PROBLEM: In order to approach the set parameters of the final beer after production we have to mix the parent brands. TASK: Calculation of the optimum mixing ratio of the parent beers to produce the final beer for a given recipe and volume.
CONDITIONS: Determined by the brewer based on:
The quality of the raw materials,
Available equipment,
The desired quality of the wort and
Parameters and peculiarities of wort production:
Type of mashing,
Wort extractivity,
Volume of mash,
Wort volume,
Input percentage of raw materials,
Extractivity of raw materials,
Loss rate,
Percentage of wort evaporation at boiling,
Temperature of the main part of mash and decoction before mixing and after mixing,
The rate of wort volume reduction during cooling.
Calculation of beer mix (end brand). How does it work?
1
Choose a final brand from the list
2
Assign the volume of the final mix
3
Specify the parameters to be controlled:
degree of fermentation (RDF), density (Plato), alcohol, color, bitterness, mother brands