Brewing Arithmetic - Practice Sheet

1.) Ina HTW (high temperature wort boili

ng system) the boiling temperature is to be
from 120°C to 115°C, reduced

200.1—Zemp
Sommer Formula: Time in Seco
nds= 10 26-8
a) How long in minutes does the isom
erisation at 115°C take?
BT
ime in stoonds 10 208 Pf eee (MAD Ope
200 IF

ce -2s|
2.) EXAMPLE: A wort cooleris cooling 95°
hot wort downto 20°. Forthis step 18° brew
water is being used which is then being ing
warmedto 89°,
a.) What amountofheat energy must be remov
edif we have 300 hlof cast wort? (The
heat capacity of wort is 4.05 kJ/kg; The heat capacity of water
is 4.2 kJ/kg. Assume
that I liter = 1 kg; Answerin kJy
b.) How much brewing water must be
used to cool this wort?

a.) 300hI cast wort Don' 4 forge4 te convack Ml to

Q=m*c*AT a
c= 4.05 kI/kg = 2400
Sool © Xs
45-10) JS 16 weder
30000kg * 4.05kJ/kg *75°C = 9112500 kI

b.) OQ
m=—=_ 9112500
=
ig ctAT 42*7] = 30558 = 306Al &
—
2
(4-18)
2.) EXERCISE:A wort cooler is cooling 98° hot
wort downto 18° - Forthis step 14° bre
water is being used whichis then being warmed to wing
89°.
@® a) What amountof heat energy must be
removed if we have 500hl of cast wort? (The
heat capacity ofwort is 4.05 kJ/kg; The heat
capacity of water is 4.2 kJ/kg. Assume
that I liter = 1 kg; Answer in kJ)
b) How much brewing water mustbe used to cool this
wort? 400 Kg =4hl
a6 xt 1 :
A” i
a) QO
= DOCK
Oe
x HOS KTe (99-18)
——4 Q=40200 000 KS

b) NN wéher a sae
Q 4 Muyghire 16.200 000 wd uh eet
ar aide
| 3.) EXAMPLE:A fermentation tank has a total height of 18 meters, a cone height of2.6
meters and an inner diameterof 5.3 meters.

a) Whatis the total volume?

b) How muchwort can we pumpin if we calculate for 20% foaming space? S:
2 = Baa
a) Vol Cyl= -(] * (18 -2.6)=339.75m? —? 3399.5 h( is4 Q

Vol Cone = ine(S2) *2.6=19.12m —» 11,2 hl 20 |

Vol Total = 339.75 m3 + 19.12 m3 = 358.87 m? = 3589[hl] A

b) 3589[hI] * 0.8 =2871[hl] “

3.) EXERCISE:A fermentation tank hasa total height of 9 meters, a cone height of 1.3
meters and an inner diameterof 2.5 meters.

a) What is the total volume?

b) How much wort can we pumpin if we calculate for 20% foaming space? 2.9m

Z. 2
ot) OTe Tx6 xNeal ~ = Ul <Noong ye ae am

OCT Te (2st A-V3)m saeTx ( ox

COTy. 32.00n8 4 2B> CCTul = ew ana hl|
5) gong ata.CTYouA0.8 ,TATg unps S18 4.OL
dave Dace tobepe sapiiene 28%.offis anak (outed a &
shad he i he he meer hrti
 4.) EXERCISE:Theloss
ee ° Ss iin a malthouse iincreases becauseof a higher tem i
germinating box, The extract decreases from 81.5 % to 78.5 % ae estar tothe

b.) What is the quantity of malt with 78.5 % extract for the delivery of a brewery
which has ordered 300 t malt with an extract content of 81.5 %?
Evhact Amand = 400 x Bs _ 244. Stn
[00

oe 00 = 3nUo ton|
Dabvoy malk= 244.5¢1

5.) EXAMPLE: Yourtotal grist for a standard brew hasso far been 4400kg of 100% barley
malt, You have been told to replace 25% of this malt (based on a dry substance brewhouse
yield of 76%) with raw barley. The dry substanceyield for the barley is 66%. much
and how muchbarleywill you need for your brew? [Answerin 0.1 kg]

Total grist volume 4400 * 0.75 = 3300 a

Malt to replace 1100 ~
Malt Extract to replace = 1100 * 0.76 = 836kg Extract

836 — 66%
x - 100%

836 * 100
T = 1266kg Barley ve

far been 2000kg of 100% barley

5.) EXERCISE: Your totalgrist for a standard brew hasso
on a dry substance brewhouse
malt, You have beentold to replace 20% ofthis malt (based
yield for the barley is 66%.
yield of 78%) with raw barley. The dry substance
ace?
A.) How much malt extract must you repl (4005 0 4®)
need for your brew? [Answer in kg]
B.) How much barley will you

a) Toral opisr vu e =
8
Po n ie K0.@0
S = 1000%
hock =
Molten “o\
Nash replat « 90 Ya - {G00 We = as\ 7

EM. 4H, “s\

Ky ory = SI0.00
6) Qorbay2
Pilsener wort and wish to have 32 IBUsin
6.) EXAMPLE: You are casting out 360 hl of hot 10%a and giving only one
of Hallertauer Perle at
your finished beer. nd ou are usingpellets
. Your volumeo f cold wort will be 96% ofthe hot volume.
dose. Your hoputilisation is 31%
(Correction 0.96)

a. How mykg of a acid do you need?

b. How manykgof pellets?
 Amount of wort = 360[hl] * 0.96 = 345.6[hl]
Desiredbitterness 32 IBU = 32 mg/ liter = 3.2g iso a/ hl
Amountfor cold wort = 345.6 * 3.2 = 1105.9 ga
HopUtilisation is 31%

}
L0skg * 10 Fin ae

Hallertauer Perle at 10%

3.6*100
= 36kg Hallertauer Perle pellets
10

6.) EXERCISE: Youare casting out 400hl of hot pilsener wort and wish to have 35 IBUsin
yourfinished beer. Youare using extract of Northern Brewer at 42% a and giving only one
dose. Yourhoputilisation is 33%. Your volume ofcold wort will be 96% of the hot volume.
(Correction 0.96)

c. How my kg of a acid do you need?

d. How manykgof extract?

aA) tay Yop ~ 4ookl.a%

ooyx SS” _= AMY Wp ex dace}
et

Vey wade A¥x% OUL = uot ko\

7.) EXAMPLE: A small breweryhas a beer of 11.5% original gravity and a strong beer of
18.5% original gravity. They wish to create 150 hl beer of 16% original gravity for a special
occasion. How muchofeach beer do they need for the 150 hl?

1155 2:5
\ /
16
/ *
18.5 4.5

2.5+45=7

150 =7

a=25

b=45

Quantity A: a =(150/7) *2.5 = 53.6hl

Quantity B : b = (150/7)* 4.5 =96.4hl
 tank at 88° C
te r in its hot water reserve
shing in ab rewe ry ha s wa
hl mashin g in wate
r at 55°C?
7.) EXERCISE: For ma f each do we ne ed for 20 0

e n n e A (10.81 kt
A per
gv. lrh
Cw I4 as ae
3 aie en eo
~
14

been decided to
it has
om wh ol e hops to hop extract avity of
8.) EXAMPLE: Becaus
e of a ch an ge fr
to cas t ou t 26 0 [hl ] hot wort with a gr
| % hours. We intend
reduce the boiling timeto hourly evaporation is 9.
5%.
x (d 20/04 1.05278) and the

e
13.5% mi a

the kettle full wort?

a) Whatis the volume of of the kettle full wort?
b) Whatis the extract content [mass %]

Total evaporation
60 min = 9.5 %

e
%
a _ 75 min=x
*
Dee 11.9%
—————_
60

Kettle Full Volume

= 100-11.9)
a 295[hI] --- (88.1
*

l wort.
ass%] of kettle ful
Se S

Extract Content [m
foll wart
= Qasn x C cette
1
Qtoo hl x (2.8%
}i
13 .5 % _ 19.3% (cast wort)
1.05278

260[Al]* 12.8% _ 11.3%

a

295
 been decided to
from hop extract to whole hops it has
8.) EXERCISE: Because of a change dto cast out 300[hl] hot wort with a gravity
hours. Weinten
increase the boiling time to 1 %
of 12.5% (d 2004 1.05 048) and the hourly evaporationis 6.5%.

le full wort?
c) Whatis the volumeof the kett
ss %] of the kettle full wort?
d) Whatis the extract content [ma 300
pe

t with 4.2%
ey with 13 % moi stu re con tent come to 9500 t mal
9.) EXAMPLE.) 11400t barl
water contentin the malthouse.
a) What is the loss as is in percent?
ent?
b) Whatis the loss in dry matter in perc
1900z
a.) Total loss: 11400¢ — 9500¢ =
19002 * 100 = 16.7%
jos Cy TST — e e
114002

4
a aT 9918r
b.) Barley dry matter: i

95.8
538 01 OF
Malt dry matter: eo

¢ —9101¢ = 817¢
Loss in dry matter: 9918
817*100 _ 8.2%
cent: ~)o7 9,
—_———_——_—-
Loss in dry matter in per

t malt with 4.2 %

ey wi th 14 % moi stu re content come to 11850
9.) EXER CISE: 15000 t barl
water cont ent in the malthouse.
in percent?
a) Whatis the loss as is er in percent?
b) What is the loss in dry matt
 . You wish to cast out at
10.) EXAMPLE: Youhave 300hIofkettle full wort at 10.5% extract
12.0%. How muchhotcast wort will you have at 12.0%?

