Ss Brewing Technologies Giveaway!

 Home Brew Forums > Wort Heat capacity estimates
01-26-2010, 05:11 PM   #1
bubbachunk
Feedback Score: 0 reviews
Recipes

Join Date: Jan 2009
Location: Fort Smith
Posts: 645
Liked 6 Times on 5 Posts

 Wort Heat capacity estimates

Has anyone found a way or tried to estimate the heat capacity for their wort? If not maybe we can mock up an excel file based on mash temps and other ingredients?

__________________

01-26-2010, 05:16 PM   #2
Feedback Score: 0 reviews
Recipes

Join Date: Sep 2009
Location: san diego
Posts: 323
Liked 8 Times on 8 Posts
Likes Given: 1

I'd imagine that using the heat capacity of water and the specific gravity of the wort as density would get you pretty close.

__________________

01-26-2010, 07:31 PM   #3
freddyb
Feedback Score: 0 reviews
Recipes

Join Date: Apr 2008
Posts: 214
Liked 7 Times on 7 Posts

From the book Ice and refrigeration, Volume 8 By Southern Ice Exchange, under the section titled Arithmetic of Brewery Refrigeration:

Not sure if that helps, or is relevant. It was written over 100 years ago...

I like that the cover of the book has an illustration of a polar bear eating a seal.

__________________

01-29-2010, 01:40 PM   #4
rocketman768
Feedback Score: 0 reviews

Recipes

Join Date: Feb 2008
Location: Evanston, IL
Posts: 1,086
Liked 22 Times on 19 Posts

I don't know if this helps, but if water has specific heat 1.0 cal/(g*K), then grain is about 0.4 cal/(g*K). These are the numbers you use in the mash.

If you're looking for wort specific heat, this is a pretty good approximation...Assume the wort is just water and sucrose (this is what the Brix/Plato scale assumes). Specific heat of sucrose is 0.3 cal/(g*K). So, the specific heat of a solution that is P degrees Plato is 1-0.7*(P/100) cal/(g*K).