BeerTools Pro Wiki - User contributions [en]

File:Info2.jpg

2008-04-03T15:59:15Z

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File:Info1.jpg

2008-04-03T15:58:54Z

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Info

2008-04-03T15:58:38Z

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The Info panel provides a multitude of useful data about the various aspects of your recipe and ingredients.
[[Image:info1.jpg]]
[[Image:info2.jpg]]

Window Menu

2008-04-03T15:24:27Z

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[[Image:WindowMenuList.jpg]]

==Items contained in the Window Menu==

*[[Info]]
*[[Calculators]]
*[[Shopping List]]

File:WindowMenuList.jpg

2008-04-03T15:22:51Z

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Window Menu

2008-04-03T15:17:02Z

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[[Image:WindowMenuList.jpg]]

[[Info]]
[[Calculators]]
[[Shopping List]]

Main Page

2008-04-02T22:40:23Z

Lathe: /* Interactive Guide */

<big>'''Welcome To the BeerTools Pro Wiki'''</big>

Consult the [http://meta.wikimedia.org/wiki/Help:Contents User's Guide] for information on using the wiki software.

If you are new to BeerTools Pro you may want to check out the [[overview]].

The brewing [[:Category:Glossary| glossary]] may be helpful if you are unfamiliar with a term.

Here is a link to the [[Documentation Topics]].

==Interactive Guide==

Click on areas of interest <em style="color:red;font-style:normal">'''in the image below'''</em> to explore BeerTools Pro

<imagemap>
Image:MainWindow.gif

rect 503 395 538 409 [[Notes Tab]]
rect 435 395 496 409 [[Carbonation Tab]]
rect 383 395 426 409 [[Summary Tab]]
rect 327 395 373 409 [[Schedule Tab]]
rect 277 395 318 410 [[Analysis Tab]]
rect 234 395 272 410 [[Style Tab]]
rect 145 294 635 386 [[Recipe Contents List]]
rect 450 268 635 287 [[Display Selector]]
rect 339 270 357 287 [[Final Volume Lock]]
rect 164 270 324 288 [[Final Volume]]
rect 164 253 324 268 [[Water Volume Added]]
rect 363 231 484 250 [[Evaporation Rate]]
rect 176 231 323 249 [[Evaporation Loss]]
rect 364 210 485 227 [[Attenuation]]
rect 176 210 324 228 [[Wort Boil Duration]]
rect 500 188 516 205 [[Efficiency Lock]]
rect 372 188 486 205 [[Efficiency]]
rect 339 188 358 205 [[Kettle Volume Lock]]
rect 159 188 325 205 [[Kettle Volume]]
rect 385 160 516 179 [[Date Field]]
rect 144 160 363 180 [[Style Selector]]
rect 385 136 517 154 [[Author Name]]
rect 144 136 364 155 [[Recipe Name]]
rect 534 133 627 253 [[Color]]
rect 144 65 635 127 [[Folder Contents List]]
rect 4 534 130 558 [[My Packaging Folder]]
rect 4 486 131 531 [[My Equipment Folder]]
rect 4 436 131 484 [[Styles Folder]]
rect 4 283 132 434 [[Ingredients DB Folder]]
rect 4 133 133 280 [[My Ingredients Folder]]
rect 18 114 107 130 [[Planned Recipes Folder]]
rect 28 97 124 114 [[Imported Recipes Folder]]
rect 28 81 94 95 [[Recipe Folder]]
rect 0 61 84 79 [[Recipes Folder]]
rect 534 40 636 60 [[Search Field]]
rect 273 40 293 60 [[Print Button]]
rect 243 40 264 60 [[Save As Copy Button]]
rect 211 40 234 60 [[Save Button]]
rect 172 40 193 60 [[Delete Item Button]]
rect 141 40 164 60 [[Add Item Button]]
rect 48 40 73 60 [[Delete Folder Button]]
rect 18 40 39 61 [[Add Folder Button]]
rect 442 0 475 16 [[Help Menu]]
rect 394 0 433 16 [[Online Menu]]
rect 334 0 385 16 [[Window Menu]]
rect 282 0 325 16 [[Recipe Menu]]
rect 229 0 274 16 [[Library Menu]]
rect 194 0 221 15 [[Edit Menu]]
rect 159 0 185 16 [[File Menu]]
rect 40 0 149 17 [[BeerTools Pro Menu]]

desc bottom-left
</imagemap>

Main Page

2008-04-02T22:32:56Z

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<big>'''Welcome To the BeerTools Pro Wiki'''</big>

Consult the [http://meta.wikimedia.org/wiki/Help:Contents User's Guide] for information on using the wiki software.

If you are new to BeerTools Pro you may want to check out the [[overview]].

