Brewing Formulas

Here are a few formulas that are going to be useful for finding out some brewing values.


This will show me how much alcohol is in my beer the final reading should be ABV, but you need to know ABW first.

ABW = 76.08(OG-FG)/(1.775-OG)

ABV = ABW (FG/.794)


(Update: an easier method for figuring out alcohol percentage (OG-FG) X 131= AL%)


Here is a formula to figure out OG:


Determining the original gravity is a pretty straightforward process. Multiply the pounds of extract by 38 and then divide by the batch size. As an example, if you're using 6 pound of extract syrup in a 5-gallon batch, your gravity will be 6 x 38 / 5 = 46, or a specific gravity of 1.046.


To figure out the FG :


It's always easier when dealing with gravities to use "gravity points." That's the final two numbers of the hydrometer reading. A 1.052 OG would have 52 gravity points.

In simplest terms, subtract the attenuation percentage from the OG: 52 minus 75% = 13.

To find the attenuation percentage, just multiply the OG (in gravity points) times the expected percentage: 52 x .75 = 39, then just subtract the attenuated portion: 52 minus 39 = 13 or a final gravity of 1.013.

To find your apparent attenuation from your OG and FG numbers subtract the FG from the OG to get the amount attenuated, then divide that number by the OG. So if your OG was 1.052 and your Final Gravity was 1.013: 52 minus 13 = 39. 39 ÷ 52 = 75 or 75% apparent attenuation. A final gravity of 1.015 would be 71% attenuation (52 - 15 = 37; 37 ÷ 52 = 71)

Nut brown ale (First Beer Atempt)

Start 8/14/10

This is my first extract brew attempt. It is a recipe from Northern Brewer and was pretty easy to brew.  Here is a link to the kit online (  http://www.northernbrewer.com/brewing/nut-brown-ale-extract-kit-2.html ). It took about 2-3 hours to brew.  I used the dry Danstar Nottingham Ale Yeast and am fermenting in a hot garage in a tub of water that I switch out ice bottles in twice a day.

The fermentation started off pretty quick (the next morning) and I am monitioring the water tempature with an aquarium thermometer.  It is around 69-75.

The OG should be 1.044, but I got a reading of 1.050. This could have been due to not shaking the wort before the reading and first time using a hydrometer.

--------------------------------------------------------------------------------------------------------

Recipe: ( http://www.northernbrewer.com/documentation/beerkits/NutBrown.pdf )

SPECIALTY GRAIN

0.25 lbs Simpson’s Chocolate

0.25 lbs Dingemans Special B

0.25 lbs Dingemans Biscuit

0.25 lbs Briess Special Roast

FERMENTABLES

6 lbs Gold malt syrup

HOPS & FLAVORINGS

1 oz Fuggle (60 min)

Recipe Kit unpacked

Setup in Garage for acceptable tempature

In about a week I will update when I rack to a secondary......

8/17/10

Fermentation seems to be slowing down compared to how it was the day after..  Seeing bubbles every 20 seconds or so...  Have not seen the water tempature rise above 70..

8/22/10

I racked my ale into a better bottle.  The FG was at 1.014, which should give me an approximate alcohol percentage for (1.050 - 1.014) X 131 = 4.716 %

8/27/10

I bottled the beer with 2/3 cup (little more) that came with my kit....  The kit actually gave me a 5 oz package.  I made my own bottling bucket, which worked out great.. I used a spigot from Austin Brew supply and a white Home Depot bucket.  I wish I had a 1" hole saw, I used a 1 1/4" inch and it was a tad bit too big but It worked without leaking and since the sole purpose is for bottling I don't really care.  The batch was pretty much exactly 48 bottles.  I rinsed each bottle in Star San and filled with a bottle filler to the top, 12 bottles at a time then capped.  I plan to let them sit for 2 weeks and then taste one to see...

Concord Wine (First HomeBrew experience)

Started 7/23/10

Recipe:

2 cans of frozen concentrate per gallon of water (2.5 gallons of water 5 cans)
6.5 cups sugar
E118 Lavin wine yeast

Mix concentrate and water in pot to 115 and  add sugar stirring good to get dissolved...  Cook for 30 minutes and let cool to room tempature.  pitch yeast and rack in like 5-7 days... Then rack again in like 5-7 days... then rack in 10-14 days ( add sodium metabisulfite) and then again in like 10-14 days.... after this time you should be ready to bottle



Hello I am starting to blog my adventures in home brewing by adding entries along the way..  My first attempt is a wine made from supermarket products.  I  found the information all over the internet and especially followed a video on you tube which I will link to below.

For equipment I purchased 2 homedepot buckets (5 gallons white HPDE with lids), wine yeast from Austin brewing company (Lavin E-118) , bung, airlocks and tubing all purchased from Austin brewing company.

7/30/10

I racked to a new vessel . I am reusing my btf sanitizer will probably use a few more times till it gets cruddy. I tasted and it's drying out and it actually exceeded my expectations. I think that I will get an actual wine that I will enjoy. Surprised. When I do another batch I will use Alexander extract. Let you know in another 5.

8/6/10

10th day I have racked to another bucket( the original) I poured my self a huge glass of the wine that was left over from racking. I used a racking cane so about an inch of sediment was left. I tastes like a lite wine cooler. I think that it will be a light wine... I will need to invest in a hydrometer in the future. In two weeks will update again.

8/14/10

I racked after 2 weeks...  The wine has a slight carbonation, but is not bad.  I used champagne yeast and attribute that as the culprit for the carbonation situation.  I hope that another 2 weeks will maybe take away some of the carbonation.  I also added 1/4 tsp of sodium metabisulfite to kill any fermentation that is possibly still going and to preserve.

8/28/10

I finally bottled this wine into 2 carlo rossi bottle, a big bottle of wine, a decanter full and two huge glasses of wine.  I was surprised on how good the wine actually came out.  My wife loved the wine and stated that it was the best home brewed she has personally had.  I served to friends and got a bunch of compliments..  I will definitely make it again.