weggl Posted February 21, 2011 Share Posted February 21, 2011 Paul \u2018 I\u2019m attempting to writE an Excel program for the calculating of OG based on Coopers products. I have taken OG calculations from John Palmer\u2019s book, which is all in quarts and lbs, and have converted them to Kg and L. What I have come up with is and this is based on 20L is that 1.7 can LME has 28.93 points 1 Kg DME has 18.95 points that means these 2 would give a hydrometer reading of 47.88. My question, before I continue is are these figures correct? Also could you let me know what the OG would be of BE1 be in 20 L OF water and what would it be for BE2? I know DEX has G of 1.7 based on 100g in 1 L water, so I will work on that. Warren Link to comment Share on other sites More sharing options...
Matty A Posted February 21, 2011 Share Posted February 21, 2011 Not sure how handy this is but what about this. Obviously BE1 and BE2 arnt listed but you could always split it up and calculate it like that. Link to comment Share on other sites More sharing options...
Matty A Posted February 21, 2011 Share Posted February 21, 2011 Sorry forgot the link and now I am having trouble finding it Link to comment Share on other sites More sharing options...
Matty A Posted February 21, 2011 Share Posted February 21, 2011 Try this one http://www.brewcraft.com.au/wa.asp?idWebPage=9616&idDetails=172 Link to comment Share on other sites More sharing options...
Muddy Waters Posted February 21, 2011 Share Posted February 21, 2011 You could always use THIS SPREADSHEET. It is quite handy (But not Coopers endorsed [innocent] ) Go to post 352 for the latest version. Link to comment Share on other sites More sharing options...
JohnS12 Posted February 21, 2011 Share Posted February 21, 2011 I don't know if this will help but the figures that I have are for 22.5 lt. 1 kg. extract syrup = 1.5% alc/vol 1 kg. dry malt extract = 1.8% alc/vol 1 kg. dextrose = 1.7% alc/vol 1 kg. sugar (white) = 1.8% alc/vol 1 kg. malt grain = 1.0% alc/vol hopefully this will help. Link to comment Share on other sites More sharing options...
weggl Posted February 21, 2011 Author Share Posted February 21, 2011 Will try working with those John. Thanks for the spreadsheet Muddy. Weggl Link to comment Share on other sites More sharing options...
Muddy Waters Posted February 22, 2011 Share Posted February 22, 2011 No worries Weggl - Even if you don't use the spreadsheet you could poach some of the code. Link to comment Share on other sites More sharing options...
weggl Posted February 22, 2011 Author Share Posted February 22, 2011 If Iknew how Link to comment Share on other sites More sharing options...
LazyDave Posted February 22, 2011 Share Posted February 22, 2011 Thanks Matty, that link is real cool. Dumb question time = the SG figures that are shown after you calculate the ingrediants, are they your target SG's? Or are they predetermined by laws of physics, and are simply what should happen? Link to comment Share on other sites More sharing options...
Muddy Waters Posted February 22, 2011 Share Posted February 22, 2011 The SG shown is an expected SG based on the ingredients. It can vary but should be in the ballpark of what they suggest. Any figures shown on the calculator should be deemed a rough indication only. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.