Bairds malt specs

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Permalink Reply by Rhyno on February 22, 2011 at 7:38am

Cheers Tilt, will see what I can put together from this

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Permalink Reply by Tilt on February 22, 2011 at 7:00pm

No worries - glad you're happy to contribute back to the mob.

BTW, if you decided you didn't want to work your way through the lot a few of us on this thread could take on a couple each and pool them to make a complete file.

Get back to us if you want to go down that track.

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Permalink Reply by Rhyno on February 25, 2011 at 1:53pm

Here we go, updated Bairds specs for beersmith.

 

Now these values are just the ones supplied, they do change from batch to batch so if you find some more up to date info you might want to change them.

With the roasted barley, the data gives a min and max range between 1300-1500, and the actual was 140. I have taken that to mean 1400, someone please correct me if I am wrong.

 

This is well worth a read, it explains the whole malt analysis procedure and different unit conversions.

 

I also have not done one for heavily peated distilling malt, if anyone can work out that analysis sheet be my guest :o)

 

Cheers

Attachments:

• BairdsBrewingMalts.bsm, 16 KB

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Permalink Reply by JR on February 25, 2011 at 2:12pm

You're a scholar and a gentleman!  I was trying to get around to doing that for the last few nights but never quite got it done.

I guess I should try and compile the wyermans malts instead.

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Permalink Reply by Rhyno on February 25, 2011 at 2:19pm

Just a quick correction, I have just noticed that first uncompleted version I started from had the protien levels wrong.

 

They should be as follows:

Pale Ale 9.75

Premium Pilsen Malt 10.5

Stout Malt 11

Vienna 11

Munich 11

 

Or if you haven't already, download this updated version

Attachments:

• BairdsBrewingMalts.bsm, 16 KB

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Permalink Reply by Tilt on February 26, 2011 at 4:00pm

JR - hopefully the file below fills  the Weyermans gap - no need to go to all that effort.

 

Attachments:

• Weyermann Malts.bsm, 24 KB

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Permalink Reply by denimglen on February 25, 2011 at 3:24pm

With the roasted barley, the data gives a min and max range between 1300-1500, and the actual was 140. I have taken that to mean 1400, someone please correct me if I am wrong.

 

The data on those sheets sometimes says '(x10)' or '(x100)', 1400 sounds right.

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Permalink Reply by Rhyno on February 25, 2011 at 5:05pm

Bugger, I knew I had seen that x10 somewhere else. Everyone might want to add a zero to the chocolate malt EBC colour range then as well :o{

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Permalink Reply by Rhyno on March 14, 2011 at 6:15pm

Thought I better upload the correct version, hopefully I have it right now :o)

Attachments:

• BairdsBrewingMalts.bsm, 16 KB

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