ATPGroup Brewing Catalog 2021-2022 - Catalog - Page 106
BREWING CALCULATIONS
& CONVERSIONS
BREWHOUSE CALCULATIONS
Brewhouse efficiency %
(Extract Produced/Potential Extract) x 100
y Extract produced is calculated from wort collected in the fermenter.
y Potential extract is the combined total extracts of malt & adjunct used defined by their laboratory “as-is” yields. For malt
this is the fine grind yield.
Extract in degrees Plato (ºP) to lb/USBBL
((259 + ºP) ºP)/100
Calculated S.G.
1 + (ºP/(258.6–((ºP/258.2) x 227.1)))
Volume of Grist:
100 kg malt grist occupies 1.07 hL volume
Volume of Hops:
1 kg of hops displace ~ 15 liters of wort
1 kg of hops in hopback/whirlpool retains 6 liters of wort after drained
Initial mash temperature:
I = (((S x Tg) + (M x T1))/(M + S)) + Sc
I=
S=
Tg =
M=
T1 =
Sc =
Desired mash temp (ºC or ºF)
Specific heat of grist (see table below, water = 1.00)
Temperature of malt grist (ºC or ºF)
Mash water: grist ratio (hL/100kg)
Water temperature (ºC or ºF)
Net slaking heat correction
Malt
Moisure %
Malt
Specific
Heat
0
1
2
3
4
6
8
0.38
0.38
0.39
0.4
0.4
0.41
0.42
Net Slaking
Heat Correction
o
C
3.1
2.6
2.3
2.1
1.7
1.3
1.1
o
F
5.5
4.7
4.1
3.7
3.1
2.3
2
Example: A malt grist with 3% moisture and 30ºC is mashed in with 60ºC water at the ratio of 3.0 hectoliters per 100 kg grist.
What is the initial strike temperature going to be?
I = (0.40 + 30) + (3 x 60)
+ 2.1
3.0 + 0.30
= 65.9ºC is the strike temperature of the mash
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