# Beer Calc by Vz1jTCk1

VIEWS: 15 PAGES: 12

• pg 1
```									                                                                                    Peters' Beer Calculations
7~7~'7                                                                                                                                                                                                                (Version 1.2)
NOTE:- Metric units are my preferred system as they are universal & do not suffer from the stupidities of the U. K. Imperial or (even worse) the U. S. systems.

Volume Converters                           US Gall UK Gall      Litre               Quick ABV Estimator
6      5.00        22.71               O.G.                                    1042.0 If your measured figures do not tally with any of the
6 US gallons = 5 UK = 23 litre,
1 US gallon = 19 litre                                                            F.G.                                    1007.0 calculations, do not be surprised, just enter your own
1 UK/Euro. Litre = 1 US Liter
gravities and get a new % ABV figure.
UK Gall US Gall      Litre               % ABV (approx.)                            4.6
(Approx. Figures)
5      6.00        22.71

Litre UK Gall US Gall                  Hop Converter              Old     New
22.70      5.00     6.00                         % Alpha acid 7.70         5.30
GENERAL NOTE: can be F. G. are calculated, the value is very can be miss andWeight of subtle changes to a used recipe. The figures broadly agree with
results 40.00
The General Calculator Where used toscalculate/compare 3 beers at once orhit and used to seecan be affected by the yeastsingle etc. DO NOT SAVE! (UNLESS
58.11
Temperature Converter                         C         Deg        F
100        212      413.6

Beer Kit Modifier                            Orig   New            The Beer Kit Modifier calculator will probably the first calculator the inquisitive kit brewer would want to
Volume (l)           23       18        use, reducing the volume and the amount of sugar used is the easiest way to improve a beer. I find that
reducing the recommended volume by 20% (5 UK gall to 4 UK gall) and halving the quantity of sugar
Wt (Kg)             generally gives very good results but the bitterness is increased proportionately. Big improvements can also
Kit extract                                     1.8     1.8        be made by replacing some or all of the sugar with malt extract.
Additional wet extract                                  0.5
Avoid adding excessive ammounts of extra sugar to make a high alcohol drink, as it will probably taste very
Additional dry extract                                  0.5
"thin" and could give you a bad hangover.
Sugar                                             1    0.45
Yeast efficiency % (76.26 nom.)              76.26       76.26     Note that additional hopped extracts will add to the beers bitterness.
For simplicity the small effect of priming sugars has been ignored as it will effect both beers equally. (In
O.G.                                        1040.6      1059.1
effect each 5g/1tsp priming sugar/l adds around 0.3% ABV to a beer.)
F.G.                                        1002.0      1009.7
% ABV                                          5.2         6.6     NOTE a gravity of say 1040 can also be denoted as 40 brewers degrees or 1.040.
EBC (if known)                                  24          31
EBU (if known)                                  33          42

Safe drinking (UK units, 1 Unit = 10ml alcohol)                                                     Note
Glass/bottle size (ml)                    No.          % ABV           Units                        1 UK Pt = 568 ml
500                     2            4.4             4.4                         1 US Pt = 473 ml
10 cl = 100 ml
The Government** recommended units of alcohol per week is 14 for women and 21 for men. (2 per day for women, 3 a day for men.)

** Note:- The Government can ruin your health (& wealth).

MALT CONVERSION CALCULATORS
DRY Extract                                   1000   g=            1177   g WET Extract      =               1622 g pale MALT
WET Extract                                   1000   g=             849   g DRY Extract       =              1378 g pale MALT
Pale MALT                                     1000   g=             726   g WET Extract      =                616 g DRY Extract
INVERT sugar                                  1000   g=             850   g Cane SUGAR
WET malt ext (303°/Kg/l-old fig.)             1000   g=             977   g WET ext (310°/Kg/l - modern figure)

ALTERNATIVELY                                                                                                                                                 Sugar
lb     wt         Kg Converts Imperial/Metric weights                                                                Invert           wt             cane
2.20     1          0.454                                                                                              1.176             1             0.850

Wet      wt.       Dry Converts wet/dry malt extract weights                                                         Old                Malt          New
1.18     1          0.85                                                                                        (303°/Kg/l)             wt          (310°/Kg/l)
1.023                1            0.977
Pale malt wt.        Wet        Dry Converts malt to wet/dry extract weights
1         0.726      0.616

BMI Calculator                              IMPERIAL (UK) METRIC            WARNING! Do not use this if you are of a sensitive nature or female.
ft      in    m
Height                                        5        9   1.75

st         lb       Kg
Weight                                        11         12       70

BMI (Body Mass Index) =                      24.5                22.9
Less than 20                                Underweight
20-25                                       Normal
25-30                                       Overweight
Over 30                                     Obese

D:\Docstoc\Working\pdf\e22f4041-d2ac-4fa4-b7bd-66e7fa940bd2.xls                                               P 1 of 12                                                                                                                         4:37 AM 11/25/2011
BREW EFFICIENCY (%)               75       Nominally 75%                                                                                        AVE. YEAST EFFICIENCIES (%)
(Used in all beer calculations)                                                                                                                         (Wheeler & Protz use approx 76.26%)           typical range

Ale                                    73.43          66-78
Lager                                  73.48          71-78
Wheat beer                             73.83          72-78
Abbey/Trappist                          75.5          72-78

Pete's Beer Calculator                                                                                                                                                           Sugar added at
Beer Name Boddington's Bitter                                                                                                 end of the boil.                                     start of the boil.
Initial vol. (l) =    23     40.5 UK pt US   48.6                                                                      1st hop        2nd hop           3rd hop              1st hop        2nd hop        3rd hop
MALTS & SUGARS                          Wt               % Wt % Sugars                            HOPS                    % AA                Wt (g)          Wt (g)             Wt (g)            Wt (g)         Wt (g)           Wt (g)
Pale malt                                     (g)               0    0                            Bullion                     5.3                                                                        0                0                     0
Mild Ale malt                                 (g)               0    0                            Challenger                  7.5                                                                        0                0                     0
Lager malt (Pilsner)                          (g)               0    0                            EKG                         5.5                                                                        0                0                     0
Extract (wet -light)                    2200 (g)              88   89                             Fuggles                     4.5                                                           5            0                0                     5
Extract (dry - light)                         (g)               0    0                            Goldings (Worc.)            5.3                                     10                                 0               10                     0
Black                                         (g)               0    0                            Other (1)                     0                                                                        0                0                     0
Chocolate                                     (g)               0    0                            Hallertauer                 4.5                                                                        0                0                     0
Crystal (light)                          175 (g)                7    5                            North Brewer                7.5                                                                        0                0                     0
Roast barley                                  (g)               0    0                            Northdown                 9.25                                                                         0                0                     0
Flaked barley                                 (g)               0    0                            Progress/B.Cross            6.2                                                                        0                0                     0
Flaked maize                                  (g)               0    0                            Other (2)                     0                                                                        0                0                     0
Cane sugar                               130 (g)                5    6                            Saaz                      4.25                                                                         0                0                     0
Brown sugar (light)                           (g)               0    0                            Styrian Goldings            4.5                                                                        0                0                     0
Invert sugar                                  (g)               0    0                            Target                    11.2                                                                         0                0                     0
Invert sugar - cane equiv.                  0 (g)               0    0                            WGV                         6.3                     63                                                63                0                     0
Priming sugar g/l (1tsp = 5g )              5 (g)               0    0                            Other (3)                     0                                                                        0                0                     0
Yeast efficiency % (76.26 nom.)         76.26               2510  770                             Isomerised hop extract (ml)                              ml = 0 tsp (1 tsp =5ml). Do not boil.
