Silver_Is_Money
Larry Sayre, Developer of 'Mash Made Easy'
I must have caught it in between or something, it works now.
Thanks much for the update.
I must have caught it in between or something, it works now.
Thanks much for the update.
You IBU calcs seem to be estimating a touch high. I compared your calcs directly to the Tinseth equations and MME is going high by 3-4 IBU.
Tinseth is only good for whole leaf hops. He openly stated that he never once tested a pellet hop, and then he proclaimed that for pellet hops "All bets are off!". My modification is intended only for pellet hops (due to their overwhelming popularity). There is a multiplicative factor built into mine that boosts the IBU's to bring them in line with several others expectations (not Tinseth's expectations mind you) for pellets. Have you compared MME with Brewer's Friend when it is set for pellets? In fact, I went on the conservative side vs. some of the IBU guru's multiplicative factor recommendations for pellets. Recommended multiplicative factors for pellet IBU's over whole leaf range from 1.1X to 1.5X depending on who you are willing to believe.
3-4 IBU over Tinseth sounds like it could be about right for a broadly typical level of IBU's.
In the end it’s not that important anyway. IBU calcs are hardly firm ground.
Yes, MME progressively tracks specific gravity (cooled to room temperature) throughout the boil. No averaging. Here is a great resource on IBU's:
https://www.homebrewersassociation.org/attachments/0000/2501/IBUs.pdf
A major change has been made to the "Base Malt DI_pH" drop down selector switch to make it far easier and more intuitive to understand, and also to remove base malts from the realm of DI_pH's which vary with color, and as opposed to going off of color, assign "Base" malt DI_pH directly from the sub-category selected via the "drop down" cell seen in the lower right hand corner (where the DI_pH will be seen in conjunction with the base malt sub-category of your choosing).
But what about a recipe that had a 50/50 mix of maris otter/American 2-row?
I can't seem to find the " website link listed below"Announcing the release of 'Mash Made Easy' version 6.40 in both the standard and metric formats.
As always, the 'MME' spreadsheet is completely free and fully functional, and can be downloaded at the website link listed below.
I can't seem to find the " website link listed below"
ahhIn his signature.
Are you in the app? Sign in traditionally.ahh
I must have turned off that feature and forgot about it because I can't see signatures
I fixed it. I changed the settings on my profile page. At some point, I must have disabled the viewing of signatures.Are you in the app? Sign in traditionally.
Just spitballing here:
I just applied this same exercise to MpH 3.0 (modified only to permit the base malt to reach DIpH 5.80) and I was shocked by how much additional acid malt it computed for each targeted pHz setting vs either your spreadsheet or mine. The differences I witnessed make us appear very close overall by comparison.
I wonder how the other current/popular mash pH assistant software choices perform with this comparison?
I find it a bit odd that you chose to radically vary the strength of the acid malt for MME while not also doing the very same thing within your spreadsheet.
Additionally, if you recall, I once had the permitted range of acid malt strength adjustments allowable to be made by the end user locked in at a span that was much narrower than at present (2.4% to 3.5% as I recall), but upon your direct urging I opened up the span of permitted user adjustment.
Hi Larry- Is the liquid CaCl2 calculation on MME 6.50 working properly? I'm not sure I'm smart enough to work out the chloride ion contribution myself, but I have to divide the volume of liquid CaCl2 by ~10 to get the same chloride concentration in the finished water as Bru'n Water calculates. The other mineral levels are pretty similar between the two. Of course, it could just be pilot error on my part...
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