10

This seems like a simple solution dilution problem. Take 5 gallons = 20 quarts => 20 quarts * 5% ABV = 1 quart alcohol. Then take your 1 quart of "80 proof" (40% ABV), and we get 1 quart * 0.4 = 0.4 quarts alcohol So we have a total volume of 21 quarts (beer plus spirits) and a total of 1.4 quarts alcohol, thus 1.4 / 21 = 6.67% ABV Unless I'm ...


8

There is brauhaus - a javascript library for homebrew beer calculations, both in the browser and on the server I have not used it - the homepage says features include: Support for multiple Javascript runtimes Node.js 0.6.x, 0.8.x, 0.10.x Chrome, Firefox, Internet Explorer 9+, Safari, Opera, etc Calculate estimated OG, FG, IBU, ABV, SRM color, ...


7

Your general understanding is pretty much spot-on. I think the thing to consider here is that your reasoning assumes that half or a third of the priming sugar is meant to yield the same amount of carbonation as it would in the bottle. I'd argue this isn't the case. Notice how recommendations like this keg-underpriming 'common wisdom' usually don't go so far ...


6

Specific gravity measures density, which is mass/volume. If you measured the total mass of your system (3000g + 300g) you would have gotten 3300 grams, but the volume is not 3000 ml because you added the DME and it increases the volume of the solution. If the volume increased by 174 ml you would get 3300/3174 = 1.040 for the density. In other words, the ...


5

The easiest way to determine the effect of starter gravity is to decant the starter so the amount is negligible. In addition, I've found that it makes better beer.


5

If the starter fully fermented, most of the 1.040 should be gone; normal yeast attenuation is around 75%, so you should have 1L of 1.010 beer in the starter vessel. 1L of 1.010 beer into 19L of 1.076 OG wort would reduce the OG down to about 1.073. (76 points * 19L + 10 points * 1L) / 20L = 72.7 points = 1.073. Though if possible, you should try to cold-...


3

Quick but not very helpful answer, I am pretty sure there is some sort of equation that can be used for this I am not sure where I have seen it. I am going to do some digging through some book and the interwebs for you and will update here if/when I find it. Found it, it assumes T is in C. SG(true) = SG(indicated) x [ 1.0 - 0.00025[ T(actual) - T(...


3

Usual practice is to test the source water, then determine what needs to be added. There are two calculators for additions in the form of Excel file, one from John Palmer (howtobrew.com), another from Braukaiser. I prefer the latter one. Testing-wise, I'd say that for homebrewing just water report from your local water provider is enough. Some pet shops and ...


3

I don't think you can calculate this number. They report a max extract using a standardized lab test obviously. But then the rest is subject to too many variables for there actually be something to calculate. Its system and brewer dependent on what the ppg will be. I think your calcs are spot on as far as getting in the ball park. Maybe assume a 5-8% ...


3

I too was curious about this the other day. Turns out for five gallons/18.9 L of 1.060 wort at 75% apparent attenuation, 449.1 L/ 15.86 cubic feet/ 118.64 gal of CO2 is produced (standard temperature and pressure. This amounts to 0.88 kg/ 1.94 lb of CO2! I have a few charts for different gravities and apparent attenuations at my blog post about it. I ...


3

There was a discussion on HBT about this. If you measure in Fahrenheit, the formula is as follows: C = ((1.313454 - (0.132674*F) + (0.00205779 * F^2) - (0.000002627634 * F^2))) Where C is the correction, and F is degrees Fahrenheit of the liquid being measured with the hydrometer. This assumes the hydrometer is calibrated for 59 degrees Fahrenheit. If ...


3

Total water in your kettle is typically Mash liquor + sparge liquor - grain absorption, which you've essentially stated. I can't speak for this calculator, but for the purpose of simple all-grain brewing don't let it throw you off too much. These calculators are an assistant at best and will get close (and tbh have gotten much better over the years)- but ...


2

Average it! First convert your values to Plato as SG isn’t linear for mass of sugar in a volume vs gravity points. This allows you to use simple algebra to average different beers. If the two gravities are very close then not converting will mean you will be off by only a few points, but if the gravities are vastly different your calculated value will be off ...


2

I use Brewtarget. It's a java open source utility that does all you need for brewing beer, including equipment calculations, mash/ sparge temps, estimates pre boil, post boil and finishing volumes and gravity, IBU, SRM and has some nice recipe and brewday instruction printouts.


