BeerTools Pro Wiki - User contributions [en]

Overview

2015-11-13T14:08:25Z

Btp admin: Update video link

{{redo}}
Besides this overview, please note that there are also videos about BeerTools Pro which can be viewed on [https://www.youtube.com/beertools YouTube].

There are several steps which users should follow in order to make the most of [http://www.beertools.com/html/articles.php?view=242 BTP] ; doing so at the very beginning will save you frustration and enable you to begin to use the software to its full capacity as soon as possible. However, before proceeding with those steps, it might be useful to first identify areas of the program screen, and to then summarize how one typically uses the program from start to finish.

==Main layout==
'''General'''

Top one-third of the window (when viewed full screen); this area remains in view regardless of which "Display" is selected or which "Result Tab" is chosen.
It contains fields for:
* Recipe/file name
* Style
* Author
* Date
* Volumes
* Efficiency
* Attenuation

'''Lists display'''

Middle one-third of the window which contains a drop-down selection menu on the right side at the top of the this middle section (labeled "Display"). The "Display" menu allows users to change the middle of the window to display recipe and session data such as:
* Ingredients
* Equipment
* Schedule
* Volume adjustments
* Packaging

'''Result tabs'''

Bottom one-third of the window which contains a series of tabs for:
* Style
* Analysis
* Schedule
* Carbonation
* Notes

==Lists==
===Ingredients===

For each ingredient that is added, there are three bar-graphs on the right side of the display. The first (one on the left) represents the proportionate amount of a type of ingredient, and also gives a percentage value; e.g., grains are proportionately compared by weight to the total grain bill, and appear in a tan colored graph. On the other hand, hops (light green graphs) are proportionatly compared by weight to the total weight of hops, with percentage values also given. The second (middle) bar-graph is unlabeled in the column heading when you are displaying ALL ingredients, because it represents different things for different ingredients; with grains it represents the amount of fermentables, measured in original specific gravity, which that particular grain contributes, but with hops the middle graph represents the percentage of alpha acid utilization -- which is affected by boil time, and 'maximizes' at about 30% or less depending upon the formula you've selected to calculate hops utilization. For example, the maximum is 25% with a 60 minutes boil using 'Basic' %utilization and with no 'corrections' in your utilization for gravity or pellet-type hops (see menu-bar command: "Session | Utilization"). The third bar-graph (the one on the far right) is also unlabeled in the column heading when you are displaying ALL ingredients, because it, too, means different things depending on the type of ingredient; for grains, it means the amount of color contributed by that particular grain, measured in the specific units that you have selected in your 'preferences' (i.e., "EBC", "SRM", or an "L" for "Lovibond"). But for hops, the third graph represents the proportionate amount of alpha acids, measured in milligrams/liter of beer, which will be contributed by that particular hop addition. When you limit your display to a particular class of ingredients (e.g., just grains, or just hops, etc.), the appropriate column headings will then appear in the second and third columns. Similar ingredients should always total 100% in the first column, whereas values for similar ingredients in the second and third columns should total to the value shown in the 'Recipe' column under the 'Analysis' tab, i.e., gravity points from grain should total to the 'Original Gravity', while color units should equal the total for 'Color' in the recipe, and 'mg/L' for the hops should equal the total 'Bitterness' in the recipe.

===Equipment===

===Schedule===

===Volume adjustments===

===Packaging===

==Summary of typical use==

Upon opening BTP, you will be presented with a Session page showing either a complete recipe or the start of formation of a new recipe, depending upon how you have set your default, etc. The Session page always begins with an Ingredients ''display'' and Style ''tab'', but before working on ingredients, it is best to start with the ''general'' section first, where you will insert information, as needed, to determine your batch size, and make some assumptions about how you brew (i.e., the [[efficiency]], [[attenuation]], and evaporation rate you estimate based on your experiences as a brewer). It is okay that these are just estimates because you can change them later to reflect actual values, as mentioned in the bottom paragraph. Remember to make any necessary changes in the file name, too, so that you won't accidentally overwrite something you want to keep. Then, based upon the ingredients that you add using the browse button in the ''display'' section, or any modification of quantities in an existing recipe, BTP will indicate on the style bar-graphs, in the ''tab'' section, how well your 'recipe' fits into standard style-guidelines.

If you are an all-grain brewer, your next step will be to change your ''display'' to 'Schedule' to review your mash schedule; assuming that you have already calibrated your equipment in the 'Vessels' ''display'', 'Schedule' will tell you the volume and temperature of any water additions to your mashtun, from mashin through sparge. Within 'Schedule', you can select either presets (and modify them as you choose), or create your own mashing schedule from scratch. After you've brewed your batch and fermentation is finished (including any secondary), you will reopen your recipe (hopefully you will have 'saved' it), and then choose the 'Volume Adjustments' ''display'' which will permit you to account for losses due to trub and raking, as well as the addition of primer. Finally, you can then select 'Packaging' as your ''display'' and decide how you want to bottle and/or keg your batch, and use the 'Carbonation' ''tab'' to determine how much primer to use.

Assuming you took hydrometer readings before and after fermentation, compare those readings with what BTP predicted; if your initial reading was different than BTP, go to the 'Analysis' ''tab'' and insert your actual [[Original Gravity|OG]] Reading and BTP will automatically display what your actual [[efficiency]] was. You can also insert your actual [[Terminal Gravity|TG]] reading when all fermentation is finished, and BTP will automatically display what your actual [[attenuation]] was. When you are finished, BTP also displays information available regarding the nutritional content of your beer under the [[Analysis Tab|Analysis]] ''tab''.

==Additional content==

Preliminary Steps Before Using the Program for any Recipes:

First, set your preferences; this is done by clicking on the menu bar: 'Edit | Preferences' and enables you, for example, to establish whether you want units expressed in metric values such as 'liters', or in American values such as 'gallons', or in British values such as 'imperial gallons', and whether you prefer degrees expressed in Fahrenheit or Celsius, etc. Finish setting ALL of your preferences while you are there.

Second, calibrate a good thermometer and then use it to calibrate your 'Vessels' (mashtuns and kettles), and THEN (after calibrating kettles) calibrate your heat sources. Calibration instructions are contained in the BTP User's Guide. BE SURE TO KEEP A COPY OF YOUR MEASUREMENTS UNTIL YOU KNOW THAT BTP HAS 'SAVED' THEM. Close down BTP and then restart it and go to the 'Vessels' display and verify that ... 1.) they are listed ... AND ... 2.) use the edit button for each of them to see that the calibration data is correct.

Third, enter fundamental data that you know you will USUALLY use for each and every recipe (changes can be made as needed later), such as your name, batch size, typical length of boils, typical extraction rate and attenuation rate (if known), and the typical mash-schedule that you most often use. Then save that data as a 'template' and/or as a 'default'. The default will open automatically each time you start BTP, and will provide you with all of that starting info already in place. If you have several equipment configurations, or schedules that you use, store them as 'templates' and then 'load' the appropriate one when needed.

Fourth, when starting any new recipe (or modifying one without overwriting the original), be sure to change the name of the recipe in the first field at the top of the BTP screen, and then use 'Save As' to save it; if you can't find it later when trying to load it, it might be because BTP failed to append the .btp extension on the recipe name, but that can be easily fixed by adding the correct extension when you find it.

==Previous getting started text==

To start BeerTools Pro, double click the BeerTools Pro application icon.

