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Figures in Red Are the Only Figures That Should Be Changed By New BIABrewers. Some explanatory notes are provided at the bottom of the spreadsheet.
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A. MEASUREMENTUnitsCommentActual 1Actual 2Actual 3Actual 4Actual 5Average
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Brew Length20.00ltsHow much beer you want to end up with.
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Fermenter Trub*1.60ltsVolume left in fermenter after kegging/bottling.
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Volume into Fermenter21.60lts
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Kettle Trub & Buffer*3.60ltsEnd of boil volume less kettle trub & buffer.
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End of Boil Efficiency*70.00%Grain & hop trub plus some breathing space!
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End of Boil Gravity (OG)1.045Deg.Derived from a collection of brewers' records.
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End of Boil Volume25.20ltsThe first point at which OG can be established.
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Boil Length90min90 minutes recommended.
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Diameter of Kettle40.00cmsThe widest diameter of your kettle.
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Evaporation Per Hour*5.38lts/hrStays fairly constant regardless of batch size.
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Evaporation for this Brew8.07ltsDerived from boil length & evaporation per hr.
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Expected Start of Boil Gravity1.034Deg.Derived from grain bill and pre-boil volume.
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Start of Boil Volume33.27ltsEnd of boil volume plus evap, for this brew.
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Grain Bill Required5277gramsGrams of grain needed in this brew.
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Grain Absorption*3.31ltsHow much liquid is retained in the spent grain.
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BIABRewer Volumes & Grain Bill Calculator
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Approximate Mash Volume#REF!ltsApproximate volume of your mash.
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B. HANDY TEMPERATURE-ADJUSTED FIGURES (Straight-Sided Kettles Only)C. YOUR ACTUALS CALCULATOR (Straight-Sided Kettles Only)
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LtsCmsRecord cms then transfer the blue figures to the actuals above.
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Kettle Calibration Figure1=#REF!Based on water temp. of 20 deg. celsius.CmsLts
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End of Boil Volume25.2=#REF!Based on water temp. of 100 deg. celsius.0.0#REF!Based on water temp. of 100 deg. celsius.
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Start of Boil Volume33.3=#REF!Based on water temp. of 100 deg. celsius.0.0#REF!Based on water temp. of 100 deg. celsius.
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Water Required is...#REF!=#REF!Based on water temp. of 20 deg. celsius.0.0#REF!Based on water temp. of 20 deg. celsius.
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Water Required (at mash temp)#REF!=#REF!Based on water temp. of 65 deg. celsius.0.0#REF!Based on water temp. of 65 deg. celsius.
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NOTES ON SECTION A - MEASUREMENT
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This section is the guts of the spreadsheet. Asterixed figures below need to be adjusted for your equipment so, for your first 5 BIABs, try to do brews with similiar brew lenghts and grain bills. After this, adjust or ask for help to adjust some of the formulas to suit your set-up.
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Asterixed FiguresFigures with any asterixes need to be adjusted for your equipment so measure these carefully for 5 or more brews.
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Fermenter Trub*The formula used here is 8% of the brew length and is a fairly safe figure. Change it if you have a continual discrepancy.
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Kettle Trub & Buffer*This figure varies considerably depending on the brewer, their equipment and method. The formula above gives you a very safe place to start and should be reduced gradually if appropriate.
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Evaporation per Hour*The formula used here is based on kettle surface area. It is a better formula to use than the standard 15% per hour often quoted but is one figure you can quickly and confidently tune up as it mainly depends on your kettle.
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End of Boil Efficiency*More information on this figure can be found on the last sheet of this spreadsheet.
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Grain Absorption*This figure, as are some of the above, is based on a collection of figures provided by BIABrewers which averaged 628mls of liquor being retained by every kilogram of grain. This is a figure yielded with little squeezing but still gives a high efficiency so hesitate before playing with it.
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Grain Bill RequiredDifferent grains differ in their yields. This calculation is based on an average grain potential figure.
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Total Mash VolumeThis figure gives you a close guide as to how much kettle space your grain and water will take up.
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NOTES ON SECTION B - HANDY TEMPERATURE-ADJUSTED FIGURES (Straight-Sided Kettles Only)
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This section is very useful for BIABrewers who use straight-sided kettles. The figures tell the brewer how many cms of liquid should be added to or measured from the kettle and have been adjusted to useful temperatures. These measurements cannot be used for kettles with uneven sides such as kegs.
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NOTES ON SECTION C - YOUR ACTUALS CALCULATOR (Straight-Sided Kettles Only)
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Once again this is only for BIABrewers who use straight-sided kettles. For each brew of similiar brew length and grain bill, the brewer can use a ruler to record the depth of water/wort and the spreadsheet automatically displays the temperature-adjusted volume in blue. The blue figures then need to be manually transferred to the Actuals columns in Section A of the spreadsheet.
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