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01-23-2011, 08:59 PM   #1
detz
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 Trying to do my own calculations but confused on the terminology.

So first I'm trying to calculate out the OG. I'm following a recipe so I know what the OG should be. Here are the ingredients from the kit and the values I was able to find out about them off the same site.

- 0.25 lbs CaraPils (1.5° L)
- 0.125 lbs Special Roast (50° L)

- 2 lbs Wheat dry malt extract (SG 43)
- 6 lbs Pilsen Malt syru (1.5 - 3.0° L, 1.036 ppg)

I'm trying to use this formula:
Malt SG = (Malt weight) x (Malt ppg) x (BE) / (SV)

BE = 0.75 (75%)
SV = 5 gallons

I have the weight but how do I get the ppg of the first three? I'm guessing from what I've seen that SG 43 is the same as 1.043 ppg but what about the other two?

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01-23-2011, 09:07 PM   #2
nebben
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Beersmith says 33 points for Carapils, 33 for Special Roast. The extracts you listed are pretty close to the same as what you've got.

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01-23-2011, 09:09 PM   #3
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Since you are steeping or mashing those grains, you will not get a full 33 PPG. You need to take efficiency into account. You could estimate 70 percent efficiency, which would make them about 23 PPG. But since they are such a small portion of your bill, then the exact efficiency won't make a huge difference.

Edit: I see you are taking efficiency into account in your formula, which is correct for grains with mashing or steeping. But with the extract portions, the efficiency is 100%.

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01-23-2011, 09:14 PM   #4
detz
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Quote:
 Originally Posted by nebben Beersmith says 33 points for Carapils, 33 for Special Roast. The extracts you listed are pretty close to the same as what you've got.
But how can I figure that out without software? Is there a table somewhere? Can I tell from the name, the L value?
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01-23-2011, 09:16 PM   #5
Hex23
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The L value is a measure of color contribution. The PPG can usually be found online by searching on the name of the grain. There probably is a comprehensive table somewhere.

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01-24-2011, 01:29 AM   #6
SKMO
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There are several online calculators that can get you close. Google "beer calculus" and try that, it's pretty simple.

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01-24-2011, 12:35 PM   #7
dzlater
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Quote:
 Originally Posted by detz But how can I figure that out without software? Is there a table somewhere? Can I tell from the name, the L value?
Here is a chart, you can search around and find others
http://www.byo.com/resources/grains
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01-24-2011, 01:05 PM   #8
detz
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Hmm, so there is no single place that seems to have them all(grain,hops,yeast). Different places have different info. Maybe I do this as a side project.

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01-24-2011, 10:38 PM   #9
nebben
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Grains and sugars are fermentable. Each grain/extract/sugar will have some sort of points per gallon, which means how many theoretical gravity points will be measured if in a 1 gallon container. Grain that is mashed will be lower than the max PPG since your mash efficiency dictates how much sugar ends up in the wort. Extract and sugar just goes in and dissolves, so it is more easy to pinpoint.

Hops and yeast aren't fermentable, so they don't have points per gallon.

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01-25-2011, 11:21 AM   #10
dzlater
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If you are really interested in making your own recipes, and doing the #'s by hand I would highly recommend the book "Designing Great Beers" by Ray Daniels

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