The brewing [[:Category:Glossary| glossary]] may be helpful if you are unfamiliar with a term.

Here is a link to the [[Documentation Topics]].

==Interactive Guide==

Click on areas of interest <em style="color:red;font-style:normal">'''in the image below'''</em> to explore BeerTools Pro

<imagemap>
Image:MainWindow.gif

rect 503 395 538 409 [[Notes Tab]]
rect 435 395 496 409 [[Carbonation Tab]]
rect 383 395 426 409 [[Summary Tab]]
rect 327 395 373 409 [[Schedule Tab]]
rect 277 395 318 410 [[Analysis Tab]]
rect 234 395 272 410 [[Style Tab]]
rect 145 294 635 386 [[Recipe Contents List]]
rect 450 268 635 287 [[Display Selector]]
rect 339 270 357 287 [[Final Volume Lock]]
rect 164 270 324 288 [[Final Volume]]
rect 164 253 324 268 [[Water Volume Added]]
rect 363 231 484 250 [[Evaporation Rate]]
rect 176 231 323 249 [[Evaporation Loss]]
rect 364 210 485 227 [[Attenuation]]
rect 176 210 324 228 [[Wort Boil Duration]]
rect 500 188 516 205 [[Efficiency Lock]]
rect 372 188 486 205 [[Efficiency]]
rect 339 188 358 205 [[Kettle Volume Lock]]
rect 159 188 325 205 [[Kettle Volume]]
rect 385 160 516 179 [[Date Field]]
rect 144 160 363 180 [[Style Selector]]
rect 385 136 517 154 [[Author Name]]
rect 144 136 364 155 [[Recipe Name]]
rect 534 133 627 253 [[Author Name]]
rect 144 65 635 127 [[Folder Contents List]]
rect 4 534 130 558 [[My Packaging Folder]]
rect 4 486 131 531 [[My Equipment Folder]]
rect 4 436 131 484 [[Styles Folder]]
rect 4 283 132 434 [[Ingredients DB Folder]]
rect 4 133 133 280 [[My Ingredients Folder]]
rect 18 114 107 130 [[Planned Recipes Folder]]
rect 28 97 124 114 [[Imported Recipes Folder]]
rect 28 81 94 95 [[Recipe Folder]]
rect 0 61 84 79 [[Recipes Folder]]
rect 534 40 636 60 [[Search Field]]
rect 273 40 293 60 [[Print Button]]
rect 243 40 264 60 [[Save As Copy Button]]
rect 211 40 234 60 [[Save Button]]
rect 172 40 193 60 [[Delete Item Button]]
rect 141 40 164 60 [[Add Item Button]]
rect 48 40 73 60 [[Delete Folder Button]]
rect 18 40 39 61 [[Add Folder Button]]
rect 442 0 475 16 [[Help Menu]]
rect 394 0 433 16 [[Online Menu]]
rect 334 0 385 16 [[Window Menu]]
rect 282 0 325 16 [[Recipe Menu]]
rect 229 0 274 16 [[Library Menu]]
rect 194 0 221 15 [[Edit Menu]]
rect 159 0 185 16 [[File Menu]]
rect 40 0 149 17 [[BeerTools Pro Menu]]

desc bottom-left
</imagemap>

File:MainWindow.gif

2008-04-02T22:31:52Z

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Forced Carbonation

2008-04-02T02:38:58Z

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For those utilizing a keg system with pressurized CO2, the Forced Carbonation calculator can be used to determine pressure and temperature relationships. The lower the temperature of the beer, the less CO2 pressure required to carbonate.

To determine the appropriate pressure to use for proper carbonation, set the Beer Temp field to the temperature the beer will be when pressure is applied. Adjusting the Pressure field will reveal the Volumes CO2 that result from that pressure.

As in the Natural Conditioning calculator, locking the Volumes CO2 field will cause the beer temperature or pressure field to be adjusted while maintaining the Volumes CO2 value.

==Detail==
[[Image:for.jpg]]

==Editor==
{|
|valign="top"|

;Beer Temp
:Add content here

;Pressure
:Add content here

;Volumes CO2
:Add content here

;Volumes CO2 Lock
:Add content here

|valign="top"|
|}

==See also==
* [[Natural Conditioning]]

Natural Conditioning

2008-04-02T02:38:08Z

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Natural conditioning is achieved using a fermentable priming agent such as corn sugar to boost CO2 production while the beer is stored in the bottle.

