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09-15-2010, 03:54 PM
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#1
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[witty title pending]
Join Date: Oct 2008
Location: Zeeland, Michigan
Posts: 854
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EZ Water Calculator 2.0
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EZ Water Calculator 2.0 is now available:
http://www.ezwatercalculator.com/
The spreadsheet now calculates the estimated mash pH rather than using Palmer's RA/SRM correlation. The pH is calculated using water profile data, SRM, amount of roasted malt, and mash thickness. Calculations are based on Kai's extensive mash water pH experiments, seen here:
http://braukaiser.com/documents/effect_of_water_and_grist_on_mash_pH.pdf
and here:
http://braukaiser.com/wiki/index.php/Beer_color,_alkalinity_and_mash_pH
Version 2.0 also allows for addition of acidulated malt (Sauermalz).
Less focus is placed on the chloride to sulfate ratio, although it is still there.
Regional water profiles (i.e. Burton, etc.) have been removed.
Some disclaimers have been added - including one about the addition of chalk.
Here's a screenshot:
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09-15-2010, 03:58 PM
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#2
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Senior Member
Join Date: Sep 2008
Location: Seattle
Posts: 1,390
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Nice! Thanks for all the hard work and keeping the spreadsheet up with current research. Looking forward to using this!
.... Any chance of uploading an html version. My Excel 2008 for Mac doesn't like the radial buttons for alkalinity and bicarbonate. This was the case in the last version too, so I always used the html version, which worked for selecting alkalinity.
__________________
(~):} Just a little Furthur (~):}
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09-15-2010, 04:14 PM
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#3
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Senior Member
Join Date: Aug 2006
Location: Piscataway, NJ
Posts: 19,419
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You freakin animal.
__________________
BrewHardware.com
Sightglass, Refractometer, Ball Valve, Weldless bulkhead, Thermometer, Decals, Stainless Steel Fittings, Compression Fittings, Camlock Quick Disconnects, Scale, RIMS tube, Plate Chiller, Chugger Pump, Super Clear Silicone Tubing, and more!
Personal Website, All Grain Primer, Keg Polishing, etc... | Youtube Channel
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09-15-2010, 04:25 PM
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#4
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Senior Member
Join Date: Dec 2007
Location: Sparta, Tn
Posts: 9,055
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Sweet! Are crystal malts roasted? Or does that just apply to black patent and roasted barley?
__________________
Just because you're offended, that doesn't make me wrong.
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09-15-2010, 04:59 PM
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#5
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Senior Member
Join Date: Dec 2008
Posts: 216
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I always assumed that Crystal malts were not roasted (which contribute more acidity) and that roasted malts (Roasted Barley, chocolate, black patent) contributed less acidity. Is this true?
Also, how does munich and vienna play into this spreadsheet? When using Kai's spreadsheet I considered them to be roasted specialty malts.
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09-15-2010, 05:01 PM
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#6
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Senior Member
Join Date: Dec 2007
Location: Sparta, Tn
Posts: 9,055
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Quote:
Originally Posted by aarondrich
I always assumed that Crystal malts were not roasted (which contribute more acidity) and that roasted malts (Roasted Barley, chocolate, black patent) contributed less acidity. Is this true?
Also, how does munich and vienna play into this spreadsheet? When using Kai's spreadsheet I considered them to be roasted specialty malts.
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I put munich in as a base grain, I hope that's right? Always more to learn.
__________________
Just because you're offended, that doesn't make me wrong.
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09-15-2010, 05:10 PM
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#7
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Senior Member
Join Date: Dec 2008
Posts: 216
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Ok, since we started it how about Aromatic? I'm assuming this is roasted?
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09-15-2010, 05:24 PM
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#8
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Senior Member
Join Date: Dec 2007
Location: Sparta, Tn
Posts: 9,055
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The "specialty" grain heading is what throws me off, aren't all specialty grains roasted, at least to a point?
__________________
Just because you're offended, that doesn't make me wrong.
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09-15-2010, 05:25 PM
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#9
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Senior Member
Join Date: Aug 2010
Location: Lucas, Tx
Posts: 224
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Any chance for a tsp size addition conversion ?
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09-15-2010, 05:35 PM
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#10
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[witty title pending]
Join Date: Oct 2008
Location: Zeeland, Michigan
Posts: 854
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here's the chart from Kai's paper:
Munich and Vienna are in the base malt grouping.
I think I will change the heading "specialty" malts to be "crystal - type" malts
and maybe list examples somewhere.
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