The calculations are based on Balling's equations, alcohol factors and attenuation quotients which have been published unchanged at least since 1876. In Balling's time, they were used to determine an extract with a specific gravity of 17.5 掳C/17.5 掳C. In current brewing, spec...
Journaling may seem like something you’d only need to do if you were running a business or writing a blog, but as most brewers will tell you, the single hardest thing to master in brewing is consistency. It’s often said that 20 people could brew the same recipe, and you’d end wit...
Anyway, every year when I get to this point in Jul.-Dec. royalty calculations I like to stop and look at the format percentages, see if there’s anything I’m missing, any books I should be reminding people exist. Oh wait, all of them!
If I mix a Busch beer, which must be 50% grain adjunct today (it tastes like it) with a 100% malt beer I find too sweet, by simple calculations I can get the percentage of adjunct I want to dry down the palate, 50/50 produces 25% adjunct, which sounds about right, or I may a...