mplsbrewer
Member
Hello,
I have a question regarding the use of specialty grains for extract brews. Particularly, how do you calculate OG and color contributions for specialty grains? I've seen some other threads suggesting that specialty grains do not contribute to the OG, but this is incorrect since they do contain non-fermentable sugars even though there is no enzymatic activity occurring.
I've also seen some numbers that indicate steeping has an extraction efficiency on the order of 20-30%, so the formula for point contribution should be something like:
Points =
[Grain weight * Grain ppg * steeping extraction efficiency]/Boil volume
The efficiency should be a function of steep time, temp, and grain crush size, but I'm just wondering if there is any empirical data that could be used to calculate steeping efficiency as a function of these variables, or do I just assume something like 30%?
Also, this efficiency should just be in regards to sugar extraction; is there any other correlation to color contribution? Or is it assumed that the color contribution is 100% efficient? I'm using
Grain weight * Lovibond rating to get MCU, then using Morey's formula to estimate SRM.
Any help would be much appreciated!
I have a question regarding the use of specialty grains for extract brews. Particularly, how do you calculate OG and color contributions for specialty grains? I've seen some other threads suggesting that specialty grains do not contribute to the OG, but this is incorrect since they do contain non-fermentable sugars even though there is no enzymatic activity occurring.
I've also seen some numbers that indicate steeping has an extraction efficiency on the order of 20-30%, so the formula for point contribution should be something like:
Points =
[Grain weight * Grain ppg * steeping extraction efficiency]/Boil volume
The efficiency should be a function of steep time, temp, and grain crush size, but I'm just wondering if there is any empirical data that could be used to calculate steeping efficiency as a function of these variables, or do I just assume something like 30%?
Also, this efficiency should just be in regards to sugar extraction; is there any other correlation to color contribution? Or is it assumed that the color contribution is 100% efficient? I'm using
Grain weight * Lovibond rating to get MCU, then using Morey's formula to estimate SRM.
Any help would be much appreciated!