bsmx import

Discussion in 'Brewer's Friend Announcements' started by uk_brewer, Dec 2, 2018.

  1. uk_brewer

    uk_brewer Well-Known Member

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    Hi,

    Just tried importing a recipe into brewersfriend, both bsmx and xml give me the following error

    Recipe Import Error!
    Retry...

    then further down under the recently imported section I get the following

    Invalid Other Ingredient Use specified:
     
  2. Yooper

    Yooper Administrator
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    Hmmmm. Can you post the Beersmith recipe here (copy and paste is fine), so I can see what could be the issue?
     
  3. uk_brewer

    uk_brewer Well-Known Member

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    BeerSmith 2 Recipe Printout - http://www.beersmith.com
    Recipe: Juicy Bits New England–Style IPA
    Brewer: Craft Beer & Brewing Magazine
    Asst Brewer:
    Style: American IPA
    TYPE: All Grain
    Taste: (50.0)

    Recipe Specifications
    --------------------------
    Boil Size: 7.995 gal
    Post Boil Volume: 6.865 gal
    Batch Size (fermenter): 6.590 gal
    Bottling Volume: 6.590 gal
    Estimated OG: 1.066 SG
    Estimated Color: 3.9 SRM
    Estimated IBU: 267.5 IBUs
    Brewhouse Efficiency: 77.00 %
    Est Mash Efficiency: 77.0 %
    Boil Time: 60 Minutes

    Ingredients:
    ------------
    Amt Name Type # %/IBU Volume
    9.140 gal Distilled Water Water 1 - -
    9.88 g Calcium Chloride (Mash) Water Agent 2 - -
    3.67 g Epsom Salt (MgSO4) (Mash) Water Agent 3 - -
    2.68 g Baking Soda (Mash) Water Agent 4 - -
    1.46 g Chalk (Mash) Water Agent 5 - -
    1.07 g Gypsum (Calcium Sulfate) (Mash) Water Agent 6 - -
    2.05 g BrewTan B (Mash 60.0 mins) Fining 7 - -
    4.400 kg Pale Malt, 2-Row (Rahr) Lot 2060-6 (1.9 SRM) Grain 8 67.3 % 0.758 gal
    0.559 kg Oats, Flaked (1.0 SRM) Grain 9 8.6 % 0.096 gal
    0.559 kg Wheat, Flaked (1.6 SRM) Grain 10 8.6 % 0.096 gal
    0.419 kg Cara-Pils/Dextrine (2.0 SRM) Grain 11 6.4 % 0.072 gal
    2.55 g Calcium Chloride (Sparge) Water Agent 12 - -
    0.95 g Epsom Salt (MgSO4) (Sparge) Water Agent 13 - -
    0.69 g Baking Soda (Sparge) Water Agent 14 - -
    0.38 g Chalk (Sparge) Water Agent 15 - -
    0.27 g Gypsum (Calcium Sulfate) (Sparge) Water Agent 16 - -
    4.70 g Citra (2017) [14.00 %] - First Wort 60.0 min Hop 17 9.1 IBUs -
    4.70 g El Dorado (2016) [13.40 %] - First Wort 60.0 min Hop 18 8.7 IBUs -
    4.70 g Mosaic (2016) [103.00 %] - First Wort 60.0 min Hop 19 66.8 IBUs -
    0.600 kg Extra Light Dry Extract [Boil] (3.0 SRM) Dry Extract 20 9.2 % 0.103 gal
    1.29 g BrewTan B (Boil 5.0 mins) Fining 21 - -
    6.50 g Citra (2017) [14.00 %] - Steep/Whirlpool 40.0 m Hop 22 3.9 IBUs -
    6.50 g El Dorado (2016) [13.40 %] - Steep/Whirlpool 40 Hop 23 3.7 IBUs -
    6.50 g Mosaic (2016) [103.00 %] - Steep/Whirlpool 40.0 Hop 24 28.7 IBUs -
    14.60 g Citra (2017) [14.00 %] - Steep/Whirlpool 30.0 m Hop 25 7.7 IBUs -
    14.60 g El Dorado (2016) [13.40 %] - Steep/Whirlpool 30 Hop 26 7.3 IBUs -
    14.60 g Mosaic (2016) [103.00 %] - Steep/Whirlpool 30.0 Hop 27 56.4 IBUs -
    19.50 g Citra (2017) [14.00 %] - Steep/Whirlpool 20.0 m Hop 28 8.1 IBUs -
    19.50 g El Dorado (2016) [13.40 %] - Steep/Whirlpool 20 Hop 29 7.7 IBUs -
    19.50 g Mosaic (2016) [103.00 %] - Steep/Whirlpool 20.0 Hop 30 59.4 IBUs -
    1.0 pkg British Ale V (Omega #OYL-011) Yeast 31 - -
    24.20 g Citra (2017) [14.00 %] - Dry Hop 8.0 Days Hop 32 0.0 IBUs -
    24.20 g El Dorado (2016) [13.40 %] - Dry Hop 8.0 Days Hop 33 0.0 IBUs -
    24.20 g Mosaic (2016) [103.00 %] - Dry Hop 8.0 Days Hop 34 0.0 IBUs -
    37.30 g Citra (2017) [14.00 %] - Dry Hop 4.0 Days Hop 35 0.0 IBUs -
    37.30 g El Dorado (2016) [13.40 %] - Dry Hop 4.0 Days Hop 36 0.0 IBUs -
    37.30 g Mosaic (2016) [103.00 %] - Dry Hop 4.0 Days Hop 37 0.0 IBUs -


    Mash Schedule: Single Infusion, Medium Body
    Total Grain Weight: 6.537 kg
    ----------------------------
    Name Description Step Temperature Step Time
    Mash In Add 30.00 L of water at 155.3 F 149.0 F 60 min
    Mash Out Heat to 168.0 F over 15 min 168.0 F 10 min

    Sparge: Fly sparge with 1.214 gal water at 168.0 F
    Notes:
    ------
    Juicy Bits from WeldWerks Brewing Co. in Greeley, Colorado, is a New England–style IPA that has quickly garnered both regional and national attention for the brewery. Juicy Bits features a huge citrus and tropical-fruit hops character from the massive whirlpool and dry-hop additions of Mosaic, Citra, and El Dorado hops, as well as a softer, creamier mouthfeel thanks to the adjusted water chemistry, higher protein malts, and lower attenuation. The end result is a beer reminiscent of citrus juice with extra pulp, thus the name Juicy Bits.

    Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

    Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

    Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.


    Created with BeerSmith 2 - http://www.beersmith.com
    -------------------------------------------------------------------------------------
     
  4. Yooper

    Yooper Administrator
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    The only uncommon ingredient I see is Brewtan-B. Let me ask the developers about this one. Thank you!
     
  5. avantassel

    avantassel Moderator
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    Hi, can you send me the .bsmx file? andrew at brewersfriend.com
     
  6. uk_brewer

    uk_brewer Well-Known Member

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    Files are on their way.
     
  7. uk_brewer

    uk_brewer Well-Known Member

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    Fixed it. Thanks. Although I do see some decimal places get lost on the import.
     

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