# HG changeset patch # User Michiel Broek # Date 1665322002 -7200 # Node ID 5fe775f036fa23aa19817c35e94646da96ca7d6a # Parent c78f8cf11849d76131487ef8d6d9b31a2974ad88 Calculate and show the hop absorption losses in the boil kettle and fermenter. diff -r c78f8cf11849 -r 5fe775f036fa src/EditProductTab3.cpp --- a/src/EditProductTab3.cpp Sun Oct 09 13:17:23 2022 +0200 +++ b/src/EditProductTab3.cpp Sun Oct 09 15:26:42 2022 +0200 @@ -229,6 +229,34 @@ qDebug() << " no mash schedule"; } + /* + * Pellets 2.67 ml/gram (plugs, cryo). + * Leaf 6.01 ml/gram + */ + product->boil_absorb = product->ferment_absorb = 0; + if (product->hops.size() > 0) { + for (i = 0; i < product->hops.size(); i++) { + if (product->hops.at(i).useat == HOP_USEAT_FWH || product->hops.at(i).useat == HOP_USEAT_BOIL || + product->hops.at(i).useat == HOP_USEAT_AROMA || product->hops.at(i).useat == HOP_USEAT_WHIRLPOOL) { + if (product->hops.at(i).form == HOP_FORMS_PELLET || product->hops.at(i).form == HOP_FORMS_PLUG || + product->hops.at(i).form == HOP_FORMS_CRYO) { + product->boil_absorb += 2.67 * product->hops.at(i).amount; + } else if (product->hops.at(i).form == HOP_FORMS_LEAF) { + product->boil_absorb += 6.01 * product->hops.at(i).amount; + } + } else if (product->hops.at(i).useat == HOP_USEAT_DRY_HOP) { + if (product->hops.at(i).form == HOP_FORMS_PELLET || product->hops.at(i).form == HOP_FORMS_PLUG || + product->hops.at(i).form == HOP_FORMS_CRYO) { + product->ferment_absorb += 2.67 * product->hops.at(i).amount; + } else if (product->hops.at(i).form == HOP_FORMS_LEAF) { + product->ferment_absorb += 6.01 * product->hops.at(i).amount; + } + } + } + } + ui->boil_absorpShow->setValue(product->boil_absorb); + ui->ferment_absorpShow->setValue(product->ferment_absorb); + const QSignalBlocker blocker1(ui->est_ogEdit); const QSignalBlocker blocker2(ui->est_og2Edit); diff -r c78f8cf11849 -r 5fe775f036fa src/global.h --- a/src/global.h Sun Oct 09 13:17:23 2022 +0200 +++ b/src/global.h Sun Oct 09 15:26:42 2022 +0200 @@ -648,6 +648,8 @@ bool fermentables_ok; ///< Inventory check int hops_row; bool hops_ok; + double boil_absorb; ///< Absorption in L of hops in the boil kettle. + double ferment_absorb; ///< Absorption in L caused by dry-hops. int miscs_row; bool miscs_ok; int yeasts_row; diff -r c78f8cf11849 -r 5fe775f036fa translations/bmsapp_en.ts --- a/translations/bmsapp_en.ts Sun Oct 09 13:17:23 2022 +0200 +++ b/translations/bmsapp_en.ts Sun Oct 09 15:26:42 2022 +0200 @@ -2231,8 +2231,8 @@ - - + + Efficiency: @@ -2261,37 +2261,37 @@ - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + % - - - - - - + + + + + + min @@ -2309,26 +2309,28 @@ - - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + + + + L @@ -2341,20 +2343,20 @@ - + Estimated ABV: - + Estimated FG: - + Estimated OG: @@ -2551,7 +2553,7 @@ - + Top up water: @@ -2627,9 +2629,9 @@ - - - + + + Add @@ -2660,1186 +2662,1206 @@ - + + Boil absorb: + + + + + Loss by hop absorption in the boil kettle + + + + + Fermenter absorb: + + + + + Loss in the fermenter caused by dry-hopping + + + + Miscs - + Yeasts - + Apparent Attenuation: - + Pitchrate billion cells/ml/°P: - + Starter method: - + Starter SG: - - - - - + + + + + Set or clear date - - - - - - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + + + + + + ... - + Need billion cells: - + Dry yeast claculation. - + Low grams/hl: - + High grams/hl: - - + + at - + This recipe pitch grams/hl: - + Pitchrate grams/hectoliter: - + Yeast grams needed: - + Production date: - + Yeast condition: - - + + Set the date to today. - + Edit the production date. - - - - - - - + + + + + + + dd-MM-yyyy - + Clear the date - - + + Mash - + Mash name: - - Mash schedule: - - - - - Mash