| Gravity Units | |
|---|---|
| This is the best tool for recipe design or replication. | |
| GU = (SG - 1) * 1000, eg. 1.050 = 50 Us | |
| Total GUs for a brew = 1.050 or 50 GUs x Vol, eg. for 5gals Total GUs = 50 * 5 = 250 | |
| Using the above example if a recipe is 86% Maris Otter and 14% crystal malt the GU for each ingredient would be: 0.86 * 250 = 215 GUs for the Maris Otter 0.14 * 250 = 35 GUs for the crystal malt | |
| To calculate the amount of grain required you need to know the efficiency of your system and the potential extract of the grain in SG. Lets assume your system had an efficiency of 75%. Maris Otter has an EP of 36 and crystal 31. Maris Otter: 215 ÷ 36 ÷ 0.75 ÷ 2.2 = 3.620kgs (the 2.2 converts from lbs to kgs) Crystal: 35 ÷ 31 ÷ 0.75 ÷ 2.2 = 0.684kgs | |
| Here's a handy spreadsheet for calculating the above. | |
| MISSED YOUR TARGET TOTAL MASH GRAVITY? Use this formula to top up with DME. DME (gms) = ((Total Target Gravity - Total Mash Gravity) / 45) * 454)) | |
| Volumes | |
|---|---|
| British beer barrel (bl) = 164 litres | |
| US beer barrel (bbl) = 117 litres | |
| British gallons = US gallons x 1.2 | |
| 1 US gallon = 16 US onces | |
| 1 British gallon = 20 British onces | |
| 5 US gallons = 19 litres | |
| 1 US quart = 0.95 litre | |
| 1 US tbsp (tablespoon) = 1 dessertspoon, ½ a tablespoon or about 12ml | |
| 1 US tsp (teaspoon) = 1 teaspoon | |
| 1 tsp (teaspoon) = 5ml | |
| US quarts/Pound x 2.08635 = Litres/Kilogram | |
| Weights | |
|---|---|
| 1 lb = 454 grams | |
| 1 ounce = 28.35 grams | |
| 1 kg = 2.2 lbs | |
| Water Conditioners | |
|---|---|
| 1 tsp Gypsum = 4.8 grams | |
| 1 tsp Non-Ionised Table Salt = 5.3 grams | |
| 1 tsp Chalk = 1.8 gms | |
| 1 tsp Epsom Salt = 3.4 gms | |
| Priming Solutions | |
|---|---|
| 1 ml of dextrose = 0.75 grams | |
| 1 ml of DME = 0.5 grams | |
| Dextrose/DME Conversions: | Convert your Dextrose to DME multiply by 1.65 |
| Convert your DME to Dextrose divide by 1.65 | |
| Bottles to Kegs: | Multiply recipe amount by 0.44 |
| Kegs to Bottles: | Multiply recipe amount by 2.3 |
| Specific Gravity Corrections |
|---|
| Using a hydrometer calibrated for 20°C |
| Measure the temperature of the beer |
| ADD 0.0002 to the reading for each degree ABOVE 20°C |
| SUBTRACT 0.0002 from the reading for each degree BELOW 20°C |
| SG/Balling Conversion |
|---|
| SG = Balling x 4 |
| eg, 8.7° Balling = 1.035 |
| Alcohol |
|---|
| Alc % vol = (Corrected O.G. - Corrected F.G.) x 131.25 |
| Estimating F.G. |
|---|
| Approx. F.G. = O.G. - (Apparent Attenuation x O.G.) |
| Note: E.g. Apparent Attenuation of 70% is represented as 0.7 |
| and O.G. of 1.040 is represented as 40 |
| Apparent Attenuation |
|---|
| Apparent Attenuation % = ((O.G. - F.G.) / O.G.) x 100 |
| E.g. O.G. 1.040, F.G. 1.010 |
| ((40 - 10) / 40) x 100 = 75% |
| Crystal Grains (approx.) | ||
|---|---|---|
| Light | 25L | 60 COL |
| Medium | 50L | 130 COL |
| Dark | 85L | 220 COL |
| Colour Scales |
|---|
| SRM = L (lovibond) |
| EBC = COL |
| SRM = (EBC x 0 .375) + 0.46 |
| EBC = (SRM x 2.65) - 1.2 |
| Beer Colour (SRM or °L) = ((°L malt x kgs malt) + (°L malt x kgs malt)) / litres x 8.36 |
| Malt conversions | |
|---|---|
| 1kg liquid malt = 850gms DME | |
| Liquid = DME x 1.18 | |
| DME = Liquid x 0.85 | |
| Pale Malt = Light DME / 0.7 | |
| Pale Malt = Light Liquid / 0.9 |
| Temperature conversion |
|---|
| °F = (9/5 x °C) + 32 |
| °C = 5/9(°F-32) |
| Pellet/Whole Hop conversions | |
|---|---|
| pellets = whole hops x 0.85 | |
| whole hops = pellets x 1.18 | |
| HBU | |
|---|---|
| HBUs are a measurement of the bitterness potential for a given volume of beer. | |
| HBU per unit of volume = HBU / Total Volume | |
| HBU = ounces x % Alpha Acid | |
| HBU = (% Alpha Acid x grams) / 28.35 | |
| Hop Utilisation | |
|---|---|
| Based on the Basic Formula (BeerTools Pro) | |
| Length Of Boil | Hop Utilisation |
| 5 minutes | 5% |
| 10 minutes | 10% |
| 15 minutes | 12% |
| 20 minutes | 14% |
| 25 minutes | 16% |
| 30 minutes | 18% |
| 35 minutes | 19% |
| 40 minutes | 20% |
| 45 minutes | 22% |
| 50 minutes | 23% |
| 55 minutes | 24% |
| 60 minutes | 25% |
| +60 minutes | 25% |
| Whirlpooling ~ My LHS, Grain & Grape, originally assumed this was eqivalent to a 10min boil (10% utilisation using BeerTools Pro) but have now gone to 21mins (14.4% utilisation BTP). Modern Homebrew Recipes' author Gordon Strong states recent research suggests 12-22% utilisation with 15% being the average. Gordon's palate reckons it's equivalent to a 15min boil, or 10-11% utilisation. ProBrewer online calculates 14%. BTP calculates 15mins as 12%. I'm going with this. | |
| IBU | |
|---|---|
| IBU = (HBUs x % Utilisation) / (US gallons x 1.34) | |
| IBU = (gms x % Utilisation x % Alpha Acid) / (Litres x 10) | |
| therefore: | |
| gms = (Litres x 10 x IBU) / (% Utilisation x % Alpha Acid) | |
| Note: Use of a hop bag will reduce efficiency by 10% so multiply hop weight by 1.11 to compensate. | |