(300*10.5) =( x * 12.0)

oe = 262.5hl
*

wort at 15.7% extract. You wish to cast out at

10.) EXERCISE: Yo u have 275hlof kettle full
16.4%. How muchhotcast wort will you have at 16.4%?

After
boil of 405hl you boiled for 1 hour.
11.) EXAMPLE: With kettle full wort before the
of hourly evaporation?
boiling you had 382 hl. Whatiis your percentage

4052 392—23°
235100 5.68%
405
l eqprignmine Weve Byes ho By ail xe
ESE; Yananbrewery: quads nes tank col caqedasion proces, Per sech 590
far cemncved
of300hlyoul boiled for‘atid
ana oh
 aay hate NED BEE EEE BY Bi EEUU OU UN EERE VN EEE DEE SEE SUE BA EWIEESCOEANIEE PEVUWWOD PUL UY Ibs

See
(cold eae
wort) brew. You brewa pilsener at 12% Plato (12.56 mixed %0) and a strong beerat 16.5

If we knowthatthat during the primary fermentation 587 kJ/kg extract heat energy is
released, and that you have real attenuation degree of 67% forthe pilsener and a real
attenuation degree of 63% for the strong beerthen:

a.) Howmuchtotal heat energy needsto be removed for a pilsener brew?

b.) Howmuch total heat energy needs to be removed for a strong beer brew?

A.)

500 * 12.56 kg * 0.67 = 4207.6 kg fermented extract

4207.6 kg * 587kJ/kg = 2469861.2 kJ

B.)

500 * 17.58 * 0.63 = 5537.7 kg fermented extract

5537.7 * 587 kJ/kg = 3250629.9 kJ

ent. Your boss has asked you

12.) EXERCISE: Your brewery needs new tank cooling equipm
tation process per each 350 hl
how muchheat energy needs to be removedduring the fermen
mixed%) and a strong beerat 17
(cold wort) brew. You brew a pilsener at 11.5% Plato (12.01
% Plato (18.72 mixed %)
on 587 kJ /kg extract heat energy is
If we know that that during the primary fermentati
ion degree of 66% for the pilsener and a real
released, and that you havea real attenuat
beer then:
attenuation degree of 62% for the strong

a.) How much total heat energy needs to be removed

for a pilsener brew?
strong beer brew?
b.) How much total heat energy needs to be removedfor a
you have to removefrom the pilsener if 25% of the
c.) How much peak energy in kJ/h do
hr period?
fermentable extract is fermented in a 24
 Brewing Arithmetic — Marshall - 1

1.) EXAMPLE
| | o Sem
A rectangle has a length of 5 m and a width of 3.5m.

a) Whatis the area?

5m *3.5m = 17.5m?

The area is 17.5m?

1.) EXERCISE

A newsurfaceis
The court of a brewery has a length of 35.4 m and a width of 28.4 m.
necessary. The price for this repair is 11.20 € per m?.
| Pace
a.) Whatis the area in square meters?
as.4m
b.) Whatis the cost?
Sam x 28,Um —»Aareax 1005 m2 vs
A) axb~ area — actazS

vesee |
2.) EXAMPLE &) Cost= aca x PARE mn — Cost 005 x 1-20 ae:
of 10m and a height of 4m.
A rectangular solid has a length of 12m, a width
C= \2™ -w=ldom ‘ h=4m™
yeh
a.) Whatis the area ofthe base?
v4
b.) What is the total volume?

n| A= wl
a.) 2m *10m = 120?
A)
b.) 120m? * 4m = 480m?
b= helsw

2.) EXERCISE

a width of 4.2m and a height of 270 cm

An open“square” fermenter has a length of 3500 mm,

a.) Whatis the total volumeof the fermenter in m?? ba q 4 3\ f,

x DSW wgon aeeon N= AAm™
\=hx Law ove ae ae Aide
b.) How many hectoliters is this? ff
K\-399 nt|
c.) How manyhectoliters of wort can you pumpinto the fermenter if you allow 20%
head-space for foaming during fermentation?

\\- BAAN O18 =X). 318 a -_.

3.) EXAMPLE
of 3m anda height
A cylinder has a diameter of2.5m, and a height of 5m. A cone has a radius
of4m.

a.) What is the volume ofthe cylinder? uy

b.) What is the volume ofthe cone?
\eTxekh
\]e tx (irs)x5
a) 2212S *5m=24.Mrt

py PO) ote \ < qasum®\, |

eS a
S
dam oe as mn? |
ex . Neon: Se x (3)
$s

terion 26 Se:
 4.) EXERCISE
ml.
Add upthe following beer volumes: 175 1, 15.2 hl, 0.375 m3 and 12800

| (hi) | tH | [ml]
Vol | im)
\AS | 175 \35 000
: OAS
15.2 | \520 | (520 000
2 oe
0.375 3s | 33S | 39S 000
3
| 0128 | 126 | 12800
: | 09128
am | 20826 | 20008 | 2082.8 | 208280
5.) EXERCISE
long. This piping has an
l to wort cooler (Pipe A ) is 8m
The piping leading from the whirlpoo enter (Pipe B) is 37m
ng from the wort coolerto the ferm
inner diameter of 40mm. The pipi fthis pipe (B) is 118mm.
eter. The outer circumferenceo
long with an unknown inner diam the wort cooler is 20 litres. Bas
ed
s of 2.6mm. The volume of
The piping metal has a thicknes m whirlp ool to fer men ter ?
is the total vo! lumein liters fro
on the information given, what =
Yipes ©Ls tem CS €- 2e
mm

Q
a
+R ® e
te

segs ee
mm
gst
18

L.@
_—_
i
a rie
d
ae

:
d= Lown chiscoent

| “at
f C7 nm

eat r
1 NeigtesB x@oeryxO"
Nass wo not\
eee. hO yy
 <a
gna ar
Brewing Arithmetic — Marshall - 2

1.) EXAMPLE

needto produce 5 t malt with a moisture

How muchbarley with a water content of 12 % do you
d.m. into consideration?
contentof 4 % if you takea totalloss of 8.5 %
48 bea)
Nolt dy ong. S-ton x (Noo -pA)a
Demand5 t malt with 4% w.c.
ee
Malt dry matter[t] Btoa 100 - 5,25to
las. dining, quoktag OS Y2a
51*96 _ 4g, oe
100
a -8 -8.
(\o0 .)
65 dyn Oe 699 ton
Loss during malting 8.5%
Zz
“etd \)
aS *100= sas: Oolny dem Oa!veal Condy ha a
vy
oe ton
:
5
© i ne = at [0.2 4
Origin: Barley w.c. 12%
5.25*100 _ 5 97 ', lags in prod: s
;
| (ot 9)
88

1.) EXERCISE
with a mois ture
of 12.5 % do you needto produce6 t malt
How muchbarley with a water content
9 % d.m.into consideration?
content of 4.5 % if you takea total loss of
s 852 9
Nader dey willie o bog . ClG t : (
|o0 ton|
loss durieg molting oy 2 S. ABMtON 100 == .20 a e
(100-4) 32 tool
%. 2 UbO29aicde=
oy (2
2.) EXAMPLE original dorl
contentin the
an e wit h13 % moi stu re cont ent cometo ae t maltwith 4.2 %water
11400t
malthous in percent?
bi; What isthe loss in dry matter
iWhat is theloss as isin iatecnt”,
08
E a.) Total loss: 11400t —9500t = 190
19002 * 100 = 16.7%;
te
1 ER ER HG,
‘Los si n per cen t: aan
He
dbariey with 8 wale conbent 4of $3.
114008
 2.) EXERCISE

with 4.2 % water contentin the

12400 t barley with 14 % moisture content come to 9600 t malt
malthouse.
a) Whatis the lossas is in percent?
b) Whatis the loss in dry matter in percent?

in gr ee k: u e s g o = 22587
«) Jo ss ,
° " 2 . 4 0x ( w 0 - 6 )
q
Ho ge u ton| , lp g ia de m: 10 Wou-A1% (3,967
9 (00
Y
ton\ eee
Core te = 4 900 x (100- 4-2) i FN4.8-
190
3.) EXAMPLE

3770 t malt in the malthouse. The loss is 8.5

4500 t barley with a water content of 12 % is made into
% d.m.
a) Whatis the loss as is in percent?
b) Whatis the water content ofthe malt?

a.) Total loss; 4500f —3770f = 730t

100*7300 _ 1694 oY
Lossasis in percent:
500¢

45001 «88
Barley in dry matter: = 3960f
b.) 100

= 3623.4t
After loss of dry matter: va

.41 = 146.6 (tons water)

Water content in mass: 3770f — 3623
100 «146.6
= 3.9%
Water content of malt in percent: 108408
3770

3.) EXERCISE
ouse. Thelossis 8.6
0 t barl ey with a wate r cont ent of 12% is made into 3700 t malt in the malth anna =)
445 \Ur Wid.
% d.m.

on
a) What is the loss as is in percent? Aig —_—_—— \
a,
e malt?

