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I was planning on doing a double decoction as experiment. The information about getting the right volumes is a littlebit flimsy. I chose for the following equation. Vd = volume of decoction Vm = Total volume of mash Tt = target temp T0 = start temp Tb = temp boiling a = temp lost during...

Henry's constant for CO2 at 298 K (25 C) = 0,0335 Mol/L*Atm = 1,47 gram/L*Atm. Which is strange since the density for CO2 at 25 degrees celsius is about 1,78 grams/L at 1 bar. So why is there this difference: 1,47 gram/L vs 1,78 gram/L????

Can you bottle with dry ice instead of sugar. Something like this: If you ferment at 12 degrees celsius your beer contains about 1,12 volumes of CO2. The goal is 2,5 volumes of CO2. So I have to add 1,38 volumes of CO2. My bottles are for 0,33 liters of beer so its needs a volume of 0,33...

This is gonna be my first brew. It's for about 20 liters of beer. Is this a feasible recipe. Any comments? Home brew Lager recipe Water preparation (50 L): Tapwater (in mEq/L): Ca = 2,2 Mg = 0,74 HCO3 = 2,62 SO4 = 1,02 Na = 3,2 Cl = 2,54 To 50 liters of tapwater is added 111 mL of a 10...

In the spec sheet of Weyermann acidulated malt there is a spec that is called 'Acid rate' which is 40. What does this number mean. In Kai Troesters work there is something called the specific acidity which is used in calculations for the mash pH...

I need an estimation of the average gravity during the boil when using Tinseth. I have a certain way of calculating things that seem to be a little different than the way most people seem to be calculating things, so I have often different numbers. which is strange since there is only one truth...

Its defined that 100 Lintler is equal to an enzyme population that convert 18.08 umol subtrate (starch)/min. So if a wort is 100 lintler and it contains a concentration of 372 umol/mL maltose/sucrose (SG= about 1.049) 1 starch = 2 glucose = 1 maltose (I think). So 372 umol = starch is...

EDIT: WATERBILL IS WRONG. IGNORE PLEASE When I calculate my hop additions I use Tinseth. When i add these number to the recipe calculator of brewers friend I always get a lower IBU than what I have calculated by hand. For example. I wanna brew 20 liters of a lager kind of beer with 23 IBU's...

Recently I found this paper: An original kinetic model for the enzymatic hydrolysis of starch during mashing - ScienceDirect It models the concentration of different sugars over time depending on temperature using chemical kinetics. The following reactions are considered Solid starch to...

Hi, I found this paper which describes a method of predicting the sugar composition (Glucose, maltose, maltriose and dextrins) of the wort based on the temp program during mashing. The relative specific activity (As(T)) is basicly the factor how much more or less the amylase catalyses the...

In the book of Ray Daniels (Designing great beers) there is a decoction mash described taken from H. L. Hind's 'Brewing science and practice' from 1938. I had to calculate the volumes myself because they where not given by the source. So the question is if this looks feasible. Because its quite...

So im using directions from the ray daniels book which gives an estimate of an evaporation rate of 5%/60 min. So I wanna end up with 10.5 L of solution after a boil of 90 minutes. So approx. 7.5% should have been evaporated. This means that the starting volume should have been 11.35 L of...

Hello fellow brewers. I wanna brew some pilsner with the step infusion mash method. During the mash i wanna have solution of 53 degrees celsius with a thickness of 2.75 L water/kg grain. I wanna bring this to 66 degrees and a thickness of 4.4 L/Kg. By using the heating constants of the grain...