Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > Looking for Formulas: IBU, Extract amount from grain, etc.

Reply
 
LinkBack Thread Tools
Old 11-06-2006, 03:42 PM   #1
ian
Feedback Score: 0 reviews
 
ian's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Pendleton, SC USA
Posts: 476
Liked 5 Times on 5 Posts

Default Looking for Formulas: IBU, Extract amount from grain, etc.

Anybody got some good sources. I have software but am wondering how all of this is calculated. I've seen some forumlas but nothing very in depth.

So, anybody got any? Just curious how you guys designed your personal spreadsheet based recipe calculators

Thanks!
Ian

__________________
ian is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2006, 03:55 PM   #2
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 133 Times on 126 Posts

Default

Well, there really aren't many formulas. The bulk of the calculations are extrapolations between imperially derived data points. A good example is bittering for hop additions under five minutes is ignored. "The Charts" start at 5 minutes, but utilization at 5 minutes is already 1/5 that of a 60 minute boil.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2006, 04:01 PM   #3
Evan!
Feedback Score: 0 reviews
 
Evan!'s Avatar
Recipes 
 
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,901
Liked 69 Times on 61 Posts
Likes Given: 1

Default

David,

5 goes into 60 12 times---how do you get 1/5th? Is it not a consistent variable?

__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Evan! is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2006, 05:08 PM   #4
ian
Feedback Score: 0 reviews
 
ian's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Pendleton, SC USA
Posts: 476
Liked 5 Times on 5 Posts

Default

OK, so no one has an actual formula?

__________________
ian is offline
JBIII Likes This 
Reply With Quote Quick reply to this message
Old 11-06-2006, 05:14 PM   #5
ian
Feedback Score: 0 reviews
 
ian's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Pendleton, SC USA
Posts: 476
Liked 5 Times on 5 Posts

Default

I found this page which has two IBU formulas.

Does anyone have any idea if one is better than the other? Or if these are ones currently used by any of you?

__________________
ian is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2006, 05:21 PM   #6
magno
Feedback Score: 0 reviews
 
magno's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Austin, TX
Posts: 909
Liked 5 Times on 4 Posts

Default

Check out the book "Designing Great Beer". It is full of formulas.

- magno

__________________
magno is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2006, 05:53 PM   #7
uwmgdman
Feedback Score: 0 reviews
 
uwmgdman's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Oregon, WI
Posts: 673
Default

Quote:
Originally Posted by magno
Check out the book "Designing Great Beer". It is full of formulas.

- magno
Ditto that........I made my brewing spreadsheet from most of the equations in that book. I use Palmer's equation derived from fitting data points for IBUs and adjusted it a little bit to what I thought echoed my setup.
__________________
#######################
Coming Up: Pompous Mudblood, Maple Porter
Production: Aussie/NewZealand IPA

Drinking: 2013 Maker's Mark Bourbon Barrel Stout, Palate Assaulted Again Black IPA and Kaiser Alt Zwei
uwmgdman is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2006, 06:45 PM   #8
ian
Feedback Score: 0 reviews
 
ian's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Pendleton, SC USA
Posts: 476
Liked 5 Times on 5 Posts

Default

Umm, how's about typing them in??

__________________
ian is offline
JBIII Likes This 
Reply With Quote Quick reply to this message
Old 11-06-2006, 08:43 PM   #9
magno
Feedback Score: 0 reviews
 
magno's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Austin, TX
Posts: 909
Liked 5 Times on 4 Posts

Default

If they're not up when I get home I can put them up. The IBU calculation is pretty straight forward, but the amount of extract from grain has a table with several types of grain listed. Anything else that you are after?

- magno

__________________
magno is offline
 
Reply With Quote Quick reply to this message
Old 11-07-2006, 12:03 AM   #10
magno
Feedback Score: 0 reviews
 
magno's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Austin, TX
Posts: 909
Liked 5 Times on 4 Posts

Default

OK, here goes:

To calculate the amount of various grains needed in a recipe, multiply the wort volume by the anticipated OG (OG in gravity units, ie. 1.044 = 44 GU).

5.5 gal * 44 = 242 GU

Multiply this product by the percentages of the various grains that you want to use. In this example they use 60% two row, and 20% each wheat and honey.

2- Row: 242 * .60 = 145 GU
Wheat: 242 * .20 = 48.4 GU
Honey: 242 * .20 = 48.4 GU

To calculate the amount needed of each grain, take this product and divide by the extract potential given in the table and then divided by the mash efficiency. In this example they assumed a 68% mash efficiency, except for the honey, which gets 100%.

2- Row: 145 / 36 / 0.68 = 5.92 lbs
Wheat: 48.4 / 38 / 0.68 = 1.87 lbs
Honey: 48.4 / 33 / 1.00 = 1.46 lbs

The extract potential table is about like this:

Ingredient:...........................Extract Potential (GU)
Chocolate, black, roast ...............25 - 30
Crystal, Cara...............................33 - 35 (darker = lower)
Munich, Vienna, mild, Biscuit.........35 - 36
Pale, Pilsener...............................35 - 37
corn.............................................. 37 - 39
oats.............................................. ...33
rye malt............................................29
malted wheat...............................37 - 40
wheat, rye (unmalted, raw, flaked)..36
cane sugar.......................................46 From here and below use 100% mash efficiency.
corn sugar........................................37
DME............................................... ..45
honey..........................................30 - 35
LME..............................................3 7 - 39
maple syrup....................................30
molasses.........................................3 6

The IBU equation is a bit more involved:

IBU = Woz * U% * A% * 7489 / Vgal / Cgrav

where Woz is the weight of the hops in ounces, U% is the utilization as a decimal, A% is the alpha acids as a decimal, V gal is the volume of wort when you pitch the hops, and Cgrav is the correction for gravities over 1.050

Cgrav = 1 + [(Gboil - 1.050) / 0.2]

where Gboil is the SG of the boiling wort.

The utlilization is found using this table:
Boil Time (min)...........whole(%)................pellet(%)
dry hop..........................0.................... ..........0
0 - 9...............................5................. .............6
10 - 19..........................12.................... ........15
20 - 29..........................15.................... ........19
30 - 44..........................19.................... ........24
45 - 59..........................22.................... ........27
60 - 74..........................24.................... ........30
75 +..............................27................. ...........34

All said, I cannot recomend this book enough (Designing Great Beers by Ray Daniels). After Charlie P. gets you into the basics this is the next logical step. The first part of the book goes over basic recipe formulation, and minimal brewing technique, the second half is all about different styles of beer in detail. Great book.

Hope this is what you are after.

- magno

__________________

Last edited by magno; 11-07-2006 at 12:08 AM.
magno is offline
2
People Like This 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sapporo Clone with Extract - please recommend rice extract amount NitrouStang96 Recipes/Ingredients 0 04-10-2008 07:19 PM
Amount of specialty in extract recipe? rauchbier Extract Brewing 6 01-18-2008 01:58 AM
Extract liquid amount ohiodad Extract Brewing 4 09-26-2007 12:23 AM
question on amount of malt extract crown_cres Extract Brewing 15 04-14-2007 01:10 AM
Standard Extract Amount Toilet Rocker Extract Brewing 11 08-25-2005 12:23 PM