Using Beer software

[gryghost]

back again to pick the collective brains.

Do any of you guys use beer brewing software to calculate.. expected abv from mash grains? or something similar or just run a ratio 2.5-2.7 litre per kilo(sorry I don't know the freedom unit conversion) of grain and hope for the best then proof down from there?

Also calculating expected PH of mash, I have a beer brewing friend that is offering his take on things but would love to know how others in the distilling community work out what they are expecting from the differing grain bills and how they know what Ph they should adjust the strike water if at all.

[Dancing4dan]

Never use a calculator when I’m mashing. Just use approximately 2 to 2 1/2 pounds grain / cereal per gallon. I don’t measure SG or try to calculate ABV. Occasionally I do an iodine test but most times not. The mash gets sweet when it’s working. With the use of enzymes conversion continues during ferment on grain.

Most guys are more scientific about it than I am but my experience is “I get what I get” works for me. Never been disappointed.

Edit: I measure PH and adjust accordingly.

[EricTheRed]

Never use a calculator when I’m mashing. Just use approximately 2 to 2 1/2 pounds grain / cereal per gallon. I don’t measure SG or try to calculate ABV. Occasionally I do an iodine test but most times not. The mash gets sweet when it’s working. With the use of enzymes conversion continues during ferment on grain.

Most guys are more scientific about it than I am but my experience is “I get what I get” works for me. Never been disappointed.

Edit: I measure PH and adjust accordingly.

Same. Don't measure or adjust ph either. Fancy ph meter just idling in the cupboard

[bitter]

Brewfather is nice and I use it but already have for beer making and recipe development.

B

[Ben]

I use Beersmith, also brew beer so I have the software on hand. It gives me another layer control over the mash and a running log that I can adjust as I am working on a recipe. Also gives me guidance on volumes and temps which is real nice if I am doing step mashes etc. Can help track efficiency so you can tell if a process change is making a difference.

As a fair warning (I am using beersmith 2 which is dated, this may have changed in 3) It does not have accurate data for a lot of the unmalted grains we sometimes use, you will have to program those in yourself either experientially or with data from other users. It is very accurate for corn, sugars and malt.

[ZeroTrousers]

Brewfather here, but that's just because it does all my calcs for me.

[howie]

brewfather as well.
use it for beer and try and adapt it to distilling, after all, the mash is just the same stuff, malted grains and adjuncts etc.
i like to compare my OG to the app, checking the efficiency.
it has stuff you have to allow for or circumvent, like batch volume, pre-boil volumes and sparge water, especially if you're fermenting on the grain.

[hawkwing]

I use BeerSmith. Works pretty good. It’s not necessary but I did create water profiles for backset and Dunder. Gives close to actual results. Makes recipe tweaking easy. But not necessary. I still measure and adjust pH. Measure SG and check for starch conversion completion.

[SmokyMtn]

I use the Brewfather app. I can quickly develop a recipe with accurate percentages of each grain. It's quicker than a calculator. Assuming it turns out to be a keeper, it saves on my phone for reference later

Ph isn't a concern for me, but you don't have my water. If it ain't broke don't fix it.

[bitter]

We should put a list of features maybe the developer will see this and respond.. Always nice to have another market for a product.

-Some the enzymes and temp they work etc be handy to have in there. That would be easy I expect
-Be nice to have an alter ego for this stuff so not showing your name to be discrete
-Maybe another recipe sharing section that will show up so how.. Liek name a recipe X and then open you to seeing HD stuff

B

[squigglefunk]

Most guys are more scientific about it than I am but my experience is “I get what I get” works for me. Never been disappointed.

I see this more like being a good cook than a scientist, and not many great chefs I know use calculators

[howie]

Most guys are more scientific about it than I am but my experience is “I get what I get” works for me. Never been disappointed.

I see this more like being a good cook than a scientist, and not many great chefs I know use calculators

tell that to a pastry chef or a baker

[Dr Griz]

Coming to distilling from brewing, I started out using Brewer's Friend calculators to estimate my mash gravity, but these days, I just go by the grist:mash ratio I find works best on my gear.

But I still use Brew N Water to estimate my mash pH -- my well water is pretty sweet, so I need to be careful with adding enough acid to get things right.