Grains - Revision history

Lathe: /* Browser */

2008-04-01T02:32:47Z

Browser

← Older revision		Revision as of 02:32, 1 April 2008
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	==Browser==		==Browser==
	~~{{pics}}~~
	[[Image:grain.jpg]]		[[Image:grain.jpg]]

Lathe at 12:22, 14 March 2008

2008-03-14T12:22:34Z

← Older revision		Revision as of 12:22, 14 March 2008
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	==Browser==		==Browser==
			{{pics}}
	[[Image:grain.jpg]]		[[Image:grain.jpg]]

Lathe at 19:32, 26 January 2007

2007-01-26T19:32:49Z

← Older revision		Revision as of 19:32, 26 January 2007
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	* [[Yeasts]]		* [[Yeasts]]
	* [[Special Ingredients]]		* [[Special Ingredients]]
			* [[Water]]
			* [[Mineral Salts]]

Btp admin at 13:57, 24 January 2007

2007-01-24T13:57:22Z

← Older revision		Revision as of 13:57, 24 January 2007
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	;DBFG		;DBFG
	:Dry Basis Fine Grind		: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
	: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		;DBCG
	:Dry Basis Coarse Grind		: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
	: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		;FG-CG
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	;AICG		;AICG
	:As-Is Coarse Grind or Extract As Is		:As-Is Coarse Grind or Extract As Is; this is the extract yield including moisture content
	:this is the extract yield including moisture content

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

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

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

Btp admin at 13:50, 24 January 2007

2007-01-24T13:50:27Z

← Older revision		Revision as of 13:50, 24 January 2007
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	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.		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==		==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).		\|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).
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	;DBCG		;DBCG
	:Dry Basis ~~COARSE~~ Grind		: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		:More closely approximates the typical crush achieved in breweries, and therefore gives a better indication than DBFG of the extract potential of the grain

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

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

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

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

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

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

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

	;Cost/Unit		;Cost/Unit
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	\|valign="top"\|[[Image:Grained.jpg\|Grain editor]]		\|valign="top"\|[[Image:Grained.jpg\|Grain editor]]
	\|}		\|}

	~~==Browser==~~
	~~[[Image:grain.jpg]]~~

	==See also==		==See also==

Btp admin at 02:48, 24 January 2007

2007-01-24T02:48:41Z

← Older revision		Revision as of 02:48, 24 January 2007
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	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.		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.

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

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

Btp admin at 02:37, 24 January 2007

2007-01-24T02:37:24Z

← Older revision		Revision as of 02:37, 24 January 2007
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	~~Jeff/Lathe~~, ~~IMO we need an image here of~~ the ~~'Grain Editor' page, too~~. ~~Meanwhile, I am posting this info:~~		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.

	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.		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.

	The following fields appear on the 'Grain Editor~~' page~~, with the following meanings/purposes (~~the~~ technical information was obtained from this ~~site:~~ http://brewingtechniques.com/bmg/noonan.html ~~and I will try to paraphrase it so that we don't violate any copyrights):~~		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''' (of grain): self-explanatory~~

	~~'''Origin''': Country where grown (no doubt not used in calculations~~)

	~~'''Supplier'''~~: ~~Where you purchased it (for your own info/records)~~		;Name
			:self-explanatory

	~~'''Description'''~~: ~~self-explanatory -- whatever info you want to include~~		;Origin
			:country or region where grown

	~~'''Grouping'''~~: ~~a drop-down menu for you to indentify the type of grain/malt~~		;Supplier
			:manufacturer or grower

	~~... '''TECHNICAL DATA''' (based~~ on ~~explanations given in~~ the ~~above source)~~		;Description
			:comments on distinctive characteristics of the ingredient

	~~'''DBFG''' (the extract yield using 'Dry Basis FINE Grind')~~: This is a value which represents the maximum amount of soluables (sugars, dextrins, and starches?? ... less husk material and protein) which can be extracted, under laboratory conditions, from the grain; it ''appears'' to ~~be measured as a percentage of~~ the ~~weight~~ of ~~the~~ grain~~. Interestingly, the above source also states that "Any base~~ malt ~~that doesn't give at least 78% DBFG extract is substandard", and I note that BTP shows American Two-Row at just below that.~~		;Grouping
			:drop-down menu for you to indentify the type of grain/malt

	~~'''DBCG''' (the extract yield using '~~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~~. See link, above, for more info.~~		;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

	~~'''FG-CG'''~~: ~~This is~~ the ~~'DB[[FG]]' value minus~~ the ~~'DB[[CG]]' value, divided by~~ the ~~'DB[[FG]]' value.~~		;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

