The mashing profile in Beersmith has to be reworked though. My initial thoughts on the mash efficiency of the EasyBrew were confirmed (75% with the grain crush I am now using).
The Flaked Oats did’t really add as much mouthfeel as I had expected, but it wasn’t as thin as that very first batch. I did miss a little bit of caramel complexity that usually I get from a small addition of a cara malt. Bready and biscuity malt with a touch of caramel. It creates a much more complex malt character than normal pale malt. It reminded me why I love Munich malt in high percentages. Most likely from the Amarillo, but I don’t know for sure. There were more harsher grassy notes than there should have been. I also think that this past harvest of Amarillo just wasn’t the best. Is this because of my Alpha Acid mistake? I think partially yes. It did miss a bit of the crisp citrus and summer fruit hop character that I remember Hop Nest having. It definitely makes it easy! After dry-hopping, the beer was kegged into 2 of my 9.5L (2.5 gal) corny kegs. It still surprises me that this works without giving off any off flavors, but it does. More brewing needed!īeer was fermented in a plastic brew bucket 18☌ (64.5☏) for 14 days before dry-hopping in the same bucket. I am just a bit surprised that I’m only losing about 3 liters over 60 minutes. The flavors associated with a weak boil aren’t in my beers though. I have been playing around with the wattage and seem to have settled around 2000w for a decent rolling boil. It’s not a big deal but it means that the hopping will be a little bit off. I didn’t see that until after boiling was almost done. Unfortunately, I forgot to adjust the Alpha Acid content of this harvest of Nelson Sauvin in BeerSmith. Nelson Sauvin – Dry Hop 1g/l for 7 days.Amarillo (Whole leaf) 9.3%AA – 60 min.Nelson Sauvin (Whole leaf) 12.8%AA – 60 min.
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I wanted to have the freedom to quickly change the wattage depending on what I saw going on in the kettle ( I use the full 2500w to quickly go up in temperature but then only 1600w to 1800w to keep it at temperature). The EasyBrew can be fully programmed to go from step to step by itself without too much input from the brewer, but for these first brews I did not try that out. Sparging was easy to figure out on paper too (sparge vol. After doing some quick math on paper (deadspace + water/grain ratio + grain absorbtion), I adjusted my strike water volume. Mashing and sparging: Single infusion mash 67☌ for 60 minutesĪs I started to mash in I realized that the mash was way too thick. 3.6% Crisp Maris Otter (was to make up for the fact that I accidentally didn’t order enough Munich).
When I think, I over think, and that doesn’t make my life any easier. I want to be able to create a recipe, then follow the directions in the app without having to think. I don’t want to have to second guess volumes. Starting off I didn’t have a lot of confidence in either program. However, even in BeerSmith the volumes of water still weren’t adding up. So I created my next recipe in both applications. It was great for my previous Batch Sparge system, but with the EasyBrew it just didn’t cut it.īeerSmith seems to be the current market leader for homebrewers, and it offers a lot more settings to play with than BeerAlchemy. If all my beers were going to be around the same strength then that would be alright, but I want to brew stronger or weaker beers without having to play with profile settings. Plus, the only way I could find to factor in the large amount of deadspace under the grain basket in the Easybrew, was to play with the water to grain ratio. My normal software, Beer Alchemy, stopped getting updated. Not only was the EasyBrew new to me but I was also trying out some new brewing software. After brewing Penelope, I had a good idea about the efficiency of the system, but the volumes were not correct yet (strike water, sparge water, boil off rate, etc.). Hop Nest was now going to serve as a calibration recipe for my new Arsegan EasyBrew system/process. That beer went on to win the best of show in the first Vlaamse Hobby Brouwers Forum competition. The original recipe was an experiment with 100% Munich Malt paired up with some Nelson Sauvin and Amarillo for an English IPA. It has the right amount of complexity while still being an easy drinker.
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