time: - - - - - Mash total volume: - - - + Mash schedule: + + + + + Mash time: + + + + + Mash total volume: + + + + Water - + Water agents - + Calcium Chloride - + CaCl2: - + Gypsym - + CaSO4: - + Epsom - + MgSO4: - + Table salt - + NaCl: - - - + + + Magnesium Chloride - + MgCl2: - - + + Baking soda - + NaHCO3: - - + + Chalk undissolved - + CaCO3: - - + + To change the water profile. This adds Calcium and Chloride. To improve sweet style beers. - - - - - - - - - - - - - - + + + + + + + + + + + + + + gr - - + + Gypsum to change the water profile. This adds Calcium and Sulfate. To improve bitter beers. - - + + Epsom salt to change the water profile. Use with caution! - - + + Table salt to change the water profile. This adds Sodium and Chloride. Improves the sweetness of the beer. The beer will become salty at high doses. - + Acid Additions - + Desired mash pH: - + Auto calculate: - + Acid to use: - - + + Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers. - - + + % - - + + ml - + Desired sparge pH: - + Acid type: - - + + Acid amount: - + Bitterness index: - - + + N/A - + Preffered SO4:Cl ratio: - + Current SO4:Cl ratio: - + Estimate pre boil pH: - + The total prepared amount of sparge water - + If needed, choose a target water profile. - + Choose example water - + 0 to 50 for light beers, 50 to 150 for amber beers, 150 to 250 for dark beers. - + Treated mash water - + The ideal amount of Natrium should be below 150. - + The ideal Chloride amount is between 50 and 150. Together with Sulfate it must be below 500. - + The ideal amount of Calcium is between 40 and 150. - + The ideal amount of Magnesium is between 5 and 40. - + The ideal Sulfate amount should be between 50 and 400. Together with Chloride it must be below 500. - + Mixed water - + The division between the main and dilution water. The total volume does not change. - + Optional dilution water - + Choose dilution - + Hardness - + Mg - + pH - + RA - + CaCO3 - + The main brewing water - + Choose water - + Cl - + Na - + Ca - + SO4 - + Volume - + HCO3 - + Water profile - + Sparge water source 1 - + Sparge water source 2 - + Sparge water mixed - + Sparge - + Treated sparge water - + Brewday - + Brewday plan: - + Brewday end: - + Mashing and Sparge - + Mash pH: - + Mash SG: - + Mash efficiency: - + Sparge water pH: - + Sparge supply: - + Sparge estimate: - + Sparge temp: - - - - - - - - - + + + + + + + + + °C - + Pre boil - - + + Measured pH: - - + + Measured SG: - - + + Volume @100°C: - + Mash, sparge and lauter efficiency. - - + + Edit volume - + Whirlpools - + Whirlpool 72..79°C: - + Whirlpool 60..66°C: - + Whirlpool cold: - + Whirlpool 85..100°C: - + Transfer to fermenter - + Volume to fermenter: - + Trub and chiller loss: - + SG in fermenter: - + EBC color in fermenter: - + IBU in fermenter: - + Aeration time & speed: - + L/m - + Aeration with: - - - - + + + + Brew log chart - + Cooling - + Cooling method: - + Cooling to: - + Cooling time: - + After boil - + The overall efficiency. - + Edit the brewdate plan or start. - + Clear planned brewdate - + Edit the brewdate start time. - - + + hh:mm - + Edit the brewdate end. - + Edit the brewdate end time. - + Set the brewdate end date. - + End time: - + Start time: - + Show brewlog: - + Confirm brew done: - - - + + + Confirm the brew dates and times. - + Fermenting - + Primary fermentation - + Start density: - + Start temperature: - + Peak temperature: - - + + End temperature: - - + + End density: - - + + End date: - - - + + + Apparent attenuation: - - - + + + Edit SG in Plato, Brix or SG - - + + Set the date to today - + Edit the date the primary fermentation was done. - + Secondary fermentation - + Edit the