By default a new recipe window will open. If you prefer to work on a previous recipe file select file/open and navigate to the desired file.

To start, name your recipe, enter the authors name and add the date. It is recomended that you choose the style of beer that you intend to make. Do so by choosing a style from the menu above the date field. You will notice that once you select a style the graph at the bottom of the page indicates you are out of style range. This is because you do not have any ingredients in your recipe yet.

For the most part, BeerTools is contained in one window. To begin, select a volume amount for your recipe. For instance, if you are making a 10 gallon batch, click your mouse in 'Final Volume' field and type the number 10. You can select a unit of measure other then gallon from the menu next to the field.

If you don't plan on doing a full wort boil set the final volume first, then lock it. The next step is to adjust the kettle volume to your desired boil volume. The volume gain/loss field will automatically reflect how much topoff volume will be needed to achieve desired final volume.

Next, add ingredients to the recipe by using the ingredients palette. To add an ingredient from the data base click on the "Browse" button. The ingredient browser window will appear. The drop down box in the upper left allows you to access the six different types of brewing ingredients (i.e. Grains, Extracts, Adjuncts, Hops, Yeast and Special Ingredients). Items can be found by either scrolling through the list or typing a name into the "Find" field. When the desired ingredient is found click the "Add" button on the lower right side of the ingredient browser window. Continue to add all the other ingredients you will use in your recipe. You will see each item added to the ingredient list as you click the Add button. When done click the "Close" button.

You will need to specify the quantity of the various ingredients you added to the ingredient list. Do this by selecting each ingredient (when selected the ingredient is highlighted in blue) and enter an amount using the up/down arrow next to the quantity field or type in a quantity. Be sure that the kind of measure correctly corresponds to the ingredient (i.e. pounds, ounces... etc).

If you desire to add ingredients that are not found in the data base, select the "New" button on the bottom of the ingredient palette. Provide as much information about newly added ingredients as possible because missing information can adversly effect the accuarcy of the results. To delete an ingredient simply select it and press the "Delete" button above the ingredient list.

Ingredients can be re-ordered in the ingredients list by simply clicking an ingredient and sliding it up or down. Additionally, The ingredient view can be adjusted to view type by selecting the "Display" menu located under the beer glass image.

Undoubtedly, as you have been adding ingredients you noticed the style graph updating. This tool helps you brew to the desired style of beer. Next to the 'Style' tab you will notice four other tabs. These are 'Analysis', 'Schedule', 'Carbonation' and 'Notes'.

The 'Analysis' tab provides detailed information about the composition of your recipe.

The 'Schedule' tab is where the graphical display of your mash schedule appears. This tab is empty until schedule steps are added to the recipe. (See Mash Schedule)

The 'Carbonation' tab brings together the necessary tools to determine appropriate carbonation aspects for natural and forced carbonation.

The 'Notes' tab is a useful place for you to keep track of information related to this recipe and its brewing.

User talk:RyanBrooks

2015-10-20T09:10:12Z

Btp admin: Welcome!

'''Welcome to ''BeerTools Pro Wiki''!'''
We hope you will contribute much and well.
You will probably want to read the [https://www.mediawiki.org/wiki/Special:MyLanguage/Help:Contents help pages].
Again, welcome and have fun! [[User:Btp admin|Btp admin]] ([[User talk:Btp admin|talk]]) 05:10, 20 October 2015 (EDT)

User:RyanBrooks

2015-10-20T09:10:11Z

Btp admin: Creating user page for new user.

I brew beer for Coronado brewing

User talk:Manwich74

2015-10-20T09:09:25Z

Btp admin: Welcome!

User:Manwich74

2015-10-20T09:09:25Z

Btp admin: Creating user page for new user.

User talk:Jjmalek

2015-10-20T09:09:07Z

Btp admin: Welcome!

User:Jjmalek

2015-10-20T09:09:07Z

Btp admin: Creating user page for new user.

Overview

2008-03-14T00:02:05Z

Btp admin:

{{redo}}
Besides this overview, please note that there are also videos about BeerTools Pro which can be viewed through [http://video.google.com/videosearch?q=BeerTools+Pro&hl=en Google Video].

There are several steps which users should follow in order to make the most of [http://www.beertools.com/html/articles.php?view=242 BTP] ; doing so at the very beginning will save you frustration and enable you to begin to use the software to its full capacity as soon as possible. However, before proceeding with those steps, it might be useful to first identify areas of the program screen, and to then summarize how one typically uses the program from start to finish.

==Main layout==
'''General'''

Top one-third of the window (when viewed full screen); this area remains in view regardless of which "Display" is selected or which "Result Tab" is chosen.
It contains fields for:
* Recipe/file name
* Style
* Author
* Date
* Volumes
* Efficiency
* Attenuation

'''Lists display'''

Middle one-third of the window which contains a drop-down selection menu on the right side at the top of the this middle section (labeled "Display"). The "Display" menu allows users to change the middle of the window to display recipe and session data such as:
* Ingredients
* Equipment
* Schedule
* Volume adjustments
* Packaging

'''Result tabs'''

Bottom one-third of the window which contains a series of tabs for:
* Style
* Analysis
* Schedule
* Carbonation
* Notes

==Lists==
===Ingredients===

For each ingredient that is added, there are three bar-graphs on the right side of the display. The first (one on the left) represents the proportionate amount of a type of ingredient, and also gives a percentage value; e.g., grains are proportionately compared by weight to the total grain bill, and appear in a tan colored graph. On the other hand, hops (light green graphs) are proportionatly compared by weight to the total weight of hops, with percentage values also given. The second (middle) bar-graph is unlabeled in the column heading when you are displaying ALL ingredients, because it represents different things for different ingredients; with grains it represents the amount of fermentables, measured in original specific gravity, which that particular grain contributes, but with hops the middle graph represents the percentage of alpha acid utilization -- which is affected by boil time, and 'maximizes' at about 30% or less depending upon the formula you've selected to calculate hops utilization. For example, the maximum is 25% with a 60 minutes boil using 'Basic' %utilization and with no 'corrections' in your utilization for gravity or pellet-type hops (see menu-bar command: "Session | Utilization"). The third bar-graph (the one on the far right) is also unlabeled in the column heading when you are displaying ALL ingredients, because it, too, means different things depending on the type of ingredient; for grains, it means the amount of color contributed by that particular grain, measured in the specific units that you have selected in your 'preferences' (i.e., "EBC", "SRM", or an "L" for "Lovibond"). But for hops, the third graph represents the proportionate amount of alpha acids, measured in milligrams/liter of beer, which will be contributed by that particular hop addition. When you limit your display to a particular class of ingredients (e.g., just grains, or just hops, etc.), the appropriate column headings will then appear in the second and third columns. Similar ingredients should always total 100% in the first column, whereas values for similar ingredients in the second and third columns should total to the value shown in the 'Recipe' column under the 'Analysis' tab, i.e., gravity points from grain should total to the 'Original Gravity', while color units should equal the total for 'Color' in the recipe, and 'mg/L' for the hops should equal the total 'Bitterness' in the recipe.

