--- a/www/js/global.js Fri Jun 21 16:55:36 2019 +0200
+++ b/www/js/global.js Thu Jun 27 13:50:27 2019 +0200
@@ -148,6 +148,11 @@
{ id: 2, en: 'Wheat', nl: 'Tarwegist' },
{ id: 3, en: 'Wine', nl: 'Wijngist' },
{ id: 4, en: 'Champagne', nl: 'Champagnegist' }
+// { id: 5, en: 'Brett', nl: 'Brett' },
+// { id: 6, en: 'Kveik', nl: 'Kveik' },
+// { id: 7, en: 'Mixed', nl: 'Mixed' },
+// { id: 8, en: 'Spontaneous', nl: 'Spontaan' },
+// { id: 9, en: 'Other', nl: 'Overig' }
];
var YeastTypeSource = {
localdata: YeastTypeData,
@@ -772,20 +777,17 @@
/*
* Alcohol By Volume
*/
-function abvol(og, fg) {
+function abvol(og,fg){
- if (((og - fg) < 0) || (fg < 0.9))
+ if(((og-fg)<0)||(fg<0.9))
return 0;
/*
* Formule van Hans Halberstadt. De constante factor is afhankelijk van de
* zwaarte van het wort.
*/
- var factor = og * 3157 * Math.pow(10, -5) + 9.716 * Math.pow(10, -2);
- var result = (og * 1000 - fg * 1000) * factor;
-
- console.log("HH abvol("+ og * 1000 + ", "+ fg * 1000 + ") factor:" + factor + " abv:" + result);
- return result;
+ var factor=og*3157*Math.pow(10,-5)+9.716*Math.pow(10,-2);
+ return (og*1000-fg*1000)*factor;
/*
* Dit lijkt goed en wordt in veel moderne software gebruikt, maar...
@@ -806,23 +808,22 @@
* Kleurwerking naar SRM. Niet voor Halberstadt, Naudts
*/
function kw_to_srm(colormethod, c) {
-
- if (colormethod == 0) // Morey
- return 1.4922 * Math.pow(c, 0.6859);
- if (colormethod == 1) // Mosher
- return 0.3 * c + 4.7;
- if (colormethod == 2) // Daniels
- return 0.2 * c + 8.4;
- if (colormethod == 3) // Halberstadt
+ if(colormethod==0)// Morey
+ return 1.4922*Math.pow(c,0.6859);
+ if(colormethod==1)// Mosher
+ return 0.3*c+4.7;
+ if(colormethod==2)// Daniels
+ return 0.2*c+8.4;
+ if(colormethod==3)// Halberstadt
return 0;
- if (colormethod == 4)
+ if(colormethod==4)// Naudts
return 0;
}
function kw_to_ebc(colormethod, c) {
- return srm_to_ebc(kw_to_srm(colormethod, c));
+ return srm_to_ebc(kw_to_srm(colormethod,c));
}
@@ -1039,10 +1040,17 @@
if (attenuation < 30)
attenuation = 77;
+ // 0.00825 Attenuation factor yeast
+ // 0.00817 Attenuation factor water/grain ration
+ // -0.00684 Attenuation factor mash temperature
+ // 0.00026 Attenuation factor total mash time (at some places this is 0.0026 this is wrong!)
+ // -0.00356 Attenuation factor percentage crystal malt
+ // 0.00553 Attenuation factor percentage simple sugars
+ // 0.547 Attenuation factor constant
var AttBeer = 0.00825 * attenuation + 0.00817 * BD - 0.00684 * Temp + 0.00026 * TotTme - 0.00356 * percCara + 0.00553 * percSugar + 0.547;
var fg = Math.round((1 + (1 - AttBeer) * (og - 1)) * 10000) / 10000;
- //console.log("estimate_fg("+percSugar+","+percCara+","+BD+","+TotTme+","+Temp+","+attenuation+","+og+") :"+fg);
+ console.log("estimate_fg("+percSugar+","+percCara+","+BD+","+TotTme+","+Temp+","+attenuation+","+og+") AttBeer:"+AttBeer+" fg:"+fg);
return fg;
}
