Grains: Difference between revisions

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Jeff/Lathe, IMO we need an image here of the 'Grain Editor' page, too.  Meanwhile, I am posting this info:
There are characteristics of grain that vary with each crop and where it was grown, etc., as well as variations that are caused by how it was malted.  That information can generally be obtained from a Malt Analysis sheet that sometimes accompanies the grain (at least for very large orders such as for commercial breweries).  BTP presumably uses that information (at least some of it) for it calculations.


There are characteristics of grain that vary with each crop and where it was grown, etc., as well as variations that are caused by how it was malted.  That information can generally be obtained from a Malt Analysis sheet that sometimes accompanies the grain (at least for very large orders such as for commercial breweries).  BTP presumably uses that information (at least some of it) for it calculations.
The BTP grain database contains information about most popular grains from many suppliers, but users also have the ability to 'add' new grains, and to 'edit' existing grains (or new ones) to make changes in that information.  That information should ideally come from the analysis sheet provided by the maltster, but ''might'' be obtained from a website, etc.  Eventually I hope we can obtain a list of the absolutely ''essential'' fields needed by BTP for its calculations.
The BTP grain database contains information about most popular grains from many suppliers, but users also have the ability to 'add' new grains, and to 'edit' existing grains (or new ones) to make changes in that information.  That information should ideally come from the analysis sheet provided by the maltster, but ''might'' be obtained from a website, etc.  Eventually I hope we can obtain a list of the absolutely ''essential'' fields needed by BTP for its calculations.


The following fields appear on the 'Grain Editor' page, with the  following meanings/purposes (the technical information was obtained from this site: http://brewingtechniques.com/bmg/noonan.html and I will try to paraphrase it so that we don't violate any copyrights):
The following fields appear on the Grain Editor panel, with the  following meanings/purposes (some technical information was obtained from this [http://brewingtechniques.com/bmg/noonan.html Article] by Greg Noonan).
 
'''Name''' (of grain): self-explanatory
 
'''Origin''': Country where grown (no doubt not used in calculations)


'''Supplier''': Where you purchased it (for your own info/records)
;Name
:self-explanatory


'''Description''': self-explanatory -- whatever info you want to include
;Origin
:country or region where grown


'''Grouping''': a drop-down menu for you to indentify the type of grain/malt
;Supplier
:manufacturer or grower


... '''TECHNICAL DATA''' (based on explanations given in the above source)
;Description
:comments on distinctive characteristics of the ingredient


'''DBFG''' (the extract yield using 'Dry Basis FINE Grind'): This is a value which represents the maximum amount of soluables (sugars, dextrins, and starches?? ... less husk material and protein) which can be extracted, under laboratory conditions, from the grain; it ''appears'' to be measured as a percentage of the weight of the grain.  Interestingly, the above source also states that "Any base malt that doesn't give at least 78% DBFG extract is substandard", and I note that BTP shows American Two-Row at just below that.
;Grouping
:drop-down menu for you to indentify the type of grain/malt


'''DBCG''' (the extract yield using 'Dry Basis COARSE Grind'): more closely approximates the typical crush achieved in breweries, and therefore gives a better indication than 'DBFG' of the extract potential of the grain.  See link, above, for more info.
;DBFG
:Dry Basis Fine Grind
:this is a value which represents the maximum amount of yield which can be extracted, under laboratory conditions, from the grain
:measured as a percentage of the weight of the grain
:below 78% DBFG extract is considered substandard


'''FG-CG''': This is the 'DB[[FG]]' value minus the 'DB[[CG]]' value, divided by the 'DB[[FG]]' value.
;DBCG
:Dry Basis COARSE Grind
:More closely approximates the typical crush achieved in breweries, and therefore gives a better indication than DBFG of the extract potential of the grain


'''HWE''': Hot Water Extract; see source, above.
;FG-CG
:Fine Grind Coarse Grind Difference
:(DBFG - DBCG) ÷ DBFG


'''AICG''': I don't know what this is, and Noonan's article doesn't help.
;HWE
:Hot Water Extract


'''Moisture''': The amount of water that was present in the malt at time of analysis. 
;AICG
:As-Is Coarse Grind or Extract As Is
:this is the extract yield including moisture content


'''Potential Extract''': This ''appears'' to be the maximum amount of extract that can be obtained from the grain, measured in specific-gravity, points, or degrees plato.  I presume this would be the potential Original Gravity, but I don't know what the standard measurement would be in terms of the grain/water ratio to obtain that figure, i.e., whether it is pounds/gallon or kg/liter.
;Moisture
:the amount of water that was present in the malt at time of analysis


'''HCU''': This obviously pertains to 'color' since it is measured in such units (EBC or degrees SRM or Lovibond), but Noonan's article doesn't explain, that I can find so far.
;Potential Extract
:potential [[Original Gravity]] one pound in one gallon


'''Protein''': See source, above.
;HCU
:color measured in degrees [[EBC]] or [[SRM]] [[Lovibond|(Lovibond)]]


'''TN''': Total Nitrogen; see source, above.
;Protein
:


'''TSN''': Total Soluable Nitrogen; see source, above.
;TN:
:Total Nitrogen


'''SNR''': Soluable Nitrogen Ratio; see source, above.
;TSN
:Total Soluable Nitrogen


'''DP''': Diastatic Power; see source, above.
;SNR
:Soluable Nitrogen Ratio


'''Cost/Unit''': Whatever you pay for your grain from your supplier.
;DP
:Diastatic Power


*********
;Cost/Unit
:unit cost of the ingredient


[[Image:grain.jpg]]
[[Image:grain.jpg]]

Revision as of 02:37, 24 January 2007

There are characteristics of grain that vary with each crop and where it was grown, etc., as well as variations that are caused by how it was malted. That information can generally be obtained from a Malt Analysis sheet that sometimes accompanies the grain (at least for very large orders such as for commercial breweries). BTP presumably uses that information (at least some of it) for it calculations.

The BTP grain database contains information about most popular grains from many suppliers, but users also have the ability to 'add' new grains, and to 'edit' existing grains (or new ones) to make changes in that information. That information should ideally come from the analysis sheet provided by the maltster, but might be obtained from a website, etc. Eventually I hope we can obtain a list of the absolutely essential fields needed by BTP for its calculations.

The following fields appear on the Grain Editor panel, with the following meanings/purposes (some technical information was obtained from this Article by Greg Noonan).

Name
self-explanatory
Origin
country or region where grown
Supplier
manufacturer or grower
Description
comments on distinctive characteristics of the ingredient
Grouping
drop-down menu for you to indentify the type of grain/malt
DBFG
Dry Basis Fine Grind
this is a value which represents the maximum amount of yield which can be extracted, under laboratory conditions, from the grain
measured as a percentage of the weight of the grain
below 78% DBFG extract is considered substandard
DBCG
Dry Basis COARSE Grind
More closely approximates the typical crush achieved in breweries, and therefore gives a better indication than DBFG of the extract potential of the grain
FG-CG
Fine Grind Coarse Grind Difference
(DBFG - DBCG) ÷ DBFG
HWE
Hot Water Extract
AICG
As-Is Coarse Grind or Extract As Is
this is the extract yield including moisture content
Moisture
the amount of water that was present in the malt at time of analysis
Potential Extract
potential Original Gravity one pound in one gallon
HCU
color measured in degrees EBC or SRM (Lovibond)
Protein
TN
Total Nitrogen
TSN
Total Soluable Nitrogen
SNR
Soluable Nitrogen Ratio
DP
Diastatic Power
Cost/Unit
unit cost of the ingredient

Grain.jpg

See also

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