miren wrote:
Hello Ian
your xls is marvelous.
I have made something similar in Greek language using as base "The calculator".
But as I see you estimate also F.G. someway.
Please tell me how you do that, because I want to incorporate it in my xls
I mean were did you find the math formulas?
As I'm playing with your xls, one word I want to say.....respect.

Thanks miren, the FG calculation is a bit complicated. It involves calculating the contribution from the grains based on the OG due to the grains, cell AC10 on the Main worksheet, this is then multipled by 100 minus the yeast attentuation to give a FG due to the grains AC11. I then have an optional factor 0.001 which is added to or subtracted from the FG based on the Mash temperature difference from 67C AC12 (this bit I am playing around with know FG varies with Mash temperature but unsure to what extent). Where adjuncts are used in a brew then their individual contribution to FG is calculated based on weight and fermentability in cells AC15:AC18.

Hope that makes sense. The maths are basically mine as most of the commercial software available calculates FG incorrectly. Beersmith 1 certainly did not sure whether that has been changed with Beersmith 2. It is easy to check just enter two brews into the software,one with 100% sucrose and one with 100% lactose and look at the FG's.

cheers

Ian

Just looking at the grains tab their is a potential column

This is equivalent to HWE% and LDK

Ie pppg 1.037 = 80% = 307LDK

I think I got those numbers right