Announcing the release of 'Mash Made Easy' version 9.85

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Silver_Is_Money

Larry Sayre, Developer of 'Mash Made Easy'
Joined
Dec 31, 2016
Messages
6,452
Reaction score
2,209
Location
N/E Ohio
Announcing the release of 'Mash Made Easy' version 9.85 in both Standard (Gallon/Pounds) and fully Metric formats. MME is a spreadsheet based Mash pH adjustment assistant calculator with an abundant selection of other utility calculator assistants placed along the sheet/tab line. It is free and complete. No pay version. Download at the link seen below in orange.

Changes from previous version 9.80:

After reading one of Kai Troester's dissertations (as mentioned by DM Riffe within his excellent dissertation on Grist Buffering), I have accepted Kai's evaluation of how 'Mill Gap' influences the buffering factor for the grist, and math modeled it accordingly. Therefore I've added (as seen under the "Total Hardness" cell) an input for your "Mill Gap". Immediately below this is seen the math modeled "Mill Gap Suggested Grist Buffer Multiplier" value. After determining this value, you have the option (highly recommended) to accept and manually enter this value as your systems new default "Grist Buffer Multiplier" (Hint: do a "file save" to make this the default). If you ever change your Mill Gap, simply repeat this process. If you "Pulverize" your grist rather than "Mill" it, enter '0' and the calculator will respond with a value of '1' as the suggested "Grist Buffer Multiplier". The calculated acid or base additions whereby to achieve the goal of hitting your targeted Mash pH are noticeably impacted by this valuations input, so it is highly recommended to upgrade, with all due apology for this release coming only one day post the previous new release.
 
Directly related to the above, Kai Troester discovered that the measure of the DI_pH of malts diminishes (DI_pH is progressively less high in measured value) with diminishing crush (or increasing Mill Gap). Available malt deionized water pH and buffering coefficient data far and away most likely represents the extreme case for pulverized malts as specified for the industry standardized "Congress Mash".
 
Back
Top