BeerSmith™ Recipes and Web Editor

Notes

Beersmith measuring MASH EFFICIENCY Measuring Post Mash Gravity *Measuring Gravity of Wort after Mash and boil top up, but before sugar/extract additions 1.Pre-Boil **After you add water or not to reach the boil volume needed Volume and Gravity In Boiler Measuring Pre-Boil Vol : ______________ Measuring Pre-Boil Gravity:___________ 2.Post Boil • Please describe WHEN and HOW grains and hops are added: • Time of Boil: ____ • Estimated Post Boil Vol: ___ • Est Post Boil Gravity: ___ • Measure Post Boil Volume :___ • Measure Post Boil Gravity :____ ***before adding water to reach Batch size volume in fermenter 3.In fermenter • Cool Wort to fermentation temperature (19~22C) • Transfer cooled wort to fermenter *Add water if needed to reach final batch volume in fermenter • Measure Actual Gravity OG (Original Gravity) • Measure Actual Batch Volume *After top up water or no top up water Fermenter Add water if needed to achieve final volume • Wort Temperature when yeast is added: _____ • Date when beer is transferred (racked) to Secondary:___ • Measuring Specific Gravity:_____ • Date when bottled and amount of priming sugar:_____ • Mearsure Final Gravity:_____ ************ Comments Tastes and Improvements