#Beersmith batch sparge full#
Mash Schedule: Single Infusion, Full Body, Batch Sparge Taste: (30.0) 3 weeks later after two blowouts, very tasty! Roasty and smokey!ġ.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 2 -ĩ lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3 55.1 %Ģ lbs Biscuit Malt (23.0 SRM) Grain 4 11.6 %ġ lbs 8.0 oz Smoked Malt (9.0 SRM) Grain 5 8.7 %ġ lbs Carafa II (412.0 SRM) Grain 6 5.8 %ġ lbs Munich Malt - 10L (10.0 SRM) Grain 7 5.8 %ġ lbs Victory Malt (25.0 SRM) Grain 8 5.8 %Ĩ.0 oz Chocolate Malt (350.0 SRM) Grain 9 2.9 %Ĥ.0 oz Aromatic Malt (26.0 SRM) Grain 10 1.4 %ġ.00 oz East Kent Goldings (EKG) - Firs Hop 11 16.5 IBUsġ.00 oz East Kent Goldings (EKG) - Boil Hop 12 10.5 IBUsĨ.0 oz Maltodextrin (3.0 SRM) Sugar 13 2.9 %ġ.00 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 14 -Ģ.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 15. That would prevent me from hitting the numbers. Please look over the recipe and see if there is something I'm just not seeing This is the third time doing this recipe I've laid an egg as far as efficiency goes. Into one step and drained the mash tun after about five minutes.
One thing I did do differently, instead of a two step sparge I combined my sparge water The grain grind was a little finer than usual tooīecause of using a higher RPM drill for the mill.My mash temp started out at 157F. I did everything correct as far as the recipe in Beersmith, but it still came outĤ points low post mash and 17 after the boil. Volume levels in my kettle as well as my buckets. I've gotten very meticulous about volumes and weights in my last few brewsĮven going as far as weighing the water to get accurate volume. I missed the OG by 17 points and I really can't figure out why. Brewed a five gallon batch of smoked porter yesterday, and it wasn't
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