Brewing Master

Question:

One could convert the quarters down to quarts or liters.  That’s what I did.  Given that the Imperial system was enacted in the 1870s, I presumed the older, smaller (roughly equal to US) units of dry and wet volume. Since, as you noted, the OG is already cited, adjusting becomes fairly easy.

Try the 1820s (1826 or 1824, I’m not sure which).  I think you can take a quarter as 8 standard bushels (42 lb for malt, 60 lb for wheat).  For 10 qtr malt, 2 qtr wheat, and 120 lb hops that gives you a mass ratio of 28:8:1. Gene Nygaard http://ourworld.compuserve.com/homepages/Gene_Nygaard/

Response:

Why convert to pounds? I have no idea what the extract potential of a quarter of malt is. I do know however what the extract potential of a pound of malt is! I thought that people wanted a recipe that they could attempt. After all how many home brewers have the ability to mash over 4000lbs of grain?

One could convert the quarters down to quarts or liters.  That’s what I did.  Given that the Imperial system was enacted in the 1870s, I presumed the older, smaller (roughly equal to US) units of dry and wet volume. Since, as you noted, the OG is already cited, adjusting becomes fairly easy. Source of 1070 OG Figure – G Wheelers ‘Home Brewing : The CAMRA Guide’

Thanks.  That helps a lot.  I’ll need to adjust my grain amounts down from what I calculated–plugging in my normal 75%-80% efficiency, I got a lot more than 1.070 OG. — To respond via email, switch the elements of my domain. http://www.people.cornell.edu/pages/bjm10/ (because most of the spam I get comes from there)

Response:

A quarter of barley is approximately 336 lbs. But what is a quarter of malt?  Malt has a different volume than does

My apologies A Quarter Of Malt is 336 Pounds as you so rightly state a Quarter of Barley is 442 lbs. Yes these are volumentric measurements ( 1 Quarter = 8 Bushels ) in use and I have assumed that using the standard current imperial conversion factors wont do any harm. eg a bushel of malt ( a volumetric measure = 8 Gallons ) should weigh between 41 and 43 lbs. The need for rationalisation however standardised it at 42lbs. Will I be too far out in the calculations using the standard measure rather than weighing 8 Gallons of malted barley and then using that figure? unmalted barley–you knew that, of course, didn’t you?  Furthermore, if the recipe says quarters–a unit of volume, why convert to pounds–a unit

Why convert to pounds? I have no idea what the extract potential of a quarter of malt is. I do know however what the extract potential of a pound of malt is! I thought that people wanted a recipe that they could attempt. After all how many home brewers have the ability to mash over 4000lbs of grain? of weight?  I used to work in a grain storage laboratory, and the weight of a given grain could vary by up to 20% without noticeable alterations in grain volume. Again, what is the origin of your 1.070 original gravity figure?  Is it cited in the original source?

Source of 1070 OG Figure – G Wheelers ‘Home Brewing : The CAMRA Guide’ Were the "quarters" and "gallons" in use of the "Imperial" variety or of the older English measures?

Just for a matter of my own interest I threw the converted recipe i.e 3360 lbs of malt etc into my calculating spreadsheet and came out with an effiency figure of around 65% but I take that with a pinch of salt — ‘ol heitir me(eth) manunum en me(eth) Assum bjor’ ‘Ale it is called among men and among Gods beer’ ( Old Norse from the Alvismal c950 ) Wassail Tony Barnsley

Response:

I think I’ve figured matters out for the 1847 pale ale, although I could be wrong. The original recipe called for 10 quarters malt, 2 quarters wheat, and 120 lbs hops.  Furthermore, the OG of 1.070 keeps being mentioned by the redactor.  Could the original recipe actually be something on the order of: Make a wort of roughly 36 barrels volume, OG1.070 (dilute to meet this specified gravity) and boil 120lbs hops in it? — To respond via email, switch the elements of my domain. http://www.people.cornell.edu/pages/bjm10/ (because most of the spam I get comes from there)

Response:

I think I’ve figured matters out for the 1847 pale ale, although I could be wrong. The original recipe called for 10 quarters malt, 2 quarters wheat, and 120 lbs hops.  Furthermore, the OG of 1.070 keeps being mentioned by the redactor.  Could the original recipe actually be something on the order of: Make a wort of roughly 36 barrels volume, OG1.070 (dilute to meet this specified gravity) and boil 120lbs hops in it?

A quarter of barley is approximately 336 lbs. I did work out the figures pretty closely and everything seems to match, If you want ot email me the problems with the recipe then I will try and sort them out — ‘ol heitir me(eth) manunum en me(eth) Assum bjor’ ‘Ale it is called among men and among Gods beer’ ( Old Norse from the Alvismal c950 ) Wassail Tony Barnsley

Response:

A quarter of barley is approximately 336 lbs.

But what is a quarter of malt?  Malt has a different volume than does unmalted barley–you knew that, of course, didn’t you?  Furthermore, if the recipe says quarters–a unit of volume, why convert to pounds–a unit of weight?  I used to work in a grain storage laboratory, and the weight of a given grain could vary by up to 20% without noticeable alterations in grain volume. Again, what is the origin of your 1.070 original gravity figure?  Is it cited in the original source? Were the "quarters" and "gallons" in use of the "Imperial" variety or of the older English measures? — To respond via email, switch the elements of my domain. http://www.people.cornell.edu/pages/bjm10/ (because most of the spam I get comes from there)

Response: