Hopefully this is not a repost as I did a search but could not locate the info.
How does the calculator incorporate surgar? for example I have a Saison that I want make where sugar is about 8% of the grain bill. Do I just add it to the Grain bill tab? Seems like that would be incorrect because you would not neet the extra water as you are not extracting the sugar....
Any thoughts?
Post #2 made 14 years ago
It's hard to draw the line at where The Calculator should stop 
but maybe The Calculator should include a few lines to allow for this. I can't think at the moment how difficult this would be.
ianh's BIAB Beer Designer here (new version posted today) does allow for this. He's been doing a great job on that and I am looking forward to checking out his new release. Maybe play with that? The only worry with the BIAB Beeer Designer is that it doesn't act as a recipe converter but as I haven't had time to study it fully, I might be missing something here?
For the moment if you wanted to put it in The Calculator I think you would have to multiply the actual amount of the original recipe by x 0.7 if my memory serves me correctly and then, on the scaled side multiply the result by 1.4. How's that for clumsy?
So, we'll look at this on the next version.
Cheers,
Pat
but maybe The Calculator should include a few lines to allow for this. I can't think at the moment how difficult this would be.ianh's BIAB Beer Designer here (new version posted today) does allow for this. He's been doing a great job on that and I am looking forward to checking out his new release. Maybe play with that? The only worry with the BIAB Beeer Designer is that it doesn't act as a recipe converter but as I haven't had time to study it fully, I might be missing something here?
For the moment if you wanted to put it in The Calculator I think you would have to multiply the actual amount of the original recipe by x 0.7 if my memory serves me correctly and then, on the scaled side multiply the result by 1.4. How's that for clumsy?
So, we'll look at this on the next version.
Cheers,
Pat
Last edited by Pat on 27 Jun 2011, 23:03, edited 5 times in total.
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Post #4 made 14 years ago
Essentially, the calculator doesn't support sugar
It only supports malt with an approximate potential extract of 307 LDK
Adding support for varying LDK levels would solve the bigger problem, but then you would have an issue with the mash volume calculation
The simplest solution would probably be to add an "additional extract" field for sugar/dextrose/dme/lme/syrup/honey/etc
It only supports malt with an approximate potential extract of 307 LDK
Adding support for varying LDK levels would solve the bigger problem, but then you would have an issue with the mash volume calculation
The simplest solution would probably be to add an "additional extract" field for sugar/dextrose/dme/lme/syrup/honey/etc
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On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
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Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Post #5 made 14 years ago
A quick way would be to calculate the "gravity" the sugar (or other addition) will contribute and subtract this from your target OG. Then use the calculator in the normal way using this adjusted OG. Then when you add your sugar you should hit your target OG.
I think this would work
Yeasty
I think this would work
Yeasty
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Post #6 made 14 years ago
Ok Candi Sugar imparts 46 Gravity points per/gallon...Yeasty wrote:A quick way would be to calculate the "gravity" the sugar (or other addition) will contribute and subtract this from your target OG. Then use the calculator in the normal way using this adjusted OG. Then when you add your sugar you should hit your target OG.
I think this would work
Yeasty
1.1 lbs Sugar * 46ppg *100% = 50.6 gravity points. 50.6 / 5 Gallons = 10.12 Gravity points
OG on the recipe is 1.067 minus 10.12 = 1.057
Theoretically it should work
Last edited by the_mc on 28 Jun 2011, 02:01, edited 5 times in total.
Post #7 made 14 years ago
No rest for the wickedthe_mc wrote:Thanks Pat. What are you doing responding to post that late
Looks like you have worked your way around it
Stux has done so much work on The Calculator, I'm not sure I even remember how to drive the calcs
. Let's hope he can add an extract field or two in when he gets some time
Last edited by Pat on 28 Jun 2011, 02:23, edited 5 times in total.
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Post #8 made 14 years ago
Be aware that this will affect the hop IBU calcsthe_mc wrote:Ok Candi Sugar imparts 46 Gravity points per/gallon...Yeasty wrote:A quick way would be to calculate the "gravity" the sugar (or other addition) will contribute and subtract this from your target OG. Then use the calculator in the normal way using this adjusted OG. Then when you add your sugar you should hit your target OG.
I think this would work
Yeasty
1.1 lbs Sugar * 46ppg *100% = 50.6 gravity points. 50.6 / 5 Gallons = 10.12 Gravity points
OG on the recipe is 1.067 minus 10.12 = 1.057
Theoretically it should work
if you add the sugar after or near the end of the boil you will the right results
So, If you add the sugar at the beginning of the boil then when looking at the hop bill page use the non reduced OG value to get the right results in that case
Last edited by stux on 28 Jun 2011, 02:26, edited 5 times in total.
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Post #9 made 14 years ago
End of Boil for a Saison so I should be good.stux wrote:Be aware that this will affect the hop IBU calcsthe_mc wrote:Ok Candi Sugar imparts 46 Gravity points per/gallon...Yeasty wrote:A quick way would be to calculate the "gravity" the sugar (or other addition) will contribute and subtract this from your target OG. Then use the calculator in the normal way using this adjusted OG. Then when you add your sugar you should hit your target OG.
I think this would work
Yeasty
1.1 lbs Sugar * 46ppg *100% = 50.6 gravity points. 50.6 / 5 Gallons = 10.12 Gravity points
OG on the recipe is 1.067 minus 10.12 = 1.057
Theoretically it should work
if you add the sugar after or near the end of the boil you will the right results
So, If you add the sugar at the beginning of the boil then when looking at the hop bill page use the non reduced OG value to get the right results in that case
EDIT: Thanks for the help gang!
Last edited by the_mc on 28 Jun 2011, 02:42, edited 5 times in total.
Post #10 made 14 years ago
Better adding adjuncts/sugars at the end of the boil, not only does it upset the IBU calcs it stuffs the %efficiency calc.
So the End of Boil sample should be taken before any adjuncts/sugars are added so the brewhouse efficiency can be calculated.
So the End of Boil sample should be taken before any adjuncts/sugars are added so the brewhouse efficiency can be calculated.
Post #11 made 14 years ago
Yes, them tooianh wrote:Better adding adjuncts/sugars at the end of the boil, not only does it upset the IBU calcs it stuffs the %efficiency calc.
So the End of Boil sample should be taken before any adjuncts/sugars are added so the brewhouse efficiency can be calculated.
I think we now have a protocol for using sugars with the calculator
Last edited by stux on 28 Jun 2011, 09:16, edited 5 times in total.
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
