idzy
Well-Known Member
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- 31/10/13
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Not sure if this has been discussed before, but thought I would do some analysis on the impacts of temperature on a single infusion 75 minute mash.
It seems that Beersmith has some strange calculations:
Mash @ 62c 75 mins - ABV 5.0%
Mash @ 63c 75 mins - ABV 5.0%
Mash @ 64c 75 mins - ABV 5.5%
Mash @ 65c 75 mins - ABV 5.3%
Mash @ 66c 75 mins - ABV 5.2%
Mash @ 67c 75 mins - ABV 5.0%
Mash @ 68c 75 mins - ABV 4.9%
Mash @ 69c 75 mins - ABV 4.7%
Mash @ 70c 75 mins - ABV 4.6%
Mash @ 71c 75 mins - ABV 5.0%
Mash @ 72c 75 mins - ABV 5.0%
As you can see there is a massive jump between 63 and 64 in the calculations and 70 and 71.
I also noticed if I added 2 steps @ 62/64 for 38 mins, it would bump the ABV to 5.5%. I also noticed if I changed the steps from 38 mins to 5 mins, the ABV remained @ 5.5%.
Can anyone shed any light?
It seems that Beersmith has some strange calculations:
Mash @ 62c 75 mins - ABV 5.0%
Mash @ 63c 75 mins - ABV 5.0%
Mash @ 64c 75 mins - ABV 5.5%
Mash @ 65c 75 mins - ABV 5.3%
Mash @ 66c 75 mins - ABV 5.2%
Mash @ 67c 75 mins - ABV 5.0%
Mash @ 68c 75 mins - ABV 4.9%
Mash @ 69c 75 mins - ABV 4.7%
Mash @ 70c 75 mins - ABV 4.6%
Mash @ 71c 75 mins - ABV 5.0%
Mash @ 72c 75 mins - ABV 5.0%
As you can see there is a massive jump between 63 and 64 in the calculations and 70 and 71.
I also noticed if I added 2 steps @ 62/64 for 38 mins, it would bump the ABV to 5.5%. I also noticed if I changed the steps from 38 mins to 5 mins, the ABV remained @ 5.5%.
Can anyone shed any light?