100  100                             *Isomerised hop extract calculation based on Ritchie Products figures.
Boil vol/time usually chosen to give
Boil vol. =                                           10             around 20% Util.                       10
O.G. (exc. priming sugar)                      1033.4        "Effective" O.G. =          1035.3 Boil Gravity =                               1071.9                                                1076.8
F.G. (exc. priming sugar)                      1006.9        "Effective" F.G. =          1006.5 Boil time                                         60                30      15                          60             30      15
% Alcohol (inc. primer)                          3.78          For total "sugar"           245 Boil bitterness                                    75                  8       2                         72               7       2
Colour (EBC)                                       15                                           % Utilization                                   18.9               14.6     9.4                       18.1            13.9     9.0
Colour (Lovibond/SRM)                               8                                           Bitterness (EBU)                                32.7                3.4     0.9                       31.3             3.2     0.9
Total                  37.0 EBU                       Total               35.4 EBU

Simple colour chart - EBC (SRM) (Note - Very approximate)

Yellow                                                      Amber                                                                     Brown                                                                          Black
light         medium           dark straw/                  light            pale        copper           red/brown                     light               medium                        dark-                         start of
gold                                                                                                                                                light black                 full black
Figures used in calculations which may be amended, copy the required data from the SOURCE INFO. below to this table.
EXTRACT        FERMENT-    COLOUR         EXTRACT                                 % Alpha                                                                             UK Coin Wt
°/Kg/l.      ABILITY       EBC           MAX #    HOPS                            Acid                                                                              (p)     (g)
Pale malt                                           225         0.62           4            300   Bullion                             5.3                                                                                1   3.56
Mild Ale malt                                       221         0.62           5            295   Challenger                          7.5                                                                                2   7.13
Lager malt (Pilsner)                                225         0.62           2            300   EKG                                 5.5                                                                                5   3.25
Extract (wet -light)                                310         0.62          10                  Fuggles                             4.5                                                                               10   6.50
Extract (dry - light)                               365         0.62          10                  Goldings (Worc.)                    5.3                                                                               20   5.00
Black                                               194         0.62         909            259   Other (1)                                                                                                             50   8.00
Chocolate                                           214         0.62         763            285   Hallertauer                         4.5                                                                             100    9.50
Crystal (light)                                     212         0.62          78            283   North Brewer                        7.5                                                                             200   12.00
(From Royal Mint web-site)
Roast barley                                        207         0.62         903            276   Northdown                           9.3                                                                          (Useful for weighing hops)

Flaked barley                                       195         0.62           2            260   Progress/B.Cross                    6.2
Flaked maize                                        235         0.62           0            313   Other (2)
Cane sugar                                          375            1           0                  Saaz                               4.3
Brown sugar (light)                                 370            1          16                  Styrian Goldings                   4.5
Invert sugar                                        319            1           0                  Target                            11.2
WGV                                6.3
Other (3)

Copyright Peter J. Laycock 28~10~'6
Free for to use - Not for sale.
ALWAYS WORK ON A COPY                                                                                                                                             Check for the latest version on                   www.yobrew.co.uk
OF THIS SPREADSHEET                                                                                                          Disclamer: No responsibility is assumed or implied as a result of using this spreadsheet.

D:\Docstoc\Working\pdf\e22f4041-d2ac-4fa4-b7bd-66e7fa940bd2.xls                                                        P 2 of 12                                                                                                                              4:37 AM 11/25/2011
Peters' Malt Extract Calculator
7~7~'7                                                                                                                                                                                              (Version 1.2)
Yeast Efficiency              73 % (76.26 nominally)                       Initial Volume                                     3.25 litres/0.715 UK gall/0.858 US gall.
Extract Efficiency             75 % (Used with roasted malts - 75% nominally)

Beer Name:- Peter Abbot 1
Malt Extract                                                                                                                               Sugar added at                                      Hops
WET - UNHOPPED                   Qty (g)      % Wt                                                          end of the boil.                               start of the boil.          Boiled
Extra Light                                         0                                             1st hop       2nd hop 3rd hop                  1st hop       2nd hop 3rd hop        Separately
Light                                               0 Hops                                %AA      Wt (g)         Wt (g)          Wt (g)          Wt (g)        Wt (g)      Wt (g)     Wt (g)
Amber                                               0 Bullion                               5.3                                                            0           0         0
Dark                                                0 Challenger                            7.5             7                                              7           0         0                 6
Extra dark                                          0 EKG                                   5.5                                                            0           0         0
Wheat (55%)                                         0 Other (1)                               0                                                            0           0         0
OTHER                                               0 Fuggles                               4.5             7                                              7           0         0                 6
Goldings (Worc.)                      5.3                                                            0           0         0
WET - HOPPED                                          Other (2)                               0                                                            0           0         0
Light                                               0 Hallertauer                           4.5                                                            0           0         0
Amber                                               0 North Brewer                          7.5                                                            0           0         0
Dark                                                0 Northdown                            9.25                                                            0           0         0
OTHER                                               0 Progress/B.Cross                      6.2                                                            0           0         0
Other (3)                               0                                                            0           0         0
DRY - UNHOPPED                                          Saaz                               4.25                                                            0           0         0
Extra Light                                         0 Styrian Goldings                      4.5                                                            0           0         0
Light                                 500          72 Target                               11.2                                                            0           0         0
Medium                                              0 WGV                                   6.3                                                            0           0         0
Dark                                                0 Other (4)                            0                                              0                            0         0
Wheat (55%)                                         0 Isomerised hop extract (ml)                         ml = 0 tsp (1 tsp =5ml). Do not boil.                                                    0 ml
OTHER                                               0 *Isomerised hop extract calculation based on Ritchie Products figures.
