Hey folks....
There might already be something like this out there, but putting together my own helped me understand things a lot better. So... if I have repeated the work of someone else, I DON'T CARE.
The following is a spreadsheet I put together to help me calculate the volumes and temperatures of water for a single-step infusion mash with a single batch sparge.
I tried to describe everything going on in the spreadsheet, but if you think you might want to use this and are not clear on something, go ahead and shoot me a PM and I'll see if I can set you straight.
I have no immediate intentions of adding or removing anything from this spreadsheet because there are lots of free resources out there to help you calculate color and bitterness and gravity and all that jazz. This is really just for helping you get your water in order.
(See most recent postings for the latest version of the spreadsheet)
There might already be something like this out there, but putting together my own helped me understand things a lot better. So... if I have repeated the work of someone else, I DON'T CARE.
The following is a spreadsheet I put together to help me calculate the volumes and temperatures of water for a single-step infusion mash with a single batch sparge.
I tried to describe everything going on in the spreadsheet, but if you think you might want to use this and are not clear on something, go ahead and shoot me a PM and I'll see if I can set you straight.
I have no immediate intentions of adding or removing anything from this spreadsheet because there are lots of free resources out there to help you calculate color and bitterness and gravity and all that jazz. This is really just for helping you get your water in order.
(See most recent postings for the latest version of the spreadsheet)