2/23/2023 0 Comments Beersmith grain absorption![]() Weight of 1 cup of Briess Pilsen Light Dried Malt Extract (DME) Weight of 1 tsp of Calcium Sulphate dihydrate (CaSO 4♲H 2O) Weight of 1 tsp of Calcium Carbonate (CaCO 3) Weight of 1 tsp of Calcium Chloride dihydrate (CaCl 2♲H2O) ![]() Weight of 1 tsp of Calcium Chloride anhydrous (CaCl 2) Wort and break lost when racking from 5G glass carboy, using “auto siphon” racking cane with no spacer. Wort and break lost when racking from 6G “better bottle” carboy, using “auto siphon” racking cane with no spacer. Wort and break lost during transfer from 10G pot, using “auto siphon” racking cane with no spacer. Water absorbed by hops after dry-hopping (in weighted mesh bag) Water absorbed by hops during boil and hop stand Wort left in bottom of 52-quart Coleman Xtreme coolerĮvaporation during steeping of grains at 160☏, uncoveredĮvaporation during low rolling boil, uncovered, targeting ~10% total evaporation, with 10G pot and 7G of wortĮvaporation during uncovered hop stand (170☏ to 180☏) (see text below the larger number is probably the better estimate) water absorbed by 80% 2-row, 20% specialty malts It turns out that in my case the main culprit was how much wort was being absorbed by the hops and then discarded… and I was adding a lot of hops!įor those who might be interested, I present a bunch of numbers intended to help with predicting the effects of different brewing techniques. By taking better measurements and computing additions and losses of sugars and water at each step, I’ve been able to get much closer to my predicted targets. The OG and volume should be pretty predictable, especially with extract brewing. It wasn’t too long into making beer that I found that the original gravity or final volume was always lower than expected.
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