Adr_0
Gear Bod
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- 4/4/13
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Hi all,
See attached, specs for all of the Thomas Fawcett malts:
View attachment Thomas Fawcett Malt Specs.pdf
And Weyermann:
http://www.weyermann.de/eng/produkte.asp?idkat=15&umenue=yes&idmenue=0&sprache=2
(click bottom right text, Specifications as PDF (zipped)
There are a number of important bits of info in these, with one being Extract percentage. This is info that should be entered into Beersmith/etc. to figure out your actual expected original gravity, and also your conversion efficiency. Although a lot may be 79-82%, if a malt is 65-75% this will make a significant difference to your OG/conversion measurement.
I picked this up recently as a conversion measurement was off - I measured SG of 1.042 for my first runnings, when I was expecting 1.051. It turns out my CaraBelge and Roast Barley were set far too high in Beersmith. After adjusting these to 73.9% and 68.5% my target SG was actually 1.042-1.043, so essentially 100% conversion as it should have been.
To work out what your target SG should be for your first runnings (useful to know if you are having efficiency problems or want to know conversion eff) go:
1. kg grain x 46 (potential of 100% sugar solution) x extract % (e.g. 68-82%) x 2.2 (to get to pounds)
2. Add these all up (should end up somehwere from 200-400 for a 19-23L batch size, obviously higher for bigger batches). This ends up being 'total points per pound'.
3. Divide this by your total added mash water in L x 3.8 (to get gallons), then divide by 1000 and add to 1. This is what your SG should be (temperature corrected) for your first runnings, i.e. before adding any sparge water. This is your total points per pound per gallon, i.e. the 1.037 that you see a lot.
This is obviously not essential to know for every brew, but is useful for troubleshooting efficiency problems - you should be getting 95-100% for each batch. It is also essential to put the correct extract into Beersmith/etc. to make sure your target original gravity is actually correct.
See attached, specs for all of the Thomas Fawcett malts:
View attachment Thomas Fawcett Malt Specs.pdf
And Weyermann:
http://www.weyermann.de/eng/produkte.asp?idkat=15&umenue=yes&idmenue=0&sprache=2
(click bottom right text, Specifications as PDF (zipped)
There are a number of important bits of info in these, with one being Extract percentage. This is info that should be entered into Beersmith/etc. to figure out your actual expected original gravity, and also your conversion efficiency. Although a lot may be 79-82%, if a malt is 65-75% this will make a significant difference to your OG/conversion measurement.
I picked this up recently as a conversion measurement was off - I measured SG of 1.042 for my first runnings, when I was expecting 1.051. It turns out my CaraBelge and Roast Barley were set far too high in Beersmith. After adjusting these to 73.9% and 68.5% my target SG was actually 1.042-1.043, so essentially 100% conversion as it should have been.
To work out what your target SG should be for your first runnings (useful to know if you are having efficiency problems or want to know conversion eff) go:
1. kg grain x 46 (potential of 100% sugar solution) x extract % (e.g. 68-82%) x 2.2 (to get to pounds)
2. Add these all up (should end up somehwere from 200-400 for a 19-23L batch size, obviously higher for bigger batches). This ends up being 'total points per pound'.
3. Divide this by your total added mash water in L x 3.8 (to get gallons), then divide by 1000 and add to 1. This is what your SG should be (temperature corrected) for your first runnings, i.e. before adding any sparge water. This is your total points per pound per gallon, i.e. the 1.037 that you see a lot.
This is obviously not essential to know for every brew, but is useful for troubleshooting efficiency problems - you should be getting 95-100% for each batch. It is also essential to put the correct extract into Beersmith/etc. to make sure your target original gravity is actually correct.