John Ritchie states that the Perceived Bitterness is 1.1 x the actual (calculated) bitterness.
usually chosen to give around
DRY - HOPPED                                            Boil vol. (l) =                                 2.00            20% Utilization              2.00                                    1.00
Light                                               0 Boil Gravity =                                1095.8                                         1124.0                                   1000
OTHER                                               0 Boil time                                           45              30               15            45           30        15              13
Boil bitterness                                   59                0                0           46            0         0             116
Roasted Malts                                                  % Utilization                                   14.0           11.7               7.6        10.9            9.1        5.9          16.1
Black                                               0 Bitterness (EBU)                                  36.2             0.0              0.0        28.2            0.0        0.0          35.7
Chocolate                                           0                                             Total                36.2 EBU                  Total              28.2 EBU
Crystal (light)                                     0
Crystal (medium)                        45          6 This section is to be used if                                   O.G.          1076.3
Crystal (dark)                                      0 the hops are boiled with the                                    Attn.         1053.9        Figs exclude priming sugar
malts, extracts and/or sugars.
Roast barley                                        0                                                                  F.G.         1012.9
DO NOT use for HOPPED
OTHER                                               0 EXTRACT boiled with                             "Effective" O.G.              1078.2
additional HOPS.                                "Effective" Attn.             1055.7        Figs include priming sugar
Sugars (30% max.)                                                                                            "Effective" F.G.              1012.5
Cane sugar                            150          22                                                           Alcohol                 8.80 % ABV
Brown sugar (light)                                 0                                                              Colour               29.0 EBC
Invert sugar                                        0 Cane sugar equiv.               0                                                 14.7 Lovibond/SRM
Lactose                                             0                                                           Bitterness              36.2 EBU (Sugars added at end of boil)
OTHER                                               0                                                                                   28.2 EBU (Sugars added at start of boil)
Total wt.        695          100 %
Priming sugar                              5 g/l                                                                Denotes an "editable" cell, add your own data.

Beer Name:- Peter Abbot 2
O.G.          1076.3
This section is to be used if
the hops are boiled separately                               Attn.         1053.9        Figs exclude priming sugar
from the malts, extracts and/or                               F.G.         1012.9
sugars.
"Effective" O.G.              1078.2
MUST be used when using
additional HOPS with                         "Effective" Attn.             1055.7        Figs include priming sugar
HOPPED EXTRACT.                              "Effective" F.G.              1012.5
Copyright Peter J. Laycock 1~2~'7                                                                                      Alcohol                 8.80 % ABV
Free for to use - Not for sale.                                                                                           Colour               29.0 EBC
Check for the latest version on         www.yobrew.co.uk                                                                                       14.7 Lovibond/SRM
Disclamer: No responsibility is assumed or implied as a result of using this spreadsheet.                              Bitterness              35.7 EBU

PJ£ 27~8~'6                                                                   D:\Docstoc\Working\pdf\e22f4041-d2ac-4fa4-b7bd-66e7fa940bd2.xls
BJCP Beer Styles

STYLE                               OG          FG        ABV%       EBU/IBU

1 AMERICAN LAGER
A. Lite American Lager           1030-40     998-1008   3.2-4.2     8-12
B. Standard American Lager       1040-50     1004-10    4.2-5.1     8-15
C. Premium American Lager        1046-56     1008-12    4.7-6.0     15-25
D. Munich Helles                 1045-51     1008-12    4.7-5.4     16-22
E. Dortmunder Export             1048-56     1010-15    4.8-6.0     23-30

2. PILSNER
A. German Pilsner (Pils)         1044-50     1008-13    4.4-5.2     25-45
B. Bohemian Pilsener             1044-56     1013-17    4.2-5.4     35-45
C. Classic American Pilsner      1044-60     1010-15    4.5-6.0     25-40

3. EUROPEAN AMBER LAGER
A. Vienna Lager                  1046-52     1010-14    4.5-5.7     18-30
B. Oktoberfest/Marzen            1050-56     102-16     4.8-5.7     20-28

4. DARK LAGER
A. Dark American Lager           1044-56     1008-12    4.2-6.0     8-20
B. Munich Dunkel                 1048-56     1010-16    4.5-5.6     18-28
C. Schwarzbier (Black Beer)      1046-52     1010-16    4.4-5.4     22-32

5. BOCK
A. Maibock/Helles Bock           1064-72     1011-18    6.3-7.4     23-35+
B. Traditional Bock              1064-72     1013-19    6.3-7.2     20-27
C. Doppelbock                    1072-96+    1016-24+   7.0-10+     16-26+
D. Eisbock                       1078-120+   1020-35+   9.0-14.0+   25-35+

6. LIGHT HYBRID BEER
A. Cream Ale                     1042-55     1006-12    4.2-5.6     15-20+
B. Blonde Ale                    1038-54     1008-13    3.8-5.5     15-28
C. Kolsch                        1044-50     1007-11    4.4-5.2     20-30
D. American Wheat or Rye         1040-55     1008-13    4.0-5.5     15-30

7. AMBER HYBRID BEER
A. Northern German Altbier       1046-54     1010-15    4.5-5.2     25-40
B. California Common Beer        1048-54     1011-14    4.5-5.5     30-45
C. Dusseldorf Altbier            1046-54     1010-15    4.5-5.2     35-50

8. ENGLISH PALE ALE
A. Standard/Ordinary Bitter      1032-40     1007-11    3.2-3.8     25-35
B. Special/Best/Premium Bitter   1040-48     1008-12    3.8-4.6     25-40
C. Extra Special/Strong Bitter   1048-60+    1010-16    4.6-6.2     30-50+

9. SCOTTISH AND IRISH ALE
A. Scottish Light 60/-           1030-35     1010-13    2.5-3.2     10-20
B. Scottish Heavy 70/-           1035-40     1010-15    3.2-3.9     10-25
C. Scottish Export 80/-          1040-54     1010-16    3.9-5.0     15-30
D. Irish Red Ale                 1044-60     1010-14    4.0-6.0     17-28
E. Strong Scotch Ale             1070-130    1018-30+   6.5-10      17-35

1 AMERICAN ALE
A. American Pale Ale             1045-60     1010-15    4.5-6.0     30-45+
B. American Amber Ale            1045-60     1010-15    4.5-6.0     25-40+
C. American Brown Ale            1045-60     1010-16    4.3-6.2     20-40+

11   ENGLISH BROWN ALE
A.   Mild                        1030-38     1008-13    2.8-4.5     10-25
B.   Southern English Brown      1035-42     1011-14    2.8-4.2     12-20
C.   Northern English Brown      1040-52     1008-13    4.2-5.4     20-30
12.   PORTER
A.    Brown Porter                          1040-52      1008-14       8-12+       18-35
B.    Robust Porter                         1048-65      1012-16       4.8-6.0     25-50+
C.    Baltic Porter                         1060-90      1016-24       5.5-9.5     20-40

13. STOUT
