gavball6
Well-Known Member
Hi all,
I would like to try Deathbrewer's stovetop AG technique, but have some questions regarding figuring the recipe in Beersmith. I am going for a basic Irish stout.
Below is my recipe... Basically, after mash/sparge, I want to have a pre-boil volume of 4.5 gallons, down to just under 4 gallons post-boil and topping off to 5.5 gallons in primary.
Here are my questions:
1 - Does Beersmith calculate the topoff automatically? So, is the Target SG of 1.045 in the recipe accurate or will the dilution of the topoff reduce the SG?
2 - To determine my mash efficiency, when do I measure the SG? Do I measure a sample after my combined mash and sparge to reach my pre-boil volume of 4.5 gallons?
3 - Any recipe advice would be appreciated too!
Dry Stout
Type: All Grain Date: 2/13/2012
Batch Size (fermenter): 5.50 gal Brewer: Gavin
Boil Size: 4.50 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot (6 Gal) - Extract
Final Bottling Volume: 5.10 gal Brewhouse Efficiency: 70.00
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Prepare for Brewing
Clean and Prepare Brewing Equipment
Total Water Needed: 7.75 gal
Mash or Steep Grains
Mash Ingredients
Amt Name Type # %/IBU
6 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 62.5 %
2 lbs 4.0 oz Barley, Flaked (1.7 SRM) Grain 2 21.6 %
1 lbs 8.0 oz Roasted Barley (300.0 SRM) Grain 3 14.4 %
2.4 oz Acid Malt (3.0 SRM) Grain 4 1.4 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.00 qt of water at 163.7 F 152.0 F 60 min
Batch sparge with 3 steps (Drain mash tun, , 1.25gal, 1.25gal) of 168.0 F water
Boil Wort
Add water to achieve boil volume of 4.50 gal
Estimated pre-boil gravity is 1.055 SG
Boil Ingredients
Amt Name Type # %/IBU
2.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 5 33.0 IBUs
0.30 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 6 4.8 IBUs
0.50 tsp Irish Moss (Boil 15.0 mins) Fining 7 -
Estimated Post Boil Vol: 4.00 gal and Est Post Boil Gravity: 1.045 SG
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.50 gal
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml] Yeast 8 -
Measure Actual Original Gravity _______ (Target: 1.045 SG)
Measure Actual Batch Volume _______ (Target: 5.50 gal)
I would like to try Deathbrewer's stovetop AG technique, but have some questions regarding figuring the recipe in Beersmith. I am going for a basic Irish stout.
Below is my recipe... Basically, after mash/sparge, I want to have a pre-boil volume of 4.5 gallons, down to just under 4 gallons post-boil and topping off to 5.5 gallons in primary.
Here are my questions:
1 - Does Beersmith calculate the topoff automatically? So, is the Target SG of 1.045 in the recipe accurate or will the dilution of the topoff reduce the SG?
2 - To determine my mash efficiency, when do I measure the SG? Do I measure a sample after my combined mash and sparge to reach my pre-boil volume of 4.5 gallons?
3 - Any recipe advice would be appreciated too!
Dry Stout
Type: All Grain Date: 2/13/2012
Batch Size (fermenter): 5.50 gal Brewer: Gavin
Boil Size: 4.50 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot (6 Gal) - Extract
Final Bottling Volume: 5.10 gal Brewhouse Efficiency: 70.00
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Prepare for Brewing
Clean and Prepare Brewing Equipment
Total Water Needed: 7.75 gal
Mash or Steep Grains
Mash Ingredients
Amt Name Type # %/IBU
6 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 62.5 %
2 lbs 4.0 oz Barley, Flaked (1.7 SRM) Grain 2 21.6 %
1 lbs 8.0 oz Roasted Barley (300.0 SRM) Grain 3 14.4 %
2.4 oz Acid Malt (3.0 SRM) Grain 4 1.4 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.00 qt of water at 163.7 F 152.0 F 60 min
Batch sparge with 3 steps (Drain mash tun, , 1.25gal, 1.25gal) of 168.0 F water
Boil Wort
Add water to achieve boil volume of 4.50 gal
Estimated pre-boil gravity is 1.055 SG
Boil Ingredients
Amt Name Type # %/IBU
2.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 5 33.0 IBUs
0.30 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 6 4.8 IBUs
0.50 tsp Irish Moss (Boil 15.0 mins) Fining 7 -
Estimated Post Boil Vol: 4.00 gal and Est Post Boil Gravity: 1.045 SG
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.50 gal
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml] Yeast 8 -
Measure Actual Original Gravity _______ (Target: 1.045 SG)
Measure Actual Batch Volume _______ (Target: 5.50 gal)