	~~'''HWE'''~~: ~~Hot Water Extract; see source, above.~~		;FG-CG
			:Fine Grind Coarse Grind Difference
			:(DBFG - DBCG) ÷ DBFG

	~~'''AICG'''~~: ~~I don't know what this is, and Noonan's article doesn't help.~~		;HWE
			:Hot Water Extract

	~~'''Moisture'''~~: ~~The amount of water that was present in~~ the ~~malt at time of analysis.~~		;AICG
			:As-Is Coarse Grind or Extract As Is
			:this is the extract yield including moisture content

	~~'''Potential Extract'''~~: ~~This ''appears'' to be~~ the ~~maximum~~ amount of ~~extract~~ that ~~can be obtained from the grain, measured~~ in ~~specific-gravity, points, or degrees plato. I presume this would be the potential Original Gravity, but I don't know what~~ the ~~standard measurement would be in terms~~ of ~~the grain/water ratio to obtain that figure, i.e., whether it is pounds/gallon or kg/liter.~~		;Moisture
			:the amount of water that was present in the malt at time of analysis

	~~'''HCU'''~~: ~~This obviously pertains to 'color' since it is measured~~ in ~~such units (EBC or degrees SRM or Lovibond), but Noonan's article doesn't explain, that I can find so far.~~		;Potential Extract
			:potential [[Original Gravity]] one pound in one gallon

	~~'''Protein'''~~: ~~See source, above.~~		;HCU
			:color measured in degrees [[EBC]] or [[SRM]] [[Lovibond\|(Lovibond)]]

	~~'''TN'''~~: ~~Total Nitrogen; see source, above.~~		;Protein
			:

	~~'''TSN'''~~: Total ~~Soluable~~ Nitrogen~~; see source, above.~~		;TN:
			:Total Nitrogen

	~~'''SNR'''~~: Soluable Nitrogen ~~Ratio; see source, above.~~		;TSN
			:Total Soluable Nitrogen

	~~'''DP'''~~: ~~Diastatic Power; see source, above.~~		;SNR
			:Soluable Nitrogen Ratio

	~~'''Cost/Unit'''~~: ~~Whatever you pay for your grain from your supplier.~~		;DP
			:Diastatic Power

	~~*********~~		;Cost/Unit
			:unit cost of the ingredient

	[[Image:grain.jpg]]		[[Image:grain.jpg]]

Billvelek at 19:24, 23 January 2007

2007-01-23T19:24:15Z

← Older revision		Revision as of 19:24, 23 January 2007
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	'''Grouping''': a drop-down menu for you to indentify the type of grain/malt		'''Grouping''': a drop-down menu for you to indentify the type of grain/malt

	'''TECHNICAL DATA''' (based on explanations given in the above source)		... '''TECHNICAL DATA''' (based on explanations given in the above source)

	'''DBFG''' (the extract yield using 'Dry Basis FINE Grind'): This is a value which represents the maximum amount of soluables (sugars, dextrins, and starches?? ... less husk material and protein) which can be extracted, under laboratory conditions, from the grain; it ''appears'' to be measured as a percentage of the weight of the grain. Interestingly, the above source also states that "Any base malt that doesn't give at least 78% DBFG extract is substandard", and I note that BTP shows American Two-Row at just below that.		'''DBFG''' (the extract yield using 'Dry Basis FINE Grind'): This is a value which represents the maximum amount of soluables (sugars, dextrins, and starches?? ... less husk material and protein) which can be extracted, under laboratory conditions, from the grain; it ''appears'' to be measured as a percentage of the weight of the grain. Interestingly, the above source also states that "Any base malt that doesn't give at least 78% DBFG extract is substandard", and I note that BTP shows American Two-Row at just below that.

Billvelek at 19:22, 23 January 2007

2007-01-23T19:22:57Z

Billvelek at 19:18, 23 January 2007

2007-01-23T19:18:10Z

← Older revision		Revision as of 19:18, 23 January 2007
Line 22:		Line 22:
	DBCG (the extract yield using '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. See link, above, for more info.		DBCG (the extract yield using '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. See link, above, for more info.

	FG-CG: This is the 'DB[[FG]]' value minus the 'DB[[CG]]' value.		FG-CG: This is the 'DB[[FG]]' value minus the 'DB[[CG]]' value, divided by the 'DB[[FG]]' value.

	HWE: Hot Water Extract; see source, above.		HWE: Hot Water Extract; see source, above.