A. Dry Stout                                1036-50      1007-11       4.0-5.0     30-45
B. Sweet Stout                              1042-56      1010-23       4.0-6.0     25-40
C. Oatmeal Stout                            1048-65      1010-18       4.2-5.9     25-40
D. Foreign Extra Stout                      1056-75      1010-18       5.5-8.0     30-70
E. American Stout                           1050-75      1010-22       5.0-7.0     35-75
F. Russian Imperial Stout                   1075-95+     1018-30+      8.0-12.0+   50-90+

14. INDIA PALE ALE
A. English IPA                              1050-75      1010-18       5.0-7.5     40-60
B. American IPA                             1056-75      1010-18       5.5-7.5     40-60+
C. Imperial IPA                             1075-90+     1012-20       7.5-10+     60-100+

15. GERMAN WHEAT AND RYE BEER
A. Weizen/Weissbier                         1044-52      1010-14       4.3-5.6     28-15
B. Dunkelweizen                             1044-56      1010-14       4.3-5.6     10-18
C. Weizenbock                               1064-80+     1015-22       6.5-8.0+    15-30
D. Roggenbier (German Rye)                  1046-56      1010-14       4.5-6.0     10-20

16. BELGIAN AND FRENCH ALE
A. Witbier                                  1044-52      1008-12      4.5-5.5      10-20
B. Belgian Pale Ale                         1048-54      1010-14      4.8-5.5      20-30
C. Saison                                   1048-80      1010-16      5.0-8.5      25-45
D. Biere de Garde                           1060-80      1012-18      5.0-8.0      20-30
E. Belgian Specialty Ale                    Data varies depending upon brewer

17. SOUR ALE
A. Berliner Weisse                          1028-32      1004-6        2.8-3.6     3-8
B. Flanders Red Ale                         1046-54      1008-16       5.0-5.5     15-25
C. Flanders Brown Ale/Oud Bruin             1043-77      1012-16       4.0-8.0     15-25
D. Straight (Unblended) Lambic              1040-54      1000-10       5.0-6.5     up to 10
E. Gueuze                                   1040-60      1000-6        5.0-8.0     up to 10
F. Fruit Lambic                             1040-60      1000-10       5.0-7.0     up to 10

18. BELGIAN STRONG ALE
A. Belgian Blonde Ale                       1062-75      1008-16       6.0-7.5     20-30
B. Belgian Dubbel                           1062-75      1010-18       6.0-7.5     15-25
C. Belgian Tripel                           1075-85      1010-16       7.5-9.0     25-38
D. Belgian Golden Strong Ale                1070-95      1010-16       7.5-10      25-35
E. Belgian Dark Strong Ale                  1075-110+    1010-24       8-12+       15-25+

19. STRONG ALE
A. Old Ale                                  1060-90+     1015-22+      6.0-9.0+    30-60+
B. English Barleywine                       1080-120+    1018-30+      8.0-12.0+   35-70
C. American Barleywine                      1080-120+    1016-30+      8.0-12.0+   50-120+

2 FRUIT BEER
Data varies with beer style used

21 SPICE/HERB/VEGETABLE BEER
A. Spice/Herb/Vegetable Beer                Data varies with beer style used
B. Christmas/Winter Specialty Spiced Beer   Data varies with beer style used

22. SMOKE-FLAVORED AND WOOD-AGED BEER
A. Classic Rauchbier            1050-56      1012-16        4.8-6.0                20-30
B. Other Smoked Beer            Data varies with beer style used
C. Wood-Aged Beer               Data varies depending upon brewer

23. SPECIALTY BEER                          Data varies depending upon brewer
Pete's Priming Chart For Bottle-Conditioned Homebrewed Beers
16~1~'7                                                                                                                                                                                   (Version 1.0)
Typical Levels of Carbonation in Various Beer Styles
(A value of 2 would indicate 2 l CO2 dissolved in 1 l beer.)                                                Temperature Converter
Style                         Volume CO2                Ave.                                              C        Deg       F
Low           High          Value                                              0         32      89.6
American Ales                  2.2          2.7            2.45
Lagers (US & Euro.)            2.2          2.7            2.45                                                Weight Converter
Lagers (Australian)            2.4          2.7            2.55                                              g          wt       Oz
Belgian Ales                   1.9          2.4            2.15                                             137        4.83     0.17
British AlesBritish Ales       1.5          2.0            1.75
Weizens & Wheats               2.8          4.5            3.65                                               Volume Converters
Lambic                         2.4          2.8            2.60                                                       UK         US
Lambic (Fruit)                 3.0          4.5            3.75                                            Litre      Galls    Galls
Porters & Stouts               1.7          2.3            2.00                                            22.73      5.00      6.00

METRIC UNITS                                                                                               UK                                   US
22.73 litres of fermented beer.                                                                        Galls               Galls           Galls
Chosen       Brew                 Sugar                           Glucose/                                5.00                6.00            7.20
Carb.       Temp              (Sucrose) g/                     Dextrose g/
Value         °C          litre      22.73litre            litre      22.73litre
2.40          20           5.8               132            6.1               139

UK IMPERIAL UNITS
5.0 UK gall of fermented beer.
Chosen       Brew                  Sugar                        Glucose/                           Celcius temperatures are entered in the range
Carb.       Temp              (Sucrose) oz/                  Dextrose oz/                         of 0-24° in 1° steps & Farenheight from 32-
Value         °F          UK Pt       5UK gall            UK Pt      5UK gall                     76° in 2° steps.
2.40         68          0.1163            4.65          0.122           4.90
3.3        132                 3.5       139 gm
US UNITS
6.0 US gall of fermented beer.
Chosen       Brew                  Sugar                        Glucose/
Carb.       Temp              (Sucrose) oz/                  Dextrose oz/
Value         °F          US Pt       6US gall            US Pt      6US gall
2.40         68          0.0968            4.65          0.102           4.89                                           Denotes editable cells.
2.7        132                 2.9        139 gm

Some background info:-

SUCROSE
Before fermentation, sucrose is hydrolysed into glucose & fructose.
(That is why replacing sugar with glucose & fructose results in faster fermentations.)
C12H22O11 + H2O                2C6H12O6            4C2H5OH + 4CO2
Sucrose       Water      Glucose & Fructose        Ethyl Alcohol Carbon Dioxide
(same formula)
342g           18g               360g                    184g              176g
(8.96 litre)
1g         0.0526g           1.0526g                  0.5380g           0.5146g               1g Sucrose gives 0.26199 litre CO2
(0.02620 litre)

GLUCOSE (HYDROUS & DEXTROSE)
C6H12O6 + H2O        2C2H5OH + 2CO2 + H2O
Glucose   Water      Ethyl Alcohol Carbon Dioxide Water
180g       18g               92g             88g        18g
(4.48 litre)
1g        0.1g              0.5111g       0.4888g      0.1g                                            1g Glucose gives 0.24889 litre CO2
(0.0289 litre)

This has been adapted from articles by Mark Hibberd (Bayside Brewers Club, Melbourne, Australia) & Dave Miller, both available on the
internet. The red CO2 figures are based on My calculations.