To calculate how much priming agent is needed, enter its temperature immediately prior to bottling. Avoid sloshing the beer during bottling so the dissolved CO2 is not released. The Priming Agent Rate is the mass of priming agent required to produce 1 liter of CO2 when metabolized by yeast. Several common rates are included in the rightmost menu. If you know the desired CO2 level for the style being brewed, enter this number in the Volumes CO2 field. The required mass of priming agent is adjusted accordingly. If you know how much priming agent a recipe calls for, enter this number in the Priming Agent Mass field and the result CO2 level will be calculated.

Lock the Volumes CO2 to prevent them from changing when entering other values.

==Detail==

[[Image:nat.jpg]]

==Editor==
{|
|valign="top"|

;Beer Temp
:Add content here

;Priming Agent Rate
:Add content here

;Priming Agent Mass
:Add content here

;Volumes CO2
:Add content here

;Volumes CO2 Lock
:Add content here

|valign="top"|
|}

==See also==
* [[Forced Carbonation]]

Combined Graph

2008-04-02T02:35:22Z

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As steps are added, the mash schedule graph becomes active. The horizontal axis of the graph illustrates duration, or elapsed time. The vertical axis shows temperature, volume or both.

[[Image:cgr.jpg]]

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

In Vessel Volume Graph

2008-04-02T02:34:20Z

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As steps are added, the mash schedule graph becomes active. The horizontal axis of the graph illustrates duration, or elapsed time. The vertical axis shows temperature, volume or both.

[[Image:ivvg.jpg]]

It is important to realize that the "In Vessel" column, which appears on the 'Schedule' display, represents the volume of only one vessel at a time, but the referenced vessel varies depending upon which line of the schedule it appears on; specifically, during the mash and prior to a step which 'transfers' or 'separates' a portion of the mash or liquor, the "In Vessel" column refers to the total volume occupied by the mash in the mashtun -- including both the volume of water added and the volume of the grain. When a portion is transferred (such as for a decoction) or is separated (such as lautering and sparging), then on that particular line the "In Vessel" refers to the volume of that new vessel, e.g., the kettle.

==See also==
* [[Temperature Graph]]
* [[Available Volume Graph]]
* [[Collected Volume Graph]]
* [[Combined Graph]]

Collected Volume Graph

2008-04-02T02:33:19Z

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As steps are added, the mash schedule graph becomes active. The horizontal axis of the graph illustrates duration, or elapsed time. The vertical axis shows temperature, volume or both.

[[Image:cvg.jpg]]

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

Available Volume Graph

2008-04-02T02:32:02Z

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As steps are added, the mash schedule graph becomes active. The horizontal axis of the graph illustrates duration, or elapsed time. The vertical axis shows temperature, volume or both.

[[Image:avg.jpg]]

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

Temperature Graph

2008-04-02T02:30:39Z

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The temperature graph shows the changes in temperature over time. As steps are added, the mash schedule graph becomes active. The horizontal axis of the graph illustrates duration, or elapsed time. The vertical axis shows temperature, volume or both.

[[Image:tgr.jpg]]

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

Unit Presets

2008-04-01T15:28:11Z

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The 'Constants' tab allows to to select preset types of measurement for the application.

{{example}}
[[Image:PrefUnits.jpg]]

==See also==
* [[License Key]]
* [[Enhanced Graphics]]
* [[Specific Volume of Malts]]
* [[Malt Water Absorption]]
* [[Bar Graph]]

File:PrefUnits.jpg

2008-04-01T15:27:03Z

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Unit Presets

2008-04-01T15:26:52Z

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The 'Constantsl' tab allows to to select preset types of measurement for the application.

{{example}}
[[Image:PrefUnits.jpg]]

==See also==
* [[License Key]]
* [[Enhanced Graphics]]
* [[Specific Volume of Malts]]
* [[Malt Water Absorption]]
* [[Bar Graph]]

