bubbachunk
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Has anyone found a way or tried to estimate the heat capacity for their wort? If not maybe we can mock up an excel file based on mash temps and other ingredients?
Wort Heat capacity estimates
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maskednegator
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I'd imagine that using the heat capacity of water and the specific gravity of the wort as density would get you pretty close.
freddyb
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From the book Ice and refrigeration, Volume 8 By Southern Ice Exchange, under the section titled Arithmetic of Brewery Refrigeration:
http://books.google.com/books?id=9x...XI9ibCh8Yum4u9UF7hOA&ci=66,730,425,545&edge=0
Not sure if that helps, or is relevant. It was written over 100 years ago...
I like that the cover of the book has an illustration of a polar bear eating a seal.
http://books.google.com/books?id=9x...XI9ibCh8Yum4u9UF7hOA&ci=66,730,425,545&edge=0
Not sure if that helps, or is relevant. It was written over 100 years ago...
I like that the cover of the book has an illustration of a polar bear eating a seal.
I don't know if this helps, but if water has specific heat 1.0 cal/(g*K), then grain is about 0.4 cal/(g*K). These are the numbers you use in the mash.
If you're looking for wort specific heat, this is a pretty good approximation...Assume the wort is just water and sucrose (this is what the Brix/Plato scale assumes). Specific heat of sucrose is 0.3 cal/(g*K). So, the specific heat of a solution that is P degrees Plato is 1-0.7*(P/100) cal/(g*K).
If you're looking for wort specific heat, this is a pretty good approximation...Assume the wort is just water and sucrose (this is what the Brix/Plato scale assumes). Specific heat of sucrose is 0.3 cal/(g*K). So, the specific heat of a solution that is P degrees Plato is 1-0.7*(P/100) cal/(g*K).
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