Another calculator, based on a BYO web-site article has been included, fortunately both systems seem to give very similar results.

The amount of carbonation in bottle-conditioned homebrew is dependent on two things - the residual level of carbon dioxide after
fermentation and the amount of carbonation added by the priming sugar. Low carbonation favours malty beers whilst high carbonation
enhances "hoppiness".

Up to now I normally added approx. 5g/l sugar to my (British) beers 6g/l for my lagers, as you can see, I can now make a more informed
choice to suit the brew conditions and style, hopefully avoiding volcanic beers and flat lagers!

When making highly carbonated drinks the safety factor must be considered. Up to 17g sugar can be added per litre of beer, this dosage
would give around 3.4l CO2 or 4.5 atmospheres of pressure (67psi) after secondary fermentation!

Copyright Peter J. Laycock 16~1~'7
Free for to use - Not for sale.
Check for the latest version on                www.yobrew.co.uk
Disclamer: No responsibility is assumed or implied as a result of using this spreadsheet.

D:\Docstoc\Working\pdf\e22f4041-d2ac-4fa4-b7bd-66e7fa940bd2.xls                                                                                                                                                                                       PJ£ 4:37 AM 11/25/2011
Priming Calculator For Bottle-conditioned Homebrew                                                                                                                               BYO Pr
16~1~'7                                                                                                                                 (Version 1.0)

Levels of Carbonation in Various Beer Styles
This has been based on the
Style            Volume CO2          Ave.                        information given on the
Low       High       Value
BYO website, the relevant
American Ales           2.2        3.0       2.60
charts are shewn in the
American Lagers         2.5        2.8       2.65
"Alternative Method" on
Belgian Ales            2.0        4.5       3.25
the next page.
British Ales            1.5        2.2       1.85
European Lagers         2.4        2.6       2.50
German Weizens          2.8        5.1       3.95

METRIC UNITS
22.73 litres of fermented beer.
Chosen           Brew               Sugar                                      Glucose/
Carb.           Temp            (Sucrose) g/                                Dextrose g/
Value            °C          litre    22.73litre                        litre     22.73litre
2.40              20          5.9            133.6                       6.8              154

Fermentation temp
UK IMPERIAL UNITS
5.0 UK gall of fermented beer.
Chosen       Brew                Sugar                                     Glucose/
Carb.       Temp            (Sucrose) oz/                               Dextrose oz/
Value        °F          UK Pt     5UK gall                          UK Pt     5UK gall
2.40         68          0.1178           4.71                       0.136           5.45
3.3         134                            3.9         154 gm

US IMPERIAL UNITS
6.0 US gall of fermented beer.
Chosen       Brew                Sugar                                     Glucose/
Carb.       Temp            (Sucrose) oz/                               Dextrose oz/
Value         °F         US Pt       5US gall                        US Pt     6US gall
2.40          68         0.0981           4.71                       0.113           5.44
2.8         134                            3.2         154 gm

Denotes editable cells.

This has been adapted from Robert McGill's article "Priming with Sugar" on the
excellent BYO website www.byo.com and in the associated magazine dated
November 2006.
The amount of carbonation in bottle-conditioned homebrew is dependent on two
things - the residual level of carbon dioxide after fermentation and the amount of
carbonation added by the priming sugar. Low carbonation favours malty beers whilst
high carbonation enhances "hoppiness".
Up to now I normally added approx. 5g/l sugar to my (British) beers 6g/l for my
lagers, as you can see, I can now make a more informed choice to suit the brew style.

When making highly carbonated drinks the safety factor must be considered. The
table in Section C goes up to 17g sugar per litre, this dosage would give around 3.4l
CO2 or 4.5 atmospheres of pressure (67psi) after secondary fermentation!

Copyright Peter J. Laycock 16~1~'7
Free for to use - Not for sale.

Check for the latest version on         www.yobrew.co.uk

Disclamer: No responsibility is assumed or implied as a result of using this spreadsheet.
My thanks to Glenn Ford & me old workmates at Westinghouse Signals, York, for help with the tables.

D:\Docstoc\Working\pdf\e22f4041-d2ac-4fa4-b7bd-66e7fa940bd2.xls                                                                                                                                                                           PJ£ 4:37 AM 11/25/2011
BYO Priming Chart For Bottle-conditioned Homebrew
Alternative Method
19.0 litres/33.44 UK gall/40.128 US gall of fermented beer.

Section A                                                                    This has been adapted from Robert McGill's article "Priming with Sugar" on the excellent
Levels of Carbonation in Various Beer Styles                                 BYO website www.byo.com and in the associated magazine dated November 2006.
Style               Volume CO2             Ave.         Chosen        The amount of carbonation in bottle-conditioned homebrew is dependent on two things -
Low          High         Value        Value        the residual level of carbon dioxide after fermentation and the amount of carbonation
American Ales             2.2          3.0         2.60                      added by the priming sugar. Low carbonation favours malty beers whilst high
American Lagers           2.5          2.8         2.65                      carbonation enhances "hoppiness".
Belgian Ales              2.0          4.5         3.25                       Up to now I normally added approx. 5g/l sugar to my (British) beers 6g/l for my lagers,
British Ales              1.5          2.2         1.85                      as you can see, I can now make a more informed choice to suit the brew style.
European Lagers           2.4          2.6         2.50                      Glucose/Dextrose primers have been omitted from this section for simplicity.