O
Whatis the water content ofth

e n O
b)

4 i HPD D 44SO +47

4
= 3Alleton © go (0 12)
hAne
a. a
hb. (ass of dey rnater 2. All e tonax \100- 382 _

“ya ad * (29 00 - ar A. 21 yon > \20.46-ton

water conte in
Noise of Matt OE 00 a a
 )
ane be
thas 4

% ~“
g1.0%
4.) EXAMPLE

ature in the germinating box. The extract

Theloss in a malthouseincreases because of a higher temper
decreases from 82.5 % to 77.5 % d.m.
ry to a brewery which has
a.) Whatis the quantity of malt with 77.5 % extract for delive
ordered 320 t malt with an extract contentof 82.5 %?

Extract demand: S20 = 2641

100

Delivery malt: 2ogeie = 340.6t

4455

4.) EXERCISE
xtract
use of a higher temperature in the germinating box. Thee
Theloss in a malthouseincreases beca
decreases from 80.5 % to 79.5 % d.m.
which has
79.5 % extract for delivery to a brewery
a.) What is the quantity of malt with
of 80.5 %?
ordered 300 t malt with an extract content
241.5 ol
Erhod dbeind < 200+n4.80.5.
303,71 onl
didivory woh = Hiytinyi =
DAS iS
os
5.) EXERCISE
had a
of 48grams. After drying you
ofbarley as is and had a weight
Youhave weighed 1000 grains
weight of 41.5 grams.
fthe barley in percent?
C) Whatis the moisture contento
ghed 37.6 grams.
arl ey 1000 gra ins of the clea ned malt straight from the kiln wei
Aftermalting theb 3

Whatis the loss in dry matter

in percent?
s) : S g ho > Ma st eeme
wader wont = (49- UI
hee> 48 6 Oh ANS 4
of
5 ns-3 aan
vx
6,) EXERCISE
a total height of 4,5m.
of 5m, a cone height of 2.5m and
A cylindroconicalsteep has a diameter
cal steep?
a.) What is the total volume of the coni
and the barley increases in volu me 40% during steeping
If the hectoliter weightof barley is 70kg
then...
in this vessel if we allow 20% space for aeration?
b.) how manytons ofbarley can be steeped
4
CCN Vait + Noone
) 7am T
\eeys Thi + ee
. ash

Nes H(LeI 4| Tasos

a> \y~hr-hre Loa\ oe cov
Hyd 1. Sas -wittnt om
an
\ire wht
 Barley A B

Moisture contentof the barley 12.5% (0 4 UY

L

Weightas is 1000 g 1170 g

: 1080. 2 - (Ou2
Weight d. m. BASq “oo
Nominal weight ( (38 %4 water)water
ominal weight 0044 ll tego g
o>
4 Que Af),
Nominal weight (45 % water) ere rasSH
la 0 4
Weightafter 3 days 1536 g re = yaad
[s3o> 835,
Steeping degree after 3 days ee pee 3.5%
43,037.
8.) EXERCISE
storage floor spaceis neededif:
32500 dt (deci-tonnes) of barley is malted. How many m?of
A
1.) We have a total malting loss of 25% be stored to a height
malt and the malt should
2.) We assume a 50 kg / hl weight of freshly kilned
of 3m ‘ : ‘
0 ton|
29500 dt = 325
—

= > oAy =
2 2 Seog
e n |
OS = q2st
=—
t o n x
“BISSm
(p:ss D Z S O
3S tems ene =?
|
Nol = 243Sov ] hl

i ee9 wa im 2= {6 (pSwt|
ARE
 a
:
Brewing Arithmetic — Marshall - 3 ae
Hi
i $78
of Pe o33

ue
Blending 1 et a
# 3 ty

if rs i
“Property”
For these equations wewill use the terms “Item” and
Hike
ee
Item [kg, |, ete. ]

Property [%, Extr., °C, Colour, ete.]

; i
Forinstance we can then make... 4
;
Mixing Equation 1 3Y

i
(Item2 * Property2)
Property of the Mixture = (Item * Property 1) +
Item1 Item2
+

:
It follows then that...
¢
Mixing Equation 2 a
4
;
2
) = (Ite m 1*Property1) + (Item2*Property2)
Property ofthe Mixture * (Item1+Item2

tion 1 ad Infinitumto create...

ere Furthermore wecan expand Mixing Equa

;
t :
j Mixing Equation3
+ (Item3 * Property3)etc.
“ _ (Iteml* Property1) + (Item2* Property2)
pispomy of fhe Misixe = Ttem| + Item? + Item3 ete.
| bags
 1.) EXERCISE

400 litres of 82°C water is pumpedinto a tank of 200litres of 56°C water.

Whatis the temperature of the mixture?

clits 3e cotc + | Wave O= eae

(OL GO

2.) EXERCISE
the extract content of the mixed,
A malt produceris mixing malts from 5 boxes, Whatis
charge?

Box 1: 12500 kg malt with 82.5% extract.

Box2: 9700 kg malt with 80.6% extract.
Box 3: 3000kg malt with 79.3% extract.
Box4: 6050 kg malt with 78% extract.
Box 5; 1075 kg malt with 81.3% extract.
av
%_ A200% ~ 80.074 3000x314
.9437+ (050 Bi.3%

fe n la mp
§
s2 Jo e OL
62 ,5
.5 % + AO
0S0 + (038) 6
+ 3000+
Pas a (\2s00 4 900

6, \ i con eos], 2 2H

Beas
 Blending 2: Linear Blending and Mixing Cross

Item! [kg, |, etc. ] * Property! [%, Extr., °C, Colour, ete.]

+Item2[...] *Property2 [...]

+Item3[...] *Property3 [...]

+Ttem n{--J)* Property: ([.-.]

y n+ [...]
= (Item 1 + Item 2+ Item 3+... + Item n) [...] * propert

1.) EXAMPLE

Two malts are given:

Malt A; 80.7 % extract d.m.

Malt B: 78.8 % extract d.m.
malt
needed. Calculate the quantity of malt A and
250 t malt with an extract of 80 % d.m. are
B for mixing andthe extract as is of the mixture.

a+b=250t whichmeans b = 250/—a

-30.7% +a + (250—a)*78.8% = 250 * 80%
 Mixing Cross Method

9) 80.7 A=80-78.8= 1.2

\ /
80
/ \
o) 78.8 B = 80.7-80=0.7
0.7412 9)
250=1.9
a=12

b=7

Quantity A: a = (250/1.9) *1.2 =157.9

Quantity B : b = (250/1.9)*.7 =92.1

1.) EXERCISE

Two malts are given:

Malt A: 81.6 % extract d.m.

Malt B: 79.5 % extract d.m.

Calculate the quantity of malt A and malt

240 t malt with an extract of pots d.m. are needed.
B for mixing and the extract of the mixture. Crass
Listen OS
Bho. i ae
4
| A+O= 240
@ = (240+0n -A)
* 2 40 x BOY 20
z o o m - # ) A S Y
Bios. A + ( 9AS/ \ giy-602 Le
A + ( 2 0 0 0 - F A . SF= (A200
Blo
Q2Ahe {20
he 53.14\-ton fz 24008 = S414 on
ZA
a 240-S7.1¥ be 280, 1. = 122,86-tan]
| K@- 167.0]ton (2A

Je Wisma: Gangs (B24e x _ 39.999 2 B07

0
chucked!
 Practice with the Mixing Cross 3

ap
2.) EXAMPLE i
A small brewery has a beer of 12.8% original gravity and a strong beer of 18.5% original 4
gravity. They wish to create 50 hl beer of 16% original gravity for a special occasion. How
muchofeach beer do they need for the 50 hl?