===Equipment===

===Schedule===

===Volume adjustments===

===Packaging===

==Summary of typical use==

Upon opening BTP, you will be presented with a Session page showing either a complete recipe or the start of formation of a new recipe, depending upon how you have set your default, etc. The Session page always begins with an Ingredients ''display'' and Style ''tab'', but before working on ingredients, it is best to start with the ''general'' section first, where you will insert information, as needed, to determine your batch size, and make some assumptions about how you brew (i.e., the [[efficiency]], [[attenuation]], and evaporation rate you estimate based on your experiences as a brewer). It is okay that these are just estimates because you can change them later to reflect actual values, as mentioned in the bottom paragraph. Remember to make any necessary changes in the file name, too, so that you won't accidentally overwrite something you want to keep. Then, based upon the ingredients that you add using the browse button in the ''display'' section, or any modification of quantities in an existing recipe, BTP will indicate on the style bar-graphs, in the ''tab'' section, how well your 'recipe' fits into standard style-guidelines.

If you are an all-grain brewer, your next step will be to change your ''display'' to 'Schedule' to review your mash schedule; assuming that you have already calibrated your equipment in the 'Vessels' ''display'', 'Schedule' will tell you the volume and temperature of any water additions to your mashtun, from mashin through sparge. Within 'Schedule', you can select either presets (and modify them as you choose), or create your own mashing schedule from scratch. After you've brewed your batch and fermentation is finished (including any secondary), you will reopen your recipe (hopefully you will have 'saved' it), and then choose the 'Volume Adjustments' ''display'' which will permit you to account for losses due to trub and raking, as well as the addition of primer. Finally, you can then select 'Packaging' as your ''display'' and decide how you want to bottle and/or keg your batch, and use the 'Carbonation' ''tab'' to determine how much primer to use.

Assuming you took hydrometer readings before and after fermentation, compare those readings with what BTP predicted; if your initial reading was different than BTP, go to the 'Analysis' ''tab'' and insert your actual [[Original Gravity|OG]] Reading and BTP will automatically display what your actual [[efficiency]] was. You can also insert your actual [[Terminal Gravity|TG]] reading when all fermentation is finished, and BTP will automatically display what your actual [[attenuation]] was. When you are finished, BTP also displays information available regarding the nutritional content of your beer under the [[Analysis Tab|Analysis]] ''tab''.

==Additional content==

Preliminary Steps Before Using the Program for any Recipes:

First, set your preferences; this is done by clicking on the menu bar: 'Edit | Preferences' and enables you, for example, to establish whether you want units expressed in metric values such as 'liters', or in American values such as 'gallons', or in British values such as 'imperial gallons', and whether you prefer degrees expressed in Fahrenheit or Celsius, etc. Finish setting ALL of your preferences while you are there.

Second, calibrate a good thermometer and then use it to calibrate your 'Vessels' (mashtuns and kettles), and THEN (after calibrating kettles) calibrate your heat sources. Calibration instructions are contained in the BTP User's Guide. BE SURE TO KEEP A COPY OF YOUR MEASUREMENTS UNTIL YOU KNOW THAT BTP HAS 'SAVED' THEM. Close down BTP and then restart it and go to the 'Vessels' display and verify that ... 1.) they are listed ... AND ... 2.) use the edit button for each of them to see that the calibration data is correct.

Third, enter fundamental data that you know you will USUALLY use for each and every recipe (changes can be made as needed later), such as your name, batch size, typical length of boils, typical extraction rate and attenuation rate (if known), and the typical mash-schedule that you most often use. Then save that data as a 'template' and/or as a 'default'. The default will open automatically each time you start BTP, and will provide you with all of that starting info already in place. If you have several equipment configurations, or schedules that you use, store them as 'templates' and then 'load' the appropriate one when needed.

Fourth, when starting any new recipe (or modifying one without overwriting the original), be sure to change the name of the recipe in the first field at the top of the BTP screen, and then use 'Save As' to save it; if you can't find it later when trying to load it, it might be because BTP failed to append the .btp extension on the recipe name, but that can be easily fixed by adding the correct extension when you find it.

==Previous getting started text==

To start BeerTools Pro, double click the BeerTools Pro application icon.

By default a new recipe window will open. If you prefer to work on a previous recipe file select file/open and navigate to the desired file.

To start, name your recipe, enter the authors name and add the date. It is recomended that you choose the style of beer that you intend to make. Do so by choosing a style from the menu above the date field. You will notice that once you select a style the graph at the bottom of the page indicates you are out of style range. This is because you do not have any ingredients in your recipe yet.

For the most part, BeerTools is contained in one window. To begin, select a volume amount for your recipe. For instance, if you are making a 10 gallon batch, click your mouse in 'Final Volume' field and type the number 10. You can select a unit of measure other then gallon from the menu next to the field.

If you don't plan on doing a full wort boil set the final volume first, then lock it. The next step is to adjust the kettle volume to your desired boil volume. The volume gain/loss field will automatically reflect how much topoff volume will be needed to achieve desired final volume.

Next, add ingredients to the recipe by using the ingredients palette. To add an ingredient from the data base click on the "Browse" button. The ingredient browser window will appear. The drop down box in the upper left allows you to access the six different types of brewing ingredients (i.e. Grains, Extracts, Adjuncts, Hops, Yeast and Special Ingredients). Items can be found by either scrolling through the list or typing a name into the "Find" field. When the desired ingredient is found click the "Add" button on the lower right side of the ingredient browser window. Continue to add all the other ingredients you will use in your recipe. You will see each item added to the ingredient list as you click the Add button. When done click the "Close" button.

You will need to specify the quantity of the various ingredients you added to the ingredient list. Do this by selecting each ingredient (when selected the ingredient is highlighted in blue) and enter an amount using the up/down arrow next to the quantity field or type in a quantity. Be sure that the kind of measure correctly corresponds to the ingredient (i.e. pounds, ounces... etc).

If you desire to add ingredients that are not found in the data base, select the "New" button on the bottom of the ingredient palette. Provide as much information about newly added ingredients as possible because missing information can adversly effect the accuarcy of the results. To delete an ingredient simply select it and press the "Delete" button above the ingredient list.

Ingredients can be re-ordered in the ingredients list by simply clicking an ingredient and sliding it up or down. Additionally, The ingredient view can be adjusted to view type by selecting the "Display" menu located under the beer glass image.

Undoubtedly, as you have been adding ingredients you noticed the style graph updating. This tool helps you brew to the desired style of beer. Next to the 'Style' tab you will notice four other tabs. These are 'Analysis', 'Schedule', 'Carbonation' and 'Notes'.

The 'Analysis' tab provides detailed information about the composition of your recipe.

The 'Schedule' tab is where the graphical display of your mash schedule appears. This tab is empty until schedule steps are added to the recipe. (See Mash Schedule)

The 'Carbonation' tab brings together the necessary tools to determine appropriate carbonation aspects for natural and forced carbonation.

The 'Notes' tab is a useful place for you to keep track of information related to this recipe and its brewing.

Volume Settings

2008-03-13T23:58:31Z

Btp admin:

[[Image:Volwin.jpg]]
==Volume Settings (Detail) ==
[[Image:vol.jpg]]

==Volume Settings Fields==
{|
|valign="top"|The various fields in the Volume Portion of the window are used for the following purposes:

;Kettle Volume
:Kettle Volume is the volume of liquid in the kettle before the boil has taken place.

;Kettle Volume Lock
:Checking this box will make lock the initial liquid volume in the kettle. This means that any changes to [[Wort Boil Duration]], [[Evaporation Loss]], or [[Water Volume Added]] will not modify the [[Kettle Volume]] text field.

