dzlater
Well-Known Member
I wanted all my brew math in one place so I made this up today.
Figured I would share
If anyone sees something I ****ed up let me know
GRAIN BILL
ORIGINAL TARGET GU * TOTAL VOLUME = TOTAL GU
% OF FERMENTABLE * TOTAL GU = GU OF FERMENTABLE
GU OF FERMENTABLE / EXTRACT POTENTAIL / % EFFCIANCY = LBS
HOPS
The folowing is taken from Designing Great Beers by Ray Daniels
To use this you need the utilazation chart from the book
This is one of many ways to calculate hop bitterness and utilazation.
For wort with over 1.050 gravity during boil , correction factor must be applied
1+[ ( BOIL GRAVITY - 1.050 ) / 2 ] = Cgravity
IBU’s
( WEIGHT OZ. * U% * AA% * 7489 ) / (VOLUME * Cgravity ) = IBU’s
WEIGHT
( VOL * Cgravity * IBU) / ( U% * AA% * 7489 ) = WEIGHT IN OUNCES
*
CAN I MASH IT
( QUARTS PER LB * LBS GRAIN ) / 4 = GALLONS MASH WATER
GALLONS MASH WATER + (.09 * LBS GRAIN ) = VOLUME IN MASH TUN
WATER VOLUMES
PREBOL VOLUME + ( LBS GRAIN * %ABSORBTION ) = TOTAL WATER
(%ABSORBTION I USE IS 0.13 )
TOTAL WATER - [ ( QUARTS PER LB * LBS GRAIN ) / 4 ] = SPARGE
WATER
VOLUME OF GRAINS AND ABSORBED WATER AFTER DRAINING MASH TUN
LBS OF GRAIN ( .09 * ABSORB%) = VOLLUME OF WET GRAIN
I USE THIS TO DETERMINE HOW MUCH ROOM I HAVE FOR BATCH SPARGE ADDITIONS This will vary somewhat depending on kernel size, crush, etc. But it should be a decent starting point. Once you've drained your first runnings, it will over-estimate because of the soluble extract you've removed.
STRIKE WATER TEMP
[ ( 0.2 / QRTS PER LB ) * ( MASH TEMP - GRAIN TEMP ) + MASH TEMP ] = STRIKE WATER TEMP
THIS DOES NOT TAKE INTO ACCOUNT HEAT LOSS DUE TO MASH TUN THERMAL MASS
INFUSION VOLUMES FOR STEP MASH
(TARGET TEMP - MASH TEMP )*( 0.2 * LBS + MASH VOL QUARTS) / (INFUSION TEMP - TARGET TEMP) = QUARTS INFUSION = QUARTS INFUSION WATER
DECOCTION AMOUNTS FOR STEP MASH
M = GALLONS MASH WATER
L= LBS GRAIN
T= MASH TEMP
t= TARGET TEMP
{ [ M + ( 0.09 * L) ] * ( t - T ) } / ( 212 - T ) = D
D * 0.20 = E
E + D = DECOCTION AMOUNT GALLONS
GRAVITIES AND VOLUMES
THESE ARE DERIVED FROM THE EQUATION
VOL1 * OG1 = VOL2 * OG2
ADD DME TO HIT TARGET GRAVITY
OG AND MEASUERD GRAVITY ENTERED AS GRAVITY UNITS (1.045 = 45)
EXTRACT POTENTIAL FOR DME TYPICALLY 45
SUBSTITUTE OTHER FERMENTABLES BY USING APPROPRIATE EXTRACT #’S
OG = O
FINAL VOL = V
MEASURED VOLUME = v
P = POTENTIAL EXTRACT
( O * V ) - ( M * v ) / P = LBS TO ADD
BOIL OFF TO HIT TARGET OG
(PREBOIL VOL * PREBOIL GU) / TARGET GU) = FINAL VOLUME
PREBOIL VOL - FINAL VOL = BOIL OFF VOLUME
BOIL OFF RATE * BOIL OFF VOLUME = BOIL TIME
BOIL OFF RATE AS MINUTES PER GALLON
DETERMINE PREBOIL GRAVITY FROM TARGET OG
( TARGET VOLUME * TARGET GU) / PREBOIL VOL = TARGET PREBOIL GRAVITY
YOU CAN WORK THIS THE OTHER WAY TO GET YOUR POST BOIL GRAVITY
Figured I would share
If anyone sees something I ****ed up let me know
GRAIN BILL
ORIGINAL TARGET GU * TOTAL VOLUME = TOTAL GU
% OF FERMENTABLE * TOTAL GU = GU OF FERMENTABLE
GU OF FERMENTABLE / EXTRACT POTENTAIL / % EFFCIANCY = LBS
HOPS
The folowing is taken from Designing Great Beers by Ray Daniels
To use this you need the utilazation chart from the book
This is one of many ways to calculate hop bitterness and utilazation.
