Author: Marshall Schott
I’m trying to get these done as close together as possible, so I apologize for the barrage of posts this week. In this video, the focus is on building a mash profile for Batch Sparge brewing (works just fine for fly sparge as well, though you may want to add a mashout step). I hope it’s enough information to get you hitting your numbers and making great beer! If not, shoot me an email and we can troubleshoot together.
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Corrections & Clarification
– I know it’s quiet, I’m really sorry about this… my kids were messing with the knobs on my preamp.
Next up for the tutorial videos will be setting up mash profiles for No Sparge brewing, I hope to have it ready by the beginning of next week at the latest. Cheers!
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15 thoughts on “BeerSmith Tutorial: Batch Sparge Mash Profile Setup”
Marshall – thanks for doing these videos on BeerSmith. Very well done! Keep em coming.
Just a quick question. When you added .23 gal @ around the 6:30 mark. Both of my numbers are the same, and I don’t see the line in my popup that is showing your tun deadspace.
Different versions, or did I miss something in my profile setup?
You don’t have your equipment profile setup to adjust for lauter tun deadspace. Easy fix:
Profiles > Equipment > (your equip profile) > click Adjust Mash Vol for Deadspace in the Mash/Lauter Tun section > Ok
You’ll have to reset you default Equipment Profile after doing this for the changes to occur every time you design a new recipe… and you’ll also have to go and “change” the equipment in your recipe for it to apply (even though it’s called the same thing). Let me know if that does the trick!
How would I calculate for my mash tun having 3.5 gallons below my false bottom?
Is there an input for that?
That’s your MLT deadspace, which is pretty damn high. Do you use a diptube and pump?
My mash tun dead space is .5 gallons but the amount of water below my false bottom is 3.5 gallons. Before the water touches my grain I have 3.5 gallons in the mash tun.
I should say my mash tun loss is .5 gallons but would that make the 3.5 gallons my dead space?
Yes. How did you come to the .5 gal loss? If you can’t pull out 3.5 gal, that’s your deadspace.
OK…if i put 3.5 gallons into my mash tun the water level is even with my false bottom and would not touch the grain unless I add more than that. But, I can drain 3 out of the 3.5 gallons leaving .5 gallons in the mash tun. So there needs to be a water calculation for the space below the mash tun that can be collected.
Yeah, I get that. I think most folks using old kegs as a MLT are recirculating with a pump, which means that extra liquid is really just wort. I’m not sure how you’d calculate for this… I’ll keep thinking and let you know if I come up with anything!
*space below the false bottom that can be collected.
Thanks!
Hey Marshall…you mention in your video about over heating your strike water by about 7 degrees before mashing in to heat up your cooler. When its time to sparge…do you go above the temp beersmith suggests (168F) to accommodate for the loss of transferring from your HLT to your mashtun? Do you have a rule of thumb for this? Thanks!!
Hi Mark, I’ve found sparge temp doesn’t really matter all that much, or at least I haven’t noticed a difference. Apparently it can be a problem if it gets to hot, but I’ve not had that issue. My rule of thumb is to start heating the sparge water about 30 before the end of the mash, then add it as soon as I collect the first runnings, it’s almost always right about 180˚F at this point. Hope that helps!
Very helpful! Thanks very much!!