12.8 2S
\ /
16 Fi
/ \
18.5 a2) Ey

Dar S 2 Oa), f

50= 5.7 3

i
a=25

‘b=32
Quantity A: a = (50/5,7)*2.5 =21.9hl
Quantity B : b = (50/5.7)*3.2 = 28.1hl

ey 2) EXERCISE
A brewery uses a high gravity process and mixes carbonated waterat filtration to create its
standard beer of 11.5% original gravity. The high gravity beer has a gravity of 16%. How
muchhigh gravity beer and how muchcarbonated water do they need for 400 hlofstandard
beer?
O Cross
f ere as (For lkBis Bee Bray fo

Ta iS SS aa Ue 4S
. :

ee ncow (400 <6 WS.

eee ist f i INS
At (400-4) > 400 0 / WS
[or A +(MOORS ~ 400x ILS lw
ae f-.4200 2 2025 WL) Gore | A. Hod pas = 26 SS Arava
a
a
Saag

;
 3.) EXERCISE
conditioning. His
A craft brewer is mixinghis beer with “speise” wort (feed wort) for bottle
of 8.9% How muchbeer and
beer has a residual extract of 2.2% and his wort has an extract
how much wort does he need for 500 hlat an extract of 3%. Coss
Linde yon
20.
= 90-4
A+ B= 900 — @ 0-8) 8% = Ox
Wk
a g Z e e (0
a+ (500-F) S e e
\S00
nap + 44s0 -—80.5%48 in= a 2990
,

00, 5.42 440.30

0

4. °
g. 440.30 bil beer @: W008: F
430 hi
wort
@25490k!|
4.) EXERCISE A
andcity water at 16°
in its hot water reserve tank at 80° C
For mashingin a brewery has water
hl mashing in water at 50°C?
C. How much ofeach do weneedfor 100
60. es
=O h l — » & =100-4
f4@ s0'¢
0 7
(100-8) lo = (000x050 6 La
)-!\~h = S
+ (Qfe

eeettl
 Brewing Arithmetic — Marshall- 4

How muchtime do you need to

la.) EXAMPLE: A grist mill has a capacity of 2400 [kg/h].
crush grist load of 3600kg?

Since 2400 kg takes | hour but you have 3600 then:

ee =1.5 (1.5 * 60 = 90 = | hour and30 minutes)

have 850kg of malt. How

la.) EXERCISE:A grist mill has a capacity of 1500 [kg/h]. You
long will it take you to mill?

014so->, Lit mill: 34 Hin

se gah = 25|Q00%In

ge does your grist

Ib.) EXAMPLE: Younormally mashin with 3600kg ofmalt. Howlar
case need to be if the hl-weightofthe grist is 40kg?
 2.) EXAMPLE: Youwish to equip your brewery with a new mill but need to know thesize
of the mill. This is generally based onroller size. Being told that your milling process should
take no more than 90 minutes, you must choose the minimum length ofthe roller based on the
assumption that you can crush 70 [kg/h] perroller cm. The grist load is 15t.

Milling process 90[min] / 15 [t] eae pod ~ |0.000 4),

Crushingroller 70 [kg/h] per [cm] a0

15 [t/90] * 60/90 [60 min/h] = 10 [t/h] = 10000 1Xlonsh _ 10,000 oe

10000fkg _ 14986 = 143[cm]

3
e
eWshe[c ——
a
™

70[kg/h/ cm]

2.) EXERCISE: Youwish to equip your brewery with a new mill but need to know thesize
of the mill. This is generally based onroller size. Being told that your milling process should
take no morethan 45 minutes, you must choose the minimum length ofthe roller based on the
assumption that you can crush 70 [kg/h] perroller em. Thegristload is 6t.

Hi llng proce = 000 4/as min HK 8.000 » ln |

Tsk - 8.000 eat eee {(4 iL.

\oot
:
3.) EXAMPLE If dt grist with 3hl water gives a 20% [mas] first wort, then how much
water do we need for a grist load of 16dt for a first wort of 18%?
lo dt Xx 20¥. iB hl :
av
= 58,338
3x
iat
wart
4+ Zh aoe. 20% fies
| Cat
a ia \
aa 0.20
)d-/. Legs wart
Ind

AN, out Wh
 a |
3.) EXERCISE: If 1dt grist with 3hl water gives a 20% [mas] first wort, then how much iq
d i
water do weneed for a grist load of 4.5 dt for a first wort of 16%?
(de — eee 3h x= SMT
f
f A dt and hl 20%,
user —* ide Crm |
/ sat =e [bY

I9Shl x 0.20- = 0,10 »V

TV = Ios hl,
4.) EXAMPLE: Youare decoction mashing and you have mashedin at 50°C. You wish your |
nextrest to be at 64°C. How muchmash should you pump offfor your boiling mash? Your
total mash volume is 5O[hl]. (In this case, assume for heat loss to 96°C as yourboiling mix :
temperature) E

96 ck, 14 keene oe ot H
64 ~
oa & 4

* ; +toae 4
cee — re De Hf
14 +32 = 46 oP al Sl é
)
50 = 46 a OT
a=l4 :

b=32 E
i
Quantity A : a = (50/46) *14=15.2hl '

|
4.) EXERCISE: Youhavereached 64°C. You wish yournextrest to be at 73°C. How much
mash should you pumpoff for your boiling mash? Yourtotal mash volumeis 50[hI]. (In this
case, assume for heat loss 96°C as yourboiling mix temperature)

Al 7
if,
qe
a ee
a

SO =i job) /
, con ~- 90
Btn
doc + frash- sont
| Pee ae Rat \doc = 50 -wash |,
, a c al Aox (50 trash) + taal GH =FOS
4800" Abra + ern = BoSO_
\ereoah = 3s nL]
 r | Y, hours.
o f 2 5 0 h l y ou boiled fo
re th e boil ion?
6.) EXERCIS E : Wi th ke tt le full wort befo
What is your
pere en ta ge o f ho urly evaporat
e e nov *) tid

After boiling yo
u had 232 hl. 7. Evtg Z
932 |W 4
of Evay _ 250- tee
n x

ZsO

GOs
DY; en aes VO Ce worl
sic aa
at
sh to cast out
at 10 .5 % ex tract. You wi
have 20 Ohl ofket
tle full wort ection factor)
A M P L E : Y o u at 12 .0 %? (no heat corr
5.) E X you ha ve
ch hot cast WO rt will
12.0%. How mu
)
(200#10.5) = (x * 12.0
f
£ 200 10.5 _ 1 75hI
*
HEE
Hee
12 ie

out at
at 12.5% extract. You wish to cast .
ae
full wort
have 375h! of kettle correction factor)
53) EXERCISE: You will you have at 16.4%? (no heat
cast wort
16.4%. How much hot
ludy xN
—aashl x I28% = jy ere-pocoht = 398 See 6.3
c GA,.2 nt
af
5 ‘hove
(y= 225.0hl

"i
a
>Ys
79%
y in
h e nd oO f boil ( 3 y 0 u measure ital i
extract . A t the
haveV 21 3 hl a t 10.8%0
6.) EXERCISE:: You 0% no heat correct ic yn
for a cast out of 1 eS

Oy eae att ae We Poo MLL

r do you have to add
extract How much wate
factor)

WS * \,
(4 .Ghl x WW. =
N,. 2.00 WL
au e 0 ou tr pa re T- 2 0 0 - 0.0
\e
 tops
ALRO= 1g iso w¢ - add /L:fer

Brewing Arithmetic — Marshall - 5

1.) EXAMPLE: Youhavea job at a newbrewery in the mountains whichis at a much higher
altitude than your previous job in the valley. Youstill wish to brew your favourite Pilsener but
the boiling temperature is now 95°Cinstead of your usual 100°

Using the Sommer Formula howlong did your hop isomerisation at 100° take and how long
will it take you now? Answerin hours and minutes.

200.1—Temp

Time in Seconds = 10 are

200.1-100
26.8
nO 10 = 5433 sec = | hour 30 min

200.1-95
26.8 :
05°: = 1 0 = 8349 sec = 2 hours 19 min

at 0,2 bar you boil at 103°C. How long does

1.) EXERCISE: Using low-pressure boiling
in
our hop isomerisation take? run
2001 [08 bi 4(49s - { hoor pod 10
; e aa
Time in seconds = |9 seul

pilsener wort and wish to have 30 IBUs in

2.) EXAMPLE: Youare casting out 350 hl of hot
r Perleat 10% a and giving only one
yourfinished beer. You are using pellets of Hallertaue
wort will be 96% ofthe hot volume.
dose. Your hoputilisation is 27%. Your volume of cold
9 Con}-adcion fgchor ay
a. How my kg ofa acid do you need?
b. How many kgof pellets?

