![]() A proper mash pH contributes to better flavor, complete conversion, and improved long term stability. I have seen pre-stamped volumes be off by as much as 0.6 liters due to variables in manufacturing or poor alignment of the engraving device. I and others have written extensively on the importance of controlling your mash pH and maintaining it in the range of 5.2-5.6 during the sugar conversion step. If you are relying on pre-stamped volumes in your boil kettle or mash tun for measuring starting water or wort, check those volumes against a measured amount of water added. Make careful measurements and compare the values to see how much error there may be in your measurements. My recommendation would be to keep your profile where you had it for another brew. If instead you actually yielded 26.1 L post boil, your boil off rate would have been 2.6 lph which is below the value in your equipment profile. If you started with 29 L and boiled down to 23.5 L, your boil off rate would have been 5.5 lph instead of the 3.5 lph in your equipment profile. You will also need to address your boil off rate, since it is most likely set too high. If you back calculate your pre-boil volume from the ending sugar points, you get a pre boil measured volume of 26.1 L which is closer to your target value. You need to track this down before you make a change to your equipment profile. Either your post boil gravity measurement is off, you have more loss to trub than you counted on, or your pre boil volume measurement is off. My assumption is that I didnt mill the grains. 2 elements have changed since my last brew: 1) new grain mill 2) larger grain bill The mash Tun is 12 Gallons (northern brewer cooler). This deficit in sugar post boil from the pre-boil amount indicates that there is a measurement which is not correct. I just hit 50 mash efficiency with a Batch Sparge on a 5 Gallon batch, significantly lower than normal. ![]() Post boil you have * 60 gravity points = 1410 sugar points. If I look at the figures, you have 29 l * 54 gravity points = 1566 sugar points. Now, from your figures you should have the same amount of sugar points pre-boil as post boil. This added volume compensated for the lower gravity to give the same amount of sugar as your equipment profile predicted. Next, you ended up with 21.5 liters in your carboy, but with a lower gravity than target. This gave you a higher mash efficiency since you now recovered more sugar from the grains than was calculated from your equipment profile. What I see in looking at your sessions tab is that you hit your gravity target from the mash, but ended up with a greater volume than anticipated by about 3.6 liters. The way BeerSmith calculates BHE is by comparing the percentage of sugars which make it to the fermenter as compared to the potential amount of sugar available in the fermentables bill you provide. ![]() You have changed your process by now draining more wort from your boil kettle which alters the brew house efficiency (BHE).
0 Comments
Leave a Reply. |