Water Volumes In Beer Smith

[jdlev]

I am planning on brewing this Sunday Morning, but don't know how/when to add the different quantities of water. I assumed this recipe is for a 11g batch.

8 lbs Pilsen (1.8 SRM) 40.38 %
7 lbs Vienna Malt (3.0 SRM) 35.34 %
2 lbs 8.0 oz Munich Malt (7.0 SRM) 12.62 %
2 lbs Corn, Flaked (1.3 SRM) 10.10 %
4.0 oz Crystal Malt - 60L (60.0 SRM) 1.26 %
1.0 oz Carafa Special I (320.0 SRM) 0.30 %
0.50 oz Northern Brewer [9.00 %] (90 min) (FWH) 7.3 IBU
2.50 oz Crystal [3.20 %] (60 min) 16.1 IBU
0.50 oz Crystal [3.20 %] (15 min) 0.9 IBU
1 Pkgs Mexican Lager (White Labs #WLP940)

Est Original Gravity: 1.052 SG @ 70% Efficiency
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.05 %
Bitterness: 24.2 IBU
Est Color: 6.7 SRM

Mash
15 min @ 131.0 F
60 min @ 150.0 F
15 min @ 160.0 F
10 min @ 168.0 F

Ferment
17days @ 54F
3 Days @ 64F
45 days @ 32F

Obviously the mash steps will be where I will add the water, but how do I know what water volumes to put in? Thanks!

 

[RSBMark]

I developed an iPhone app called the Beerulator and with it I estimated the following water volumes (not including equipment losses) :

1) Mash water @150F for 130F is 4.9 gallons
2) Mash water @212F for 150F is 2.5 gallons
3) Water absorbed by grains 3.0 gallons
4) Water evaporation is 1.0 gallons
5) Sparge water @170F is 8.0 gallons

Assuming: 1.0 qt/lb mash consistency, .6 qt/lb water retention, 1.0 gal/hr evap rate and 60 min boil time.

Hope this helps. Remember it's only an estimate, but these volumes work pretty well for me.