I had a batch of Blonde Ale this week that boiled down more than I expected. I added half a gallon of distilled water to each fermenter I had 5.5 gallons of wart in each. The question is how can I tell how this effected the OG of the beer?
Lowering OG with water after boil
- Thread starter HJCK
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NothingRhymesWithCurtiss
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After topping up with water, you want to take a gravity reading and it will tell you what the new OG is.
Did you already add yeast? I ask because if it's already started fermenting, you're no longer at your OG.
Did you already add yeast? I ask because if it's already started fermenting, you're no longer at your OG.
Punch your numbers into the second calculator:
http://www.brewersfriend.com/dilution-and-boiloff-gravity-calculator/
http://www.brewersfriend.com/dilution-and-boiloff-gravity-calculator/
Just measure it. The OG is whatever the hydrometer says it is. When you made the wort you extracted a certain amount of 'extract'. That hasn't changed. You still have the same amount and how much of there is per unit of wort before or after boiling and/or with and without dilution is still the OG.
If you want to know how the OG has changed as a consequence of the boiling or dilution then the first thing to do is deremine how much extract there is. To determine this you must know the specific gravity of the wort and its volume or its weight. Multiply the volume by 998.203 grams/L and then by the SG of the wort to get the weight of the wort or weigh it directly. Now convert SG to °P using the ASBC formula or Lincoln equation, divide by 100 and multiply by that. That's the weight of the extract. For any other volume you must guess how much water there was and calculate the weight of the extract as a percentage of extract plus water (that's the new °P value), convert to SG and calculate the volume adjusting water weight guesses until you hit the volume you are interested in. If you know how to use Excel's Solver it will do this for you.
