![]() Will change depending on the amount of kettle hops and determination of brewer to maximise fermenter volume.) Includes both chiller losses and trub loss in the boiler. Post Boil Losses = 2L (rough estimate.Grain Absorption Ratio = 0.8 (ratio to determine the amount of water that is absorbed in grain which will be removed after sparging).Grain Weight = total grain weight of all the grains included in the mash – exclude late sugar additions weight.Mash Tun Deadspace = 3.5L (dead space between the base and bottom of grain basket).Optimum value for mashing in G30 from testing) Water To Grain Ratio = 2.7 (litres of water per kilogram of grain.What those terms mean (example G30 Brewing unit): Pre Boil Volume = Batch Volume + Post Boil Losses + Boil Off Volume.Sparge Volume = Preboil Volume – Mash Volume + (Grain Weight x Grain Absorption Ratio).Mash Volume = (Water To Grain Ratio x GrainWeight) + Mash Tun Deadspace.We are pitching the yeast and maintaining the fermentation at 20°c for this milk stout.The Calculations used in the Recipe Creator on the app are as follows: It’s not long before the wort coming out of the counterfow is close to 25°c even if the remaining wort inside the Grainfather remains high. After recirculating boiling wort through the chiller for a few minutes it should be sanitised (already cleaned prior to the boil). The Grainfather comes with an effective counterflow chiller. This is the first time we’ve used lactose so carefully sprinkled it into the boil to avoid any clumping or burning of the element. The kettle can start heating the wort as soon as you lift the basket and start sparging, saving a fair chunk of time when getting the wort up to a rolling boil. Once complete, the grain basket is lifted to drain the wort into the kettle and sparing can begin – we have a separate HLT to heat the sparge water. ![]() The Grainfather recirculates the mash with it’s integral pump and applies heat to keep it at a steady 65°c. Once we hit 65°c we mashed in the grain bill and started the process. Using the Grainfather calculator within the app we found we needed about 18 litres of water for the mash and told the Grainfather to start heating via the phone. This then opened in the Grainfather Connect App ready for action. Once I exported my recipe to the Beer.xml format I emailed myself the file and downloaded it onto the iPhone. Unfortunately the Beersmith iOS app does not allow exporting of this format so I had to fire up Beersmith on the PC. ![]() The control box is linked to the Grainfather app via Bluetooth and accepts the standard Beer.xml format. When designing the recipe I selected Grainfather as an “add-on” equipment profile. ![]() I use the Beersmith iOS app for all of my self designed beer recipes and I was interested to see how the new Grainfather control box would work in conjunction with Beersmith. Adding recipes to the Grainfather with the Bluetooth control box For more information, see our full review on the Grainfather. The pump is used in connection with a counterflow chiller to rapidly cool the wort as it transfers into the fermenter. Once a boil is reached the temperature is maintained and controlled. The mash basket is then raised and the wort easily drained into the kettle below ready to start the boil. A built in pump recirculates the wort and the mash temperature is carefully controlled to help achieve high efficiency in the extraction of the sugars from the malt. The Grainfather is a compact all in one 30Litre electric brewing system. It heats water to your desired strike water temperature and has an integrated mash basket. Welcome back to the world of brewing – we had a brewday on Saturday and brewed our first ever milk stout. We brewed on the updated Grainfather with bluetooth control box that can communicate with your phone!
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