OMG I think I've got it!!!!

[MDB]

I have posted several noob q's on using beersmith and converting an AG recipe and have to say I have learned quite a bit (I hope). I was way off target numbers at first and extremely concerned because the same recipe in BS v. hopville was giving wildly different results. The long and short conclusion I have come to is the microadjustments that BS allows render greater accuracy, espicalkly in my case where I'm doing partial mash. I just want to post here what I believe is the final of the recipe I will brew this weekend and ask one question on process. Here's the recipe/process that hits the numbers I'm trying to attain (which for whatever reason does not reflect on BS that I will be adding 6 lbs pale LME to boil at 40 minutes):

---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 47.4 SRM SRM RANGE: 22.0-35.0 SRM
IBU: 44.1 IBUs Tinseth IBU RANGE: 25.0-50.0 IBUs
OG: 1.064 SG OG RANGE: 1.048-1.065 SG
FG: 1.021 SG FG RANGE: 1.012-1.016 SG
BU:GU: 0.687 Calories: 151.6 kcal/12oz Est ABV: 5.7 %
EE%: 72.00 % Batch: 5.00 gal Boil: 3.10 gal BT: 60 Mins

Total Grain Weight: 10 lbs 5.4 oz Total Hops: 3.00 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
Amt Name Type # %/IBU
1 lbs 8.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1 14.5 %
1 lbs 3.5 oz Chocolate Malt (450.0 SRM) Grain 2 11.8 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3 9.7 %
5.9 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 3.6 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 5 2.4 %


Name Description Step Temperat Step Time
Mash In Add 5.42 qt of water at 167.1 F 155.0 F 60 min

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F

Batch sparge with 2 steps (0.71gal, 1.55gal) of 168.0 F water
Amt Name Type # %/IBU
0.25 oz Hallertauer [4.80 %] - First Wort 0.0 mi Hop 6 0.0 IBUs
0.25 oz Willamette [5.50 %] - First Wort 0.0 min Hop 7 0.0 IBUs

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.103 SG Est OG: 1.064 SG
Amt Name Type # %/IBU
1.00 oz Nugget [13.00 %] - Boil 60.0 min Hop 8 30.6 IBUs
6 lbs Pale Liquid Extract [Boil for 40 min](8. Extract 9 58.0 %
0.75 oz Hallertauer [4.80 %] - Boil 5.0 min Hop 10 1.7 IBUs
0.75 oz Willamette [5.50 %] - Boil 5.0 min Hop 11 1.9 IBUs


Now here's the question - if I am understanding the partial mash process that BS instructs correctly, I add 5 .4 quarts of 167 degree water to my grain bill, (I usually would do this in a cooler and close it up, retains the temp amazingly) for 60 minutes (that seems long BTW, every other partial mash I've done has been 45 minutes). Pour the grains through a strainer so that wort goes into wort kettle, then pour over/rinse grains into wort kettle with about 2.3 gallons of 168 degree water. Correct???

My god I hope this is right, I have spent way too much time figuring this out.

 

[Bithead]

Looks about right to me. 60 minute mash is typical although some claim you get conversion in as little as 30 minutes. Do an iodine test at 45 to see if you have conversion or just wait a little longer.

 

[atom]

looks like you got it, but you want to stabilize around 155 for your 60 minute mash. BS is telling you 167 because when you add the room temp grain, the water temp will go down.

 

[MDB]

AMEN BROTHERS!!!!! I am brewing this recipe this weekend. Don't know why I am so pumped other than this is my first attempt to develop a recipe, while not from scratch, but converting an all grain, nonetheless this took alot of tinkering with and a WHOLE LOT of learning. It's great fun. Thanks so much to the good folks on this site.