KyleWolf
Well-Known Member
hey everyone.
So, we all know we have to adjust our recipes and water volumes to account for loss due to absorption from hops. I found an excel spreadsheet called "Beer.Math Water calculator" on here a long time ago (I wish I could give credit to the person who designed it, but I can't remember who I got this from). I realized quickly though, that this spreadsheet did not account for loss of wort due to hop loss (meaning if you did a big IPA, you would end up with 4 gal instead of 5). So I began altering and adding to the excel sheet until I think I found a reasonable way to:
a) account for water loss from hops added to both the boil and dry hop
b)account for changes required in the grain bill to retain gravity from the addition of extra water
the one thing this sheet does not do is account for changes required for hops in order to maintain the same IBU that would be required because of changes in hop utilization from changes in both water volumes and malt concentrations.
I am attaching this sheet and I just want to hear people's feedback on what they think of the layout and overall their thoughts on equations and feasibility of utilizing the formulas.
Here is the link.
https://docs.google.com/leaf?id=0By...FjYWQtZWZkYTg1MzIxZDE1&hl=en&authkey=CNvpsPYM
Thanks in advance for any info.
Hope you like it.
Kyle
So, we all know we have to adjust our recipes and water volumes to account for loss due to absorption from hops. I found an excel spreadsheet called "Beer.Math Water calculator" on here a long time ago (I wish I could give credit to the person who designed it, but I can't remember who I got this from). I realized quickly though, that this spreadsheet did not account for loss of wort due to hop loss (meaning if you did a big IPA, you would end up with 4 gal instead of 5). So I began altering and adding to the excel sheet until I think I found a reasonable way to:
a) account for water loss from hops added to both the boil and dry hop
b)account for changes required in the grain bill to retain gravity from the addition of extra water
the one thing this sheet does not do is account for changes required for hops in order to maintain the same IBU that would be required because of changes in hop utilization from changes in both water volumes and malt concentrations.
I am attaching this sheet and I just want to hear people's feedback on what they think of the layout and overall their thoughts on equations and feasibility of utilizing the formulas.
Here is the link.
https://docs.google.com/leaf?id=0By...FjYWQtZWZkYTg1MzIxZDE1&hl=en&authkey=CNvpsPYM
Thanks in advance for any info.
Hope you like it.
Kyle