Documentation Topics

2008-04-01T15:24:25Z

Lathe: /* BeerTools Pro Topics */

== BeerTools Pro Topics ==

{| width="600"
|-
| valign="top" width="33%" |
Volume Settings
* [[Volume Settings]]
* [[Kettle Volume]]
* [[Wort Boil Duration]]
* [[Evaporation Loss]]
* [[Water Volume Added]]
* [[Final Volume]]
* [[Efficiency]]
* [[Attenuation]]
* [[Evap/Hour]]
Tabbed Results/Utilites
* [[Style Tab]]
* [[Analysis Tab]]
* [[Schedule Tab]]
* [[Carbonation Tab]]
* [[Notes Tab]]
Equipment
* [[Vessel]]
* [[Heat source]]
Schedule
* [[Mash In]]
* [[Infusion]]
* [[Decoction]]
* [[Direct Heat]]
* [[Rest]]
* [[Transfer]]
* [[Separation]]
* [[Fly sparge]]
* [[Batch sparge]]
Volume Adjustments
* [[Adjustment]]
* [[Percent Adjustment]]
Packaging
* [[Package]]
| valign="top" width="33%" |
Database
* [[Styles]]
* [[Grains]]
* [[Extracts]]
* [[Adjuncts]]
* [[Hops]]
* [[Yeasts]]
* [[Special Ingredients]]
* [[Water]]
* [[Mineral Salts]]
Additional Tools
* [[Calculators]]
BeerTools Online
* [[My Recipes]]
* [[Check Updates]]
Help
* [[User Guide]]
Preferences
* [[License Key]]
* [[Max Undo Levels]]
* [[Unit Presets]]
* [[Enhanced Graphics]]
* [[Specific Volume of Malts]]
* [[Malt Water Absorption]]
* [[Bar Graph]]
File Menu
* [[Saving and Opening Templates]]
* [[Load Template]]
* [[Import]]
* [[Save As Template]]
* [[Make Default]]
* [[Export Text]]
Style Tab
* [[Original Gravity]]
* [[Terminal Gravity]]
* [[Color]]
* [[Alcohol]]
* [[Bitterness]]
| valign="top" width="34%" |
Session Menu
* [[Style]]
* [[Water Chemistry]]
* [[Utilization]]
Schedule Graphs
* [[Temperature Graph]]
* [[Available Volume Graph]]
* [[Collected Volume Graph]]
* [[In Vessel Volume Graph]]
* [[Combined Graph]]
Carbonation Tab
* [[Natural Conditioning]]
* [[Forced Carbonation]]
Analysis Tab
* [[Fermentables]]
* [[Grist]]
* [[Alpha Acid]]
* [[Iso-Alpha Acid]]
* [[Cost]]
* [[Original Extract]]
* [[Attenuation]]
* [[Terminal Extract]]
* [[Calories]]
Utilization Algorithms
* [[Rager]]
* [[Garetz]]
* [[Mosher]]
* [[Daniels]]
* [[Tinseth]]
* [[Fowler]]
* [[Basic]]
|}

Max Undo Levels

2008-04-01T15:22:46Z

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The window opens to the 'General' tab. Here you set the level of undos. The higher the number, the more ram is used on your computer.

{{example}}
[[Image:pref1.jpg]]

==See also==
* [[License Key]]
* [[Enhanced Graphics]]
* [[Specific Volume of Malts]]
* [[Malt Water Absorption]]
* [[Bar Graph]]

My Recipes

2008-04-01T12:58:56Z

Lathe:

{{refresh}}
Add content here

[[Image:onlinemenu.jpg]]

{{example}}
==Detail==
[[Image:myrecipes.jpg]]

==Hints and Tips==
The recipe names of recipes you have already downloaded will show up in ''italic''.

==See Also==
[[Check Updates]]

Calculators

2008-04-01T12:54:32Z

Lathe:

{{refresh}}
Add content here

[[Image:calculators.jpg]]

==Detail==

[[Image:Unitcalc.jpg]]

==Calculators==
{|
|valign="top"|The Calculators are used for the following purposes:

;[[Units Calculator]]
:Add content here

;[[Color Calculator]]
:Add content here

;[[Mash Calculator]]
:Add content here

;[[%Util Calculator]]
:Add content here

;[[S.G. Calculator]]
:Add content here

;[[%Atten. Calculator]]
:Add content here

;[[CO2 Calculator]]
:Add content here

|valign="top"|
|}

Mineral Salts

2008-04-01T02:49:43Z

Lathe: /* Browser */

{{refresh}}
Add content here
==Browser==

[[Image:mineral.jpg]]

==Editor==
{|
|valign="top"|The various fields in the mineral salt editor are used for the following purposes:

;Name
:self-explanatory

;Description
:comments on distinctive characteristics of the ingredient

;Compound
:Add content here

;Cost/Unit
:unit cost of the ingredient

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

==See also==
* [[Styles]]
* [[Grains]]
* [[Extracts]]
* [[Adjuncts]]
* [[Hops]]
* [[Yeasts]]
* [[Special Ingredients]]
* [[Water]]

Water

2008-04-01T02:47:52Z

Lathe: /* Browser */

One of the four ingredients of beer. The only requirement for water used in brewing is that it be drinkable. Chemically speaking, brewing water should be non-alkaline and of a certain hardness, prerequisites easily attained with the proper treatment.
[[Category:Glossary]]

==Browser==
[[Image:water.jpg]]

==Editor==
{|
|valign="top"|The various fields in the water editor are used for the following purposes:

;Name
:self-explanatory

;Description
:comments on distinctive characteristics of the ingredient

;Ca++
:Calcium ppm

;Mg++
:Magnesium ppm

;Na++
:Sodium ppm

;SO4--
:Sulfate ppm

;HCO3-
:Bicarbonate ppm

;Cl-
:Chlorine ppm

;Hardness
:Water 'hardness' (including both Ca2+ and Mg2+ ions) is reported as ppm w/v (or mg/L) of CaCO3. Water hardness usually measures the total concentration of Ca and Mg, the two most prevalent divalent metal ions, although in some geographical locations iron, aluminium, and manganese may also be present at elevated levels.