Amountof wort = 350[hl] * 0.96 = 336[hl] ctoLly

Desired bitterness 30 IBU = 30 mg/ liter = 3.0g iso a / hl
Amountfor cold wort = 336 * 3.0 = 1008 g iso a
HopUtilisation is 27%

1.008kg*100 _ 573404 (0) —\003 i wears ke

Pt 0.29
 Hallertauer Perle at 10 %a

3.45 100
10 4 = 37.3kg Hallertauer Perle pellets ()

2.) EXERCISE: You are casting out 400 hl of hot pilsener wort and wish to have 40 IBUsin
yourfinished beer. Youare using extract of Hallertauer Magnum at 49% a and giving only
one dose. Yourhoputilisation is 33%. Your volume of cold wort will be 96% of the hot
volume.
ran Wort = 400 Wt
c. How mykg of a acid do you need? O02 40 345 1sox/hL
d. How manykgofextract? . :d Extrach wap ~ aay
o] isd * 00 yield, BBY.
Gin wands A, 35" er SH
me woud ay - Conbacion: 47
)5
ISH.) 463 | ae et 4oreu | Goal says saa |
0,33

Lea of
Nasu
Halle-taver
a) Wy£, e cttetinn ob Xt As ext Hh Se

and wish to have 30IBUs in

3.) EXAMPLE: Youare casting out 200 hl of hot Pilsener wort
dose will be 75% of the fotal
your finished beer. You are giving doses of hops. The first
units. The first dose is Taurus
bitter units and the second dosewill be 25% ofthetotalbitter
a utilisation of 31%. The second
pellets at 14% a at the beginning ofthe boil and will have
end of the boil and will have a
dose of Tettnanger at 4.2% a will be 10 minutes before the
96% of the hot volume.
utilisation of 15%. Your volume of cold wort will be

a. How many kg Taurus do you need? qs7. dose

b. How many kg Tettnanger do you need? est:

Amountof wort = 200[hl] * 0.96 = 192[hl] reoXlg a“

a/hl
iso
Desired bitterness 30 IBU = 30 mg liter = 3.0g
= 576g iso a
Amountfor cold wort = 192 * 3.0

a.) 576 * 0.75 = 432

HopUtilisation is 31% (ye)

0.432kg *100 =1.39kg a

31
Taurus at 14%a

”
ee =9.93kg Tauruspellets @)
 Word ‘53 n\

duced litle nus 25 Tous 2.5 [Mm/ni

(ld words BATHE» OA > Bedhh |
BOOhL« a5 Tho w/net 12604 isex]
Pmover 190 & cold wots
d
MiAeurr 1S? ( 607 doe) =) 4Ov yiel
oa
0% 9 \59 «|
2009 4, 0.8 + 10 )
b,) 576 * 0,25 = 144 — o e
OWA
s
99
20 4 Vo | oyrun|
\00bKg 4.300%
0.3
Hop utilisation is 15% \

0.144kg *
0.144kg = 0,96k¢
ar r (2 0% do ce ) — \27. yield
chyTeodor
Tettnanger at 4,2% a 2st 150 %
radon)
wy — Q.\ 4am, 50%
0,96" 0, U5ENS 22)
Ty100 = 228k (6) AAONLT
ae 0.OYL

Pilsener wort and wish to have 35 IBUs in

3.) EXERCISE: You are bine out 375 hl of hot
irst dose will be 80% ofthe bitter
yourfinished beer. You are gi ving 2 doses of hops. Thef
total bitter units. The first doseis Hallertauer
units and the second dose will be 20% ofthe
boil and will have a utilisation of 30%, The
Magnum pellets at 15% a at the beginning ofthe 10 minutes before the end ofthe boil
v, will be
second dose of Hallertauer Tradition at 4.2%
me of cold wort will be 96% of the hot volume.
and havea utilisation of 12%. Your volu

c. How many kg Magnum do you need?

d, How many kg Tradition do you need?

with 30 bitter units. The brewmaster added

4,) EXERCISE: In the lab a beer is measured hop
for calculated 200hI cold cast wort. Whatis the
12,5 kg of Hallertauer Taurus with 15% a, & of |S% aw 200 hL
yield? aptev —* 2g isoo/wl 12.5%
Ny ok = (US HX OIS = OAS ¥\
Wart: 0009 \sox — 0.0 Ys, iso)
sield= Legeee ag yae 32 “\)

mbus Pellets with 13.2% a to each

5.) EXERCISE: You have been giving 15kg of Colu
a. Based on the samesized
brew. You havebeentold to switch to Magnum Extract with 49%
e thepellets?
brew how much hop extract wi II you now needto replac
 4.02149

Brewing Arithmetic — Marshall - 6

Simplified Hop Calculation

1°) EXAMPLE: You are casting out 500 hl of hotpilsener wort and wish to have 32 IBUs in
your finished beer. Youare using pellets of Herkules at 16% a. and giving only one dose.
Your hoputilisation is 30%. Your volume of cold wort will be 96% ofthe hot volume.

a. How my kg of a acid do you need? Tool, \x 0% ° 480 nt cold

b, How manykgof pellets? Tau mg [L = 320 = B2mgIL 3.24 isoxe|y\
castwort[hl|* BUd g 130% oud: 480\W x SOS Nis3b, inex |
Sastnorelilir, HopProduct kg
AY *%a nK¥
[530m ise 2 SNL gx oud)
20004.0,26 480 30
480[Al]* 32 _ 6 Az xaud 00 2.82 6 patets|
~39*16 = 32 kg HerkulesPellets
\o
32 x 0.16 = 5.12 kg a-acid
~ Coat wort (hlad
the preduck = Sm
My
) » BO ,0.%0 .

2.) EXERCISE: Youare casting out 400 hl of hot pilsener wort and wish to have 35 IBUs in
yourfinished beer. You are using extract of Hallertauer Magnum at 48,5 % a and giving only
one dose. Your hoputilisation is 31%. Your volumeofcold wort will be 96% ofthe hot
—_—
—
volume.

a. How mykgof a acid do you need?

b. How many kg of extract?
Too hl x 0.40 > 24 HL cold wort| Wa Hop qroduck= Adonly 0.Aov 3S
Tau: 3s > B.S q isox /nl t a 21x 48S

gee = 284k 28/oe TOSL tep goa: 294 V\

p36 add = \.344 ea 150% 00
3\ ly xadd= BAU Myx OMES = A34 lt
a stoack 43H|

00 exchacl= wex100 = B.S fy

He S
Brewhouse Yield - Munich Formula

2.) EXAMPLE: You have 130 [hl] finished hot wort. With the hydrometer you measure an
extract of 11.5 %, the density is 1.04437. Yourgrist load was 20 [dt]. How muchis the
brewhouseyield?
Eo Rv
Munich Formula BY = castwort[hl|*Extract[kg/hi|* 0.96
gristload[dt]

Hydrometer = [% mas] or[g/100g]

To convert to mixed % weusethe table or: 11.5.%1,0443712.01kg/hl-

BY% = 130hl *12.01* 0.96 = 74.9 or 74.9%

9
dt

** Corrections to the factor 0.96: Based on a numberoffactors, some studies show the factor
to be closer to 0.972. In that case the answer would be...**

BY% = L30H*12.01*
* *
_ 1. 9 0. 7590%
20dt

2a.) EXERCISE: You have 200[hl] finished hot wort. With the hydrometer you measure an
extract of 11.9%,the density is 1.05048. Your grist load was 3200 [kg] Using the correction
factor of 0.972 what is your brewhouseyield?

oy y. = QOOML x Ax 1, 05048X 0.292 1.100

3200 KA

Keyy. = agA4 fh

2b.) EXERCISE: You have 350 [hl] finished hot wort. With the hydrometer you measure an
extract of 11.9%,the density is 1.05048. Your grist load was 5600 [kg] Using no correction
factor whatis your brewhouseyield. eee PN

by= eadkleWe 9
(ey 1 WARY
 Overall Brewhouse Yield

:eean You have400 [hl] finished hot wort. With the hydrometer you measure an
tact 0 f %, the density is 1.04521. Yourgrist load was 60 [dt]. Your Fine Grist d.m.
extract is 82.7%. Using a correction factor of 0.96 how muchis the Overall Brewhouse Yield?

ORY = castwort[hl|* Extract[kg / hl|* 0.96

gristload|dtF
)* ineGristExt.dm%
Hydrometer = [% mas] or[g/100g]

To convert to mixed % we usethe table or: 11.7 % * 1,04521 = 12.23 kg/hl

400Al * 12.23 * 0.96

ORVE.o = 9
60dt* 0,827 94.6 or 94.6%

wort. With the hydrometer you measure an

3.) EXERCISE: Youhave 125 [hl] finished hot
grist load was 27 [dt]. Your Fine Grist d.m.
extract of 16.2 %,the density is 1.06432. Your A es 100 Kg
0.96:
extract is 82.5%. Using a correction factor of
ich Formula)?
A) How much is the Brewhouse Yield (Mun
d?
B) How much is the Overall Brewhouse Yiel

4)t) SyGn,WWotL O H 519 0 —> Cyr . = Ho .b Br|

E ONG Z
x00 — OBy = 92.897-|
Q

5) Oby = onlLowe
2700% 9.
 4.) EXERCISE: Our beer has an apparentfinal attenuation of 1.8%. Wecast out at
11.9%, Whatis our apparent degreeof final attenuation?

) ag
Freel paiteast en: (UAT. ~ BY
QA).

e
Leal od wuscton Qu. an

5.) EXAMPLE:

To getthe real degree of fermentation the beer must be analyzed in the laboratory however
plyin g the apparent shane by
Balling figured a wayto estimate the real degree by multi n of 2.2. What is
entfinal attenuatio
0.81. If we cast out at 12% and have a final appar
estimate ofour real degree of fermentation?

