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
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