
09292012, 03:20 PM

#1

Feedback Score: 0 reviews
Join Date: Oct 2011
Location: Hardin, Montana
Posts: 397
Liked 16 Times on 13 Posts Likes Given: 22

Help please with some Calculations


Looking for some help please. Perusing an 2010 sept/oct Zymurgy article focusing on "One brew day two batches."
Author is quoting Randy Moshers rule of thumb regarding partigyle.
"For instance, 5 gallons of beer at 1.090 and 5 gallons at 1.060 require (5 X 90)/(5 X 60) = 750 points. Dividing that by the total volume (10) points to a mash for 10 gallons at 1.075. His rule of thumb declares the first third of the runnings contain half of the sugar (e.g. 3 gallons at 1.125)."
Question 1. If I were to take that first third runnings of beer, and dilute to 5 gallons what would be my estimated specific gravity.
Question 2. If I were to take the last two thirds (7 gallons of preboil) of the runnings, what would be the estimated preboil gravity, and post boil at 6 gallons?
If I were to do a double batch of the Can you brew it black butte porter clone which is calculated for a 6 gallon batch.
Black Butte Porter 12 gallon recipe
21.16 lbs pale malt
2.78 lbs wheat malt
1.4 lbs crystal 80
0.84 lbs american chocolate 400l
0.84 lbs english chocolate malt 300350l
0.84 lbs carapils
Question 3. What would be the specific gravity for the first third runnings (4 gallons). And secondly, what would be the gravity of the second 2/3's runnings.
Question 4. I want to make an strong golden ale, then add in the crystal, chocolate, and carapils malt. If I left out those grains, drew the first runnings off, then add grains to mash, stir, etc, would the second 8 gallons approximate a porter, and if not would I need to add anything else to the mash (e.g. more pale malt).
If you see anything I am missing please let me know. Thanks!



09292012, 06:48 PM

#2

Feedback Score: 0 reviews
Join Date: Jan 2012
Location: West Lafayette, IN
Posts: 1,218
Liked 129 Times on 111 Posts Likes Given: 137

I'll see if I can run the numbers, assuming that the rules you cited are correct.
Quote:
Originally Posted by bighorn_brew
"For instance, 5 gallons of beer at 1.090 and 5 gallons at 1.060 require (5 X 90)/(5 X 60) = 750 points. Dividing that by the total volume (10) points to a mash for 10 gallons at 1.075. His rule of thumb declares the first third of the runnings contain half of the sugar (e.g. 3 gallons at 1.125)."
Question 1. If I were to take that first third runnings of beer, and dilute to 5 gallons what would be my estimated specific gravity.

By your rule, you'll get half of the 750 points375 pointsin your first third of the wort. You then dilute to 5 gallons, so you have 375/5 = 75 ppg, or 1.075 SG. (The other way to see this is you're taking half the sugar from your 10 gallon batch and mixing it in half the volume, so it'll be the same SG.)
Quote:
Originally Posted by bighorn_brew
Question 2. If I were to take the last two thirds (7 gallons of preboil) of the runnings, what would be the estimated preboil gravity, and post boil at 6 gallons?

You now have the other 375 points in 7 gallons, or SG=1.054. When you boil that down to 6 gallons, it's 1.063.
Quote:
Originally Posted by bighorn_brew
Question 3. What would be the specific gravity for the first third runnings (4 gallons). And secondly, what would be the gravity of the second 2/3's runnings.

Well, calculate the total points in the recipe and follow the method above. If you're going to dilute/concentrate them to samesized batches, then they'll both be the same SG since you have equal points in both.
If you take them at the original concentrations, then the first runnings will have twice the SG of the second (equal amounts of sugar, but twice the volume in the second runnings by your method).
Quote:
Originally Posted by bighorn_brew
Question 4. I want to make an strong golden ale, then add in the crystal, chocolate, and carapils malt. If I left out those grains, drew the first runnings off, then add grains to mash, stir, etc, would the second 8 gallons approximate a porter, and if not would I need to add anything else to the mash (e.g. more pale malt).

I imagine this would work, but I don't have experience doing (or even thinking about) anything like this.



09292012, 07:28 PM

#3

Feedback Score: 0 reviews
Join Date: Oct 2011
Location: Hardin, Montana
Posts: 397
Liked 16 Times on 13 Posts Likes Given: 22

OK, great, you put me on the right track, I have trouble initiating math, but once shown, I can usually get by...
Thanks again!



Similar Threads

Thread 
Thread Starter 
Forum 
Replies 
Last Post 
Beersmith SG Calculations?

Waunabeer 
General Beer Discussion 
5 
06182011 09:51 PM 
IBU Calculations

Th0rT_17 
General Beer Discussion 
5 
04252011 11:32 PM 
%ACV calculations

BoatsAndBrews 
General Beer Discussion 
4 
09242010 01:11 PM 
Calculations

z987k 
General Beer Discussion 
1 
01282009 12:20 PM 
Calculations???

attitude 
General Beer Discussion 
2 
04012007 02:51 AM 