German Weizens            2.8          5.1         3.95

Section B                                                                    Section C
Carbonation Level Before Priming                                             Priming With Sucrose (cane/beet/granulated sugar)
Fermentation temp             Volume                                        Sugar           Sugar            Volume           Sugar            Sugar
°F           °C      CO2                                          oz /19l          g /19l            CO2            oz/litre         g/litre
48.2             9        1.184                                      1.34             38.0            0.527            0.07              2.0
50.0            10        1.150                                      1.68             47.5            0.659            0.09              2.5
51.8            11        1.113                                      2.01             57.0            0.791            0.11              3.0
53.6            12        1.080                                      2.35             66.5            0.923            0.12              3.5
55.4            13        1.050                                      2.68             76.0            1.054            0.14              4.0
57.2            14        1.019                                      3.02             85.5            1.186            0.16              4.5
59.0            15        0.989                                      3.35             95.0            1.318            0.18              5.0
60.8            16        0.960                                      3.69            104.5            1.450            0.19              5.5
62.6            17        0.930                                      4.02            114.0            1.582            0.21              6.0
64.4            18        0.904                                      4.36            123.5            1.713            0.23              6.5
66.2            19        0.876                                      4.69            133.0            1.845            0.25              7.0
68.0            20        0.850                                      5.03            142.5            1.977            0.26              7.5
69.8            21        0.824                                      5.36            152.0            2.109            0.28              8.0
71.6            22        0.797                                      5.70            161.5            2.241            0.30              8.5
73.4            23        0.772                                      6.03            171.0            2.372            0.32              9.0
75.2            24        0.749                                      6.37            180.5            2.504            0.34              9.5
77.0            25        0.728                                      6.70            190.0            2.636            0.35             10.0
7.04            199.5            2.768            0.37             10.5
7.37            209.0            2.900            0.39             11.0
7.71            218.5            3.032            0.41             11.5
8.04            228.0            3.163            0.42             12.0
8.38            237.5            3.295            0.44             12.5
8.71            247.0            3.427            0.46             13.0
9.05            256.5            3.559            0.48             13.5
9.38            266.0            3.691            0.49             14.0
9.72            275.5            3.822            0.51             14.5
10.05            285.0            3.954            0.53             15.0
10.39            294.5            4.086            0.55             15.5
10.72            304.0            4.218            0.56             16.0
11.06            313.5            4.350            0.58             16.5
11.39            323.0            4.481            0.60             17.0

0.013874192

Copyright Peter J. Laycock 16~1~'7
Free for to use - Not for sale.

www.yobrew.co.uk

Disclamer: No responsibility is assumed or implied as a result of using this spreadsheet.
enn Ford & me old workmates at Westinghouse Signals, York, for help with the tables.

D:\Docstoc\Working\pdf\e22f4041-d2ac-4fa4-b7bd-66e7fa940bd2.xls                                                                                                                                                                        PJ£ 4:37 AM 11/25/2011
d Homebrew                                                                                                                                EXAMPLES - EXAMPLES - EXAMPLES

19.0 litres/33.44 UK gall/40.128 US gall of fermented beer.
Enter the volume of beer brewed in here.
Section A
Levels of Carbonation in Various Beer Styles
Style               Volume CO2            Ave.       Chosen
Low         High        Value       Value
American Ales             2.2          3.0        2.60     2.60
American Lagers           2.5          2.8        2.65
Belgian Ales              2.0          4.5        3.25
British Ales              1.5          2.2        1.85         1.50
European Lagers           2.4          2.6        2.50
German Weizens            2.8          5.1        3.95            5.10

Section B                                                                     Section C
Residual Carbonation After Fermentation                                       Priming With Cane Sugar
Fermentation temp            Volume                                          Sugar          Sugar                Volume              Sugar            Sugar
°F           °C     CO2                                          oz /19l         g /19l                 CO2              oz/litre          g/litre
48.2            9       1.184                                        1.34           38.0                 0.527               0.07              2.0
50.0           10       1.150                                        1.68           47.5                 0.659               0.09              2.5
51.8           11       1.113                                        2.01           57.0                 0.791               0.11              3.0
53.6           12       1.080                                        2.35           66.5                 0.923               0.12              3.5
55.4           13       1.050                                        2.68           76.0                 1.054               0.14              4.0
57.2           14       1.019             1.581                      3.02           85.5                 1.186               0.16              4.5
59.0           15       0.989                                        3.35           95.0                 1.318               0.18              5.0
60.8           16       0.960                                        3.69          104.5                 1.450               0.19              5.5
62.6           17       0.930                                        4.02          114.0                 1.582               0.21              6.0
64.4           18       0.904                                        4.36          123.5                 1.713               0.23              6.5
66.2           19       0.876                                        4.69          133.0                 1.845               0.25              7.0
68.0           20       0.850             0.650                      5.03          142.5                 1.977               0.26              7.5
69.8           21       0.824                                        5.36          152.0                 2.109               0.28              8.0
71.6           22       0.797                                        5.70          161.5                 2.241               0.30              8.5
73.4           23       0.772                                        6.03          171.0                 2.372               0.32              9.0
75.2           24       0.749             4.351                      6.37          180.5                 2.504               0.34              9.5
77.0           25       0.728                                        6.70          190.0                 2.636               0.35             10.0
7.04          199.5                 2.768               0.37             10.5
7.37          209.0                 2.900               0.39             11.0
7.71          218.5                 3.032               0.41             11.5
8.04          228.0                 3.163               0.42             12.0
8.38          237.5                 3.295               0.44             12.5
8.71          247.0                 3.427               0.46             13.0
9.05          256.5                 3.559               0.48             13.5
9.38          266.0                 3.691               0.49             14.0
9.72          275.5                 3.822               0.51             14.5
10.05          285.0                 3.954               0.53             15.0
10.39          294.5                 4.086               0.55             15.5
10.72          304.0                 4.218               0.56             16.0
11.06          313.5                 4.350               0.58             16.5
11.39          323.0                 4.481               0.60             17.0
0.013874192
1)    You fermented 19l of American Ale at 14°C. Set cell "O3" to "19" then, from Section A, you decide that you want your carbonation level to be 2.6 volumes of
CO2. From Section B, you see that you should have 1.019 volumes of CO2 in your beer after fermentation. Subtracting 1.019 from 2.6 gives you 1.581 volumes of CO2,
the amount of carbonation required from the priming sugar. From Section C, you see that adding 114g sugar to your brew yields 1.582 volumes of CO2, which is very
close. Alternatively you can add 6g sugar/litre to your beer bottles.

2)    For 19l of British Ale at 20°C. From Section A, you decide that you want your carbonation level to be 1.5 volumes of CO2. From Section B, you see that you
should have 0.85 volumes of CO2 in your beer after fermentation. Subtracting 0.85 from 1.5 gives you 0.65 volumes of CO2, the amount of carbonation required from the
priming sugar. From Section C, you see that adding 47.5g sugar to your brew yields 0.659 volumes of CO2, which is very close. Alternatively you can add 2. 5g sugar/litre
to your beer bottles.

3)    You fermented 19l of German Weizen at 24°C. From Section A, you decide that you want your carbonation level to be 5.1 volumes of CO2. From Section B, you
see that you should have 0.728 volumes of CO2 in your beer after fermentation. Subtracting 0.728 from 5.1 gives you 4.372 volumes of CO2, the amount of carbonation
required from the priming sugar. From Section C, you see that adding 114g sugar to your brew yields 4.35 volumes of CO2, which is quite close. Alternatively you can
add 16.5g sugar/litre to your beer bottles (If you dare!).

