The equipment profile in Beersmith says medium, but it is actually what Brewha is now calling the Large BIAC. With consistent note-taking, mash efficiency can be improved in the. Beginning all-grain brewers may find that their mash efficiency is in the 50-60 range. That’s actually a pretty good efficiency Improving mash efficiency. You will not be disappointed in this recipe. If our measured pre-boil gravity is 1.060, then our mash efficiency is calculated in this way: 60 / 79.2 75.8. Edit: Had SOS yesterday when visiting Vermont. Left: Treated Right: Untreated The same exact volume of sweet wort was collected from each batch after a 60 minute saccharification rest and added to separate kettles. I use a 65 minute boil because I wait for a rolling boil before I start timing.Īlthough I have not done a side by side comparison of the actual SOS, this is a delicious beer. The estimated mash pH for the treated and untreated batches were 5.2 and 5.7, respectively, which was pretty close to my measurements at 10 minutes in. Just before mashing in, set power controller to 27% and the temperature to 153F. Hopefully this is enough information to get you hitting your numbers and making great beer If not, shoot me an email and we can troubleshoot together. Put 18.3 gallons of RO water in the BIAC, add salts, heat to 159F and mash in. In this second video, the focus it on setting up a mash profile for Brew In A Bag (BIAB) brewing. You can calculate unadjusted mash pH as well as estimate and add mash pH acid adjustments to your ingredients list so you get a proper adjusted pH. BeerSmith 3 now has mash pH estimation and adjustment built into the recipe builder. The estimated mash PH in Bru'nWater is 5.46 at room temperature (my actual was 5.3 for a hot PH of about 5.1 which is what I was shooting for). A video tutorial explaining the new mash pH tools in BeerSmith 3. It is a great beer! The equipment profile in Beersmith says a medium BIAC, but the old medium is now the large for Brewha. This recipe was originally based on Pliny, but has evolved. (These four recipes were submitted by BREWHA customer Harold from Chicago, IL.)
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