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Old 01-26-2010, 06:11 PM   #1
bubbachunk's Avatar
Jan 2009
Posts: 645
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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?

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Old 01-26-2010, 06:16 PM   #2
Sep 2009
san diego
Posts: 323
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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.

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Old 01-26-2010, 08:31 PM   #3
freddyb's Avatar
Apr 2008
Posts: 184
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From the book Ice and refrigeration, Volume 8 By Southern Ice Exchange, under the section titled Arithmetic of Brewery Refrigeration:


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.

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Old 01-29-2010, 02:40 PM   #4
rocketman768's Avatar
Feb 2008
Evanston, IL
Posts: 1,083
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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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