;Wort Boil Duration
:This is the amount of time that you will be boiling your [[wort]]. This does not include time to heat your [[wort]] to boil, only the actual time that it will boil.

;Evaporation Loss
:Amount of wort volume lost due to evaporation during the boil period.

:Evaporation Loss = [[Evap/Hour]] * [[Wort Boil Duration]]

:An example would be if you have 0.67 Gallons entered in the [[Evap/Hour]] field, and you boil 6.74 gallons of wort for 1.5 hours, then the volume of water lost will be 1.01 gallons.

:Evaporation Loss = 1.01gal = 0.67gal/h * 1.5h

;Water Volume Added
:Volume of water added to the kettle volume. This is usually done to make up for evaporation losses, adjusting the final gravity of the wort (dilution), or to compensate for a small kettle size.

;Final Volume
:Final Volume is the volume of wort after the boil has taken place. This is the volume at ambient temperature.

;Final Volume Lock
:Checking this box enables the [[Final Volume Lock Menu]].

;Final Volume Lock Menu
:Selecting "Lock" from this drop down menu will force the grain bill weights to stay constant when you adjust the [[Final Volume]] value. Beware that the gravity will change due to more or less water being used for a given amount of fermentable ingredients (extract or grains).

:Selecting "Scale" from this drop down menu will scale (or adjust) the grain bill when the [[Final Volume]] value is changed. This allows the Original Gravity to stay the same.

;Efficiency
:Efficiency is most relevant for all grain and partial mash brewers. It indicates how efficiently sugars are extracted from your [[mash]]. This is best based on previous batch experience. If data is unavailable then home-brewers can expect efficiency between 70 and 80% whereas commercial brewers can attain efficiency as high as 90%. Starting with 75% is going to get you close you will adjust this number as you gain experience. When you take your [[OG]] reading the efficiency can be more accurately calculated using the [[Analysis Tab]].

;Efficiency Lock
:Checking this box will effectively lock your original gravity. This means that when you change the value of the efficiency in the text box, your grain weights will be scaled to match the "OG Reading" you have entered under the Analysis Tab.

:For example... In the Analysis Tab, you have an OG Reading of 1.060. You have the efficiency checkbox checked as shown in the picture, and you change your efficiency number from 75% to 76%, you will see your grain bill amounts scale down because you want to keep the 1.060 OG intact (maybe you are trying to follow a recipe, or keep to style).

;Attenuation
:Attenuation field indicates the apparent attenuation expected from your yeast. Attenuation varies with yeast strain. There are several factors that affect attenuation including yeast strain, mash temp, ingredient choices, fermentation temp...etc.

:So when creating a recipe you want to use your best guess. If you have already brewed and you know what you final gravity is you can enter your [[Original Gravity]] reading in the [[Analysis Tab]]. Doing this will automatically calculate your attenuation.

;Evap/Hour
:Amount of wort evaporated off per hour.

:Evap/Hour = [[Evaporation Loss]] / [[Wort Boil Duration]]

:An example would be If you have 1.01 gallons entered in the [[Evaporation Loss]] field, and you boil 6.74 gallons of wort for 1.5 hours, then the Evap/Hour will be

:Evap/Hour = 0.67gal/h = 1.01gal / 1.5h

|valign="top"|
|}

Volume Settings

2008-03-13T23:52:40Z

Btp admin:

{{approved}}
{{refresh}}
{{redo}}
{{split}}
{{remove}}
{{links}}
{{pics}}
{{example}}

[[Image:Volwin.jpg]]
==Volume Settings (Detail) ==
[[Image:vol.jpg]]

==Volume Settings Fields==
{|
|valign="top"|The various fields in the Volume Portion of the window are used for the following purposes:

;Kettle Volume
:Kettle Volume is the volume of liquid in the kettle before the boil has taken place.

;Kettle Volume Lock
:Checking this box will make lock the initial liquid volume in the kettle. This means that any changes to [[Wort Boil Duration]], [[Evaporation Loss]], or [[Water Volume Added]] will not modify the [[Kettle Volume]] text field.

;Wort Boil Duration
:This is the amount of time that you will be boiling your [[wort]]. This does not include time to heat your [[wort]] to boil, only the actual time that it will boil.

;Evaporation Loss
:Amount of wort volume lost due to evaporation during the boil period.

:Evaporation Loss = [[Evap/Hour]] * [[Wort Boil Duration]]

:An example would be if you have 0.67 Gallons entered in the [[Evap/Hour]] field, and you boil 6.74 gallons of wort for 1.5 hours, then the volume of water lost will be 1.01 gallons.

:Evaporation Loss = 1.01gal = 0.67gal/h * 1.5h

;Water Volume Added
:Volume of water added to the kettle volume. This is usually done to make up for evaporation losses, adjusting the final gravity of the wort (dilution), or to compensate for a small kettle size.

;Final Volume
:Final Volume is the volume of wort after the boil has taken place. This is the volume at ambient temperature.

;Final Volume Lock
:Checking this box enables the [[Final Volume Lock Menu]].

;Final Volume Lock Menu
:Selecting "Lock" from this drop down menu will force the grain bill weights to stay constant when you adjust the [[Final Volume]] value. Beware that the gravity will change due to more or less water being used for a given amount of fermentable ingredients (extract or grains).

:Selecting "Scale" from this drop down menu will scale (or adjust) the grain bill when the [[Final Volume]] value is changed. This allows the Original Gravity to stay the same.

;Efficiency
:Efficiency is most relevant for all grain and partial mash brewers. It indicates how efficiently sugars are extracted from your [[mash]]. This is best based on previous batch experience. If data is unavailable then home-brewers can expect efficiency between 70 and 80% whereas commercial brewers can attain efficiency as high as 90%. Starting with 75% is going to get you close you will adjust this number as you gain experience. When you take your [[OG]] reading the efficiency can be more accurately calculated using the [[Analysis Tab]].

;Efficiency Lock
:Checking this box will effectively lock your original gravity. This means that when you change the value of the efficiency in the text box, your grain weights will be scaled to match the "OG Reading" you have entered under the Analysis Tab.

:For example... In the Analysis Tab, you have an OG Reading of 1.060. You have the efficiency checkbox checked as shown in the picture, and you change your efficiency number from 75% to 76%, you will see your grain bill amounts scale down because you want to keep the 1.060 OG intact (maybe you are trying to follow a recipe, or keep to style).

;Attenuation
:Attenuation field indicates the apparent attenuation expected from your yeast. Attenuation varies with yeast strain. There are several factors that affect attenuation including yeast strain, mash temp, ingredient choices, fermentation temp...etc.

:So when creating a recipe you want to use your best guess. If you have already brewed and you know what you final gravity is you can enter your [[Original Gravity]] reading in the [[Analysis Tab]]. Doing this will automatically calculate your attenuation.

;Evap/Hour
:Amount of wort evaporated off per hour.