* 100" ,. <7
M227
aS

81.67"0,81 = 66.15%
a
i the beer mustbe analyzed in in the laboratory howNever
eo fermentation ng the apepeia“e
tite the real degree by multiplyi What is e e:est
have a final apparentattenuatii on
of2.8.
5% and and hav
0! a ee
 04.03.14

Brewing Arithmetic ~ Marshall —7

1.) EXAMPLE; A twostage wort cooler is cooling 98° hot wort down to 20° in thefirst
stage. For this step 15° brewing water is being used which is then being warmed to 89°, In
the second stage weare using chilled brine at -3°C in a circulation and cooling the wort to 8°

a.) What amountofheat energy must be removedinthefirst stage if we have 200 hl of

cast wort? (The heat capacity of wort is 4.05 kJ/kgK; The heat capacity of wateris
4.2 kI/kgk. Assumethat 1 liter = 1 kg; Answer in kJ) \ oO
b.): How much much brewing water mustbe
brewing water must be used
us to cool thefirst stage of the wort? fey reYs
c.) How much heat energy must be removed in the second stage?

a.) 200hI cast wort AWE 42'C Oe 4

| 4
ie CC
Q=m*c*AT >
c= 4,05 kJ/kgk
/
N
ay
a 6

;
20000kg * 4.05kJ/kgK * 78°C = 6318000 kJ ee
4
b.) m= da = 20328 = 203.3h/
c*AT 4,2%74 Ss
4 (@-I5)
c.) 20000 * 4.05kJ/kgK* 12°C = 972000 kJ
(20- 8)

1.) EXERCISE: A two stage wort cooler is cooling 97° hot wort down to 25° in thefirst
stage. Forthis step 17° brewing water is being used whichis then being warmed to 88°, In
the second stage weare using chilled brine at -3°C in circulation and cooling the wort to 9°

a) What amountofheat energy must be removedin thefirst stage if we have 80 hi of cast

wort? (The heat capacity of wort is 4.05 kI/kgK; The heat capacity of water is 4.2
kJ/kg. Assume that 1 liter = 1 kg; Answer in kJ)

b) How muchbrewing water must be usedto coolthefirst stage of the wort?

c.) How much heat energy must be removedin the second stage? ane atc a

4) BOnL= 000K, KX
Qermecn OT 2 Qe 2000% x 405eT,0F-25)K ag29
Ya: 2322. 200 «| al
m= 2. «4m: 2.341800 XS 4 m2 823% a FS2dKL
tx Or A2KUS, , (@'9)
%
- fa: 512400 us|
¢) Q+ L000 » 408 =x Soni
"
 2.) EXAMPLE: Wewishto pitch our wort with yeastat a rate of 20*10° / ml. Our cold wort
has a total volume of 450[hI] How manylitres of pitching yeast at a count of 8*108 /mlwill
wepitch to the wort?
avo — 6x10"
Total Volume ml 450 = 45000000 ml 10X10”
Total Cells Needed = 45000000 * 20*10°= 9*10'4 Yasar emi 2G &
Pitching Yeast Needed = 9*10!4 / 8*108 = 1125000ml = 1125 [1]
450 x 20.10"
Mae
~ =
Or:
2.10%
450x2x107 Roe 2S
aes a ) = 11.25h1 =11257
8x10 Ai ser Ales L|

wort
2.) EXERCISE: Wewish topitch our wort with yeast at a rate of 15*10°/ ml. Our cold
will we
has a total volume of 80[hI] How manylitres ofpitching yeast at a count of 7*108 /ml
pitch to the wort? 20 Le 8 310% ee

x — (SxlO¥/
re — — Se a oe a
a

Your boss has asked you

3.) EXAMPLE: Your brewery needs new tank cooling equipment.
the ferment ation process per a 100 hl
how muchheat energy needsto be removed during
pilsener at 12% Plato (12.56 mixed %) and strong beerat 16.5
(cold wort) brew. You brew a
% Plato (17,58 mixed%).

extract heat energy is

If we knowthat that during the primary fermentation 587 kJ/kg
tion degree of 66% forthe pilsener and real
released, and that you havea real attenua
attenuation degree of 62% for the strong beer then:

a pilsener brew?
a.) How muchtotal heat energy needs to be removedfor
beer brew?
b.) How muchtotal heat energy needs to be removedfor a strong

Y Owe = 228.40 oh,

A.) Bemotod chad: A00YW x 0.1290" Wy x WH
100 * 12.56 kg * 0.66 = 828.86 kg fermented aev hon

828.86 kg * 587kJ/kg = 486599.52 kJ

retee.

B.)
100 * 17.58 * 0.62 = 1089.96 kg fermented extract

1089.96 * 587 kJ/kg = 639806.5 kJ

 / 0) -PrmonKih kutradrs 2AM ONLOVEA, (OUw , OOF = DOW C$ | #
ink
Torok entey fr “leer > Jor a Wis SEHKT _ 4190853 225 aL ;
x Fags
5) 250 yk. 0.1892 4 WOO K, O0%x SBI¥T _ 4930310.8 “I
a0 ie
Ages Pid ii

a EXERCISE: Your brewery needs new tank cooling equipment. You boss has asked you
ow muchheat energy needsto be removed during the fermentation process per each 250 hl
(cold wort) brew.
e e You brew pilsenerat 11.5% Plato
Plato (12.01
(1 mixed
ixed?”) and a strong beer at 17

If we know thatthat during the primary fermentation 587 kJ/kg extract heat
energy is
released, and that you have real attenuation degree of 67% for the pilsenerand real
attenuation degree of 63% for the strong beerthen:

a.) How muchtotal heat energy needs to be removedfor a pilsener brew?

b.) How muchtotal heat energy needs to be removedfora strong beer brew?
c.) How muchpeakenergy in kJ/h do you have to removefrom the pilsener if 25% ofthe
fermentable extract is fermented in a 24 hr period?
x 584 = /24n
c) Sm ewhac= 0.25y ZOll. 6S Kg

enarqy = (2.200.985 “S/n|

4.) EXAMPLE: Basedonthe Balling Formula we knowthat generally: 2,0655 g Extract = 1g
Alk.+ 0,9565 g CO2 + 0,11 g Yeast. We can therefore assumethat per kg fermented extract
we produce around 470 g of CO2.

A.) How manytotal kg of CO2 is produced in a 500 hl (cold wort) brew of 12% Plato
(12.56 mixed %) beer with a real attenuation degree of 65%?

500b¥x 12,56kg x 0.65 = 4082 kg fermented extract

be
4082x 470 = 1918,5 kg CO2 AOR vo Prowscid rary 0.470 CO.
16 Parmasoebor
B.) If the density of CO: is = 1.98 kg/m* at 0°C atmospheric pressure, what would be
the volume of this amount of CO: at atmospheric pressure?

1918,5 kg / 1.98 kg/m* = 969 m?

4.) EXERCISE: Basedon the Balling Formula we know that generally: 2,0655 g Extract =
1g Alk.+ 0,9565 g CO2 + 0,11 g Yeast. We can therefore assumethat per kg fermented
extract we produce around 470 g of CO2
—_—_

A.) How manytotal kg of CO:is producedin a 400 hl (cold wort) brew of 11.5% Plato
(12.01 mixed %) beerwith a real attenuation degree of 67%?

fa imantedd tybad = Addn x 0.1201 Koy 00K, 0.09 = 218.68 “al

KE Wh
Yay cO, - 2219-00 Vo Lamhukiatad x 0.470 vy Ue
 B.) If the density of CO2 is = 1.98 kg/m? at 0°C atmospheric pressure, what would be
the volumeof this amount of CO2 at 0°C atmospheric pressure?

4.) EXERCISE eS anor (SI Teatei 2 T=704,.05m3

Weassumethat 470g of CO? are produced / kg of fermented extract andthat the
density of CO2 = 1.98 kg/m? at 0°C atmospheric pressure.

A brewery with one productofpilsener beer of 11.5 % Plato original gravity (12.01 mixed %)
and an averagereal degree ofattenuation of 66%, collects 30% ofthe produced CO2 ina CO2
recuperation system.

A.) How manytons of CO?are recoveredin this brewery with an annual output of 400000
hi?

B.) Whatis the volumeofthis CO2? (at 0°C atmospheric pressure)

:
—
Pemached wdad|
0.0000 Wy x 0.1201 get «0.00 — 310640 ¥4
¥ {
oa 3

dy= 3.190.040 x ©.4%0 — Kg CO, = {,400, 200,8 %

1,440,200, x0. 2XCalicagy, = 443-00 tons]
 Brewing Arithmetic — Marshall - 8

Acidification

needed to adjustthe pH in
Hereare a few ways to calculate the amount of sour wort or acid
the brewhouse.

METHOD |
drop the pH 0.1% in mash you need
Mash and wort havedifferent buffering capacities. To
tiontlhat GEA usesto calculate the
twice as much acid as in wort. The following is the calcula
The calculations are based on grist
amount of needed sour wort from biologicalacidification.
load in metric tons.

