I am going to brew a couple LME and steeping grain recipes over the holidays. I can't for the life of me figure out how to properly do that in the BIABicus. Could someone explain it to me, or better yet, post an example for me?
Thanks much.
Post #2 made 11 years ago
I asked a similar question here about using flaked corn in section Y of the biabicus. Palmer explains the theory here.
The hard bit i think is finding the ppg for different extracts. Its easy for grains but maybe you can find it on the individual maltster web site like Breiss for eg.
I hope I got that info right otherwise im sure someone will correct me.
Wouldn't it just ne easier to use grains Safebrew?
The hard bit i think is finding the ppg for different extracts. Its easy for grains but maybe you can find it on the individual maltster web site like Breiss for eg.
I hope I got that info right otherwise im sure someone will correct me.
Wouldn't it just ne easier to use grains Safebrew?
Last edited by nosco on 22 Dec 2014, 15:59, edited 1 time in total.
"Gentleman, when I first started Reynholm Industries, I had just two things in my possession: a simple dream, and six million pounds.
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Post #3 made 11 years ago
Thanks for the reply nosco... busy holiday season is here.
I understand the concept of how to calculate ppg and what expected gravity should be, but extract that contributes 36 ppg has an expected yield of 100%. You put one pound of LME into 1 gallon of water and you get x amount of volume at 1.036 gravity. How do you make that happen in BIABicus? Do I simply set FGDB to 100 in sect Y? What do I put for MC? For LME? For DME?
Thanks again for the help?
I understand the concept of how to calculate ppg and what expected gravity should be, but extract that contributes 36 ppg has an expected yield of 100%. You put one pound of LME into 1 gallon of water and you get x amount of volume at 1.036 gravity. How do you make that happen in BIABicus? Do I simply set FGDB to 100 in sect Y? What do I put for MC? For LME? For DME?
Thanks again for the help?
Post #4 made 11 years ago
The way I understand it (which is possibly not at all sorry) is that 100% in sect Y is for table sugar amd dex for example. ie sugars that are 100% fermentable. LME and the like are not 100% fermentable, which is how you get a number like 36ppg. LME might be almost totallyade of sugars but not all of those sugars are fermentable ones.
MC is moisture content which for LME would be 0 or maybe 1? Im just guessing.
If you have beer smith it does actually have a pretty complete list of values for different malt extracts and you can download them for different brands.
I think thats probably the best answer I can gibe away from a computer.
Maybe some one who really knows what they are talking about can tell us both the rigjt answer lol.
Ps I will be pretty stoked if I am correct. I may actually be learning something after all o_0
MC is moisture content which for LME would be 0 or maybe 1? Im just guessing.
If you have beer smith it does actually have a pretty complete list of values for different malt extracts and you can download them for different brands.
I think thats probably the best answer I can gibe away from a computer.
Maybe some one who really knows what they are talking about can tell us both the rigjt answer lol.
Ps I will be pretty stoked if I am correct. I may actually be learning something after all o_0
"Gentleman, when I first started Reynholm Industries, I had just two things in my possession: a simple dream, and six million pounds.
-
- SVA Brewer With Over 20 Brews From Australia
-
Post #5 made 11 years ago
Safebrew - Nosco is correct in that you could just leave the default values for LME (they seem to give an average range of 32-38ppg).
Grain, which yields about 80% of its weight as various "sugars" (the other 20% will be things like protein & husk material etc.), and has a moisture content (MC) on average of 4% will give (on average) 35-36ppg.
Pure cane sugar which will yield the most fermentable product by dry weight is 100% with 0% MC and that has a ppg of 46.
LME which is again fully converted (not fully fermentable by the way, as there will always be dextrins etc. that yeast cannot metabolise) will be 100% but it has a lot more water in it than grain, table sugar, or even dry malt extract (DME).
If you wanted to be a perfectionist you could put LME as 100 in FGDB and MC around 22 to yield 36ppg, however, the only true way to know what your LME yields is to dissolve a known quantity in a known volume and measure the gravity. You could then alter the BIABacus to suit the yield.
Grain, which yields about 80% of its weight as various "sugars" (the other 20% will be things like protein & husk material etc.), and has a moisture content (MC) on average of 4% will give (on average) 35-36ppg.
Pure cane sugar which will yield the most fermentable product by dry weight is 100% with 0% MC and that has a ppg of 46.
LME which is again fully converted (not fully fermentable by the way, as there will always be dextrins etc. that yeast cannot metabolise) will be 100% but it has a lot more water in it than grain, table sugar, or even dry malt extract (DME).
If you wanted to be a perfectionist you could put LME as 100 in FGDB and MC around 22 to yield 36ppg, however, the only true way to know what your LME yields is to dissolve a known quantity in a known volume and measure the gravity. You could then alter the BIABacus to suit the yield.
G B
I spent lots of money on booze, birds and fast cars. The rest I squandered
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I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
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- SVA Brewer With Over 100 Brews From Great Britain
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Post #6 made 11 years ago
Ok so I was way off plus I was confusing LME for Light malt extract 
"Gentleman, when I first started Reynholm Industries, I had just two things in my possession: a simple dream, and six million pounds.
-
- SVA Brewer With Over 20 Brews From Australia
-
Post #7 made 11 years ago
Thanks guys... I do have and use Beersmith... been using the BIABicus, as well. Learning as I go. Merry Christmas!