D:\Docstoc\Working\pdf\e22f4041-d2ac-4fa4-b7bd-66e7fa940bd2.xls                                                                                                                                                                               PJ£ 4:37 AM 11/25/2011
Peter's Wine Calculator
7~7~'7                                                                                                 (Simplified Version 1.2)
Wt     Sugar    Acid   Tannin                         Sugar Acid* Tannin Main          Gervin
g        g       g       g                             %     %      %      acid        yeast
APPLE             COOK                  0      0.0     0.0                             9   1.2  0.08 M              B, C, E
EAT                   0      0.0     0.0                          11.5   0.7  0.08 M              B, C, E
APRICOT           FLESH                 0      0.0     0.0                           6.5   1.2   0.1 M                    3
DRIED                 0      0.0     0.0                           42    3.6   0.3 M
BANANA            FLESH                 0      0.0     0.0                           18  0.35    0.1 M                       3
DRIED                 0      0.0     0.0                           60      1   0.3 M
BILBERRY                                0      0.0     0.0                             6 0.95   0.15 C
BLACKBERRY                              0      0.0     0.0                           5.5   1.1   0.3 C/M            2, A, FF
BLACKCURRANT                            0      0.0     0.0                           7.5   3.5  0.35 C                     1
BLUEBERRY                               0      0.0     0.0                           11    0.3   0.1
CHERRY            BLACK                 0      0.0     0.0                           12    0.5   0.1 M                       3
RED                   0      0.0     0.0                           10    0.5   0.1 M
BOTTLED               0      0.0     0.0                           22  0.25   0.05
CRANBERRY                               0      0.0     0.0                           3.5     3  0.15
DAMSON                                  0      0.0     0.0                             9   2.2  0.15 M                      D
DATE                                    0      0.0     0.0                           65      1   0.5
ELDERBERRY                              0      0.0     0.0                          11.5 1.05   0.55 C              2, A, FF
FIGS              FRESH                 0      0.0     0.0                           15    0.4   0.1 M
FIGS              DRIED                 0      0.0     0.0                           52    2.5   0.5 M
GOOSEBERRY        COOK                  0      0.0     0.0                             5   1.7   0.1 C/M                 3, D
EAT                   0      0.0     0.0                           8.5   1.7   0.1 C/M
GRAPE             NO SKIN               0      0.0     0.0                           17  0.85   0.02 T
SKIN                  0      0.0     0.0                           17  0.85    0.2 T
GRAPE JUICE       WHITE                 0      0.0     0.0                           17  0.85   0.02 T
RED                   0      0.0     0.0    Conc. converter        17  0.85    0.2 T
GRAPE CONC.       WHITE                 0      0.0     0.0   100 ml     125 g        65      2  0.06 T
RED        245   159.25      4.9     1.5   100 g        80 ml      65      2   0.6 T
GRAPEFRUIT        FRESH                 0      0.0     0.0                             6     2   0.1 C
JUICE                 0      0.0     0.0                             7   1.8  0.01 C
GREENGAGE                               0      0.0     0.0                           11    1.2   0.1 M
GUAVA                                   0      0.0     0.0                             7   0.4   0.1
HONEY                                   0      0.0     0.0                           74  0.15      0                        E
KIWIFRUIT                               0      0.0     0.0                           14      3   0.1
LEMON             JUICE                 0      0.0     0.0                           1.5   4.3  0.01 C
LITCHI                                  0      0.0     0.0                           17    0.3   0.1
LOGANBERRY                              0      0.0     0.0                             5     2   0.2 C
MANGO                                   0      0.0     0.0                           11    0.5   0.1
MEDLAR                                  0      0.0     0.0                           10      1   0.1
MELON                                   0      0.0     0.0                             6   0.2   0.1
MULBERRY                                0      0.0     0.0                             8 0.45    0.1 T
NECTARINE                               0      0.0     0.0                          12.5   0.7   0.1 M
ORANGE            FRESH                 0      0.0     0.0                           9.5 0.95    0.1 C                   1, 3
JUICE                 0      0.0     0.0                             9 1.05   0.01 C
PAPAYA                                  0      0.0     0.0                             8   0.1   0.1
PASSION FRUIT                           0      0.0     0.0                             6     3   0.1
PEACH             FRESH                 0      0.0     0.0                           8.5 0.65    0.1 M                       5
DRIED                 0      0.0     0.0                           52      1   0.5 M
PEAR                                    0      0.0     0.0                           10    0.3   0.1 M
PERSIMMON                               0      0.0     0.0                           14    0.2   0.1
PINEAPPLE                               0      0.0     0.0                           12    1.1   0.2 C                       3
PLUM              COOK                  0      0.0     0.0                             7   1.6  0.15 M
EAT                   0      0.0     0.0                           10    1.5  0.15 M
PRUNES                                  0      0.0     0.0                           47    1.3     1
QUINCE                                  0      0.0     0.0                             8 0.95   0.15 M
RAIS/SULT/CURR.                         0      0.0     0.0                           67      2   0.5 T
RASPBERRY                               0      0.0     0.0                           6.5   1.5  0.25 C                      3
REDCURRANT                              0      0.0     0.0                             5   2.3   0.1 C                      B
RHUBARB                                 0      0.0     0.0                             1   1.5   0.1 M                      D
SLOE                                    0      0.0     0.0                             8     2   0.3                     2, D
STRAWBERRY                              0      0.0     0.0                           5.5     1   0.4 C
TANGERINE         JUICE                 0      0.0     0.0                           7.5   1.3  0.01 C
WATERMELON                              0      0.0     0.0                             9   0.2   0.1
WHITECURRANT                            0      0.0     0.0                           5.5   2.2   0.1                     5, B

D:\Docstoc\Working\pdf\e22f4041-d2ac-4fa4-b7bd-66e7fa940bd2.xls                                       10 12                                                                             PJ£ 4:37 AM 11/25/2011
TINS              Wt        Sugar         Acid   Tannin                                      Sugar         Acid Tannin Main                     Gervin
g           g            g       g                                         g/100g         %     %      acid                   yeast
APRICOTS                        (Check                           0        0.0     0.0                                         18          0.5  0.05
CHERRY                         labels for                        0        0.0     0.0                                         22         0.25  0.05
FRUIT SALAD                      sugar                           0        0.0     0.0                                        13.1         0.4  0.05
GOOSEBERRY                      content)                         0        0.0     0.0                                         22          0.7  0.05
GRAPEFRUIT                                                       0        0.0     0.0                                         17          0.7  0.05 C
GUAVA                                                            0        0.0     0.0                                         19          0.2  0.05
LYCHEE                                                           0        0.0     0.0                                         19         0.15  0.05
MANGO                                                            0        0.0     0.0                                         20         0.25  0.05
ORANGE                                                           0        0.0     0.0                                         19          0.5  0.05