date the secondary fermentation was done. - + Tertiary fermentation - + Average temperature: - + Final density: - + Expected end density: - + Alcohol volume: - + Show fermenter unit log: - + Show fermentation log: - + Package - + Package date: - + Carbonation range: - + Infusion or Dilution - + Package volume: - + Extra added volume: - + Extra remarks: - + Final ABV %: - + Extra added ABV %: - + pH from fermenter: - + Extra dilution or infusion added to this batch. - - + + The ABV including the infusion. - + If there is alcohol in the infusion, give the percentage. - + Could be the description of the infusion. - + Package ABV %: - + Bottles - - + + Volume: - - + + Desired volume CO2: - - + + Priming sugar: - - + + Sugar amount: - - + + Priming: - - + + Water amount: - + Bottle fermentation: - - + + gr/L - + Expected pressure in bar: - + Bottles ABV %: - + Kegs - + Kegs ABV %: - + Kegs pressure in bar: - + Kegs temperature: - + Forced carbonation: - + Edit the package date. - + Show carbonation log: - + Tasting - + Taste date: - + Taste rate: - + Color: - + Transparency: - + Head: - + Aroma: - + Taste: - + Aftertaste: - + Mouthfeel: - + Notes: - + Edit the tasting date. - + Export - + Print @@ -4009,32 +4031,32 @@ - + Final OG: - + Final EBC: - + Final FG: - + Final ABV: - + Delete fermentable - + @@ -4044,46 +4066,46 @@ - + Current ingredient: - + Supplier: - + Amount in kg: - + Percentage in batch: - + Auto fill to 100%: - + Use at: - + Select ingredient: - + @@ -4091,23 +4113,23 @@ - + Max in batch: - + Boil - + Fermentation - + Lagering diff -r c78f8cf11849 -r 5fe775f036fa translations/bmsapp_nl.ts --- a/translations/bmsapp_nl.ts Sun Oct 09 13:17:23 2022 +0200 +++ b/translations/bmsapp_nl.ts Sun Oct 09 15:26:42 2022 +0200 @@ -2369,8 +2369,8 @@ - - + + Efficiency: Rendement: @@ -2399,37 +2399,37 @@ - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + % % - - - - - - + + + + + + min min @@ -2447,26 +2447,28 @@ - - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + + + + L @@ -2483,14 +2485,14 @@ - + Estimated FG: Verwacht eind SG: - + Estimated OG: Verwacht start SG: @@ -2664,7 +2666,7 @@ - + Top up water: Extra water in gistvat: @@ -2735,9 +2737,9 @@ - - - + + + Add Nieuw @@ -2768,12 +2770,12 @@ Hop aroma: - + Miscs Diversen - + Yeasts Gisten @@ -2782,164 +2784,164 @@ Schijnbare vergisting: - + Pitchrate billion cells/ml/°P: Ent miljard cellen/ml/°P: - + Starter method: Starter methode: - + Starter SG: Starter SG: - - - - - + + + + + Set or clear date Zet of wis datum - - - - - - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + + + + + + ... ... - + Need billion cells: Nodig miljard cellen: - + Dry yeast claculation. Droge gist berekening. - + Low grams/hl: Laag grammen/hl: - + High grams/hl: Hoog grammen/hl: - - + + at bij - + This recipe pitch grams/hl: Dit recept ent gram/hl: - + Pitchrate grams/hectoliter: Ent gram/hectoliter: - + Yeast grams needed: Gist grammen nodig: - + Production date: Productie datum: - + Yeast condition: Gist conditie: - - + + Set the date to today. Zet de datum op vandaag. - + Edit the production date. Wijzig de productie datum. - - - - - - - + + + + + + + dd-MM-yyyy dd-MM-yyyy - + Clear the date Verwijder de datum - - + + Mash Maischen - + Mash name: Maisch schema: - - Mash schedule: - Kies maisch schema: - - - - Mash time: - Maisch tijd: - - - - Mash total volume: - Maisch totaal volume: - - + Mash schedule: + Kies maisch schema: + + + + Mash time: + Maisch tijd: + + + + Mash total volume: + Maisch totaal volume: + + + Water Water @@ -2948,130 +2950,130 @@ Water overzicht - + Ca Ca - + Mg Mg - + HCO3 HCO3 - + CaCO3 CaCO3 - + Na Na - + Cl Cl - + SO4 SO4 - + pH pH - + Volume Volume - + The division between the main and dilution water. The total volume does not change. De verdeling tussen het hoofd en verdunnings water. Het totale volume blijft gelijk. - - + + Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers. De maisch pH moet tussen 5.2 en 5.6 zijn. Gebruik 5.2 voor lichte en 5.5 voor donkere bieren. - + The ideal amount of Magnesium is between 5 and 40. De ideale hoeveelheid magnesium is tussen 5 en 40. - + 0 to 50 for light beers, 50 to 150 for amber beers, 150 to 250 for dark beers. 