JaDeD's Extract Chilling Table

[JaDeDBrewing]

Hey Homebrew talk extract Brewers!

We put together a table of top-off water temps to figure out how chilled you need your wort in order to get to pitching temps. This eliminates the need for constant temperature adjustment of top-off water, or the wasted time and water of chilling the entire 5 gallons of wort after the top-off water is added. We assembled this after doing a recent extract brew and over-chilling our wort and we thought others might find it useful too!

Any feedback would be appreciated.

JaDeD's Extract Chilling Table

 

[wmcc75]

This looks really cool. Thanks for taking the time too create and share it.

Sent from my LG-P870 using Home Brew mobile app

 

[decoleur]

subscribed, so i can find it.

 

[TexanRudeboy]

Do you have the formula used to derive these? I brew batches of different volumes sometimes and would love to be able to change that variable.

 

[thadass]

This is great for those of us making things like Graf where were are combining chilled juice and wort in the primary! Granted, it does assume 5G into the primary as it's intended for a normal Extract batch, but still very useful

 

[cubalz]

Very handy. Thanks for setting this up!!!

 

[JaDeDBrewing]

Do you have the formula used to derive these? I brew batches of different volumes sometimes and would love to be able to change that variable.

This table was made utilizing the most common extract batch sizes prior to topping off with water. If you have a batch size in between these common sizes (such and 3.25 gallons), then you can interpolate between 3.0 and 3.5 gallon batches. For example; using top off water of 54F and 3.25 gallons, you can chill to 80F before topping off. Of course, temps can vary a bit with different wort gravities and external temperatures, so be sure to check your final temp before pitching your yeast.

 

[TexanRudeboy]

This table was made utilizing the most common extract batch sizes prior to topping off with water. If you have a batch size in between these common sizes (such and 3.25 gallons), then you can interpolate between 3.0 and 3.5 gallon batches. For example; using top off water of 54F and 3.25 gallons, you can chill to 80F before topping off. Of course, temps can vary a bit with different wort gravities and external temperatures, so be sure to check your final temp before pitching your yeast.

Ok