:Evap/Hour = [[Evaporation Loss]] / [[Wort Boil Duration]]

:An example would be If you have 1.01 gallons entered in the [[Evaporation Loss]] field, and you boil 6.74 gallons of wort for 1.5 hours, then the Evap/Hour will be

:Evap/Hour = 0.67gal/h = 1.01gal / 1.5h

|valign="top"|
|}

Template:Pics

2008-03-13T23:50:09Z

Btp admin:

<div style="background-color: #E8E8E8; border: 1px dashed #666; margin-top: 5px; margin-right: 20px; margin-bottom: 10px; margin-left: 20px; padding: 5px">
[[Image:Picture.png|left]]<span style="font-weight: bold"> This topic needs images.</span><br />{{{1|Images need to be updated or added.}}}
</div>

Template:Example

2008-03-13T23:48:44Z

Btp admin:

<div style="background-color: #E8E8E8; border: 1px dashed #666; margin-top: 5px; margin-right: 20px; margin-bottom: 10px; margin-left: 20px; padding: 5px">
[[Image:Bulb.png|left]]<span style="font-weight: bold"> This topic needs examples.</span><br />{{{1|Information requires clarification using examples.}}}
</div>

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2008-03-13T23:46:48Z

Btp admin:

<div style="background-color: #E8E8E8; border: 1px dashed #666; margin-top: 5px; margin-right: 20px; margin-bottom: 10px; margin-left: 20px; padding: 5px">
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2008-03-13T23:45:37Z

Btp admin:

<div style="background-color: #E8E8E8; border: 1px dashed #666; margin-top: 5px; margin-right: 20px; margin-bottom: 10px; margin-left: 20px; padding: 5px">
[[Image:Split.png|left]]<span style="font-weight: bold"> This topic should be split.</span><br />{{{1|The content on this page is too long, or covers too many topics.}}}
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2008-03-13T23:44:22Z

Btp admin:

<div style="background-color: #E8E8E8; border: 1px dashed #666; margin-top: 5px; margin-right: 20px; margin-bottom: 10px; margin-left: 20px; padding: 5px">
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2008-03-13T23:43:12Z

Btp admin:

<div style="background-color: #E8E8E8; border: 1px dashed #666; margin-top: 5px; margin-right: 20px; margin-bottom: 10px; margin-left: 20px; padding: 5px">
[[Image:Redo.png|left]]<span style="font-weight: bold"> This topic must be rewritten.</span><br />{{{1|The information on this page is obsolete and must be rewritten.}}}
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Template:Refresh

2008-03-13T23:41:37Z

Btp admin:

<div style="background-color: #E8E8E8; border: 1px dashed #666; margin-top: 5px; margin-right: 20px; margin-bottom: 10px; margin-left: 20px; padding: 5px">
[[Image:Refresh.png|left]]<span style="font-weight: bold"> This topic requires refreshing.</span><br />{{{1|Minor edits should be performed on this page.}}}
</div>

File:Picture.png

2008-03-13T23:39:19Z

Btp admin:

File:Link.png

2008-03-13T23:38:50Z

Btp admin:

File:Bulb.png

2008-03-13T23:38:18Z

Btp admin:

File:Delete.png

2008-03-13T23:37:43Z

Btp admin:

File:Split.png

2008-03-13T23:36:53Z

Btp admin:

File:Redo.png

2008-03-13T23:36:21Z

Btp admin:

File:Refresh.png

2008-03-13T23:35:39Z

Btp admin:

Template:Approved

2008-03-13T23:33:00Z

Btp admin:

<div style="background-color: #E8E8E8; border: 1px dashed #666; margin-top: 5px; margin-right: 20px; margin-bottom: 10px; margin-left: 20px; padding: 5px">
[[Image:Apply.png|left]]<span style="font-weight: bold"> This topic is approved.</span><br />{{{1|Further changes are not required.}}}
</div>

Template:Approved

2008-03-13T23:26:44Z

Btp admin:

Volume Settings

2008-03-13T23:26:07Z

Btp admin:

{{approved|some additional notes here}}
[[Image:Volwin.jpg]]
==Volume Settings (Detail) ==
[[Image:vol.jpg]]

==Volume Settings Fields==
{|
|valign="top"|The various fields in the Volume Portion of the window are used for the following purposes:

;Kettle Volume
:Kettle Volume is the volume of liquid in the kettle before the boil has taken place.

;Kettle Volume Lock
:Checking this box will make lock the initial liquid volume in the kettle. This means that any changes to [[Wort Boil Duration]], [[Evaporation Loss]], or [[Water Volume Added]] will not modify the [[Kettle Volume]] text field.

;Wort Boil Duration
:This is the amount of time that you will be boiling your [[wort]]. This does not include time to heat your [[wort]] to boil, only the actual time that it will boil.

;Evaporation Loss
:Amount of wort volume lost due to evaporation during the boil period.

:Evaporation Loss = [[Evap/Hour]] * [[Wort Boil Duration]]

:An example would be if you have 0.67 Gallons entered in the [[Evap/Hour]] field, and you boil 6.74 gallons of wort for 1.5 hours, then the volume of water lost will be 1.01 gallons.

:Evaporation Loss = 1.01gal = 0.67gal/h * 1.5h

;Water Volume Added
:Volume of water added to the kettle volume. This is usually done to make up for evaporation losses, adjusting the final gravity of the wort (dilution), or to compensate for a small kettle size.

;Final Volume
:Final Volume is the volume of wort after the boil has taken place. This is the volume at ambient temperature.

;Final Volume Lock
:Checking this box enables the [[Final Volume Lock Menu]].

;Final Volume Lock Menu
:Selecting "Lock" from this drop down menu will force the grain bill weights to stay constant when you adjust the [[Final Volume]] value. Beware that the gravity will change due to more or less water being used for a given amount of fermentable ingredients (extract or grains).

:Selecting "Scale" from this drop down menu will scale (or adjust) the grain bill when the [[Final Volume]] value is changed. This allows the Original Gravity to stay the same.

;Efficiency
:Efficiency is most relevant for all grain and partial mash brewers. It indicates how efficiently sugars are extracted from your [[mash]]. This is best based on previous batch experience. If data is unavailable then home-brewers can expect efficiency between 70 and 80% whereas commercial brewers can attain efficiency as high as 90%. Starting with 75% is going to get you close you will adjust this number as you gain experience. When you take your [[OG]] reading the efficiency can be more accurately calculated using the [[Analysis Tab]].

;Efficiency Lock
:Checking this box will effectively lock your original gravity. This means that when you change the value of the efficiency in the text box, your grain weights will be scaled to match the "OG Reading" you have entered under the Analysis Tab.

:For example... In the Analysis Tab, you have an OG Reading of 1.060. You have the efficiency checkbox checked as shown in the picture, and you change your efficiency number from 75% to 76%, you will see your grain bill amounts scale down because you want to keep the 1.060 OG intact (maybe you are trying to follow a recipe, or keep to style).

;Attenuation
:Attenuation field indicates the apparent attenuation expected from your yeast. Attenuation varies with yeast strain. There are several factors that affect attenuation including yeast strain, mash temp, ingredient choices, fermentation temp...etc.

:So when creating a recipe you want to use your best guess. If you have already brewed and you know what you final gravity is you can enter your [[Original Gravity]] reading in the [[Analysis Tab]]. Doing this will automatically calculate your attenuation.

;Evap/Hour
:Amount of wort evaporated off per hour.

