As it turns out you've done my hard work for me. I haven't mashed with my new GF yet but I wondered if I would have to faff about with BS first to accomplish this same thing. In Beersmith the "grain temp" now displays the strike temperature instead but that's a small price to pay for the gains.
(EDIT: In reality it takes more than a minute before the temperature sensor, located in the "deadspace" and still bathed in water at strike temperature, registers the lower "post-strike" temperature, so you never get to see any over heating due to that additional minute). That seems to be the way it has to be, but don't worry (what am I saying, it scares he hell out of me!) it won't get far in 1 minute after which the set temperature displays mash heat and the element switches off (if it needs to). Note, the Grainfather's alarm sounds once strike temperature is reached, where upon the mash is mixed and the Grainfather's "set" button pressed to continue: The Grainfather will immediately start heating (as well as recirculating) towards strike temperature for one minute. Bring this up on your phone's Grainfather app and get brewing. Perhaps "grain absorption" in Beersmith will be moved out of "global settings" in the future and these steps become obsoleted?Įxport the finished recipe as a "BeerXML File (*.xml)" and import into the Grainfather site (as in the linked articles). Strike temperatures will still change if global "grain absorption" is changed again (as it appears in "add nL of water at T C"), but the strike temperature used at that time is still recorded unchanged in several places.
It might need repeating as the strike temperature will squirm a bit, depends how fussy you are chasing fractions of a degree! The "Grain Temp" is written twice, initially to calculate strike temperature, subsequently to hold onto the strike temperature (so it doesn't calculate again). Again on the mash page record the calculated strike temperature as "Tun Temperature" and overwrite "Grain Temperature" with it, and set it as the "Strike" step's "Step Temperature". On "brew day" record ambient temperature in the recipe's "Grain Temp" (mash page) and in the "Strike" step's "Name". To use: Include mash profile in a Beersmith recipe as before. Open the next step ("Mash Out" was my suggested name). Prefix the name with "2-" (this helps stop the steps getting out of order) and change to type "temperature".
Open the next step ("Saccharification" was my suggested name). Move it to the top of the list with "Move Step Up". The "rise time" is zero and the "step time" 1 (Grainfather complains at anything less). Its "step temperature" is the same as the mash temperature in the "saccharification" step. I'll come back to why I include "ambient temperature" in the name later.
I name it "1-Strike (ambient 17C)" and the "type" is "infusion". In Beersmith open the Grainfather mash profile (menu bar, "profiles"). So I devised a work around with the profiles illustrated earlier. I'll accept that with recirculating mash systems it doesn't make any difference (initially heating to mash temperature, not strike) but decades of home-brewing means I still want to use strike temperature (old dogs, new tricks, and all that). I wasn't happy that having bought this great bit of kit (the Grainfather) I'd be steered towards not bothering with "strike temperature". I wasn't happy that if I wanted to use "strike temperature" with the Grainfather I'd have to do a bit of phaffing about (not much, but all the same.). I wasn't happy that changing "global options" would alter the calculated strike temperature in all my past logged recipes too. (EDIT : This "modification" has now been edited into the original linked documents found in the OP).
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