Wort Heat capacity estimates - Home Brew Forums
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01-26-2010, 06:11 PM   #1
bubbachunk

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Jan 2009
Cincinnati
Posts: 645
Liked 6 Times on 5 Posts

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?

01-26-2010, 06:16 PM   #2
maskednegator
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Sep 2009
san diego
Posts: 323
Liked 10 Times on 10 Posts

I'd imagine that using the heat capacity of water and the specific gravity of the wort as density would get you pretty close.

01-26-2010, 08:31 PM   #3
freddyb

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Apr 2008
Posts: 184
Liked 7 Times on 7 Posts

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=9xI...5%2C545&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.

01-29-2010, 02:40 PM   #4
rocketman768

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Feb 2008
Evanston, IL
Posts: 1,083
Liked 25 Times on 22 Posts

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).

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