![]() ![]() Once the recipes are imported double clicking on them in the recipe list will open them in their own tab. The good news is, once imported they are automatically added to your recipe database, unlike the previous version which required the additional step of pasting to the correct database. Any other name will cause the wizard to fail. I can’t stress enough that the file MUST be named recipe.bsm. Just click on file, import wizard and select the location of the recipe.bsm. If you happen to have exported your recipes from BeerSmith 1.4 be advised that you will have to rename it to recipe.bsm (1.4 defaulted to recipes.bsm and that s in recipes will prevent importing). A future update will include importing BeerXML recipe files (it should have been included In the 2.0 release). If you are not upgrading you can import your recipes from a BeerSmith recipe.bsm file. What if you’re upgrading from BeerSmith 1.4? No problem, all your recipes and equipment settings will import very nicely. The big empty rectangle will fill in with a beer glass showing an estimation of the beer after fermentation. The bottom portion of the recipe sheet has graphs showing you where your recipe stands in relation to the beer style you have selected. Clicking on the buttons to add grain, hops, yeast are all self explanatory. The sidebar on the left can be displayed or hidden as needed. When you first open the recipe designer you’ll notice a nice sleek interface. Let take a look at the new UI in BeerSmith v2!! This allows you to have multiple recipes open, as well as any of the other databases (grain, yeast, hops, water, equipment etc.). In keeping with modern times and OS’es BeerSmith supports tabs. The already feature packed software has gotten even better! The software now natively support both Windows and MAC (Linux support via Wine) and the UI got a much needed facelift. What I like or dislike about the software are my opinions and like everything else, what I like might not be what you like.īeerSmith has released it’s long awaited update. I am not paid at all or provided with free versions of the software. I destroy my corn in the mill.Disclaimer- This is my own personal thoughts and feelings about this software package. alculator/" onclick="window.open(this.href) return false " rel="nofollow as well and the "flaked corn" choice has always been relatively close for me when calculating. I have in the past used SG of 1.033 but I think FJS' points are well taken regarding the variability. Speaking of unmalted, since the corn is raw grain and is not malted, diastatic potential is zero, meaning you will need to mash it along with malted grains or otherwise provide enzymes for conversion of starch to sugars. Otherwise its properties are the same as any other unmalted corn. The difference is that flaked corn has been pre-gelatinized, thus saving you the cereal mash (corn cooking) step. If you are using cracked and not milling to meal or flour, expect quite a bit of starch to remain beyond the reach of your extractive efforts.įills Jars Slowly wrote:Flaked corn is already in Beersmith and you can use that as a template. Palmer reports a potential of 1.039 (at 100% efficiency) and, of course, IRL potential varies a bit from crop to crop, variety to variety, and batch to batch. Note that Beersmith's potential gravity number of 1.037 is not written in stone. Twiddle the "Yield" number in Beersmith to account for the fineness or coarseness of your crack/crush in order to account for better or worse efficiency associated with that factor. So, potential gravity is about 1.037 for a pound of corn in a gallon of water, the color is about 1.3 SRM, and diastatic power of 0. ![]() ![]() Flaked corn is already in Beersmith and you can use that as a template. ![]()
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