Fr5ed said:
Actually, I was referring to farther down in Brad's post in the section titled "Splitting Post Boil". He describes (as I quoted) exactly what I wish to do, but I didn't see a recommendation on how to manage it all in Beersmith. I am actually doing the 3 recipe method as well - a "master" recipe for the mash and boil going into the two fermenters, then a "fermentation" recipe for each fermenter.
For split fermentations, I use a method similar to what you've described. I created a fermentable called, coincidentally, "Beer Wort" with a yield of 1.046. I make an extract recipe for the split volume and add the weight of wort needed to get the correct OG (also the needed other ingredients and yeast). From there, it's just the fermentation and packaging desired for that batch.
Going back a step, for a master recipe that'll be split (not the same as partigyle), I've created a yeast called "Split Batch" with 0% attenuation and a fermentation schedule of 0 days. This leaves the anticipated FG the same as the OG (or nearly so). Without a yeast added, BeerSmith will assume 70% attenuation.
This method lets you create different reports for each part of the process, including the master recipe showing no fermentation.
EDIT: After posting, it occurred to me there could be an easier way. I played around a bit and posted my method in Tips.
The essential change is to just create a "Split Batch" equipment profile with zero losses, zero boil time/boil off and 100% BHE. The main recipe can be copied, then use scale recipe to the actual fermentation volume. From there, just add the specialty ingredients, yeast and fermentation profile.