← Older revision		Revision as of 19:22, 23 January 2007
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	The following fields appear on the 'Grain Editor' page, with the following meanings/purposes (the technical information was obtained from this site: http://brewingtechniques.com/bmg/noonan.html and I will try to paraphrase it so that we don't violate any copyrights):		The following fields appear on the 'Grain Editor' page, with the following meanings/purposes (the technical information was obtained from this site: http://brewingtechniques.com/bmg/noonan.html and I will try to paraphrase it so that we don't violate any copyrights):

	Name (of grain): self-explanatory		'''Name''' (of grain): self-explanatory

	Origin: Country where grown (no doubt not used in calculations)		'''Origin''': Country where grown (no doubt not used in calculations)

	Supplier: Where you purchased it (for your own info/records)		'''Supplier''': Where you purchased it (for your own info/records)

	Description: self-explanatory -- whatever info you want to include		'''Description''': self-explanatory -- whatever info you want to include

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

	'''~~Technical Data:~~''' (~~from~~ above source)		'''TECHNICAL DATA''' (based on explanations given in the above source)

	DBFG (the extract yield using 'Dry Basis FINE Grind'): This is a value which represents the maximum amount of soluables (sugars, dextrins, and starches?? ... less husk material and protein) which can be extracted, under laboratory conditions, from the grain; it ''appears'' to be measured as a percentage of the weight of the grain. Interestingly, the above source also states that "Any base malt that doesn't give at least 78% DBFG extract is substandard", and I note that BTP shows American Two-Row at just below that.		'''DBFG''' (the extract yield using 'Dry Basis FINE Grind'): This is a value which represents the maximum amount of soluables (sugars, dextrins, and starches?? ... less husk material and protein) which can be extracted, under laboratory conditions, from the grain; it ''appears'' to be measured as a percentage of the weight of the grain. Interestingly, the above source also states that "Any base malt that doesn't give at least 78% DBFG extract is substandard", and I note that BTP shows American Two-Row at just below that.

	DBCG (the extract yield using '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. See link, above, for more info.		'''DBCG''' (the extract yield using '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. See link, above, for more info.

	FG-CG: This is the 'DB[[FG]]' value minus the 'DB[[CG]]' value, divided by the 'DB[[FG]]' value.		'''FG-CG''': This is the 'DB[[FG]]' value minus the 'DB[[CG]]' value, divided by the 'DB[[FG]]' value.

	HWE: Hot Water Extract; see source, above.		'''HWE''': Hot Water Extract; see source, above.

	AICG: I don't know what this is, and Noonan's article doesn't help.		'''AICG''': I don't know what this is, and Noonan's article doesn't help.

	~~MOISTURE~~: The amount of water that was present in the malt at time of analysis.		'''Moisture''': The amount of water that was present in the malt at time of analysis.

	~~POTENTIAL EXTRACT~~: This ''appears'' to be the maximum amount of extract that can be obtained from the grain, measured in specific-gravity, points, or degrees plato. I presume this would be the potential Original Gravity, but I don't know what the standard measurement would be in terms of the grain/water ratio to obtain that figure, i.e., whether it is pounds/gallon or kg/liter.		'''Potential Extract''': This ''appears'' to be the maximum amount of extract that can be obtained from the grain, measured in specific-gravity, points, or degrees plato. I presume this would be the potential Original Gravity, but I don't know what the standard measurement would be in terms of the grain/water ratio to obtain that figure, i.e., whether it is pounds/gallon or kg/liter.

	HCU: This obviously pertains to 'color' since it is measured in such units (EBC or degrees SRM or Lovibond), but Noonan's article doesn't explain, that I can find so far.		'''HCU''': This obviously pertains to 'color' since it is measured in such units (EBC or degrees SRM or Lovibond), but Noonan's article doesn't explain, that I can find so far.

	~~PROTEIN~~: See source, above.		'''Protein''': See source, above.

	TN: Total Nitrogen; see source, above.		'''TN''': Total Nitrogen; see source, above.

	TSN: Total Soluable Nitrogen; see source, above.		'''TSN''': Total Soluable Nitrogen; see source, above.

	SNR: Soluable Nitrogen Ratio; see source, above.		'''SNR''': Soluable Nitrogen Ratio; see source, above.

	DP: Diastatic Power; see source, above.		'''DP''': Diastatic Power; see source, above.

	~~COST~~/~~UNIT~~: Whatever you pay for your grain from your supplier.		'''Cost/Unit''': Whatever you pay for your grain from your supplier.

	*********		*********