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Old 12-23-2005, 05:21 AM   #1
Blaine
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Dec 2005
Melbourne Australia, Victoria
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Here is one that has me stumped ! How can I accuratley predict what my brew water / Wort temp will be.

For example
My boil temp is say: 95 degrees C
My water temp is: 20 degrees C
What will my final temperature be hen the Two are combined?
Is there an online calculater for his sort of thing or a formula I can use?
Unfortunatly this seems to be the only hit and miss element to my brewing at the moment .
All the Engineers should love this one.
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Boof

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Conditioning: Dry
Conditioning: Dry

Now drinking: Hop Head Golden Saaz Pilsner

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Old 12-23-2005, 05:36 AM   #2
usmcruz
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What kind of brew equipment setup do you have. I guess im not understanding you. If your wondering what temp to boil at, then high. The more vigourous of a boil the better the hot break (all the crap settling down to the bottom of your kettle) is.

 
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Old 12-23-2005, 05:48 AM   #3
Blaine
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Dec 2005
Melbourne Australia, Victoria
Posts: 116

I'm extract brewing so I'm not doing a partial Mash, full mash or AG.
Tin of extract
1kg Dextrose
500 g dry Malt extract
2 ltrs boiling water
(plus any additional hops if desired)
21 ltrs of water and
yeast.
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Cheers to the beers
Boof

Primary: Dry

Seconary: N/A

Conditioning: Dry
Conditioning: Dry

Now drinking: Hop Head Golden Saaz Pilsner

Next up: My own Pilzsner from scratch


 
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Old 12-23-2005, 09:11 AM   #4
usmcruz
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O.K. As for the boil I recommend turning the heat up, your not going to hurt anything in your brew, a vigorous boil is needed to drop out any protiens and hops that are free floating in there called "hotbreak". You cant overboil your wort, but when you add the extract be sure to take the kettle off the heat and stir it gently to dissolve the extract as not to burn it on the bottom of the kettle. If you have a small pot watch it because of boil over which im sure you, me, and everyone has done. Oh and drink a beer when brewing, it wont make you worry that much. cheers

 
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Old 12-23-2005, 10:50 AM   #5
Blaine
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Dec 2005
Melbourne Australia, Victoria
Posts: 116

Quote:
Originally Posted by usmcruz
O.K. As for the boil I recommend turning the heat up, your not going to hurt anything in your brew, a vigorous boil is needed to drop out any protiens and hops that are free floating in there called "hotbreak". You cant overboil your wort, but when you add the extract be sure to take the kettle off the heat and stir it gently to dissolve the extract as not to burn it on the bottom of the kettle. If you have a small pot watch it because of boil over which im sure you, me, and everyone has done. Oh and drink a beer when brewing, it wont make you worry that much. cheers
Good tip!!! More beer Less stress = More fun.
I'll give that a go.
Well I'm off line for a week or so on holidays.

Merry Christmas!!! Hope everyone stays safe over the silly season and gets lots of new brewing toys for christmas. Looking forward to hearing all about them.

Cheers
__________________
Cheers to the beers
Boof

Primary: Dry

Seconary: N/A

Conditioning: Dry
Conditioning: Dry

Now drinking: Hop Head Golden Saaz Pilsner

Next up: My own Pilzsner from scratch

 
Reply With Quote
Old 12-23-2005, 12:17 PM   #6
usmcruz
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Quote:
Originally Posted by Blaine
Good tip!!! More beer Less stress = More fun.
I'll give that a go.
Well I'm off line for a week or so on holidays.

Merry Christmas!!! Hope everyone stays safe over the silly season and gets lots of new brewing toys for christmas. Looking forward to hearing all about them.

Cheers
Thank you, and happy holidays to you as well

 
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Old 12-23-2005, 03:20 PM   #7
david_42
 
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If it was just the boiling water and the cool water it would be simple, but you need to factor in the other ingredients. If your tin of extract is 2 kg, you would be looking at 5.5 kg of hot (2 kg+1 kg+0.5 kg+2L) and 21 kg of cold. So, (5.5*100 + 21*20)/(5.5+21) about 37C.
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Old 12-23-2005, 07:50 PM   #8
Baron von BeeGee
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I'm pretty sure Promash has this calculator built-in which factors in the SG of the liquid....or maybe not. Don't have it in front of me, but it sounds familiar.

 
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