![]() Often a second or third sparge volume can get the last bit of sugar and increase your efficiency quite a lot. BeerSmith calculates the water volumes back from the batch size you set and the process losses in the equipment profile. If you happen to have a smaller mash tun, it might take three or four batches to fill your kettle and that's fine. Two equal volumes is an elegant balance, but it isn't mandatory. The "Batch" in this method refers to adding an amount of water all at once, letting it steep a little, then draining it all. If you also check "Drain Mash Tun.," then BeerSmith will tell you to do just that and then split the sparge into batches that are close to the mash volume used. You would simply add this volume after your conversion rest and let it sit for 10 minutes before you drain and sparge again. If the Batch Sparge box in the mash profile is checked AND you've checked "Use Equal.," then BeerSmith will show you a first volume to add to the mash water. ![]() You can set a mash with any water ratio that you desire. Total Mash Water is the volume accumulated in each of your mash steps. The dot next to the amount will turn red if you exceed the volume in your equipment profile. The Mash Volume Needed is the amount of space needed for both grain and water, based on your recipe and water additions in your mash schedule. If so, this will include the volume displacement of the grain and explains why it does not add up to the same amount as the total water needed of 35.55 liters. I think in your post when you use 14.79 liters of water in your water calculation that number comes from the Mash Volume Needed. If you do this calculation for a 'standard' grain bill you brew, then the figure in the mash profile will be close enough for most of the brews you produce. BeerSmith will then calculate the water to grain ratio. Click 'edit step' and you can change the value of 'water to add' to your calculated value. To adjust this in your profile, open up your mash profile and highlight the 'mash in' step. The sparge water is the same figure without the grain absorption volume. Take that amount and add in the amount of water absorbed by the grain and that becomes your mash volume. To do this, you need to take the total water needed, subtract out the amount of water which will be absorbed by the grain, and then divide the difference by 2. You can change this as needed for your particular process.įor optimum efficiency, several studies state that the runnings from the initial mash water and the sparge be roughly equal in volume. In it you set the water to grain ratio in your infusion step. The amount of mash water in your recipe is determined by your mash step in the mash profile. Total Mash Volume is the volume required of your mash tun to hold the mash water and the displacement caused by the grain bill. Total Mash Water needed is the amount of water required for the mash based upon your equipment and mash profiles, and the amount of grain in your recipe.
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