Spec. Dosage into Spec. Dosage into Wort fw

Lactic Acid Concentration
Maische fv
600 It 300 It
0,8 %
450 Wt 225 Wt
12%
300 It 150 It
1,6 %

Sour Wort = ApH - f Brews

Method 1 Example:

Grist Load: 2 t Malt per Brew

pH-difference of mash: 0.2
pH-difference of wort: 0.3
red by titration)
Lactic acid concentration: 1.2 % (measu
Number of brews per day: 8 b/d

VAm = ApH: fu: S = 0.2-4501t-2t = 1801 = 1.80h1

For the mash:
VAw = ApH: fw: 8 = 0.32251: 2t = 1351 = 1.35hl
Forthe wort: =3.15 hi
Total dosage per brew

Required daily amount: 8 x 3.15hl =25.2hl

Method 1 Exercise 1:
sour
actic acid concentration is 0.8%. You wish to
Youhave grist load of1.5 t Malt per brew. Yourl ws per day. Whatis the required
5,2. You have
the mash from 5.6 to 5.5 and the wort from 5.4 to
he
daily amountof sour wort? 9% LOkl= oO
frau nt ayy =
w
t ote pe bre
Gast lood 2 us
0.
ohdfpene ol yragh =
pi differing th work 04
. 0.8y
lake ood heen
brews day > S L ‘ IS H ~ 0b a oahl
O4xu Go
fir mh = aus Aah fry S=
(82 O24 | Se = aL = OAbL
wach Vet ois
x 1.8hl
oo
 Method 1 Exercise 2:

You have a grist load of 400kg Malt per brew. Yourlactic acid concentrationis 1.6%. You wish to
sour the mash from 5.6 to 5.4 and the wort from 5.4 to 5.2. You have 3 brewsper day. Whatis the
required daily amountof sour wort?
0. 44 0n |
al t gae be ta =
Crier lead .400Kq “m h Va cs B i a s o> 02 Og eee
of mash = 0.2 Lo r m a s
oh dh
ex eS = 02 x I DLOM FS Iau
Kaso.2enl
rt = 2 fo e yo rk 4 Va rc ty ht
. diffrent af wo
eS
on du ly af sou r wo rt : 3x 030 hl = ioenl|
to
METHOD2

Another methodto calculate biological acidification is as follows. A rule of thumbis that one requires
f lactic acid per metric ton ofgrist to drop the pH by 0.1 units in the and per metric
ton of grist to drop the pH by 0.1% in the wort. h
5904 4+ diop ot by au! units
Method 2 Example:
Drop the pH in the mash from 5,6 > 5,4 with a 2 t grist load. tongast

Wo c+ ys (, d!
Necessary lactic acid: a 2 Z spa gast x

Zia ape Ga f 5 oa
580 g/t grist load x 2tx 2(per 0.1 unit drop in pH) = 2320g
ton grist
If yourlactic acid concentration is 1.2% then that equals 12 g/liter

Dosage would then be 2320g/12 = 193 liter

Method 2 Exercise 1:

themashfro Shil
Using Method 2 how muchsour wortwould you require to drop the pH in
Variation
to 5.3. Yourgrist load is 1.7 t and you have titrated your acid to 1.1%.
pie ca—S3 APRONcae(aft x = ONG
Cit lod - \aton
co

dozage = D449 _, docny ~ 398.5 Ui ail

aud
C Aah

AA
Method 2 Exercise 2: § |L

Using Method 2 how much sour wort would you require to drop the pH in thewort from 5.4 to 5.2.
Yourgrist load is 780kg and youracid is 1.2%.

Ape 0.2
20%, - 0.260 : 0.7¥2
2909, e
-e oo Sey
Crise load = +8 J \
(Cu 12y = [2g] Li C= (29/L
 METHOD3

For an exact dosagea titration of the mash / wort is necessary. In the pilot brewery as in many
breweries worldwide weadjust the pH with technicalacid.

Method 3 Example

With a 100ml mash sample wetitrate 0.5mlofacid at 0.9% from ph 5.65 to 5.5 . Our mash
volumeis 130 liters. How muchacid at a concentration of 9% do weneed to add to the mash?

0.9% acid - 0.5ml / 100ml = Sml/ 1 liter = 500 ml / thi

=a
0.9% acid - 500ml * 1.3hI (mash volume 130 liters) = 650ml

9% acid = 650ml / 10 = oa

Method 3 Exercise 1:

mash '
Witha 100 ml mash sample youtitrate 0.4mlacid at 0.88% from pH 5.6 to 5.5. Your
: volumeiis 1480 I.How muchacid at a concentration of Baye do you needto add to the mash?

+ Wace oa C= 086% | Aghe 94;| \Jnrah- \480L

onl — An 0.8
c Ly 3g
Gxywl= 5920 “tho Ly gy
 a

Brewing Arithmetic —- Marshall - 9

1.) EXAMPLE:

Calculation for numberoftanks.

Numberofneeded tankscan be calculated using the following formula:

efihe eaten ie hl/ Month Si OccupationTime _(days)/ Tank

30_ days/ Month hl / Tank

hl/ Month includespeak time (e.g. Summer)

Occupation Time = Fermentation + Lagering + | day(cleaning/filling etc.)

Type Number Amount Loss Amount

Brews hl [%] LK
Pilsener 42 8050 De 7849
Dark Lager 15 2895 Ds 2823
Bock 2 354 a5 345

Total 11017
Without Bock 10671
Pilsener & Dark 10671

Tanks are 1070 hl net volume

| The Bockbeerwill befilled to a separate tank of 360 hl

A.) For our main products (Pilsener and Dark Lager) how manytankswill be need for a
lager time of2 Weeks?
B.) How manytanks will we need for a lager time of 3 weeks?

= _1067IAl__ Md +1d_ og sie

Month ae :
 NEE IE EE - —_ oe Sem CR Ste ee

1.) EXERCISE:

Calculation for number oftanks.

Numberof neededtankscan be calculated using the following formula:

hl/ Month is OccupationTime _(days) / Tank

Numberof Tanks =
30_ days/ Month hl / Tank
hl/ Monthincludes peak time (e.g. Summer)
Occupation Time = Fermentation + Lagering + | day (cleaning/filling
etc.)
Type Number Amount Loss Amount
Brews hi [%] LK
Pilsener 36 1800 25 1755
Amber Lager 12 600 25 585

1 Total | 2340

Tanks are 150 hl net volume

A.) For our main products (Pilsener and Amber Lager) how manytanks will be need for
a
fermentation and lager time of 3 Weeks?
_ B.) How manytankswill weneedfor a fermentation and lager time of 4 weeks?
 2.) EXAMPLE:
) LE: Tocalculate thepressure wecan use the following formula:

aa cont CO2¢/1
. 738#261 7/T) (Patm + Pl)
oe e010

PoN = Necessary Overpressure

Patm = Atmospheric Pressure. Average in Central Europeis 1.013 bar Q-1 om
Cont CO2is the desired CO2 saturation in grams/ liter
T = Beer temperature in Kelvin or Tempin Celsius + 273,15° K on
Pl = Pressure of the liquid column.This can be calculated thus: (P1 = 0.5 x HI xwn ay

Assuming we have a CCV with filled height of 16 meters then...

Pl =0.5 x 16x 0.1 = 0,8 bar
Ourbeeris being held at a conditioning temperature of 12°Cthen...
T9273. ASH+12 = 285:15 K
Our desired CO2 contentis 5.5 g/l and
Ouratmospheric pressureis 1.013 bar then...

PoN = sierra ~ (1.013 +0.8) = 0.805bar = 0.81bar

2.) EXERCISETocalculate the bunging pressure we can use the following formula:

cont CO2g/I
PoN = oman (en + Pi)

PoN = Necessary Overpressure

Pat = Atmospheric Pressure. Average in Central Europe is 1.013 bar
Cont CO2 is the desired CO2 saturation in grams/ liter
T = Beer temperature in Kelvin or Tempin Celsius + Dialo kK
Pl = Pressure ofthe liquid column.This can be calculated thus: (PI = 0.5 x HI x 0.1)

Assuming we have a CCVwith a filled height of 5 meters then...

Pi=
Der tytn
Our beer is being held at a conditioning temperature of -3°C then...
T=

Our desired CO2 contentis 5.2 g/l and

Our atmospheric pressure is 1.013 bar then...

a Or Colyton the ai factors ie AR amd pa inerPaat in Roped 0 A ay

y at const greaee x Cde cordet ley sah) _— 7

landhoning vated urtha high tawd columa (heah) And a tral Convacton Slee com
5 Magse Of CO, canktat lay ligt To suehycaag Lhe Nae
 O4, 04. 19
=

Brewing Arithmetic — Marshall — 10

1.) EXAMPLE:You wishto pasteurize a lager beer with 30 PU. Youintendto pasteurize at
65°C. Using the formula: PU = t(min) * 1.3937 - 6°, How long must the temperature holding
time be?

