joshbrews.com
Linux and Beer Brews

I finished bottling for the evening. I am getting better at bottling more quickly (or Miftik helping me really speeds things up. I dunno which)

SG is 1.005 @ 70.2F.(1.006 corrected) This is very low. The beer actually tastes ok, but it is kind of harsh on the flavor. This one needs a little more hops flavor to balance it. I am currently siphoning into my bottling bucket. I expect that this beer will need to age a little to allow some of the flavors to blend. ABV calculates out to 6.2%

Idophor – http://www.bayareamashers.org/content/maindocs/iodophor.htm

I realized that when I posted about calculating extract yield, that I forgot to explain how I calculated brewhouse effieiency. I use the same formula

S.G. = ((((DBCG – Mousture Content – 0.002) * Brewhouse Efficiency * 46.214) * 0.001) +1)

Except that I remove the variable for brewhouse efficiency. The forumla will then assume that the mashing efficiency is at 100%

S.G. = ((((DBCG – MC – 0.002) * 46.214) * 0.001) +1)

This will give us the theoretical maximum ppg of 1 lb of grain in 1 gallon of water. For example, Maris Otter Pale Malt.

S.G. = ((((0.805 – 0.03 – 0.002) * 46.214) * 0.001) +1)
S.G. = 1.035723422 or 35.7ppg

In my bitter 2 recipe I mashed 3 lbs. of Maris Otter Pale Malt, and 1 lb of Briess 10 L crystal malt collecting a final 2.5 gallons of wort at a S.G of 1.043 .

The theoretical maximum ppg of 10 L crystal malt is

S.G. = ((((0.75 – 0.07 – 0.002) * 46.214) * 0.001) +1)
S.G = 1.031333092 or 31.3 ppg

Now, using the formula from John Palmer’s How To Brew, we calculate the maximum theoretical points for our brew using the following formula

((ppg Malt1 x lbs Malt1) / gallons of wort) + ((ppg Malt2 x lbs Malt2) / gallons of wort) = Total Points

((35.7 x 3)/2.5) + ((31.3 x 1)/2.5) = 55.36

This is our theoretical maximum number of points per gallon.

In the wort for the Bitter 2 recipe the S.G was 1.043 or 43 ppg. If we divide our real ppg by the theoretical ppg this will yeild our percentage yeild.

43/55 x 100 = 77.75%

I have been playing around with optimizing ubuntu on Miftik’s laptop today. I found the following information today and have tweaked/tuned. Now the laptop is booting faster and is generally more pleasant to use.

http://ubuntuforums.org/showthread.php?t=89491&highlight=ubuntu+tip https://wiki.ubuntu.com/Teardown http://www.xsol.se/index.php/2007/04/29/feisty-performance-fly-like-a-butterfly/ http://tvease.net/wiki/index.php?title=Tweak_ubuntu_for_speed

I removed the blow off tube, and placed an airlock on the carboy. The SG reading was 1.009 @ 72 F (1.010 corrected). The taste has a very hot (alcohol flavor) and is dry.

The flavor can be attributed to the following

• The yeast strain (Wyeast 1028) seems to attenuate very well, and usually produces a dry beer. As a result the beer is less sweet because the yeast has converted a lot of the sugars into alcohol.
• I mashed at much lower temperatures which produces a wort with more fermentable sugars
• I used 2 lbs of sugar in the raw. (can contribute a cidery flavor)
• I aerated the yeast starter and the wort before I pitched the yeast. This would result in healthier yeast and better attenuation.

This one will need to age a bit for the alcohol “Hottness” to subside.

Using the formula below and the data for Maris Otter malt , I calculated the ppg (SG of 1 lb of fermentable in 1 gal of water) for the Maris Otter Malt that I used in my bitter 2 recipe.

Key
DBCG = Dry Basis/ Coarse Grind
MC = Moisture Content
Brewhouse Efficiency = Your average home brewery mashing efficiency

S.G. = ((((DBCG – MC – 0.002) * Brewhouse Efficiency * 46.214) * 0.001) +1)
S.G. = ((((0.805 – 0.03 – 0.002) * 0.77 * 46.214) * 0.001) +1)

S.G. = 1.02750703494

This equates to 27.5 ppg for Maris Otter malt in my home brewery. This seemed pretty good to me considering that I used a candy thermometer when mashing my grain, and having to go over all my grain with a rolling pin. I will need to pickup a grain mill in the future so that I can have some consistency with my grain.

I found a formula that allows you to calculate the SG of 1 lb of malt in 1 gal of water based on the Malt Datasheet
http://www.brewingtechniques.com/bmg/noonan.html

“Extract yield measurements: Extract (% DBFG). This acronym stands for extract yield, dry basis, fine grind, and is determined using an ASBC laboratory mash. As mentioned previously, the measurements are adjusted for a uniform 0% moisture content. The fine-grind extract percentage indicates the maximum soluble yield possible for the malt. The higher the DBFG extract, the more soluble the material and the less husk and protein. Any base malt that doesn’t give at least 78% DBFG extract is substandard.

Extract (% DBCG). Whereas DBFG is a measure of the quality of the grain itself, DBCG (extract yield, dry basis, coarse grind) gives a better indication of the degree of starch modification that the grain underwent during malting, and it more closely approximates the crush achieved in the brewhouse. The DBCG rating alerts brewers to the amount of yield they can target (see chart for acceptable ranges). In reality, however, production breweries are not as efficient as lab equipment, so DBCG values need to be reduced by 5-15% to reflect the actual yields likely to be obtained in a given brewhouse.

Brewhouse extract yield can be calculated using the following formula (all percentages are expressed as decimals for purposes of calculation):

I was just playing around with ProMash brewing software. It is neat, but does not perform the calculations to accurately reflect partial mash recipes with regard to high SG boils and hops utilization. The search continues. Overall it is clunky to use (the gui stinks). It looks like it would be useful if you were doing full wort boils (which I can’t). Maybe the software can perform the necessary calculations, but I am using the Demo version so It may be disabled. Regardless of that, if you were trying to sell something, you would Make the demo so that it would work… Right?

The krausen has fallen completely. I should have installed the airlock and removed my blow off tube, but I was not feeling that well today. It can wait until tomorrow. I will take a SG reading when I install the airlock.