:Evap/Hour = [[Evaporation Loss]] / [[Wort Boil Duration]]

:An example would be If you have 1.01 gallons entered in the [[Evaporation Loss]] field, and you boil 6.74 gallons of wort for 1.5 hours, then the Evap/Hour will be

:Evap/Hour = 0.67gal/h = 1.01gal / 1.5h

|valign="top"|
|}

Template:Approved

2008-03-13T23:24:41Z

Btp admin:

<div style="background-color: #E8E8E8; border: 1px dashed #666; margin-top: 5px; margin-right: 20px; margin-bottom: 5px; margin-left: 20px; padding: 5px">
[[Image:Apply.png|left]]<span style="font-weight: bold"> This topic is approved.</span><br />{{{1}}}
</div>

File:Apply.png

2008-03-13T23:15:25Z

Btp admin:

Og

2007-12-05T01:36:28Z

Btp admin: Redirecting to Original Gravity

#REDIRECT [[Original Gravity]]

%Atten. Calculator

2007-12-04T22:51:20Z

Btp admin:

Attenuation is the degree to which available fermentable sugars are converted to [[CO2]] and [[alcohol]]. The %Atten. tab calculates both [[Real Attenuation|real]] and [[Apparent Attenuation|apparent attenuation]], [[ABV|alcohol by volume]] and [[ABW|weight]] using the [[Original Gravity|original]] and [[Terminal Gravity|terminal gravity]] readings.

[[Image:Attencalc.jpg]]

==See Also==
*[[Units Calculator]]
*[[Color Calculator]]
*[[Mash Calculator]]
*[[%Util Calculator]]
*[[S.G. Calculator]]
*[[%Atten. Calculator]]
*[[CO2 Calculator]]

CO2

2007-12-04T22:50:04Z

Btp admin: Redirecting to Carbon Dioxide

#redirect [[Carbon Dioxide]]

%Atten. Calculator

2007-12-04T22:20:24Z

Btp admin:

Attenuation is the degree to which available fermentable sugars are converted to [[CO2]] and [[alcohol]]. The %Atten. tab calculates both [[Real_Attenuation|real]] and [[Apparent_Attenuation|apparent attenuation]], [[ABV|alcohol by volume]] and [[ABW|weight]] using the [[Original_Gravity|original]] and [[Terminal_Gravity|terminal gravity]] readings.

[[Image:Attencalc.jpg]]

==See Also==
*[[Units Calculator]]
*[[Color Calculator]]
*[[Mash Calculator]]
*[[%Util Calculator]]
*[[S.G. Calculator]]
*[[%Atten. Calculator]]
*[[CO2 Calculator]]

%Atten. Calculator

2007-12-04T22:18:30Z

Btp admin:

Attenuation is the degree to which available fermentable sugars are converted to [[CO2]] and [[alcohol]]. The %Atten. tab calculates both [[Real_attenuation|real]] and [[Apparent_attenuation|apparent attenuation]], [[ABV|alcohol by volume]] and [[ABW|weight]] using the [[Original_gravity|original]] and [[Terminal_gravity|terminal gravity]] readings.

[[Image:Attencalc.jpg]]

==See Also==
*[[Units Calculator]]
*[[Color Calculator]]
*[[Mash Calculator]]
*[[%Util Calculator]]
*[[S.G. Calculator]]
*[[%Atten. Calculator]]
*[[CO2 Calculator]]

Fowler

2007-11-30T16:14:59Z

Btp admin:

The Fowler hop [[Alpha_Acid|alpha acid]] [[utilization]] algorithm is the primary method for calculating [[IBU]] on the [http://www.beertools.com/ BeerTools.com] website. It uses a fourth order polynomial to produce a smooth [[Wort_Boil_Duration |boil time]]/[[utilization]] curve. The results produced by the algorithm are similar to those obtained with the [[Rager]] formula but with the addition of [[Original_Gravity|gravity]] and [[pellet]] hops correction factors.

[[Image:fowler.jpg]]

==See also==
* [[Rager]]
* [[Garetz]]
* [[Mosher]]
* [[Daniels]]
* [[Tinseth]]
* [[Basic]]

Separation

2007-11-29T22:26:18Z

Btp admin: /* Editor */

Separating the sweet wort from the grain husk material and other solids is done using processes such as [[Fly sparge|Fly Sparging]] and [[Batch sparge|Batch Sparging]]. The separation editor is used to set up sparging procedures in the schedule.

==Editor==

{|
|valign="top"|The various fields in the "Separation" edit box are used for the following purposes:

;Name
:Name to identify the step in the schedule list.

;Notes
:A space to insert helpful information and reminders to the author or others brewing the recipe.

;Collection Vessel
:Vessel used to receive the collected runoff.

;Sparge Name
:Name to identify the individual sparge steps in the schedule list.

;Sparge Volume
:The volume of sparge water added.

;Sparge Runoff
:The volume of runoff collected.

;Sparge Residual
:The volume of runoff still available taking into account vessel dead space and grain absorption.

;Sparge Infusion Rate
:Rate of water volume to mass of grist for each sparge procedure.

;Sparge Temperature
:Temperature of the water added in each sparge procedure.

;Sparge Duration
:Length of time to complete each sparge procedure.

;Total Runoff
:The total volume of runoff collected from all of the sparge steps.

;Total Runoff Lock
:Locks the total runoff value to that of the [[Kettle Volume]] automatically taking into account volume expansion caused by temperature increases and the volume occupied by ingredients yet to be added during the boil such as malt extract and sugar.

;Residual
:The volume of runoff still available taking into account vessel dead space and grain absorption.

;
|valign="top"|[[Image:seperation.jpg|left]]
|}

==See also==
* [[Mash In]]
* [[Infusion]]
* [[Decoction]]
* [[Direct Heat]]
* [[Rest]]
* [[Transfer]]
* [[Fly sparge]]
* [[Batch sparge]]

File:Fly.jpg

2007-11-29T22:17:43Z

Btp admin:

Fly sparge

2007-11-29T22:17:25Z

Btp admin:

In a fly sparge, water is continually sprinkled on the top of the grain bed while sweet wort is collected, and typically a depth of one or two inches of water is maintained above the grain bed. A fly sparge can be configured using the [[Separation|Separation Editor]] as pictured here:

[[Image:fly.jpg]]

==See also==
* [[Mash In]]
* [[Infusion]]
* [[Decoction]]
* [[Direct Heat]]
* [[Rest]]
* [[Transfer]]
* [[Separation]]
* [[Batch sparge]]

Separation

2007-11-29T22:08:14Z

Btp admin:

Separating the sweet wort from the grain husk material and other solids is done using processes such as [[Fly sparge|Fly Sparging]] and [[Batch sparge|Batch Sparging]]. The separation editor is used to set up sparging procedures in the schedule.

==Editor==

{|
|valign="top"|The various fields in the "Separation" edit box are used for the following purposes:

;Name
:Name to identify the step in the schedule list.

;Notes
:A space to insert helpful information and reminders to the author or others brewing the recipe.

;Collection Vessel
:Vessel used to receive the collected runoff.

;Sparge Name
:Name to identify the individual sparge steps in the schedule list.

;Sparge Volume
:The volume of sparge water added.

;Sparge Runoff
:The volume of runoff collected.

;Sparge Residual
:The volume of runoff still available taking into account vessel dead space and grain absorption.

;Total Runoff
:The total volume of runoff collected from all of the sparge steps.

;Total Runoff Lock
:Locks the total runoff value to that of the [[Kettle Volume]] automatically taking into account volume expansion caused by temperature increases and the volume occupied by ingredients yet to be added during the boil such as malt extract and sugar.

;Residual
:The volume of runoff still available taking into account vessel dead space and grain absorption.

