fixitoscar
Well-Known Member
How does one treat this stuff in beersmith? fermentability, water usage, mash ph effects.
I recently brewed this recipe posted by RCCOLA. Worried I wouldn't hit numbers I tweaked the grains to get the predicted og using flaked corn in beersmith. Turns out I overshot my og by 10 points 1.055 vs 1.044 and my mash ph was a little lower than predicted 5.2 vs 5.4. I should have left it alone. I would like beersmith to be able to calculate this ingredient correctly.
How could I make that happen?
5.5Gal Batch (I scaled this down from my normal 7 gal batch size)
4lb 8oz. Breiss 2-Row
2lb Vienna
1lb "Argo" corn starch or flaked corn
4oz belgian caravienne 22L
.25oz magnum@ 60min. 12.1 AAU
.35 oz Saaz @ 15 min 3.9 AAU
1.044OG, 1.010 FG, 15 IBUs Tinseth, 4 SRM, 4.4% ABV
Mash 1hr @ 150F
Water: 100% RO
5.8G CaCl2 mash
1.5tsp 10% phosphoric acid in sparge
Mash pH 5.4
I recently brewed this recipe posted by RCCOLA. Worried I wouldn't hit numbers I tweaked the grains to get the predicted og using flaked corn in beersmith. Turns out I overshot my og by 10 points 1.055 vs 1.044 and my mash ph was a little lower than predicted 5.2 vs 5.4. I should have left it alone. I would like beersmith to be able to calculate this ingredient correctly.
How could I make that happen?
5.5Gal Batch (I scaled this down from my normal 7 gal batch size)
4lb 8oz. Breiss 2-Row
2lb Vienna
1lb "Argo" corn starch or flaked corn
4oz belgian caravienne 22L
.25oz magnum@ 60min. 12.1 AAU
.35 oz Saaz @ 15 min 3.9 AAU
1.044OG, 1.010 FG, 15 IBUs Tinseth, 4 SRM, 4.4% ABV
Mash 1hr @ 150F
Water: 100% RO
5.8G CaCl2 mash
1.5tsp 10% phosphoric acid in sparge
Mash pH 5.4
