30 апр. 2010 г. · It's simple math. Remember this formula. V1*C1 = V2*C2. V1 and V2 are your starting and ending volumes. C1 and C2 are your starting and ending ...

9 июн. 2009 г. · pre-boil gravity = (post-boil gravity)*(post-boil volume)/(pre-boil volume) (for the calculation, use everything after the decimal point for the gravities.

29 апр. 2019 г. · If you ended up with 5.5 gallons at 1.060, it's easy to reliably calculate what your pre-boil gravity was. Let's add back about 0.1 gallon ...

10 мар. 2013 г. · Pull a sample, throw it in a tall, skinny glass, throw that glass into a big plastic cup of water and ice, and forget about it until it gets down to around 60* ...

6 авг. 2011 г. · Pre and post boil should yield the same efficiency, since there's no change in the amount of sugar in the wort, just in the amount of water.

6 июл. 2010 г. · Extract needed in lbs = (Total gravity(target) - Total gravity(from mash))/45 for DME, or 38 for Liquid extract.

15 янв. 2021 г. · Here is the calculator for determining gravity based on boil-off. And I assumed you actually measured 2 litres of boil-off from what you posted.

30 авг. 2020 г. · The calculation for target kettle points (what you hope for) is (preboil gravity-1)*1000*preboil volume. In other words, if you preboil volume ...

26 янв. 2009 г. · The best method is to steep your grains, add extract, and then bring your wort to the desired preboil volume (or preboil gravity). Then add your hops and time ...

24 дек. 2018 г. · Is there a formula that takes preboil gravity, original gravity and time into consideration to arrive at a boil off rate?