The strike water temperature calculator above uses the formula detailed by Dan Carrey during a presentation at the American Homebrewers Association conference. The capital letters A, B, and C stand for the specific heats of grain, water, and the mash, respectively, and the lower case letters stand for temperatures of the same variables.
Is there another setting somewhere I am missing? Report to moderator Logged. I have now tried this with three recipes, comparing the infusion tool to the recipe with the 'adjust temp for equip' turned on.
I get the same results from the infusion tool as from the recipe each time. Not sure what is going on with your copy, but I cannot replicate it with mine. Maybe do a screen shot of the infusion tool versus the mash tab of the recipe, include your equipment profile and I'll see if there is something I can pick out between them.
Thanks for the super quick response! I've attached the infusion tool, my mash tab of my recipe, and the equipment profile. There needs to be an internal thermometer there also.
I used a converted milk tank and did have a steam jacket if it cooled, or I missed my mash target. It is FAR easier to knock off a little temp than to add it. Mash temps in reality are flexible, yet do not make this an excuse to be lax. Strike right, hit your temp, and be ready to adjust on the fly. Easy to do, mixing water and grain. Yet transforming that hot cereal into liquid beauty, is assuredly a rewarding and elusive pursuit.
Yes I accept to receive your emails don't worry I won't spam you and you can unsubscribe anytime. Jonas Rembert. Drier conversion with betas and still dextrionous mouthfeel from alphas 5 — 5. Here's the math: Twenty pounds of grain has approximately as much heat capacity a. This value includes the specific heat of the grain at rest temperature. The pre-mash-in grain specific heat is subtracted from the total mash specific heat, and the difference is then divided by the strike liquor volume in quarts yielding the strike liquor temperature.
The equation shown below is mathematically derived from the equation shown above. It is based on a strike liquor volume to one pound of grist ratio. This ratio holds as we increase the weight of the grist; therefore, the result holds as we scale the grist.
I merely used more descriptive variable names. Brauer Well-Known Member. I always go about 7 degrees higher to preheat my mashtun. Don't tell me I cant. Brewboz Well-Known Member. Joined Jul 18, Messages 51 Reaction score 5.
Im having trouble figuring out my strike temp. Most calculators I have used tell me to get a mash at il need a strike temp of does that sound right?? I feel like that is a really low strike temp..
Should i just add 7 or 8 degrees to the my app gives me and see what happens? I'm not planning on preheating my tun. It is a 48 qt rectangle cooler with a homemade false bottom made from copper tubing. Planning to batch sparge. The app I'm using is called calculate beer its free for android.
I must have watched every YouTube video and read 30 articles pertaining to AG, mashing, strike and sparge temps, grain bills hops, pots, coolers ECT.. I just need a little guidence.. It doesn't have to be perfect just in the ball park of Thank you for your time. Here's the water requirements and recipe all copied off brewers friend let me know if you need any other info or have any modifications you feel I should make to this recipe to make things go smooth for my first try.
Last edited: Aug 16, That being said, I think you're thinking is right in going to something like or and waiting for the temp to drop to before doughing in.
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