;Alkalinity
:Alkalinity is a measure of the ability of a solution to neutralize acids to the equivalence points of carbonate or bicarbonate.

;pH
:pH is a measure of the acidity and the base of a solution in terms of activity of hydrogen (H+).

;Cost/Unit
:unit cost of the ingredient

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

==See also==
* [[Styles]]
* [[Grains]]
* [[Extracts]]
* [[Adjuncts]]
* [[Hops]]
* [[Yeasts]]
* [[Special Ingredients]]
* [[Mineral Salts]]

Special Ingredients

2008-04-01T02:45:34Z

Lathe: /* Browser */

{{refresh}}
Add content here

==Browser==

[[Image:special.jpg]]

==Editor==
{|
|valign="top"|The various fields in the special ingredients editor are used for the following purposes:

;Name
:self-explanatory

;Origin
:country or region where grown or manufactured

;Description
:comments on distinctive characteristics of the ingredient

;Cost/Unit
:unit cost of the ingredient

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

==See also==
* [[Styles]]
* [[Grains]]
* [[Extracts]]
* [[Adjuncts]]
* [[Hops]]
* [[Yeasts]]
* [[Water]]
* [[Mineral Salts]]

Yeasts

2008-04-01T02:43:04Z

Lathe: /* Browser */

{{refresh}}
Add content here

==Browser==

[[Image:yeast.jpg]]

==Editor==
{|
|valign="top"|The various fields in the yeast editor are used for the following purposes:

;Name
:self-explanatory

;Supplier
:manufacturer or grower

;Catalog Number
:Add content here

;Description
:comments on distinctive characteristics of the ingredient

;Medium
:Dry or liquid

;Type
:Ale, lager, or wine

;Flocculation
:How well yeast collects together and settles to the bottom of the fermenter after fermentation is complete

;Atten. Low
:The lowest percentage of malt sugar that is converted by the yeast to ethanol and CO2 '''(Fact check requested)'''

;Atten. High
:The highest percentage of malt sugar that is converted by the yeast to ethanol and CO2 '''(Fact check requested)'''

;Temp. Low
:Add content here

;Temp. High
:Add content here

;Cost/Unit
:unit cost of the ingredient

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

==See also==
* [[Styles]]
* [[Grains]]
* [[Extracts]]
* [[Adjuncts]]
* [[Hops]]
* [[Special Ingredients]]
* [[Water]]
* [[Mineral Salts]]

Hops

2008-04-01T02:40:52Z

Lathe: /* Browser */

The flower of a perennial vine, and one of the four ingredients of beer. Hops are the universal spice of beer. Hops, like grapes used in wine, are varietal. Some varieties contribute mainly [[bitterness]], while others are prized as [[Aroma Hops]].

==Browser==
[[Image:hops.jpg]]

==Editor==
{|
|valign="top"|The various fields in the hops editor are used for the following purposes:

;Name
:self-explanatory

;Origin
:country or region where grown

;Supplier
:manufacturer or grower

;Description
:comments on distinctive characteristics of the ingredient

;Substitutes
:Similar hops that can be used instead

;Type
:Bittering or aroma

;Form
:Whole, plug, or pellet

;Alpha
:Percent of Alpha acid

;Beta
:Percent of Beta acid

;Cohumulone
:Percent of cohumulone

;Humulene
:Percent of humulene

;Caryophyllene
:Percent of caryophyllene

;Farnesene
:Percent of farnesene

;Storage
:How well the hop will maintain alpha acid in storage This is an indicator of the stability of the hop variety. Freezing it, and keeping oxygen out of the package will prolong the alpha-acid lifetime (as opposed to warmer temperatures and an non-sealed package).