;
|valign="top"|[[Image:seperation.jpg|left]]
|}

==See also==
* [[Mash In]]
* [[Infusion]]
* [[Decoction]]
* [[Direct Heat]]
* [[Rest]]
* [[Transfer]]
* [[Fly sparge]]
* [[Batch sparge]]

Separation

2007-11-29T22:07:33Z

Btp admin:

Separating the sweet wort from the grain husk material and other solids is done using processes such as [[Fly Sparge|Fly Sparging]] and [[Batch Sparge|Batch Sparging]]. The separation editor is used to set up sparging procedures in the schedule.

==Editor==

{|
|valign="top"|The various fields in the "Separation" edit box are used for the following purposes:

;Name
:Name to identify the step in the schedule list.

;Notes
:A space to insert helpful information and reminders to the author or others brewing the recipe.

;Collection Vessel
:Vessel used to receive the collected runoff.

;Sparge Name
:Name to identify the individual sparge steps in the schedule list.

;Sparge Volume
:The volume of sparge water added.

;Sparge Runoff
:The volume of runoff collected.

;Sparge Residual
:The volume of runoff still available taking into account vessel dead space and grain absorption.

;Total Runoff
:The total volume of runoff collected from all of the sparge steps.

;Total Runoff Lock
:Locks the total runoff value to that of the [[Kettle Volume]] automatically taking into account volume expansion caused by temperature increases and the volume occupied by ingredients yet to be added during the boil such as malt extract and sugar.

;Residual
:The volume of runoff still available taking into account vessel dead space and grain absorption.

;
|valign="top"|[[Image:seperation.jpg|left]]
|}

==See also==
* [[Mash In]]
* [[Infusion]]
* [[Decoction]]
* [[Direct Heat]]
* [[Rest]]
* [[Transfer]]
* [[Fly sparge]]
* [[Batch sparge]]

Transfer

2007-11-29T21:55:51Z

Btp admin:

Transfer step is used when moving the entire mash to a different vessel as in the case of transferring the mash to a lautering vessel.

==Editor==
{|
|valign="top"|
;Name
:Name to identify the step in the schedule list.

;Notes
:A space to insert helpful information and reminders to the author or others brewing the recipe.

;Vessel
:The receiving vessel.

;Remaining
:Available volume not transferred to the new vessel.

;Transfered
:Volume transferred to the new vessel.

;Duration
:Length of time required for the transfer.

|valign="top"|
[[Image:Transfer.jpg| right]]
|}

==See also==
* [[Mash In]]
* [[Infusion]]
* [[Decoction]]
* [[Direct Heat]]
* [[Rest]]
* [[Separation]]
* [[Fly sparge]]
* [[Batch sparge]]

Rest

2007-11-29T21:44:06Z

Btp admin:

Mashing schedule usually require periods of rest to encourage enzymatic activity, this step is used to insert a rest period in the schedule.

==Editor==
{|
|valign="top"|
;Name
:Name to identify the step in the schedule list.

;Notes
:A space to insert helpful information and reminders to the author or others brewing the recipe.

;Duration
:Length of time allowed for the rest.

;Final Temp
:The temperature of the mash at the end of the rest. This value is calculated automatically based on vessel calibration settings. Changing the value manually will internally adjust the calibration for the current step only.

|valign="top"|
[[Image:Rest.jpg| right]]
|}

==See also==
* [[Mash In]]
* [[Infusion]]
* [[Decoction]]
* [[Direct Heat]]
* [[Transfer]]
* [[Separation]]
* [[Fly sparge]]
* [[Batch sparge]]

Direct Heat

2007-11-29T21:39:22Z

Btp admin: /* Editor */

Direct heat is where heat from a heat source is applied to the mash vessel. To raise the temperature.

==Editor==
{|
|valign="top"|
;Name
:Name to identify the step in the schedule list.

;Notes
:A space to insert helpful information and reminders to the author or others brewing the recipe.

;Heat Source
:The burner or device used to apply heat to the vessel.

;Target Temp
:The final temperature desired at the end of the direct heat step.

;Output
:Used to represent the dial on the heat source. If the dial is turned up half-way, the Heat Output should be set to 50%. This value is approximate and may not accurately correspond with the heat source dial calibration.

;Duration
:Length of time the strike water is heated.

|valign="top"|
[[Image:Directheat.jpg| right]]
|}

==See also==
* [[Mash In]]
* [[Infusion]]
* [[Decoction]]
* [[Rest]]
* [[Transfer]]
* [[Separation]]
* [[Fly sparge]]
* [[Batch sparge]]

Mash In

2007-11-29T21:38:30Z

Btp admin:

The Mash in is the step where the grain bill is combined with the brewing liquor. The mixture is the mash. The brewing liquor is heated to a temperature that will equalize at the desired first rest temperature when combined with the grain.

'''Important Note:''' If you are not heating your mashtun directly, you must select equipment from "Heating Vessel" '''AND''' "Mash Vessel" dropdowns. If you select a heating vessel then BTP assumes that the water is heated and then added to the mash vessel. If no heating vessel is selected, then BTP assumes that the water is heated in the mash vessel.

==Editor==

{|
|valign="top"|The various fields in the "Mash In" edit box are used for the following purposes:

;Name
:though you can label this what you want, calling it the "Mash In" will help others who use your recipe to understand that this is the first water addition to your grist.

;Notes
:useful to mention anything special about this step for this particular recipe, etc.

;Mash Vessel
:this field is selected via a drop-down menu which lists the various "vessels" you have created in the "Vessels" display; you should select your mashtun which you are using, and it should be calibrated (done via the edit vessel screen).

;Heating Vessel
:when using a mash vessel that cannot be heated directly, this should be set to the vessel that will be used to heat the strike water prior to adding it to the mash vessel

;Heat Source
:The burner or device used to apply heat to the vessel.

;Target Temp
:the temperature that you want your mash to reach as soon as the temperature has equalized throughout your mash.

;Grist Temp
:the temperature of your dry grains before adding your strike water.

;Infusion rate
:the ratio of water to grist for your mash at this particular stage in your schedule; it will determine the initial thickness of your mash.

;Liquor Volume
:the amount of strike water you will add for this particular infusion; BTP will calculate this value for you based your amount of grist and the "Infusion Rate" you have selected.

;Strike Temp
:the temperature of the water you will initially add at this stage of the schedule; BTP will calculate this value based upon your target temp, grist temp, and the calibration data for the particular mash vessel you have selected.

;Equalize
:the amount of time that it typically takes for the temperature to reach the same level throughout your mash; this value is not calculated by BTP, but rather is entered by the user based on brewing experience with your equipment; most brewers stir their mash at mashin to achieve a uniform thickness of mash and eliminate any doughballs, as well as to help evenly distribute heat in the mash.

;Heat Output
:Used to represent the dial on the heat source. If the dial is turned up half-way, the Heat Output should be set to 50%. This value is approximate and may not accurately correspond with the heat source dial calibration.

;Heat Duration
:Length of time the strike water is heated.

|valign="top"|[[Image:Mashin.jpg|left]]
|}

==See also==
* [[Infusion]]
* [[Decoction]]
* [[Direct Heat]]
* [[Rest]]
* [[Transfer]]
* [[Separation]]
* [[Fly sparge]]
* [[Batch sparge]]

Direct Heat

2007-11-29T21:37:46Z

Btp admin:

Direct heat is where heat from a heat source is applied to the mash vessel. To raise the temperature.

