家釀手工啤酒 鄭國上

 

Written by a local HK guy, maybe the only one so far.

Using 2 vessel brewhouse for setup. 

Minimum amount of hardware. No fuss

Those calculations are ok, but not much explanation 

Eg temperature of strike water, 

how 0.41 is derived. Hint: specific heat capacity 

This is actually based on:

equation for heat transfer capacity Q = mcΔT

John Palmer's howtobrew book:

Initial Infusion Equation:

Strike Water Temperature Tw = (.2/r)(T2 - T1) + T2

Mash Infusion Equation:

Wa = (T2 - T1)(.2G + Wm)/(Tw - T2)

where:

r = The ratio of water to grain in quarts per pound.

Wa = The amount of boiling water added (in quarts).

Wm = The total amount of water in the mash (in quarts).

T1 = The initial temperature (¡F) of the mash.

T2 = The target temperature (¡F) of the mash.

Tw = The actual temperature (¡F) of the infusion water.

G = The amount of grain in the mash (in pounds).

The infusion water does not have to be boiling, a common choice is to use the sparge water at 170¡F. Then TB becomes 170 ¡F and more water (Wa) will be needed to make up the additional quantity of heat

1 quart =1/4 gallon

If you are lazy, can use online excel, eg, homebrewfinds, which has the same features

Or online brewersfriend mash calculator 

Did not include the most basic "brew in a bag" BIAB method.

6 recipes 

Step mashing ( 2或3步升溫注入出糖）is introduced. For normal homebrewing, this is not needed, except when you want to do high ABV  double IPA, or stout.

Interesting, must read.

Though a little bit too academic, and infographic is minimal 

Reference:

香港家釀手工啤酒研究社 FB

Howbrewtalk

Graham Wheeler BYOBRA

Brewing science and practice. Dennis E Briggs