I'll check it out scotty and compare to Bru'n predictions. Any testing feedback so far?
Thanks for sharing scotty! I've been looking for an alternative to Bru'N since it does not take into account the added mineralization from low oxygen chemical contributions, and I've not been overly happy with the pH predictions from Bru'N I've been seeing lately with my low oxy additions. Immediately, just from running the numbers, I can see that this spreadsheet is suggesting acid amount adjustments in the correct direction (i.e. more) than when Bru'N has been estimating, which should put me closer to my desired pH. I'll post back when I've brewed up a couple using your spreadsheet. Again, thanks for sharing!
Awesome. Please, by all means keep feeding me comments. I try and incorporate as expeditiously as possible.
My only desire is to not overly complicate the sheet. I want to leave the feature set as it is and just strengthen it. I will not, however, turn down any good suggestions for content.
Boil-off rate expressed as percent/hr? No... please modify to support a flat gal/hr value. Otherwise we always have to do math for each specific batch using the pre-boil volume.
And Water-to-Grain ratio... need the option for "all" so BIAB full volume mashers don't have to calculate it every time.
One good thing for beginners (like me) might be to incorporate some quick notes.
ex.. when looking at the water profile, if you scroll over Ca, Mg, Na, SO4 etc, I think it would be helpful if it loaded some kind of quick briefing of what that mineral adjusts.
two quick observations - rye malt cannot be inputted from drop down
biab difficult to input as no calcs for full volume mash
Percent p/hr is what I use but since this is for public consumption I can change that easily.
Biscuit, Special Roast, Aromatic, Victory, Pale Chocolate, and Melanoidin are "Cara" malt types? Most are roasted malts. Or is this just an idiosyncrasy of your formula?
I'm having some trouble with the pH Reduction Data tab/Grain Acidity Table, Result column not picking up the matching pH reduction amount. Only the base grains are registering as non-zero; the specialty malts are all zero. So the calculated mash pH on the main tab stays incorrectly high. I'm using MS Excel for Mac.
Thanks Scotty - I am a spreadsheet dumbo so bear with me. Will try the WTG but like strike input more.
BTW - not a MS guy so using Libre Calc (open source) rather than Behemoth Excel
I spent a few minutes, unprotected the sheet, and took care of it on my own downloaded copy. Thanks for posting this! I look forward to checking it out. I like how it scales so easily when you modify the starting volume.
I'm having some trouble with the pH Reduction Data tab/Grain Acidity Table, Result column not picking up the matching pH reduction amount. Only the base grains are registering as non-zero; the specialty malts are all zero. So the calculated mash pH on the main tab stays incorrectly high. I'm using MS Excel for Mac.
Thanks Scotty - I am a spreadsheet dumbo so bear with me. Will try the WTG but like strike input more.
BTW - not a MS guy so using Libre Calc (open source) rather than Behemoth Excel
two quick observations - rye malt cannot be inputted from drop down
biab difficult to input as no calcs for full volume mash
Boil-off rate expressed as percent/hr? No... please modify to support a flat gal/hr value. Otherwise we always have to do math for each specific batch using the pre-boil volume.
And Water-to-Grain ratio... need the option for "all" so BIAB full volume mashers don't have to calculate it every time.
%/hr is now a calculated value based off of the new gal/hr user input.[/url]
I do not see a 'gal/hr' boil off user input field.
Is there a way to input a fourth base grain? Example .. 2 Row, Dark Munich, Rye Malt and Flaked Rye all have base grain calcs, but there is a max of 3 base grain entries. Thanks in advance
Using the Extech pH110 meter with 0.01 resolution and accuracy we are within 0.01 of estimates consistently. As AJ has noted though, we do not take buffer tolerance into consideration, so there is potential for a small accuracy hit there, but that would go for anyone using estimations in any software, with any meter.
Yes. What you get and what others get is going to be different. Emphasize that you have driven down a major error source and let the users see how much improvement that makes for them.
@RPIScotty, modifying the boil time or boil-off rate changes the estimated mash pH... that's very odd. And I can see it's doing that because adjusting those boil values changes the mineral gram values.
The g/gal mineral additions should all be relative to the strike water; they shouldn't have anything to do with the boil volumes.
Am I misunderstanding something?
It's because of the way you're calculating the raw gram weights in B31:F31 based on the grams/gallon values in B30:F30. I believe you should be using gallons = strike + sparge. But instead you are subtracting the boil-off amount from that, or gallons = strike + sparge - boil-off. This is the case for all of the mash mineral cells.
For mash acid additions, you are using only gallons = strike. So there is some inconsistency in these formulae that you might want to take a look at.
Still not working in Linux using LibreOffice 5.2.4 for me. If others are using this combination please let me know if it is working for you. Perhaps I'm just doing something very incorrectly.
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