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Brew Day Helpers

This page has a list of cheat sheets and other things to help out on brew day.

Mash Temperature Chart

This table has most of the possible mash rests listed with detailed information about each. (download pdf)

Optimum Mash Profile Table

This table lists the mash steps for several common styles of beer. It's used in conjunction with the Mash Temperature Chart above. (download pdf)

Refractometer Conversion Table

This table provides a corrected plato and specific gravity from a refractometer reading. Refractometers are off when reading solutions containing maltose. This is for unfermented wort. (download pdf)

Refractometer correction for measuring the gravity of fermenting wort

There is a required correction for refractometers when measuring the gravity of wort containing alcohol. It's based on the OG of the wort. This information is very kindly provided The Valley Vintner on their web site. When used with the conversion table above it provides accurate results. There is a downloadable spreadsheet listed part way down the page.

 

Carbonating with wort

Did you know that you can save some of your unfermented wort (also called gyle [gīl] or speise [spīs] in English or German respectively) to carbonate your beer? It's the "Old Skool" way of doing things! (download pdf)

The amount needed is based on the OG of your beer, volume of beer you're carbonating, and the fermentability of your wort. Of course this table assumes "average" fermentability. You just save the listed amount in a bottle in your freezer until your beer is ready to carbonate. Mix it in just like adding malt or sugar. Keg or bottle and wait a couple weeks.

If you want to get really exact here's an in depth discussion of the subject and formulas for calculating how much sugar or wort is required. Braukaiser Wiki

Force Carbonation and CO2 Volumes

This table was created by Mike Schwartz based on the formulas posted by A. J. deLange to the AHA Techtalk in 2007. It shows the pressure and temperature for force carbonating and serving beers to achieve and maintain the proper carbonation level. (download pdf)