;Storage Factor
:Alpha acid storage quality on a scale of 1-100 '''(Fact check requested)'''

;Cost/Unit
:unit cost of the ingredient

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

==See also==
* [[Styles]]
* [[Grains]]
* [[Extracts]]
* [[Adjuncts]]
* [[Yeasts]]
* [[Special Ingredients]]
* [[Water]]
* [[Mineral Salts]]

Extracts

2008-04-01T02:35:19Z

Lathe: /* Browser */

{{refresh}}
Add content here

==Browser==

[[Image:extract.jpg]]

==Editor==
{|
|valign="top"|The various fields in the extract editor are used for the following purposes:

;Name
:self-explanatory

;Origin
:country or region where grown

;Supplier
:manufacturer or grower

;Description
:comments on distinctive characteristics of the ingredient

;Grouping
:drop-down menu for you to indentify the type of grain/malt

;Dry Basis
:Add content here

;Moisture
:the amount of water that was present in the malt at time of analysis; normally less than 6%

;Potential Extract
:potential Original Gravity one pound in one gallon

;HCU
:color measured in degrees [[EBC]] or [[SRM]] (Lovibond)

;Protein
:Protein as percent weight; levels of 11-13% in six-row malts and 8-10% in two-row malts are considered acceptable

;TN
:Total Nitrogen; approximately 16% of the protein weight is nitrogen. TN ≈ Protein ÷ 6.25

;TSN
:Total Soluble Nitrogen expressed as a percentage of total nitrogen (TN)

;SNR
:Soluble Nitrogen Ratio or ratio of soluble protein to total protein (S/T)

;pH
:pH is a measure of the acidity and the base of a solution in terms of activity of hydrogen (H+).

;Cost/Unit
:unit cost of the ingredient

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

==See also==
* [[Styles]]
* [[Grains]]
* [[Adjuncts]]
* [[Hops]]
* [[Yeasts]]
* [[Special Ingredients]]
* [[Water]]
* [[Mineral Salts]]

Grains

2008-04-01T02:32:47Z

Lathe: /* Browser */

There are characteristics of grain that vary with each crop and where it was grown, etc., as well as variations that are caused by how it was malted. That information can generally be obtained from a Malt Analysis sheet that sometimes accompanies the grain (at least for very large orders such as for commercial breweries). BTP presumably uses that information (at least some of it) for it calculations.

The BTP grain database contains information about most popular grains from many suppliers, but users also have the ability to 'add' new grains, and to 'edit' existing grains (or new ones) to make changes in that information. That information should ideally come from the analysis sheet provided by the maltster, but ''might'' be obtained from a website, etc. Eventually I hope we can obtain a list of the absolutely ''essential'' fields needed by BTP for its calculations.

==Browser==

[[Image:grain.jpg]]

==Editor==
{|
|valign="top"|The following fields appear on the Grain Editor panel, with the following meanings/purposes (some technical information was obtained from this [http://brewingtechniques.com/bmg/noonan.html Article] by Greg Noonan).

;Name
:self-explanatory

;Origin
:country or region where grown

;Supplier
:manufacturer or grower

;Description
:comments on distinctive characteristics of the ingredient

;Grouping
:drop-down menu for you to indentify the type of grain/malt

;DBFG
:Dry Basis Fine Grind; this is a value which represents the maximum amount of yield which can be extracted, under laboratory conditions, from the grain; measured as a percentage of the weight of the grain; below 78% DBFG extract is considered substandard

;DBCG
:Dry Basis Coarse Grind; More closely approximates the typical crush achieved in breweries, and therefore gives a better indication than DBFG of the extract potential of the grain

;FG-CG
:Fine Grind Coarse Grind Difference
:(DBFG - DBCG) ÷ DBFG

;HWE
:Hot Water Extract expressed in liters-degrees per kilogram

;AICG
:As-Is Coarse Grind or Extract As Is; this is the extract yield including moisture content

;Moisture
:the amount of water that was present in the malt at time of analysis; normally less than 6%

;Potential Extract
:potential [[Original Gravity]] one pound in one gallon

;HCU
:color measured in degrees [[EBC]] or [[SRM]] [[Lovibond|(Lovibond)]]

;Protein
:Protein as percent weight; levels of 11-13% in six-row malts and 8-10% in two-row malts are considered acceptable

;TN:
:Total Nitrogen; approximately 16% of the protein weight is nitrogen
:TN ≈ Protein ÷ 6.25

;TSN
:Total Soluble Nitrogen expressed as a percentage of total nitrogen (TN)

;SNR
:Soluble Nitrogen Ratio or ratio of soluble protein to total protein (S/T)

;DP
:Diastatic Power
:the enzymatic power of the malt

;Cost/Unit
:unit cost of the ingredient
|valign="top"|[[Image:Grained.jpg|Grain editor]]
|}

==See also==
* [[Styles]]
* [[Extracts]]
* [[Adjuncts]]
* [[Hops]]
* [[Yeasts]]
* [[Special Ingredients]]
* [[Water]]
* [[Mineral Salts]]

Styles

2008-04-01T02:16:52Z

Lathe: /* Browser */

[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]]. From the Database menu, you can view a complete list of the BJCP Styles, and you can edit those styles using the [[Style|Style Editor]], or you can create your own style by adding a new entry to the database.