30 =t * 1393's: arc)

30 =t * 1,393°

30 =t * 5.245

t = 30/5.245 = 5.72 min or 343 seconds

2.) EXERCISE:Youwishto pasteurize an unfiltered wheat beer with 100 PU. You intend to
pasteurize at 75°C. Using the formula: PU = * 1.3937 60°C) How long must the temperature
holding time be?
(4s- 6)
ee ff Obie
aa” 4. 4.08
i 15 PU. : Youinintend
i a lager beer with
i to pasteurize ize at
urize
ten to pasteur
3.) EXERCISE: You wish
temperature holding time
oe Using the formula: PU = t * 1,393T- °°), How long must the

lort« |gage@

with 300 PU. Youintendto pasteurize at

Jow long must temperatureholding
Triangle Sector of Circular Ring
h=asin@ (p = average radius, CZ"
c =
ene tbh a w = widthofring, NG
; w
5 mes @ in radians)
(Law of Cosines)
4 2 Area = 6pw
c? = qa? + b? — 2abcos 0

Right Triangle Ellipse

(Pythagorean Theorem) a Area = tab
t= a? + bP /a? +b
Circumference = 27 é 2
ood

Equilateral Triangle Cone

h= V3s (A = area of base)
2
Bi J3s2 Volume = Ba
_ Ah
Area = 4

Parallelogram Right Circular Cone

Area = bh 2

Lateral Surface Area = arVJ/r? + h?

Trapezoid a Frustum of Right Circular Cone

h 2 + + R*)h
Area = 34 + b) A b Volume = eer
mR ig,
a
ri Lateral Surface Area = as(R + r)
b

Circle Right Circular Cylinder

Area = tr? Volume = mr?h
Circumference = 27r Lateral Surface Area = 2arh

Sector of Circle Sphere

(9 in radians) Volume = far?

x
Area = =—-
2 y|
{
je Surface Area = 4 arr?
s=r0

Circular Ring Wedge

(p = averageradius, (A = area of upperface,
w = width ofring) B = areaofbase)
Area = 17(R? — r?) A = Bsec 0
= 2mpw

© Houghton Mifflin Company,Inc.

 SI base units

Name Symbol Measure Current (2005) formaldefinition Historicalorigin / justification

: a ele Seaet ae ‘ eae ed ee

kilogram kg mas "The kilogram is the unit of mass; itis The massofonelitre of water. A
equal to the massof the international _litre is one thousandth of a cubic
prototypeofthe kilogram." metre.
3rd CGPM (1901, CR, 70)

ampere A electric current "The ampere is that constant current Theoriginal "International Ampere"
which, if maintained in two straight wasdefined electrochemically as
parallel conductors ofinfinite length, of the current required to deposit
negligible circular cross-section, and 1.118 milligramsofsilver per
placed 1 metre apart in vacuum, would second from solution ofsilver
produce between these conductors a_ nitrate. Compared to the SI ampere,
force equal to 2 x 10°7 newton per the difference is 0.015%.
metre oflength."
9th CGPM (1948)

mole ; mol amount = "4, The moleis the amountof weight or molecular
substance substance of a system which contains divided by the molar mass constant,
as many elementary entities as there 4 g/mol.
are atomsin 0.012 kilogram of carbon
12; its symbolis 'mol.'
.
si
+
 Geometry Formulas
Perimeters
igure Sketch Area Perimeter

yy . A=s* P=4s
Square

Rectangle cas)
: A=lWw P=2/+2w

Parallelogram A=lh P=2/+2w

P=s5,+5, +5, +5,

P=s,+5,+5
 Volumes and Surface Areas of Three- Dimensional Figures

Figure Sketch Volume Surface Area (S)

Rectangular ( V=lwh S=2lh+2wh+ 2wl

Solid
=~

w
1
lel
=

Cube

25
6s"

n
i

I
“A

ll
an

Right he
Circular V=n7*r'h S= 27*rh+2n*r?
Cylinder

4 3 oe 2
Sphere (4 vee S=4n*r

Right
Circular Va aaerh s= rensh
 Brewing Arithmetic — Marshall {yrt

Introduction

This course is intended( to give you the knowledge to apply basicarithmetic to solve brewing
ic ari i i
raat problems. This courseis not designed to teach you arithmetic but ratherto give you
p € using what you already know. Wetherefore focus mainly on the applicationof:

1.) Addition, Subtraction, Multiplication and Division

2.) Basic Geometry
3.) Use of Percentages and Fractions
4.) Basic Algebra

The Metric System / SI units

In this course the standard units of measurementare metric. While most of you are familiar
with metric, | implore those whoare not (especially those from North America) to
familiarize yourself with the metric system. Youwill find that it makes workingin all of |
your classes here much, mucheasier. ei f

Basic Rules of the Class

1.) Don’t panic — Some of you may be mathematically gifted however someof you might
not be. It might be many years since you have done someofthesekinds of
exercises. If you feel terrified at the thought of having to do geometry and algebra,
don’t be. That's whatthis class is for. To get you used to doing it and to feel
comfortable doing it.

2.) Attendance — You areall adults soit is up to you to decide whether you wish to come
to class or not. However... itis my experience that those who attend do much
better on the exam. If you do notattend do not expect me to backtrack to cover what
you missed. Youare responsible for getting your work sheets.

3.) Pleasetry to be punctual — If you do attend (and | hope you do)pleasetry to be on

time. Showing up halfway through class canbe a disturbance for the rest of the class.

4.) Calculator — Alwaysbring a calculator to class. Should you not already have one, |
highly recommend that you purchasea “scientific calculator”. (E.g. Hewlett
Packard HP10, Casio FX, TexasInstruments TI 30 etc.) Learning to use one properly
will make doing much ofthe work here easier and because...

5.) Mobile Phones / Smart Phones are NOTallowedin the exam, Sorry. Also please
try to remember to turn your mobile phones off in class!

6.) Verification Exams — In the event that theinitial exam is not passed, a verification
exam mustbe taken. This exam is a written exam similarto the first exam. The
grading ona verification exam is graded as one grade lower than the attained score.
This means a 1.0 = 2.0, a 2.0 = 3.0 etc. Therefore the lowest passing grade on a
verification is exam is an attained 3.3. Should youhaveto take verification exam
YOUare responsible for coordinating the time of the exam with the teacher.
 Some SI derived units

Name Symbol Quantity In SIbaseunits

| squaremetre Sf sm? sf areal [__m
| cubic me | crete | volume | ESS)
| metre per second lL ms ‘speed, velocity al ms |

[__gubiemetrepersecond || __ms__ || volumetric 5ee

[_ persecondsquared |[ mis? || acceleration i ana
[metre persecondcubed || mis’ || ierk, jolt aman]
| metre per quartic second l| mis* lI snap, jounce l| ms“ |
[__radianpersecond _||__radis— || angular
velocity ra Ie |
| newtonsecond || Ns | momentum, impulse |L__migs* |
[newton metresecond || Nms_ || momentum |_mkos* |
[__ newton |[Nem = virad || torque,momentoffore || mekgs? |
| newton per second [Ns || yank “|Links? |
[____reciprocalmetre _||_em' _| wavenumber [ee]
[kilogram per square metre || kg/m? _| density en inva]
[Kilogram percubicmetre |[_kgim’ || density, mass density | mk]
[cubic metre per kilogram |[ mi/kg__ || specific Z| aimbot |
[mole percubic metre || __molim? || amount of substance concentration _|[_m”»mol |
[ cubic metre per mole ‘| m*/mol IL volume ia m?-mot"! ae

[ second eee action | kos? |

| jouleperkelvin || JK _ —i| capacity, entropy | m?kg:s2:K*

joule per kelvin mole JK-mol) molar heat capacity, molar entropy mikg:sK*mor

[joule per kilogram kelvin ||__J/(K-kg) | specificheatcapcity, specific entropy pint|

[ per |(Saino Eee molarenergy [mgs mort |
[joule perkilogram || Jka ||_ specific iy[eet |
[joule percubic metre ||__ vim’ _|| density lm kgs? |
[newton permetre ||Nim= Jim?|[_ _ tension S| kas
| heat flux density,irra diance | kos |
[watt persquare metre ||_ Wim?
conductivity |[imkg:s3K 7 |
[watt permetre kelvin ||_Wi(m-K) dL
[square metre persecond || __mi/s “|[_ Kinematic viscosity, diffusion coefficient |[___m*s! |

second rane dynamic viscosity mtkg's

Cim? sect
Sea rs el polarization ms
|coutome per square metre
electric charge density mesa |
[coulomb per cubicmetre ||__ Cimber
[ampere per square metre |[__Aim* || electric current density Ams
[siemens permetre || Sim__||__ conductivity |kg"-s*-A? |
fesiemens aie metre per savima “molar conductivity ¥ kg's?mot"Az

| farad per metre | Fim || permittivity Si im.eg"stAt

| henry per metre ara permeability = Rs Ze
| volt per metre {epee Vinnie |BES Scat el
| ampere permetre || Aim magneticfield strength
[- candelapersquaremetre || cd/m’ _|| luminance
| second Wins IL ‘
| second Seis eae
[coulomb per kilogram |[ C/kg _| exposure(Xandamma) a5 WwisA ae
| gray per second IL sys || absobeddoserate || ws _
L Shin pee Tm a Aes

Someother metric units, such astheliter, are not SI units, but are accepted for use with the Sl.