BrewCipher 3.5

It was inevitable. No matter how many times I think I'm done.... BrewCipher 3.5 spreadsheet, the Christmas edition, is now up for download.

New in Version 3.5:
- Added a Cooling Evaporation Loss parameter per a user request...may be useful to some, but those who have dialed in their boiloff loss without it may want to leave it at 0.
- Added Bottle Carbonation and Kegging (Forced CO2) calculations.
- Updated the User Guide

Feature Recap...
- Predicts attenuation based not only on yeast strain, but also on mash conditions and grain bill composition
- Understands that simple sugars are 100% fermentable, and that they are not subject to mash efficiency or yeast strain factors
- Understands that some gravity contributors are not fermentable at all
- Accounts explicitly for wort and water losses, and adjusts total water (and related calculations) accordingly
- Uses a correct Tinseth formula with Avg Boil Gravity in the 'bigness' factor rather than the pre-boil OG (which is both popular and wrong)
- Incorporates optional Modified Tinseth Formula…

- Limits IBUs to 110 (solubility limit)
- Splices new utilization curve to Tinseth utilization curve above 65 IBUs, to more closely agree with actual vs theoretical IBUs measured
- Adds bitterness contributions for post boil hop additions
- Hop Utilization Multiplier parameter to fine tune hop utilization to your system​

- Single infusion batches with single batch sparge, or mashout and lauter, or Brew-In-A-Bag
- Wort Oxygenation Recommendations
- Lagering Days Recommendations
- Highlights any Gravities, ABVs, IBUs, and SRMs that are not within BJCP style guidlelines
- Computes Diastatic Power for the Mash, and warns when grist's DP is marginal or poor
- Scales Grain Bill to any desired Original Gravity
- Calculates Mash pH and results of acid and Brewing Salt Additions, including Sparge Water acidification
- User Storable Water Profile Input (feature works in Excel, but not Apache Open Office)
- Predicts Mash Efficiency based on known Efficiency and change in grain weight and/or sparge to no-sparge or vice versa
- Automatically computes Yeast Starter Volumes, including stepped starters. Supports harvested yeast slurries.
- Includes an optional, improved ABV calculation
- Inputs for Post Boil/Post Fermentation gravity and volume data, to compute actual mash efficiency, attenuation, and ABV
- Converts Refractometer readings Specific Gravity Values
- Choice of U.S. standard measurements or Metric
- Choice of Plato or SG gravity measurements
- Carbonation Calculations
- More user selectable Brewhouse Parameters than you can shake a stick at (but the defaults will work pretty well for most people too)

BrewCipher runs in Excel or Apache Open Office. Download it here... BrewCipher V3.5

 

Thanks for the heads up. Apparently Google flipped the .PDF file's sharing switch to "off" because the file may violate terms of use (or words to that effect). WTF. So I uploaded it in .DOC format. So you can download a MS Word version of the guide, at least for now. Annoying.

ETA: It would be better to download the .DOC, open in MS Word, and print from there, rather than print directly from Google Drive, because in Google Drive, the formatting is off, i.e. the display is not correct and there are added, nearly blank, pages.

 

Okay, I should have done this a long time ago... the files are now on dropbox...
https://www.dropbox.com/sh/iuhhxwqdg6thuoo/AADXVPuioUmwDYe5KsDOgt-Wa?dl=0

I'll also leave them up on Google Docs until the next update. From then on, Google will be history.

 

Yep.

 

Can't say just from the description. If you want, Beermail me and we'll take a look at both actual files and analyze/troubleshoot. For now, all I can say is that I believe @utahbeerdude 's mash pH model (which BrewCipher uses) is superior to the others. But let's see if it's a model difference, or an implementation (BrewCipher) difference, or (longshot) user error.

 

Just my personal preference, and put there for newbies to have something to shoot for. I would never say that a room temp mash pH of 5.3 is "wrong" if that's someone's preference. I think Kai Troester recommends 5.3-5.6, for example.

 

You can add a yeast strain on the YeastLookup tab. For US05, I'd just copy the information in the 2nd and third columns from Wyeast 1056 or WLP001. To add other strains, you'd have to guess a little for the attenuation factor (second column), and copy from a liquid strain with very similar attenuation. (It's not a straight average attenuation percentage, like you'd get from a manufacturer's website. It's an attenuation factor "relative" to other strains.)

Grains are on the GrainLookup tab. From the User Guide:

Grain: Enter the name of the grain or other ingredient in this column.

PPG: Enter the Points per Pound per Gallon here. This information can often be derived from a malt manufacturer’s spec sheet or a vendor’s website.

Extraction affected by Mash Efficiency?: Enter “y” for ingredients that go into the mash or for grains that are steeped. Enter “n” for extracts (i.e. pre-mashed ingredients) and sugars/syrups/honeys.

Basic Attenuation: BrewCipher uses this value in its grist attenuability calculations. Either copy this factor from another, very similar, ingredient or, if in doubt, message VikeMan on Beer Advocate.

Attenuation Affected by Mash Cond?: Enter “y” for ingredients that go into the mash or for grains that are steeped. Enter “n” for extracts (i.e. pre-mashed ingredients) and sugars/syrups/honeys.

Lovibond: Enter the Lovibond color of the ingredient. This information can often be found on a malt manufacturer’s spec sheet or a vendor’s website.

DP: Enter the Diastatic Power (DP) of the ingredient in degrees Lintner. This information is often available on a malt manufacturer’s spec sheet or website. Tip: Ingredients that are not malts always have a DP of 0, as do crystal malts and extracts.

pH Type (Base, Wheat, Crystal, Roasted, or 0 for non mashed ingredients): Enter the type of ingredient from a mash pH perspective here. There are 5 possibilities:

Base: In most other contexts, “base malt” means a malt with diastatic power. But in a mash pH context, it means something slightly different. In this context, Base means any ingredient that is not a caramel/crystal malt, not a wheat/spelt grain/malt, not a Roasted Malt (see definition below), and not a non-mashed ingredient (see definition below). Enter a ‘B’ for Base.
Wheat: Any malted or unmalted wheat or spelt, with the exception of roasted wheat/spelt. Enter a ‘W’ for Wheat.
Crystal: Any crystal or caramel malt. Enter a ‘C’.
Roasted: Roasted includes Chocolate malts, Black Malts, Roasted Barley, Carafa Malts, and Roasted/Black Wheat malts. Enter an ‘R’.
0 for non mashed ingredients: 0 is for any ingredient that can’t normally be used in a mash. It includes extracts (which have been mashed before you buy them) and sugars/syrups/honeys. Enter a (numeric) 0.
​

OR - you can always beermail me the grain, and I can derive/provide the info, and add it to the next version at the same time.

My understanding is that the iPad Excel app doesn't do macros. I blame Apple.