0 tot 50 voor licht bier, 50 tot 150 voor amber bier, 150 tot 250 voor donker bier. - + The ideal Sulfate amount should be between 50 and 400. Together with Chloride it must be below 500. De ideale sulfaat hoeveelheid is tussen 50 en 400. Samen met Chloride moet het minder dan 500 zijn. - + The ideal amount of Calcium is between 40 and 150. De ideale hoeveelheid Calcium is tussen 40 en 150. - + The ideal Chloride amount is between 50 and 150. Together with Sulfate it must be below 500. De ideale hoeveelheid Chloride is tussen 50 en 150. Samen met Sulfaat moet dit minder dan 500 zijn. - + The ideal amount of Natrium should be below 150. De ideale hoeveelheid Zout moet minder dan 150 zijn. - + Water profile Water profiel - + The main brewing water Het hoofd brouwwater - + Choose water Kies water - + Optional dilution water Optioneel meng water - + Choose dilution Kies mengwater - + If needed, choose a target water profile. Indien nodig, kies een doel water profiel. - + Mixed water Gemengd water @@ -3080,137 +3082,137 @@ Behandeld water - + RA - + Hardness Hardheid - + Water agents Brouwzouten - + Calcium Chloride Calcium Chloride - + CaCl2: CaCl2: - + Gypsym Gips - + CaSO4: CaSO4: - + Epsom Magmesium sulfaat - + MgSO4: MgSO4: - + Table salt Keukenzout - + NaCl: NaCl: - - - + + + Magnesium Chloride Magnesium Chloride - + MgCl2: MgCl2: - - + + Baking soda Baksoda - + NaHCO3: NaHCO3: - - + + Chalk undissolved Ongebluste kalk - + CaCO3: CaCO3: - - + + To change the water profile. This adds Calcium and Chloride. To improve sweet style beers. Verbeterd het water profiel. Voegt Calcium en Chloride toe. Om de zoetheid van bier te verbeteren. - - - - - - - - - - - - - - + + + + + + + + + + + + + + gr gr - - + + Gypsum to change the water profile. This adds Calcium and Sulfate. To improve bitter beers. Gips om het waterprofiel te veranderen. Dit voegt Calcium en Sulfaat toe. Verbeterd de beleving van bittere bieren. - - + + Epsom salt to change the water profile. Use with caution! Epsom zout om water aan te passen. Gebruik spaarzaam! - - + + Table salt to change the water profile. This adds Sodium and Chloride. Improves the sweetness of the beer. The beer will become salty at high doses. Keukenzout om water aan te passen. Voegt Zout en Chloride toe. @@ -3225,24 +3227,24 @@ Gewenste pH: - + Auto calculate: Auto bereken: - + Acid to use: Aanzuren met: - - + + % % - - + + ml ml @@ -3263,7 +3265,7 @@ Water bron: - + Acid type: Aanzuren met: @@ -3276,156 +3278,156 @@ Benodigd: - + Bitterness index: Bitterheidsindex: - - + + N/A N.v.t - + Preffered SO4:Cl ratio: Gewenste SO4:Cl verh: - + Current SO4:Cl ratio: Huidige SO4:Cl verhouding: - + Estimate pre boil pH: Geschat voor kook pH: - + Brewday Brouwdag - + Sparge supply: Spoelwater voorraad: - + Sparge estimate: Spoelwater geschat: - + Sparge temp: Spoelwater temp: - + Start density: Begin densiteit: - + Start temperature: Start temperatuur: - + Peak temperature: Piek temperatuur: - - + + End temperature: Eind temperatuur: - - + + End density: Eind densiteit: - - + + End date: Eind datum: - - - + + + Apparent attenuation: Schijnbare vergisting: - + Edit the date the secondary