For wort with over 1.050 gravity during boil , correction factor must be applied
1+[ ( BOIL GRAVITY - 1.050 ) / 2 ] = Cgravity
IBU’s
( WEIGHT OZ. * U% * AA% * 7489 ) / (VOLUME * Cgravity ) = IBU’s
WEIGHT
( VOL * Cgravity * IBU) / ( U% * AA% * 7489 ) = WEIGHT IN OUNCES
*
CAN I MASH IT
( QUARTS PER LB * LBS GRAIN ) / 4 = GALLONS MASH WATER
GALLONS MASH WATER + (.09 * LBS GRAIN ) = VOLUME IN MASH TUN
WATER VOLUMES
PREBOL VOLUME + ( LBS GRAIN * %ABSORBTION ) = TOTAL WATER
(%ABSORBTION I USE IS 0.13 )
TOTAL WATER - [ ( QUARTS PER LB * LBS GRAIN ) / 4 ] = SPARGE
WATER
VOLUME OF GRAINS AND ABSORBED WATER AFTER DRAINING MASH TUN
LBS OF GRAIN ( .09 * ABSORB%) = VOLLUME OF WET GRAIN
I USE THIS TO DETERMINE HOW MUCH ROOM I HAVE FOR BATCH SPARGE ADDITIONS This will vary somewhat depending on kernel size, crush, etc. But it should be a decent starting point. Once you've drained your first runnings, it will over-estimate because of the soluble extract you've removed.
STRIKE WATER TEMP
[ ( 0.2 / QRTS PER LB ) * ( MASH TEMP - GRAIN TEMP ) + MASH TEMP ] = STRIKE WATER TEMP
THIS DOES NOT TAKE INTO ACCOUNT HEAT LOSS DUE TO MASH TUN THERMAL MASS
INFUSION VOLUMES FOR STEP MASH
(TARGET TEMP - MASH TEMP )*( 0.2 * LBS + MASH VOL QUARTS) / (INFUSION TEMP - TARGET TEMP) = QUARTS INFUSION = QUARTS INFUSION WATER
DECOCTION AMOUNTS FOR STEP MASH
M = GALLONS MASH WATER
L= LBS GRAIN
T= MASH TEMP
t= TARGET TEMP
{ [ M + ( 0.09 * L) ] * ( t - T ) } / ( 212 - T ) = D
D * 0.20 = E
E + D = DECOCTION AMOUNT GALLONS
GRAVITIES AND VOLUMES
THESE ARE DERIVED FROM THE EQUATION
VOL1 * OG1 = VOL2 * OG2
ADD DME TO HIT TARGET GRAVITY
OG AND MEASUERD GRAVITY ENTERED AS GRAVITY UNITS (1.045 = 45)
EXTRACT POTENTIAL FOR DME TYPICALLY 45
SUBSTITUTE OTHER FERMENTABLES BY USING APPROPRIATE EXTRACT #’S
OG = O
FINAL VOL = V
MEASURED VOLUME = v
P = POTENTIAL EXTRACT
( O * V ) - ( M * v ) / P = LBS TO ADD
BOIL OFF TO HIT TARGET OG
(PREBOIL VOL * PREBOIL GU) / TARGET GU) = FINAL VOLUME
PREBOIL VOL - FINAL VOL = BOIL OFF VOLUME
BOIL OFF RATE * BOIL OFF VOLUME = BOIL TIME
BOIL OFF RATE AS MINUTES PER GALLON
DETERMINE PREBOIL GRAVITY FROM TARGET OG
( TARGET VOLUME * TARGET GU) / PREBOIL VOL = TARGET PREBOIL GRAVITY
YOU CAN WORK THIS THE OTHER WAY TO GET YOUR POST BOIL GRAVITY
