![]() Literally thousands of hops, malts, equipment profiles, even styles are available as addons. ![]() The add-on feature lets you download specific sets of additional ingredients or profiles to use in the program. It turns out it is relatively easy to create your own ingredients or profiles and export them to a BSMX file for use as an add-on. Thanks.I often get emails from BeerSmith 3 users and companies asking how to create an add-on for BeerSmith. Could TH or Bobby_M or one of the other masters in water chemistry help me out here? I'd appreciate it. Should I just pretend I'm brewing a Pilsner and go from there? It would be MUCH easier to brew with soft water and not have to worry about raising the RA to #23, while keeping the water soft. Should I not even worry about the mash pH since the carafa is such a small part of the grain bill? I understand the importance of maintaining a certain pH range when you are brewing a stout, or a porter, or any dark beer with a lot of roasted grains, but the dark coloration of the schwarzbier, at least in this recipe, is mostly cosmetic, considering that the Carafa II doesn't really impart much of a roasted character. this is a very, very, very light beer if it wasn't for the carafa II. Single Infusion, Medium Body, Batch SpargeĦ0 min Mash In Add 12.64 qt of water at 161.8 F 151.0 F Mash Schedule: Single Infusion, Medium Body, Batch Sparge just like Kostritzer.ħ.90 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 83.16 %Ġ.90 lb Munich Malt (9.0 SRM) Grain 9.47 %Ġ.70 lb Carafa II (412.0 SRM) Grain 7.37 %ġ.65 oz Hallertauer Mittelfrueh (60 min)Hops 26.9 IBUĠ.50 oz Hallertauer Mittelfrueh (20 min)Hops 2.7 IBUĠ.50 oz Hallertauer Mittelfrueh (0 min) Hops -ġ Pkgs German Lager (White Labs #WLP830) [StarterYeast-Lager I want this to be a nice clean beer with as little roasted character as possible. Is there another profile I should use instead of Pilsen? Keep in mind, this is the more Pilsner'ish recipe. So, basically, I cannot think of a possible way to get the RA number up without dramatically increasing the mineral content, which needs to stay low for the style. For example, the overall recommended range for calcium is at least 50 for all styles, but the Pilsen profile says it should be 10. Which brings me to another problem, the Pilsen profile has mineral levels so low, TH's spreadsheet says they are too low even for the bare minimum. The SRM is 23 so I will need to increase the RA somehow. I am assuming I will be using the Pilsen profile, but the problem I'm running into is that the residual alkalinity number is wayyy too low. I am using the recipe in Brewing Classic Styles that makes the beer more like a Kostritzer, so only a pound of Munich will be used, which means that over 80% of the grain bill is Pilsner malt. I basically use RO water and add salts until I get the correct profile. I am using TH's spreadsheet, which has been invaluable in the past, but I don't know what to do here. Brewing Jamil's Schwarzbier soon and I am unsure about what water profile to use.
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