fermentation was done. Wijzig de datum dat de nagisting gereed was. - + Average temperature: Gemiddelde temperatuur: - + Final density: Finale densiteit: - + Expected end density: Verwachte eind densiteit: - + Extra added volume: Toevoeging volume: - + Extra remarks: Toevoeging opmerking: - + Final ABV %: Finale ABV %: - + Extra added ABV %: Toevoeging extra ABV %: - - + + Volume: Volume: - - + + Priming: Carbonatie: - + Bottle fermentation: Flessen hergisting: - - + + gr/L gr/L - + Kegs temperature: Fusten temperatuur: @@ -3434,32 +3436,32 @@ Brouwdag start: - + Brewday end: Brouwdag eind: - + Mashing and Sparge Maischen en Spoelen - + Mash pH: Maisch pH: - + Mash SG: Maisch SG: - + Mash efficiency: Maisch rendement: - + Sparge water pH: Spoelwater pH: @@ -3492,112 +3494,112 @@ Voor koken rendement: - - + + Edit volume Wijzig volume - + Whirlpool cold: Whirlpool koud: - + Aeration time & speed: Beluchten tijd snelheid: - + Cooling method: Koelen methode: - + Cooling time: Koelen tijd: - + Transfer to fermenter Naar gistvat - + Brewday plan: Brouwdag plan: - - - - - - - - - + + + + + + + + + °C °C - + Pre boil Begin koken - - + + Volume @100°C: Volume @100°C: - + Mash, sparge and lauter efficiency. Maischen, spoelen en filteren rendement. - + Whirlpools Whirlpoolen - + Whirlpool 72..79°C: Whirlpool 72..79°C: - + Whirlpool 60..66°C: Whirlpool 60..66°C: - + Whirlpool 85..100°C: Whirlpool 85..100°C: - + Volume to fermenter: Volume naar gistvat: - + Trub and chiller loss: Trub en koeler verlies: - + SG in fermenter: SG in gistvat: - + EBC color in fermenter: EBC kleur in gistvat: - + IBU in fermenter: IBU in het gistvat: @@ -3606,7 +3608,7 @@ Beluchten - + Aeration with: Beluchten met: @@ -3619,193 +3621,193 @@ Beluchten snelheid: - + L/m L/m - - - - + + + + Brew log chart Brouw log grafiek - + Cooling Koelen - + Cooling to: Koelen tot: - + After boil Einde koken - + The overall efficiency. Het totale brouwzaal rendement. - + Edit the brewdate plan or start. Wijzig de brouwdag plan of start datum. - + Clear planned brewdate Wis geplande brouwdag - + Edit the brewdate start time. Wijzig de brouwdag start tijd. - - + + hh:mm hh:mm - + Edit the brewdate end. Wijzig de brouwdag eind datum. - + Edit the brewdate end time. Wijzig de brouwdag eind tijd. - + Set the brewdate end date. Zet de brouwdag eind datum. - + End time: Eind tijd: - + Start time: Start tijd: - + Show brewlog: Toon brouwlog: - + Confirm brew done: Bevestig brouwdag: - - - + + + Confirm the brew dates and times. Bevestig de brouw datums en tijden. - + Fermenting Vergisten - + Primary fermentation Hoofdvergisting - - - + + + Edit SG in Plato, Brix or SG Wijzig SG in Plato, Brix of SG - - + + Set the date to today Zet de datum op vandaag - + Edit the date the primary fermentation was done. Wijzig de datum dat de hoofdgisting gereed was. - + Secondary fermentation Nagisting - + Tertiary fermentation Lageren - + Alcohol volume: Alcohol vol%: - + Show fermenter unit log: Toon gistkast log: - + Show fermentation log: Toon vergisting log: - + Package Verpakken - + Package date: Verpakken datum: - + Carbonation range: Koolzuur volumes: - + Infusion or Dilution Infusie of verdunnen - + Package volume: Verpakken volume: - + Package ABV %: Verpakken ABV %: - + pH from fermenter: pH vanuit gistvat: - + Estimated ABV: Verwacht ABV: @@ -3851,229 +3853,249 @@ Fusten CO2: - + + Boil absorb: + Kook absorptie: + + + + Loss by hop absorption in the boil kettle + Verlies door hop absorptie in de kook ketel + + + + Fermenter absorb: + Gistvat absorptie: + + + + Loss in the fermenter caused by dry-hopping + Verlies in het gistvat door het drooghoppen + + + Apparent Attenuation: Schijnbare