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Re: Use this thread to convert recipes to suit your equipment...

maze42 looks like mis-measurements to me, the estimated VAW (based on your post-boil volume measurement) and your actual VAW don't match. Also, based on your pre-boil density, and how much evaporation you got (more than estimated), your GAW density should be higher (I also see that it is higher at ...

Re: Use this thread to convert recipes to suit your equipment...

Sorry maze42 I just now noticed that citric acid comes in solid form and I was making the calculations as if it were liquid. In addition to that I had forgotten to remove a baking soda addition (which adds bicarbonate) I had in the base file. For the same result I mentioned above you would need 14.6...

Re: Use this thread to convert recipes to suit your equipment...

I could either use 10% acidulated Malt to get to the water hardness I need for an NEIPA. My question here is if you would taste that high amount of acidulated in the finished beer? I don't know, never used acidulated malt but 10% seems very high to me. Btw, if you use liquid acids be very careful, ...

Re: Use this thread to convert recipes to suit your equipment...

maze42 citric acid works. I don't know the strength of your citric acid, I assumed 88% (I have no idea at what strengths citric acid does come) and for your recipe, 0.4 grams per liter (for a total of 12.4 grams) seems to do the trick. This will leave you with a mash PH of about 5.4 (not adding any...

Re: Use this thread to convert recipes to suit your equipment...

I found this document , it confirms (I think, because I can't really read german) what I thought. (I have to say I'm very jealous, not only you can find that report online, it is up to date and it has a lot of information! I have to ask for it explicitly in my city and the information they give me i...

Re: Use this thread to convert recipes to suit your equipment...

Hi maze42 . If you could find information about the mineral contents of your water it would be easy to calculate the acid additions needed for a healthy mash PH. From what I know Munich's water is very hard, so 1% of acidulated malt doesn't seem enough to me, but without having seen a water report I...

Re: BIABacus Pre-Release - Your First Impressions

I'm so pleased to read back over your question and see not only the things I've pointed out above but you also wrote phrases like, '"the more water the grain touches, the more it is "washed."' There are very , very few brewers, amateur or professional, that understand the things you have mentioned....

Re: BIABacus Pre-Release - Your First Impressions

Thank you @PistolPatch for taking the time to answer. I'm sorry to hear that, I hope you get better! What I think you might be trying to do is figuring out my calculations rather than the logic behind them. It is the other way around! I'm not trying to figure out the calculation, I'm trying to under...

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