==Browser==

[[Image:style.jpg]]

==Editor==
[[Image:styleed.jpg]]

==See also==
* [[Grains]]
* [[Extracts]]
* [[Adjuncts]]
* [[Hops]]
* [[Yeasts]]
* [[Special Ingredients]]
* [[Water]]
* [[Mineral Salts]]

Fly sparge

2008-03-31T17:39:59Z

Lathe:

{{redo}}
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]]

Package

2008-03-31T17:35:35Z

Lathe:

'''Working With Packaging'''
{{example}}
Packaging aids in calculating the quantity of a specific container type required to package a batch. It can easily be determined how to split a batch between several types of containers.

'''Adding'''

You can quickly add a package type using the presets button. Or use the new button to enter all of the package data manually.

'''Modify'''

To modify the characteristics of a package select it in the list, click the edit button and the editor will open. make desired changes and click ok. You can also open the package editor by double clicking the package in the list.

'''Re-ordering'''

Packages can be re-ordered by clicking and dragging it to its new position.

'''Duplicating'''

Packages can be duplicated by selecting the package and clicking the duplicate button.

'''Deleting'''

Packages can be deleted by selecting the package and clicking the delete button.

[[Image:package.jpg]]

Separation

2008-03-31T17:11:04Z

Lathe: /* 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.
{{example}}
==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]]

Transfer

2008-03-31T17:08:21Z

Lathe: /* Editor */

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.
{{example}}
==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

2008-03-31T16:57:00Z

Lathe: /* Editor */

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

2008-03-31T16:55:36Z

Lathe: /* Editor */

Direct heat is where heat from a heat source is applied to the mash vessel. To raise the temperature.
{{example}}
==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]]

Infusion

2008-03-31T16:47:00Z

Lathe:

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.
{{example}}
==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

2008-03-31T16:45:38Z

Lathe:

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.
{{example}}
==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]]

Heat source

2008-03-31T15:41:42Z

Lathe:

Heat sources include stoves, propane burners, and campfires. Always be careful when using heat sources.

==Editor==
==Editor==

{|
|valign="top"|The various fields in the "Heat source" editor are used for the following purposes:

;Name
:Name of the Heat Source

;Notes
:useful to mention anything special about this heat source.

;Heat Transfer
:Add content here

;Environment
:Add content here

;Calibration Volume
:Add content here

;Vessel Heat Capacity
:Add content here

;Time to Heat 18˚F(10˚C)
:Add content here

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

==Calibration==

'''Here are the basic steps:'''

# Set your environment temperature to your ambient air temperature.
# Set calibration volume to the volume of test water used in the calibration vessel.
# The test vessel heat capacity can be determined from vessel calibration and if one has already been calibrated it will appear in the pop-up menu next to heat capacity.
# To run the test heat the water in the vessel to a temperature typical of your brewing process. For example it might be ideal to use a temperature on the low end of your saccharrification rest. Record your starting time or use a stop watch.
# Apply heat and determine how long it takes to raise the temperature 18F or 10C and enter that duration in the time to heat field.
# The heat transfer field above will update automatically.

==Notes==
One of the great things about Beertools Pro, is that you can use it to calibrate your burners to tell how long it will take to heat up your vessel, and calibrate the vessel to know the cool down rate and to what temperature. I did just that. I then went to my mash schedule to see what effects it would have. To my surprise it was pretty much dead on from my past brewing experiences. Jamie W.

==See also==
* [[Vessel]]

Vessel

2008-03-31T15:38:30Z

Lathe:

Vessels are brewing vessels such as a kettle, [[mash tun]], and cooler.

==Editor==

{|
|valign="top"|The various fields in the "Vessel" editor are used for the following purposes:

;Name
:Name of the vessel

;Notes
:useful to mention anything special about this vessel.

;Width
:Add content here

;Length
:Add content here

;Height
:Add content here

;Capacity
:Add content here

;Dead Space
:This is the volume that cannot be drained from the vessel. While in the vessel, the deadspace volume is used in the calculations - including thickness.

;Heat Capacity
:Add content here

;Heat Transfer Coefficient
:Add content here

;Environment
:Add content here

;Infusion Vol
:Add content here

;Temp. After 5 Minutes
:Add content here

;Temp. After 5 Minutes
:Add content here

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

==Calibration==

Here are the basic steps:

# Heat a specific volume of water (measure accurately) in a separate vessel to a temperature in the range normally used for mashing (140-160F or 60-70C)
# Pour the water into the vessel to be tested.
# Check the temperature after 5 minutes in the test vessel.
#Check again after 65 minutes. This measurement determines the vessels heat loss.

