops 5.7 IBU
1.00 oz Amarillo Gold [8.50 %] (5 min) Hops 2.9 IBU
1.00 oz Cascade [7.50 %] (5 min) Hops 2.6 IBU
2.00 oz Amarillo Gold [8.90 %] (Dry Hop 10 days) Hops -
2.00 oz Cascade [7.50 %] (Dry Hop 10 days) Hops -
1.25 oz Amarillo Gold [8.90 %] (0 min) (Aroma Hop-Steep) Hops -
1.25 oz Cascade [7.50 %] (0 min) (Aroma Hop-Steep) Hops -
2.00 tsp Irish Moss (Boil 10.0 min) Misc
2.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
32.00 oz Turbinado Candi Syrup(10.0 SRM) Sugar 9.88 %
1 Pkgs California Ale (White Labs #WLP001) [Starter 4000 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.061 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.16 %
Bitterness: 46.1 IBU Calories: 252 cal/pint
Est Color: 12.0 SRM

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 292.00 oz
Sparge Water: 9.95 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 22.81 qt of water at 170.7 F 154.0 F

Beersmith states a strike temp of 171°F, does that temp assume a preheated mash tun?

If I were to strike at this temp with a mash tun that was not pre-heated would this temp allow my sac rest to equalize to the proper temp?

 

[RunBikeBrew]

I have never gotten the temps right with the "adjust for equipment" option. I've heard of folks who have, but they had to fiddle with the specific heat of the MLT. I unselect "adjust for equipment" then follow this process:

1. Heat water to strike temp + 15F
2. Dump water into MLT (no grain yet) and ignore for 15 minutes
3. Stir, test temp, stir, test temp, ..., until water temp = desired strike temp
4. Dump in grain, stir like crazy, ignore for 5 minutes, then check temp

This has been very reliable and gets me within 1F of desired mash temp. Note that this approach totally eliminates the variable of equiment heat absorption.

Now that I have this sorted out, I'm working on getting my grainbed temps right during batch sparging. I haven't had any luck getting good results from Beersmith for this. I'm using Bobby M's approach of starting with ~185F water, then adjusting that up or down for the next brew until I get grain bed temps of 170F during the batch sparge. Based on my last session, it looks like I'll need to get the sparge water to nearly boiling.

 

[Schnitzengiggle]

I have never gotten the temps right with the "adjust for equipment" option. I've heard of folks who have, but they had to fiddle with the specific heat of the MLT. I unselect "adjust for equipment" then follow this process:

1. Heat water to strike temp + 15F
2. Dump water into MLT (no grain yet) and ignore for 15 minutes
3. Stir, test temp, stir, test temp, ..., until water temp = desired strike temp
4. Dump in grain, stir like crazy, ignore for 5 minutes, then check temp

This has been very reliable and gets me within 1F of desired mash temp. Note that this approach totally eliminates the variable of equiment heat absorption.

Now that I have this sorted out, I'm working on getting my grainbed temps right during batch sparging. I haven't had any luck getting good results from Beersmith for this. I'm using Bobby M's approach of starting with ~185F water, then adjusting that up or down for the next brew until I get grain bed temps of 170F during the batch sparge. Based on my last session, it looks like I'll need to get the sparge water to nearly boiling.

I have basically followed Bobby_M's procedure as well, it worked well on my first AG, this is a 10 gallon batch which will be only my second AG attempt, and I was just looking to shave a few minutes off of brewday.

Since this is my first 10 gallon AG I need to see what happens with the tun temperatures, the mash calls for almost 5 gallons of strike water.

 

[wildwest450]

I always go at least 5f higher than the beersmith number, and thats with setting the equipment & grain temps at a default 60f. I do not preheat my tun, just let it sit for a minute or two to let the temp drop to dough in temp. And I ALWAYS dough in 2f higher than their number, it's easier to stir out a degree or two than having to add hot water.

 

[-Dan-]

Same here; however it really depends on your MLT and grainbill. I use a 48qt cooler and if my grain is less than 12#, I have to start with a higher temp in order to settle on the right mash temp. With a lower grain bill you also use less water and therefore needs to have a higher temp to bring everything to the right temp and leave it there. Larger grainbills use more water which holds the heat better (obviously) and therefore you can go more after the Beersmith temp.

 

[Schnitzengiggle]

Thank you for the input.