PAPAYA                                                           0        0.0     0.0                                         15          0.1  0.05
PEACHES                                                          0        0.0     0.0                                         17          0.3  0.05
PEARS                                                            0        0.0     0.0                                         18          0.2  0.05
PINEAPPLE                                                        0        0.0     0.0                                         15         0.17  0.05
PLUM                                                             0        0.0     0.0                                         20          0.7  0.05
PRUNES                                                           0        0.0     0.0                                         18          0.6  0.05
RASPBERRY                                                        0        0.0     0.0                                         23          0.6  0.05
RHUBARB                                                          0        0.0     0.0                                         7.3         0.7  0.05
STRAWBERRIES                                                     0        0.0     0.0                                         15          0.6  0.05
TANGERINE                                                        0        0.0     0.0                                         18          0.5  0.05

JUICES            Vol       Sugar         Acid   Tannin                                       Sugar        Acid Tannin
ml          g            g       g                                         g/100ml        %     %
APPLE                          (Check           1000      110.0           6.9     0.1                                          11        0.69  0.01
CRANBERRY                      labels)                       0.0          0.0     0.0                                          16         0.3   0.2
GRAPE                        WHITE              2000      312.0         14.4      0.4                                        15.6        0.72  0.02
RED                             0.0          0.0     0.0                                        15.6        0.72   0.2
GRAPEFRUIT                                                   0.0          0.0     0.0                                          15         1.5  0.01
"FIVE ALIVE"                                                 0.0          0.0     0.0                                          10        0.48  0.01
ORANGE                                                       0.0          0.0     0.0                                        10.5        0.98  0.01
RIBENA                                                       0.0          0.0     0.0                                          10         0.7   0.1
RIBENA                       CONC.                           0.0          0.0     0.0                                          60         1.9   0.5
SUMMER FRUITS                CONC.                           0.0          0.0     0.0                                          50         1.5   0.2
PINEAPPLE                                                    0.0          0.0     0.0                                          12         0.8  0.01

VEG.              Wt        Sugar         Acid   Tannin                                       Sugar        Acid Tannin
g           g            g       g                                           %            %     %
BEETROOT                                                         0        0.0     0.0                                           7         0.2  0.01
CARROT                                                           0        0.0     0.0                                           6        0.06  0.01
CELERY                                                           0        0.0     0.0                                           1         0.1  0.01
MARROW                                                           0        0.0     0.0                                           1         0.1  0.01
PARSNIP                                                          0        0.0     0.0                                         11         0.12  0.01
POTATO                                                           0        0.0     0.0                                           1         0.1  0.01

Wt                    Totals (g)                                   The above figures can be amended.
g     Sugar           Acid       Tannin                            A YELLOW box denotes a guess!
SUGAR - ADDED                                    400     981              26.3       2.0
SOD. BICARB                                                0.0       tsp (approx.)                                ALWAYS WORK ON A COPY
ACID - ADDED (Tartaric)                                    0.0       tsp (approx.)                                OF THIS SPREADSHEET
TANNIN - ADDED                                             0.0       tsp (approx.)       1tsp tea = 0.08g tannin (not the same as grape tannin).

Name:- White Grapple                                                                          Insert your own figures in the blue & green boxes.

SWEETENING SUGAR - SWEET WINES ONLY, ADD SUGAR SOLN. AFTER STABILIZTION. DO NOT USE FOR CIDERS.
Sweetening sugar to be used     g (0 nom.) for estimated gravity increase of 0 Degrees
Assume 100g sugar makes   130 ml solution (130 nom.)

FINAL BOTTLED VOLUME                              4.5l (4.5 nom.)
Assume a "wastage" vol. of               200 ml (200 nom.)
ORIGINAL MUST VOLUME                             4.70l (Actual vol. used - allows for spillage & for sweetening sugar to be added to finished wine.)
FINAL MUST VOLUME                                4.50l after fermentation
ACTUAL MUST O.G.                                1078             Initial must acidity          0.56 %
ACTUAL MUST F.G.                                 994             Final must acidity            0.71 %
ACTUAL MUST % ABV                               11.33            Must tannin                   0.04 %          Calculator for FINISHED wines.
Measured O.G.                  1078
SUMMARY FOR BOTTLED WINE                                                                                       Measured F.G.                    993
O. G.                                           1078             ALCOHOL               11.33 % ABV             Alcohol % ABV                   11.4
F. G. (Before sweetening)                        994             ACIDITY                0.71 %                 (Use when actual gravities differ from calcs.)
F. G. (After sweetening)                         994             TANNIN                 0.04 %
STYLE                Dry

TYPICAL WINE PARAMETERS
Wine Type              % alc      % acid        % tannin                     Style          Typical Finished Gravities
Dry White Table       10-13       0.50-0.70     <0.04                         Dry             <995
Dry Red Table         11-13       0.50-0.65     0.09-0.3                      Med. Dry        995 -1005
Rose                   11-13       0.60-0.75     0.04-0.09                     Med. Sweet 1005 -1010
Sweet White           12-15       0.50-0.75     <0.04                         Sweet           1010 -1015
Sweet Red              13-18       0.40-0.65     0.15-0.3                      Social          1010 -1020
Social                 14          0.55 -0.65    <0.15
Dessert (fruit)       17-20       0.55-0.65     0.2-0.3                                             ORIGINAL MUST VOLUME                             4.7 HIDDEN
Dessert (Port)        17-20       0.40-0.50     0.2-0.3
Use as a guide only, many wines could possibly not fit within these limits, but beware of any recipes displaying vast differe nces.

All CONSTRUCTIVE comments/criticisms will be gratefully received
and, if feasible, will be used to improve the spreadsheets in any possible
way.                                                                                                                                            Copyright Peter J. Laycock 28~10~'6
Free for to use - Not for sale.
v1.1      16~1~'7 Minor mods. "Style" added.                                                                              Check for the latest version on         www.yobrew.co.uk
V1.2      7~7~'7  Modified to enable design of sweetened wines.
Disclamer: No responsibility is assumed or implied as a result of using this spreadsheet.

D:\Docstoc\Working\pdf\e22f4041-d2ac-4fa4-b7bd-66e7fa940bd2.xls                                                                   11 12                                                                                                            PJ£ 4:37 AM 11/25/2011

NOTES:-
These calculators are created, by default, primarily for British users & the main units are metric, hopefully avoiding the
problems of Imperial UK & (even worse!) US measurement systems, although I have endeavored to make them more
universal.

D:\Docstoc\Working\pdf\e22f4041-d2ac-4fa4-b7bd-66e7fa940bd2.xls                                                      PJ£ 4:37 AM 11/25/2011

```
To top