Course ID: 110633 Page 4 of 8

Attachment 1: Useful Formulae and Other Information

Conversion rate
kg water for mashing ∗ extract content
C=
kg malt
Brewhouse yield
g
extract g ∗ specific gravity ∗ Volume ∗ 0.96
Y=
malt
1. order kinetic
A = A ∗e
Half life time
ln 2
τ / =
k
Water mashing in
Brewhouse yield ∗ kg malt ∗ (100 − plato before sparging)
Volume water =
plato before sparging ∗ 100
Temperature mashing in
m c T +m c T
T =
m c +m c
Colour
∗
EBC = ∗ 10

Decoction
T −T
V = V ∗
T −T
Attenuation
starting gravity − current gravity
V= ∗ 100
starting gravity − 1
Alcohol content
ABV = (original gravity – final gravity) * 131.25
Real fermentable extract
real fermentable extract = apparent ferm extract ∗ 0.82
real ferm extract
ABV =
1.63

Balling formula
2.0665g extract  1g alcohol + 0.9565 g CO2 + 0.11 g yeast

Pasteurization

t
D=
log X − log X
T −T
Z=
log D − log D
Henry law
p=H ∗c

Please Turn the Page