Good questions @Am33106
and apologies for not answering sooner. (I'm running way behind atm.)
We used to be able to do this with macros but they'd work only for some people on some platforms so we ended up having to abandon macros. Later, I'll look at creating the BIABacus in LibreOffice and then trying macros in that. That's interesting you tried the "Get Data" method. I hadn't heard of that and perhaps it may come in useful later. For now though, unfortunately you'll have to re-type recipes in to a new BIABacus version. That's the bad news.
WYWU in PR 1.3U is Actually OK
The good news is that I did remember to fix that bug. Here's a screenshot of the BIABacus PR1.3U - American Pale Ale - NRB's All Amarillo APA - Batch A0.xls file as found here
The WYWU section works on Volume of Ambien Wort (VAW) not Volume into Fermenter (VIF). So, in the attached recipe, the original amount of Whirfloc was 0.5 tablets whereas WYWU (What You Will Use) says 0.58. You will use more because the VAW is higher (26.83 lt) than the original recipe (23.0 lt). Note that 26.83/23.0 x 0.5 = 0.58.
What about Miscellaneous Additions added to Fermenter e.g. Dry Hops
If space and design allowed, the BIABacus would contain another miscellaneous section for additions that work on Volume into Fermenter e.g. dry hops. In other words, the calculation would compare the original recipe's Volume into Fermenter with the new batch's VIF. However, even though Section F only compares VAW, it still works pretty well for fermenter additions in most scenarios. The picture below shows that there has to be a substantial difference in the KFL%'s between the original recipe and new batch.
KFL effect on WYWU.jpg
KFL% isn't a term you'll find anywhere as I've just coined it. It is simply how the percentage of the VAW that goes to waste. In other words, the percentage that never gets to the fermenter. So, in the first scenario above, in both the original and the planned brew, 15% of the ambient wort is lost. This results in the BIABacus formulas giving the correct amount for any "into fermenter" additions. For example, in the first scenario the planned recipe's VIF is 1.21 times (23.0 versus 19.0 litres) that of the original recipe. So if say 100 grams of dry hops was used in the original recipe then we'll need to use 121 grams in our batch.
Thanks for your post Tony. It's sparked yet another thing to think on, perhaps changing the BIABacus formulas for dry hopping so as they were based on VIF. Besides working out where to put it, the major problem in doing this would be that you'd have to type in the original recipe's VIF which may not be available. For practical purposes, I think the current formulas are safe enough.
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