I have done a few extract kit beers and now a few partial mashes. I am starting the process of ramping up to all-grain. In many online "brewing calculators", such as this mash water chemistry tool by Beersmith, they indicate that the total water volume is different than the mash water volume: I can understand that total water volume might be equal to mash volume plus sparge water volume, but is any other water (besides the sparge) added to the …
Simple question, does anyone know if there is a purely web based equivalent of Beer Smith / Brew Target, etc? Just looking for a decent product that I don't have to install on my desktop.
Can someone please give me a hand calculating Mash Efficiency manually? I use mostly Gladfield malt along with some cara 'x's' and BeerSmith 3 but would like to calculate manually so I have a grasp of what's going on. Base recipe in Kilograms for 25 Litres wort: American Ale malt (Gladfield) 5.5, CARAMALT 0.5 CRYSTAL LIGHT 0.3 The SG's I get from Beersmith are 1.037, 1.035 and 1.035 respectively. I am not sure how to convert this to potential points …
It is my first home brew. The batch size was 10ltr. I used 100% wheat malt of 2 kgs and used bitter orange peel of 36gm instead of Hop. The OG was1.02 and FG is 1.01 after 14 days of fermentation using Safale S04 of 11.5g at 25 - 27°C. After 14 days though it taste like flat beer but the colour is very light golden and it taste too much citrusy... I have attached an image of it Kindly …
I've just measured the final gravity of a Belgian beer I've been brewing and it came out 4 points below the expected according to Beersmith: 1.022 rather than 1.018. It was 14 days in the fermenter. I should say that I haven't controlled the gravity throughout the fermentation so I'm not sure it finished. Now, my issue is that Beersmith's database marks the T-58 with a 71-75 range but Fermentis sheet says 70%. According to my measurements (OG 1.078, FG …
Last brew I calculated by brewhouse efficiency to be 63%. Not great, but I dialled this into BeerSmith and hoped my next brew would at least be predictable, even if I was not getting the most out of the grain. I brewed a low ABV beer for my wife. BeerSmith calculated that I would hit 1.026, I managed 1.027 The issue I have is that when I post these numbers into http://www.brewersfriend.com/brewhouse-efficiency/ along with my grain bill, it calculates my …
I recently brewed a beer with 70% pilsner malt, 28% light munich malt, and 2% chocolate malt. I used RO water, a 1 hour rest at 156 deg, and fly sparged. I had no means to check PH. Beersmith calculated the color at sub 9 SRM, but the inital wort seems darker. What did I do wrong? or is it too soon to tell?
My beersmith brew sheet printout gives me some gravity numbers that I can't make head or tail of: How can the pre-boil gravity (when I haven't added 57% of the malt yet) be 1,084, while the post-boil gravity is only 1,048? Has it added the top-up water to the bottom calculation, or something? Update: I've now brewed this beer. The measured pre-boil gravity was 1.023. I did not remember to measure the post-boil gravity, but after adding 10 l of …
Has anyone worked with using either burnt caramel or brewer's caramel in their recipes? I have read a few places that Fuller's is known to use this to increase the SRM of some of their product line, specifically London Pride. What I am wondering is: How much is generally used to increase the SRM? I am assuming that this will mostly end up being a trial and error sort of experiment over a few batches with no "hard and fast" …