Sake Sheet v Old
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1
Taylor-MadeAK 25:100:160 (moto 25:75:130, 8.1%)
2
Moto % of Recipe8.10%
Some Internet Source: 25:100:160 (moto 40:100:120 ,8.8%)
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Moromi Buildup (Hrs)
72.
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Wish to thank Taylor-MadeAK (Bob Taylor), Will Auld, Fred Eckhardt, and all the participants in the Northern Brewer Forums (Sake) for the knowledge and inspiration for this calculator.
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PartMoromi RatiosMoto Ratios
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Koji2525
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Rice10075
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Water160130
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Totals285230
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11
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AdditionsTime
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1st14
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2nd22
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3rd41
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Totals77
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Rice Moisture33%A note on efficiencies:

Most of the rice is obliterated by the process, and doesn't
trap water like a mash for beer would. These numbers are
a guess: Grain Absorption.

I use press efficiency to mean % clear sake that will result
from the process, 100% would be all the lees extracted.
After pressing, the sake would be cloudy at first, settling out
eventually, with a small yeast cake/rice solid lees on the
bottom.
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Koji Moisture23%
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Press Efficiency88%
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Grain Absorb.0.50%
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Gal Water to Lbs18.34
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216.68
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325.02
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433.36
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541.70
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650.04
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758.38
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866.72
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975.06
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1083.40
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0.54.17
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0.252.09
35
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