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Chapter 3. Designer's Notes
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<h2 class="title">
<a name="notes"></a>Chapter 3. Designer's
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<b>Table of Contents</b>
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<span class="section"><a href="handbook-notes.html#grain">Grain
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<p>
<span class="application">QBrew</span> aims to be a simple
streamlined homebrewing recipe calculator. As such, it
doesn't include features that other software designed for
professional brewing might include. This is not a flaw on
the part of <span class="application">QBrew</span>, but a
conscious choice to moderate the scope of the software.
Emails and forum posts praising the <span class=
"application">QBrew</span> interface tell me that his was a
good decision.
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<a name="grain"></a>Grain Calculations
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<p>
The basic gravity calculation is the sum of all grains'
extract times quantity, divided by the batch size. Mashed
grains will have their extract modified by the mash
efficiency. Steeped grains will use a lesser efficiency,
typically half of their extract.
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<p>
The color calculated is in <abbr class=
"abbrev">SRM</abbr>, not in <abbr class=
"abbrev">HCU</abbr> (homebrew color units). <abbr class=
"abbrev">HCU</abbr> is the sum of all grains' color times
quantity, divided by the batch size. This is only
accurate for very low color values. The default
conversion to SRM uses the formula discovered by Ray
Daniels, which is <span class=
"emphasis"><em>SRM=(MCUx0.2)+8.4</em></span> (for values
of HCU over 8.0). An alternate color calculation
discovered by Dan Morey is <span class=
"emphasis"><em>SRM=1.4922x[(MCU)^0.6859]</em></span> (for
values of SRM less than 50). To change to the Morey
method, open up the <span><strong class=
"command">Configure...</strong></span> dialog and check
the <span><strong class="command">Use Morey color
calculation</strong></span> box. More information on
color calculations can be found at "Approximating SRM
Beer Color" <http://hbd.org/babble/Color.htm>, and
"Beer's Law"
<http://www.brewingtechniques.com/brewingtechniques/beerslaw/morey.html>.
</p>
<p>
Final gravity is assumed to be 25% of the <abbr class=
"abbrev">OG</abbr>. Looking through the <abbr class=
"abbrev">AHB</abbr> style guide, this is the same
assumption they made. The alcoholic content calculations
were derived from Noonan's <em class="citetitle">New
Brewing Lager Beer</em>, and based on this <abbr class=
"abbrev">FG</abbr> assumption.
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Hop Calculations
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