vergisting: - + Acid Additions Zuur toevoegingen - + Desired mash pH: Gewenst maisch pH: - + Desired sparge pH: Gewenst spoel pH: - - + + Acid amount: Zuur hoeveelheid: - + The total prepared amount of sparge water De totale voorraad spoelwater - + Choose example water Kies voorbeeld water - + Treated mash water Behandeld maisch water - + Sparge water source 1 Spoelwater bron 1 - + Sparge water source 2 Spoelwater bron 2 - + Sparge water mixed Gemengd spoelwater - + Sparge Spoel - + Treated sparge water Behandeld spoelwater - + Extra dilution or infusion added to this batch. Toegevoegde verdunning of infusie aan deze batch. - - + + The ABV including the infusion. Het ABV inclusief infusie. - + If there is alcohol in the infusion, give the percentage. Als er alcohol in de infusie zit, geef hier het percentage. - + Could be the description of the infusion. Hier kun je de toevoeging beschrijven. - + Bottles Flessen - - + + Desired volume CO2: Gewenst volume CO2: - - + + Priming sugar: Carbonatie suiker: - - + + Sugar amount: Suiker gewicht: - - + + Water amount: Water volume: - + Expected pressure in bar: Verwachte druk in bar: - + Bottles ABV %: Flessen ABV %: - + Kegs Fusten - + Kegs ABV %: Fusten ABV %: - + Kegs pressure in bar: Fusten druk in bar: - + Forced carbonation: Geforceerde carbonatie: - + Edit the package date. Wijzig de verpakkings datum. - + Show carbonation log: Toon carbonatie log: - + Tasting Proeven - + Taste date: Proeven datum: - + Taste rate: Beoordeling cijfer: - + Color: Kleur: - + Transparency: Helderheid: - + Head: Schuim: - + Aroma: Geur: - + Taste: Smaak: - + Aftertaste: Nasmaak: - + Mouthfeel: Mondgevoel: - + Notes: Opmerkingen: - + Edit the tasting date. Wijzig de datum van proeven. - + Export Exporteer - + Print Print @@ -4291,22 +4313,22 @@ Vergistbaar ingredient is al verwerkt - + Final OG: Finale OG: - + Final EBC: Finale EBC: - + Final FG: Finale FG: - + Final ABV: Finale ABV: @@ -4323,12 +4345,12 @@ Finale FG: - + Delete fermentable Verwijder vergistbaar ingredient - + @@ -4338,46 +4360,46 @@ Verwijder %1 - + Current ingredient: Huidig ingredient: - + Supplier: Leverancier: - + Amount in kg: Gewicht in kg: - + Percentage in batch: Percentage in stort: - + Auto fill to 100%: Aanvullen tot 100%: - + Use at: Toevoegen bij: - + Select ingredient: Kies ingredient: - + @@ -4385,23 +4407,23 @@ In voorraad: - + Max in batch: Max. in stort: - + Boil Koken - + Fermentation Hoofdvergisting - + Lagering Nagisting/lagering @@ -4831,8 +4853,8 @@ Verwarm tijd: - - + + Measured pH: Gemeten pH: @@ -4843,8 +4865,8 @@ Gemeten Brix: - - + + Measured SG: Gemeten SG: diff -r c78f8cf11849 -r 5fe775f036fa ui/EditProduct.ui --- a/ui/EditProduct.ui Sun Oct 09 13:17:23 2022 +0200 +++ b/ui/EditProduct.ui Sun Oct 09 15:26:42 2022 +0200 @@ -82,7 +82,7 @@ - 0 + 10 0 1128 501 @@ -2854,6 +2854,118 @@ :/icons/bms/hop.png:/icons/bms/hop.png + + + + 0 + 40 + 131 + 20 + + + + Boil absorb: + + + Qt::AlignRight|Qt::AlignTrailing|Qt::AlignVCenter + + + + + + 140 + 40 + 81 + 24 + + + + Loss by hop absorption in the boil kettle + + + Qt::AlignRight|Qt::AlignTrailing|Qt::AlignVCenter + + + true + + + QAbstractSpinBox::NoButtons + + + false + + + L + + + 3 + + + 0.000000000000000 + + + 40000.000000000000000 + + + 1.000000000000000 + + + + + + 225 + 40 + 121 + 20 + + + + Fermenter absorb: + + + Qt::AlignRight|Qt::AlignTrailing|Qt::AlignVCenter + + + + + + 360 + 40 + 81 + 24 + + + + Loss in the fermenter caused by dry-hopping + + + Qt::AlignRight|Qt::AlignTrailing|Qt::AlignVCenter + + + true + + + QAbstractSpinBox::NoButtons + + + false + + + L + + + 3 + + + 0.000000000000000 + + + 40000.000000000000000 + + + 1.000000000000000 + +