Please note: my example here of a 80°L crystal malt was a bad example since specialty malts have no diastatic power. However the same holds true for any base malt I looked for: I cannot find where their Linterns are listed anywhere. I'm trying to calculate the diastatic power of my recipe which requires me to know the numerical "Lintners" rating of each grain in the bill. So I go to my local homebrew store and ask them what the …
I'm wondering if anybody is knowledgeable about grain/malt Diastatic Power, its scale and how to interpret its scale. I've seen a few references that essentially say: if DP >= 70 Lintners, there is plenty of DP to allow starch conversion into sugars else if 30 < DP <= 69, then you will need to mash longer to achieve the desired starch conversion else (DP < 30 Lintners), there will not be enough DP to convert starches into sugars Can anybody …
Ok, so I have implied but not said outright that I have been making wine for almost 30 years, but what I have also implied but not outright said is that there has been a break in that amateur winemaking career due to a divorce and moving across the country. You might notice some of my questions here, or posts elsewhere on the web were quite prolific, then I disappeared for a few years and I am back again. Ok …
Can someone please help me out with how to properly calculate conversion efficiency using the Brewers friend calculator (found here and set to conversion efficiency: https://www.brewersfriend.com/brewhouse-efficiency/). My last brew was 5kg Maris Otter, 500g Wheat and 250g Oats. Gravity was 1.055. Now I am not sure what Volume to put in the calculator. I had 15L mash water and added roughly 16L sparge, bringing the total to 31L added, although due to grain absorption I had 26.5L in the kettle …
I have a copy of the last (4th) edition of "How to Brew" by John Palmer. According to the book, DME yields 42 PPG (Points per Pound per Gallon), while LME yields 36 PPG. This is an estimation since the exact numbers depend on the extract. As a consequence: LME = (42/36) * DME = 1.1667 * DME This is not far from what is stated in the most voted answer here on this topic. The starting PPG estimation there …
I am thinking of making a beverage out of locally available starch sources. My question is, is there a possibility to convert those starchy objects to fermentable sugars? And what type of yeast should I use for fermentation? Thank you to all who will respond to this question, it would be a great help.
Can someone please give me a hand calculating Mash Efficiency manually? I use mostly Gladfield malt along with some cara 'x's' and BeerSmith 3 but would like to calculate manually so I have a grasp of what's going on. Base recipe in Kilograms for 25 Litres wort: American Ale malt (Gladfield) 5.5, CARAMALT 0.5 CRYSTAL LIGHT 0.3 The SG's I get from Beersmith are 1.037, 1.035 and 1.035 respectively. I am not sure how to convert this to potential points …
I understand that Widget world is no longer operating. I have had to get a Hamilton bard cylinder that uses an s30 thread. This is not compatible with the widget world devises. Can anyone tell me the thread that widget world used and I have a widget world trigger device that screwed on to the widget wold cylinders and had a thin plastic pipe that connected to the inlet of my pressure gauge attached to my king keg barrel. can …
I'm wondering how this can be converted to an extract recipe. Initially it was thought we could just do 14lbs (US 2 row) * .75 = 10.5lbs of extract, but then the question was asked if the rest of the specialty grains would just be steeped like normal? Steeping like 7.75 lbs of grain seems like an awful lot. Should they all be steeped, and if so, any recommendations on how to steep that many lbs? The Recipe This 5 …
Say that I have a wine that still contains a substantial amount of sugar. If I start the process of converting the wine to vinegar by exposing it to oxygen, will the sugar continue to be converted to alcohol during this process? Or will the sugar remain even as the wine is converted to vinegar?
It's hard to find tannin powder as there is no wine making supplies in my country. There, I'd rather use raisin as tannin substitute in my wine making process. However, I'm not sure how the conversion of those thing. Anyone could give me some advice? The recipe needs 1/4 tsp of tannin and 1-1/2 tsp of acid blend.
I've seen conversions of like.. add 10% when going from pellet hope to leaf hops. My question is probably numb nuts.. i.e., I see recipes that have leaf hops in them and I want to use pellet hops... So, if the recipe calls for: 0.3 oz Liberty whole hops w/ 4.5% a.a. how much would I use if using pellets? Same with German Halertauer hold hops asking for 1 oz of 4.3% a.a. My assumption ;-) ... if going in …
I do BIAB and in my constant search for ways to simplify my brew day I recently started to heat my mash with the grains already in. That is: I fill my kettle with the full water volume I'll be using (~27L). Water is about 10C this time of the year. I dough the bagged grains in. The bag is bound by a string and kept slightly off the bottom of the kettle. I apply heat until I reach my …
Looking around the web there seems to be a lot of mention of the use of the iodine (starch) test at the end of your mash. Is it actually useful (i.e. is it reliable)? There have been times when I have done the test and it has continually returned a residual starch presence in my mash, even after having mashed for 60-90 minutes at the appropriate temperatures/mash thickness etc. Is there some other test one can do, or do we …
I have this All-Grain recipe that I'm converting to Extract. Do you basically just increase the hops until the IBUs match the original measurement? I've gotten the OG fairly close and the SRM is a little darker, which I'm expecting from extract. I increased the boil hops and the IBU is only off by 8. Anyone have any suggestions? Here is the original recipe: Boil Size: 7.11 Boil Time: 60 min Taste Rating(out of 50): 42.0 Brewhouse Efficiency: 70.00 Mash …
Hope this doesn't sound like too daft a question... but I'm English and a noob so please humour me :) When I am reading recipes, brewing instructions, calculations, etc. from American documentation and they are referring to "gallons" are these imperial gallons or US gallons? To me, 1 gallon = 4.5 litres. Google tells me that 1 US gallon = 3.8 litres. Quite a difference. Clearly, since we both split gallons into the same number of quarts and pints, this …
I keep hearing about how we should try and keep our conversion efficiency high, but what exactly does it affect? Is a lower conversion efficiency beer bad?
A bit of background -- I brewed a pumpkin ale recently. The mash temp was maintained fairly high (well above 150F) for at least a full hour. The sparge was a disastrous 3-4 hour experience (despite lots of rice hulls!) The beer turned out fairly thin in body, leaving me to ponder my question here. My theory is that the mash dropped well into the range which favored beta amylase conversion for an extended period of time, allowing the complex …