==Editor==
{|
|valign="top"|
;Name
:Name to identify the step in the schedule list.

;Notes
:A space to insert helpful information and reminders to the author or others brewing the recipe.

;Heat Source
:The burner or device used to apply heat to the vessel.

;Target Temp
:The final temperature desired at the end of the direct heat step.

;Heat Output
:Used to represent the dial on the heat source. If the dial is turned up half-way, the Heat Output should be set to 50%. This value is approximate and may not accurately correspond with the heat source dial calibration.

;Heat Duration
:Length of time the strike water is heated.

|valign="top"|
[[Image:Directheat.jpg| right]]
|}

==See also==
* [[Mash In]]
* [[Infusion]]
* [[Decoction]]
* [[Rest]]
* [[Transfer]]
* [[Separation]]
* [[Fly sparge]]
* [[Batch sparge]]

Infusion

2007-11-29T21:33:53Z

Btp admin:

The infusion is the addition of a volume of water to the mash. Typically an infusion is used to raise the mash temperature. Infusions have an advantage in that they raise the temperature of the mash quickly, and can be used when mashing in vessels that cannot be heated directly such as picnic coolers.

==Editor==
{|
|valign="top"|
;Name
:Name to identify the step in the schedule list.

;Notes
:A space to insert helpful information and reminders to the author or others brewing the recipe.

;Target Temp
:Temperature that the mash should be when the infusion has been added and the mash has equalized.

;Infusion Rate
:Volume of water per unit mass of grain in the grist for the infusion (this does not include previous infusions).

;Water Volume
:Total water volume added by the infusion.

;Water Temp
:Temperature of the infusion water.

;Equalize
:The expected length of time for the mash to reach thermal equilibrium (no hot spots).
|valign="top"|
[[Image:infusion.jpg]]
|}

==See also==
* [[Mash In]]
* [[Decoction]]
* [[Direct Heat]]
* [[Rest]]
* [[Transfer]]
* [[Separation]]
* [[Fly sparge]]
* [[Batch sparge]]

Mash In

2007-11-29T21:31:57Z

Btp admin:

The Mash in is the step where the grain bill is combined with the brewing liquor. The mixture is the mash. The brewing liquor is heated to a temperature that will equalize at the desired first rest temperature when combined with the grain.

'''Important Note:''' If you are not heating your mashtun directly, you must select equipment from "Heating Vessel" '''AND''' "Mash Vessel" dropdowns. If you select a heating vessel then BTP assumes that the water is heated and then added to the mash vessel. If no heating vessel is selected, then BTP assumes that the water is heated in the mash vessel.

==Editor==

{|
|valign="top"|The various fields in the "Mash In" edit box are used for the following purposes:

;Name
:though you can label this what you want, calling it the "Mash In" will help others who use your recipe to understand that this is the first water addition to your grist.

;Notes
:useful to mention anything special about this step for this particular recipe, etc.

;Mash Vessel
:this field is selected via a drop-down menu which lists the various "vessels" you have created in the "Vessels" display; you should select your mashtun which you are using, and it should be calibrated (done via the edit vessel screen).

;Heating Vessel
:when using a mash vessel that cannot be heated directly, this should be set to the vessel that will be used to heat the strike water prior to adding it to the mash vessel

;Target Temp
:the temperature that you want your mash to reach as soon as the temperature has equalized throughout your mash.

;Grist Temp
:the temperature of your dry grains before adding your strike water.

;Infusion rate
:the ratio of water to grist for your mash at this particular stage in your schedule; it will determine the initial thickness of your mash.

;Liquor Volume
:the amount of strike water you will add for this particular infusion; BTP will calculate this value for you based your amount of grist and the "Infusion Rate" you have selected.

;Strike Temp
:the temperature of the water you will initially add at this stage of the schedule; BTP will calculate this value based upon your target temp, grist temp, and the calibration data for the particular mash vessel you have selected.

;Equalize
:the amount of time that it typically takes for the temperature to reach the same level throughout your mash; this value is not calculated by BTP, but rather is entered by the user based on brewing experience with your equipment; most brewers stir their mash at mashin to achieve a uniform thickness of mash and eliminate any doughballs, as well as to help evenly distribute heat in the mash.

;Heat Output
:Used to represent the dial on the heat source. If the dial is turned up half-way, the Heat Output should be set to 50%. This value is approximate and may not accurately correspond with the heat source dial calibration.

;Heat Duration
:Length of time the strike water is heated.

|valign="top"|[[Image:Mashin.jpg|left]]
|}

==See also==
* [[Infusion]]
* [[Decoction]]
* [[Direct Heat]]
* [[Rest]]
* [[Transfer]]
* [[Separation]]
* [[Fly sparge]]
* [[Batch sparge]]

Carbonation Tab

2007-11-29T21:19:09Z

Btp admin:

The carbonation tab provides a [[Natural Conditioning]] utility for calculating priming sugar requirements, and a [[Forced Carbonation]] utility for calculating CO2 pressure requirements. The values update automatically with changes made to the recipe.

[[Image:nat.jpg]]

==See also==

Carbonation Tab
* [[Natural Conditioning]]
* [[Forced Carbonation]]

Other Tabs
* [[Style Tab]]
* [[Analysis Tab]]
* [[Schedule Tab]]
* [[Notes Tab]]

Schedule Tab

2007-11-29T21:12:35Z

Btp admin:

The schedule tab displays a graphical representation of the current brewing schedule. Five graphs are available: [[Temperature Graph]], [[Available Volume Graph]], [[Collected Volume Graph]], [[In Vessel Volume Graph]], and [[Combined Graph]].

Also featured in the schedule tab are fields for setting brewing day environment variables which include [[Ambient Air]] and [[Source Water]] temperatures, and [[Elevation]].

[[Image:tgr.jpg]]

==See also==
Graph Display Types
* [[Temperature Graph]]
* [[Available Volume Graph]]
* [[Collected Volume Graph]]
* [[In Vessel Volume Graph]]
* [[Combined Graph]]

Schedule Options
* [[Mash In]]
* [[Infusion]]
* [[Decoction]]
* [[Direct Heat]]
* [[Rest]]
* [[Transfer]]
* [[Separation]]
* [[Fly sparge]]
* [[Batch sparge]]

Other Tabs
* [[Style Tab]]
* [[Analysis Tab]]
* [[Carbonation Tab]]
* [[Notes Tab]]

Style Tab

2007-11-29T21:03:24Z

Btp admin:

[[Image:styletab.jpg|right]]

You use the Style Tab to select a BJCP beer style for classifying your recipe. [http://www.bjcp.org Beer Judge Certification Program] (BJCP) styles for beers are provided for classifying your beer and for providing guidance on vital statistics, such as [[Original Gravity]], and [[Color]]. You can create a new or custom beer style using the [[Styles|Style Database]] feature to add a new entry or edit an existing style.

The style tab displays the the fundamental characteristics of the current recipe and compares them with the values specified in the selected style guideline. The graph provide a visual summary of how the current recipe fits the selected style.

To quickly compare the current recipe with several styles, use the "browse" arrows found in the upper right of the style tab layout.

==See also==
* [[Analysis Tab]]
* [[Schedule Tab]]
* [[Carbonation Tab]]
* [[Notes Tab]]