When using Kettle as batch volume target brewhouse. The majority of suppliers have enough information on their data sheets to enable these to be added into BeerSmith. You only have to know your mash efficiency to set this up and brewhouse efficiency is not needed. Most of the ingredients that are not available can be added in easily by opening up the ingredient profiles and clicking on 'add new'. There are many ingredients available through the add-ons as well. There are also some more equipment profiles available for some of the brewing systems on the market which can be downloaded through the 'add-ons' button in BeerSmith. Marshall at Brulosophy has also created a few videos on making equipment and mash profiles using BeerSmith, as has Brad. You can start with a search through these forums or through Brad's blogs for written guidance. There are several sources on the internet to help with creating or making a profile. ![]() Especially with the pre-marked kettles and vessels available, I highly suggest that you make your own dip stick to measure volumes as the markings are usually stamped or etched on based upon the engineering drawings and not according to how each kettle is manufactured. You expect the pre-boil gravity to be lower (around 70-80%) compared to your target OG.I always recommend that new users spend some time in either taking a stock equipment profile or creating a new one and customizing it to their equipment and style of brewing. Also double-check the configured boil time and boil-off rate, since that will also be taken into consideration.īecause of the diluted preboil wort, Beersmith also computes the pre-boil gravity, so you can check if you are on target. You can look at the equipment profile, particularly deadspace in the kettle and losses to trub and chiller - these are added to the pre-boil volume so you hit the right volume into the fermentor. That does sound a touch excessive, but not unheard of. In your case, you had an extra gallon an a half. I always boil for 90 mins, and 120 mins for pilsner, where I get typically 2-3 gallons of water boiled off. Your pre-boil volume is usually about 1.2-1.5 times your expected volume into the fermentor. ![]() It sounds like the advice you got from Beersmith was correct. but what is the normal method for correcting an under-shotīoiling for 1.5-2 hours is quite common. I just let it boil down for about 1 - 2 hours before I began my hopĪdditions. In the long run, surprisingly I wound up at about 5.5 - 6 gallons of wort to go into the fermenter when it was all said and done, but what is the normal method for correcting an under-shot pre-boil gravity? Is sacrificing quantity the only way of correcting this sort of shortcoming? In my case I had between 7 - 8 gallons going into the boil kettle, I just let it boil down for about 1 - 2 hours before I began my hop additions. Many issues can be solved by a quick email to describing the issue. ![]() Again, I can't provide specifics at this very moment, but instead of correcting that recipe, I was more curious about what can be done in the event that your pre-boil gravity is lower than expected? Contact Brewer's Edge at to receive a Return Authorization Number and follow the return instructions. Maybe 7-8, and my pre-boil gravity was well under what Beersmith estimated. The M&B has two heating elements, allowing you 3 different levels of heat at 600W, 1000W, or 1600W. 240V is definitely faster to heat and has a stronger boil, but it limits your possible brew locations. I have no idea how these numbers came about, but I certainly did not sparge with all 9 gallons. The Mash & Boil (M&B) runs on 120V power, so you have wide flexibility on where you can use it. I knew something was off when I looked at the brew step that said I should end the boil with 7.5 gallons, to achieve a 6 gallon amount for fermentation. I don't have the exact recipe in front of me at the moment (can provide details later if necessary), but from what I recall looking at the brew steps, I was aiming for a 6 gallon batch, and it had me mashing with 4.5 gallons, sparging with ~9. For whatever reason, Beersmith decided to have me lauter my all-grain recipe with an exorbitant amount of water.
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