If you are mashing in for a 66C saccharification rest, then mashing out at 75C you will have a single infusion mash with a mash out step. It is also very versatile in allowing the user to adjust the profiles as needed to accommodate their particular brewing style.įor the GF, I would recommend starting out with a single infusion mash profile. Just a quick disclaimer, I do not have a GF but I have spent much time working on different processes.īeerSmith is set up to be pretty universal in basic process variables which are common to every brewer's process. Hope this helps and feel free to ask more questions if needed. When this box is not checked, the program will add the mash tun losses to the product of the water to grain ratio times the weight of the grain, but not the recoverable volume. It will take this value of water to grain ratio times the weight of the grain and then add the total volume under false bottom to give you an infusion volume of water for mashing. When you check the box for adjusting the mash tun volume for losses, the program will consider your desired water to grain ratio as that amount of water which is in contact with the grains. The recoverable dead space is the total volume under the false bottom less the dead space loss = 2 gal - 1.055 gal = 0.945 gallons Given your measurements, these values should be calculated as the mash tun dead space loss = 1.055 gallons. Recoverable Mash tun Deadspace is the volume under the false bottom of the mash tun which drains out when lautering. Mash Tun Deadspace Loss is the volume of fluid which cannot be drained from the mash tun during the lautering. So, the definitions of each are as follows:
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