Ok promash users ... after my wheat beer I am now confused over what promash is telling me (see Wheat Beer Efficiency thread).
Anyway I entered 80% on the recipe page as I have been having a good run of late. I was aiming for 1.051 @ 19L. I got 1.042 @ 19L (in the fermenter).
Now in my brewing session if I enter 1.042 @ 19L in the fermenter in the efficiency section it says I hit 80%!! wtf?
I recently installed it on my laptop so I am not sure if I have not turned on some "give me sane results" setting .... of course I could just be stuffing it up?
Anyone got a sensible explanation? Below is the text report for the autopsy.
Anyway I entered 80% on the recipe page as I have been having a good run of late. I was aiming for 1.051 @ 19L. I got 1.042 @ 19L (in the fermenter).
Now in my brewing session if I enter 1.042 @ 19L in the fermenter in the efficiency section it says I hit 80%!! wtf?
I recently installed it on my laptop so I am not sure if I have not turned on some "give me sane results" setting .... of course I could just be stuffing it up?
Anyone got a sensible explanation? Below is the text report for the autopsy.
Code:
07-03-2004 MyWeizen
A ProMash Brewing Session Report
--------------------------------
Brewing Date: Saturday July 03, 2004
Head Brewer: Jason
Asst Brewer:
Recipe: MyWeizen
BJCP Style and Style Guidelines
-------------------------------
17-A Wheat Beer, Bavarian Weizen
Min OG: 1.040 Max OG: 1.056
Min IBU: 10 Max IBU: 20
Min Clr: 2 Max Clr: 9 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.70
Anticipated OG: 1.051 Plato: 12.54
Anticipated SRM: 3.4
Anticipated IBU: 18.9
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Actual OG: 1.051 Plato: 12.54
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 3.98 by Volume: 5.09 From Measured Gravities.
ADF: 75.5 RDF 62.9 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 80 %
Anticipated Points From Mash: 50.67
Actual Points From Mash: 50.49
Pre-Boil Amounts
----------------
Evaporation Rate: 7.50 Percent Per Hour
Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
Pre-Boil Wort Size: 21.41 L
Pre-Boil Gravity: 1.045 SG 11.19 Plato
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
Water Needed Pre-Boil Wort Size: 27.40 L
Water Needed Pre-Boil Gravity: 1.035 SG 8.81 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
51.4 1.90 kg. Hoepfner Wheat Malt Light Germany 334.13 2
45.9 1.70 kg. IMC Pilsner Australia 317.42 2
2.7 0.10 kg. Hoepfner Caramel Malt Pils Germany 300.71 2
Potential represented as IOB- HWE ( L / kg ).
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
26.00 g. Hallertauer Pellet 4.60 18.9 90 min.
Yeast
-----
White Labs WLP300 Hefeweizen Ale
Water Profile
-------------
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
-------------
Mash Type: Single Step
Heat Type: Infusion
Grain kg: 3.70
Water Qts: 11.74 - Before Additional Infusions
Water L: 11.11 - Before Additional Infusions
L Water Per kg Grain: 3.00 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 21 C
Dough In Temp: 73 Time: 0
Saccharification Rest Temp: 67 Time: 0
Mash-out Rest Temp: 76 Time: 10
Sparge Temp: 0 Time: 0
Runnings Stopped At: 1.010 SG 2.56 Plato
Additional Infusion Temperatures And Amounts
--------------------------------------------
Mash Out Step: 0.00 Ltr of 100 Degree Water Added
Total Mash Volume L: 13.58 - After Additional Infusions
All temperature measurements are degrees Celsius.
Water Needed For Brewing Session
--------------------------------
Sparge Amount: 21.00 Sparge Deadspace: 0.00 Total Into Mash: 21.00
Total Grain Kg: 3.70 Ltr Per Kg: 3.00 Total From Mash: 7.40
Mash Liters: 11.11
Grain Absorption: 3.71
Amount Lost in Lauter Tun Deadspace,
Grant and Misc. to Kettle: 1.00
Top Up Water Added to Kettle: 0.00
Amount into Kettle: 27.40
Boil Time (min): 90.00 Evaporation Rate: 7.50
Amount after Boil: 24.32
Left in Kettle Deadspace: 4.00
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.00
Left in Other Equipment / Other Absorption: 0.00
Amount to Chillers: 20.32
Amount After Cooling (4 perc.): 19.51
Grain absorption rate is: 1.01 (L Per kg)
Evaporation rate is Percent per Hour
This formulation will yield 19.51 liters of fermentable wort.
You will need 32.11 liters of water for the complete brewing session.
Efficiency Specifics
--------------------
Recipe Efficiency Setting: 80 %
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
Target Volume (L): 27.40
Estimated OG: 1.035 Plato: 8.81
Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (L): 21.41
Estimated OG: 1.045 Plato: 11.19
Post-Boil Targets:
Target Volume (L): 19.00
Estimated OG: 1.051 Plato: 12.54
Recorded Actuals - Measurement Taken In Ferementer:
Recorded Volume (L): 19.00
+Losses (L): 3.84
Total Volume (L): 22.84
Recorded OG: 1.042 Plato: 10.48
At 100 percent extraction from the maximum mash potential:
Total Points: 63.34
Points From Mash: 63.34
Points From Extract/Sugar: 0.00
With the recipe efficiency setting, you should have achieved:
Total Points: 50.67
Points From Mash: 50.67
Points From Extract/Sugar: 0.00
Actuals achieved were:
Actual Points From Mash: 50.49
Actual Mash System Efficiency: 80
Fermentation Specifics
----------------------
Pitched From: Starter
Amount Pitched: 0 mL
Lag Time: 0.00 hours
Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 20 degrees C
Inventory Analysis
------------------
Grain/Malt/Extract/Sugar Origin Recipe Kg Kg In Stock Kg Needed
--------------------------------------------------------------------------------------
Hoepfner Wheat Malt Light Germany 1.90 0.00 1.90
IMC Pilsner Australia 1.70 0.00 1.70
Hoepfner Caramel Malt Pils Germany 0.10 0.00 0.10
Hop Origin Recipe g g In Stock g Needed
------------------------------------------------------------------------------------
Hallertauer - Pellet USA 26.00 0.00 26.00
Extras Recipe In Stock Needed
-------------------------------------------------------
Yeast Recipe In Stock Needed
-------------------------------------------------------
Hefeweizen Ale 1.00 0.00 1.00
(White Labs WLP300)
Notes
-----
added DME as I got **** extraction