2

There's so called Balling formula to calculate "accurate enough" amounts of alcohol, CO2 and yeast mass produced during fermentation. This formula is used in all EU countries to calculate excise duty: 2.0665 gms extract in wort make 1 gm of alcohol, 0.9565 gm CO2 and 0.11 gm yeast mass Calculate weight of extract that has been consumed by yeast then ...


2

Brewtarget, Open source software, allows you to create, scale, and add notes to recipes, ingredients ..etc you can use it on mac windows and linux, or if you want build from source on your solaris machine. For me I sync the Database on several machines using Dropbox, but you can use almost any file sharing service to keep your changes synced up on ...


2

Their are 3 ways to do do this that will yield good results: Cold brew the tea and add it to primary or secondary Add the Rooibos during flame-out Add the Rooibos to the boil We highly suggest the first method, as this will preserve most of the distinct aroma and flavor you mentioned. If brewing a 5 gallon batch of beer, we suggest the addition of 1/2 ...


2

I had to look up where you got the 1.046 value from. It seems it's common knowledge that "one pound of sugar dissolved in one gallon of water" yields a solution with a specific gravity of 1.046. However, that's not exactly correct. It is one gallon of a solution of one pound of sugar in water that has a SG of 1.046. The distinction is that the mass ...


2

My answer will not be full, but there are some things I can tell: Splitting half a dollar worth yeast packet in five? Why?! Especially in double-difficult brew, as it is both pretty high gravity (has to be for 10% ABV), and it is mead (no nutrient found in wort) Nutrient. Why add it in parts? I always understood we want yeast to multiply over as short ...


2

OG = Original Gravity SG = Specific Gravity FG = Final / Terminal Gravity OG is usually just in reference to a pre fermentation starting gravity, but can be labled OG for any formula that uses a before and after gravity. OG for ABV calculations can be taken at any point once concentration or dilution has been done post boil. It's actually most accurate ...


2

On the Experimental Brewing podcast, we did a test to see how close the IBUs you actually get are to what software predicts (hint:off by as much as +/- 40%). https://www.experimentalbrew.com/podcast/episode-32-ibu-lie As part of it, we interviewed Glenn Tinseth. We were shocked to have him tell us that he never tested pellets, and if you use pellets and ...


2

We make a lot of meads and I think the majority of your process looks pretty good. (Including the staggered nutrient additions). You might want to consider using a blend of nutrients like DAP and Fermaid K. They both contribute different vital compounds. I suspect that the hop additions pre ferment didn't help you much. That yeast is not very hop ...


2

If I understand correctly, given your recipe you cannot measure original gravity (because you added more sugars in the form of honey after fermentation began) and therefore you need to find a way to estimate original gravity. You will (eventually) measure final gravity and use a calculator to estimate ABV. I would estimate the original gravity contribution ...


2

Apparently it IS possible to get the ABV without knowing the OG by using both a hydrometer and a refractometer. See here: http://www.woodlandbrew.com/2013/02/abv-without-og.html


2

That all looks correct to me. Well done. P.S. Gosh... I haven't calculated a recipe by hand like this for many years. I used to do so a long time ago, when I first adopted homebrewing software (I use StrangeBrew 1.8). But I also understand the want or need to develop your own spreadsheet, and cheers to that! (I love Excel. I live in Excel. I've used ...


2

If you view the source of the BF website, there is some packed javascript in there that you can run through an online tool to pretty-print some mathematical calculations used on the site. I've tried using those pitch rate calculators but so much of it is guesswork that it just seems pointless. I have no idea how many billion cells (slurry density) I have in ...


2

Common advice says 0.75 million cells/ml/°P for ales and 1.5 million cells/ml/°P for lagers. However more modern breweries are upping these numbers just a bit. I can say that calculations really only work when you're using a hemacytometer to measure cell count. Any eyeballing or using cell counts on yeast packaging- the math is all out the window.


1

It depends on the hydrometer. Older hydrometers tend to be calibrated at 15C (59F), and more recent ones at 20C (68F). Yes, there has been some attempts to correct for an offset in temperature. Check out https://www.brewersfriend.com/hydrometer-temp/ for more details. Anyways, I’d guide against measuring at a different than the calibrated or recommended ...


1

It actually depends on the hydrometer. They can vary a lot beween makers. Each one has thier own temperature adjustment chart. Because they can have different displacements and scales on them.


1

In the UK the local water company can provide a report on the water quality and content. One would presume that any local water company providing drinking water would perform similar and regular analysis - just to check the water is safe to consume. That would be the easiest and best way to get the information on the amount of ions in the water used. In ...


Only top voted, non community-wiki answers of a minimum length are eligible