Use volumes and temperatures closest to those that you use in your mashing process to achieve more accurate simulation. Enter the measurements in the vessel editor window and the vessel heat capacity will be calculated and inserted for you.

==See also==
* [[Heat source]]

Notes Tab

2008-03-31T15:28:02Z

Lathe:

Designed to be a place for brewers to make notes during recipe development and during the brewing session.

[[Image:notestab.jpg]]

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

Carbonation Tab

2008-03-31T15:25:19Z

Lathe:

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

2008-03-31T15:23:04Z

Lathe:

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]]

Analysis Tab

2008-03-31T15:20:36Z

Lathe:

[[Image:analysis.jpg|right]]
'''Analysis Data'''

Analysis tab has some useful recipe totals, including total recipe content and batch cost. It includes extract and attenuation data, and also a break down of calorie sources and total calories.

'''Setting Gravity Readings'''

If the recipe has been brewed and gravity results obtained, entering original and terminal gravity in the respective fields will adjust the efficiency and attenuation values to fit the real data. If changing these values fails to update the efficiency, the recipe may not be the type that is affected by efficiency.

'''Setting Serving Size'''

The serving size effects the calorie calculation. Set the serving size by selecting the preferred unit of measure and typing quantity. If you want to know how many calories in an standard 12 oz bottle set the serving size unit to ounces and the quantity to 12, and the calorie data will update automatically.

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

Attenuation

2008-03-31T15:14:59Z

Lathe:

==Definition==
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.

[[Image:Vol.jpg]]

==See also==
*[[Kettle Volume]]
*[[Kettle Volume Lock]]
*[[Wort Boil Duration]]
*[[Evaporation Loss]]
*[[Water Volume Added]]
*[[Final Volume]]
*[[Final Volume Lock]]
*[[Final Volume Lock Menu]]
*[[Efficiency]]
*[[Efficiency Lock]]
*[[Attenuation]]
*[[Evap/Hour]]

[[Category:Glossary]]

Efficiency

2008-03-31T15:14:29Z

Lathe:

==Definition==
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]].

[[Image:Vol.jpg]]

==See also==
*[[Kettle Volume]]
*[[Kettle Volume Lock]]
*[[Wort Boil Duration]]
*[[Evaporation Loss]]
*[[Water Volume Added]]
*[[Final Volume]]
*[[Final Volume Lock]]
*[[Final Volume Lock Menu]]
*[[Efficiency]]
*[[Efficiency Lock]]
*[[Attenuation]]
*[[Evap/Hour]]

Final Volume

2008-03-31T15:13:22Z

Lathe:

== Definition ==
Final Volume is the volume of wort '''after''' the boil has taken place and the wort has been chilled to pitching temperature.

[[Image:Vol.jpg]]

== Tips and Tricks ==
Moving the cursor over the Final Volume value's textbox will show a pop-up that displays the post boil gravity.

==See also==
*[[Kettle Volume]]
*[[Kettle Volume Lock]]
*[[Wort Boil Duration]]
*[[Evaporation Loss]]
*[[Water Volume Added]]
*[[Final Volume]]
*[[Final Volume Lock]]
*[[Final Volume Lock Menu]]
*[[Efficiency]]
*[[Efficiency Lock]]
*[[Attenuation]]
*[[Evap/Hour]]

Water Volume Added

2008-03-31T15:13:09Z

Lathe:

== Definition ==
Volume of water added to the kettle volume. This is usually done to make up for evaporation losses, adjust the final gravity of the wort (dilution), or to compensate for a small kettle size. Extract brewing often involves topping off a concentrated wort boil to increase the wort volume to the final volume added to the fermenter.

[[Image:Vol.jpg]]

==See also==
*[[Kettle Volume]]
*[[Kettle Volume Lock]]
*[[Wort Boil Duration]]
*[[Evaporation Loss]]
*[[Water Volume Added]]
*[[Final Volume]]
*[[Final Volume Lock]]
*[[Final Volume Lock Menu]]
*[[Efficiency]]
*[[Efficiency Lock]]
*[[Attenuation]]
*[[Evap/Hour]]

Evaporation Loss

2008-03-31T15:12:38Z

Lathe:

== Definition ==
Amount of wort volume lost due to evaporation during the boil period.

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

[[Image:Vol.jpg]]

== Example ==

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

==See also==
*[[Kettle Volume]]
*[[Kettle Volume Lock]]
*[[Wort Boil Duration]]
*[[Evaporation Loss]]
*[[Water Volume Added]]
*[[Final Volume]]
*[[Final Volume Lock]]
*[[Final Volume Lock Menu]]
*[[Efficiency]]
*[[Efficiency Lock]]
*[[Attenuation]]
*[[Evap/Hour]]