Grains: Difference between revisions
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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' 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): | ||
Revision as of 15:41, 23 January 2007
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. 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):
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)
Description: self-explanatory -- whatever info you want to include
Grouping: a drop-down menu for you to indentify the type of grain/malt
Technical Data: (from above source)
DBFG: This is a value which represents the maximum amount of soluables (sugars, dextrins, and starches?? ... less husk material and protein) that 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 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.
FG-CG:
STILL UNDER CONSTRUCTION BY BILL VELEK
