#BEERSMITH 3 LOSING HOPS FREE#

Set the infusion volume ('water to add') to the recommended value for the GF. Now, here is where you need to know your system limitations. Now click to highlight the mash step in the dialog box and either double click it or click on 'edit step'. Since you are working with the GF and most likely will be recirculating your mash liquor through the grain bed, I would set the GF temperature to be your desired mash temp, since you will be allowing the GF to control the temperature. Set the grain temperature, Tun temperature (your GF), and sparge water temperature to reflect your typical conditions. I like to number mine so that they immediately jump to the top of the mash profiles listings and are easier to find. I would take a single infusion mash profile for medium or light body. Are you doing no sparge? Pouring your sparge through the basket? Or batch sparging in a separate pail/kettle/container? If you are mashing in for a 66C saccharification rest, then mashing out at 75C you will have a single infusion mash with a mash out step. It is also very versatile in allowing the user to adjust the profiles as needed to accommodate their particular brewing style.įor the GF, I would recommend starting out with a single infusion mash profile. Just a quick disclaimer, I do not have a GF but I have spent much time working on different processes.īeerSmith is set up to be pretty universal in basic process variables which are common to every brewer's process.

#BEERSMITH 3 LOSING HOPS FREE#

Hope this helps and feel free to ask more questions if needed. When this box is not checked, the program will add the mash tun losses to the product of the water to grain ratio times the weight of the grain, but not the recoverable volume. It will take this value of water to grain ratio times the weight of the grain and then add the total volume under false bottom to give you an infusion volume of water for mashing. When you check the box for adjusting the mash tun volume for losses, the program will consider your desired water to grain ratio as that amount of water which is in contact with the grains. The recoverable dead space is the total volume under the false bottom less the dead space loss = 2 gal - 1.055 gal = 0.945 gallons

Given your measurements, these values should be calculated as the mash tun dead space loss = 1.055 gallons.

Recoverable Mash tun Deadspace is the volume under the false bottom of the mash tun which drains out when lautering. Mash Tun Deadspace Loss is the volume of fluid which cannot be drained from the mash tun during the lautering. So, the definitions of each are as follows:

Beersmith 3 losing hops