Awesome! It makes brew day so much more fun (at least to me) when you understand the math and can adjust recipes to hit your numbers.
As for the gravity points per grain, Beersmith is a great source. Different sources have different numbers; I'd suspect they're all pretty close. I would trust Beersmith. The numbers I used were just from my head, which is less than dependable
If I could hijack you for a moment and ask for your help!
I have been following and attempting to get my own math right.
I will be doing a BIAB PM coming up and used beersmith to formulate the recipe. Between my mash and sparge, my predicted preboil volume is 3.67 gal. I want to know how successful the mash was and how much DME (added late addition - 20min left) I should add to hit my numbers.
Multiplying 2.6# of DME x 37 = 96.2
4.5# 2row x 33 = 148.5
1# crystal60 x 33 = 33
Totaling 277.7 points (I assume this is 100% efficiency correct?)
BS gives an est OG of 1.051, which for a 5gallon batch should equal 255 points.
BS also gives a mash efficiency of 85%. I assume this only gets applied to the grain and not the dme, so adjusted numbers come out to 250.5 points. Which for a 5 gal batch comes out to roughly 1.05gravity.
Post mash, is the 85% of my grain divided by preboil volume the number I am using to adjust either up or down the DME addition?
Also, how high would 85% be realistically for a first timer. I set my temp for full body to try and get a thicker mash. Below is the full recipe.
Thank you a TON in advance!
Anchor Steam Clone PM
California Common Beer
Type: Partial Mash Date: 2/7/2012
Batch Size (fermenter): 5.00 gal Brewer: Aaron
Boil Size: 3.67 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot ( 4 Gal/15.1 L) - Extract
End of Boil Volume 3.38 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.13 gal Est Mash Efficiency 85.0 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 35.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
4 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 55.6 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 12.3 %
1.00 oz Northern Brewer [8.00 %] - Boil 60.0 min Hop 3 23.1 IBUs
2 lbs 9.6 oz Light Dry Extract [Boil for 20 min](8.0 SRM) Dry Extract 4 32.1 %
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
0.50 oz Northern Brewer [8.00 %] - Boil 15.0 min Hop 6 5.7 IBUs
0.50 oz Northern Brewer [8.00 %] - Aroma Steep 0.0 min Hop 7 0.0 IBUs
1.0 pkg California Lager (Wyeast Labs #2112) [124.21 ml] Yeast 8 -
Beer Profile
Est Original Gravity: 1.051 SG Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.7 % Actual Alcohol by Vol: 5.0 %
Bitterness: 35.0 IBUs Calories: 166.1 kcal/12oz
Est Color: 10.1 SRM
Mash Profile
Mash Name: Temperature Mash, 1 Step, Full Body Total Grain Weight: 8 lbs 1.6 oz
Sparge Water: 2.61 gal Grain Temperature: 70.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 6.88 qt of water at 168.5 F 156.0 F 40 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge Step: Fly sparge with 2.61 gal water at 168.0 F
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.