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
Belgium Beer tasting in HK
Graham Wheeler BYOBRA
Brewing science and practice. Dennis E Briggs
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