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Old 01-23-2011, 08:59 PM   #1
detz
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Default 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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Old 01-23-2011, 09:07 PM   #2
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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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Old 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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Old 01-23-2011, 09:14 PM   #4
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Quote:
Originally Posted by nebben View Post
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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Old 01-23-2011, 09:16 PM   #5
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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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Old 01-24-2011, 01:29 AM   #6
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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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Old 01-24-2011, 12:35 PM   #7
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Quote:
Originally Posted by detz View Post
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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Old 01-24-2011, 01:05 PM   #8
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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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Old 01-24-2011, 10:38 PM   #9
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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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Old 01-25-2011, 11:21 AM   #10
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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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