# HG changeset patch # User Michiel Broek # Date 1658319250 -7200 # Node ID 60c493e08800a10a3b46c535bf95106b60b6f4ef # Parent 43bf6cccc4abd0a09389e9b36c0c81fbaa727fe4 Added new sparge water data to the checklist. diff -r 43bf6cccc4ab -r 60c493e08800 src/PrinterDialog.cpp --- a/src/PrinterDialog.cpp Wed Jul 20 12:54:13 2022 +0200 +++ b/src/PrinterDialog.cpp Wed Jul 20 14:14:10 2022 +0200 @@ -1616,14 +1616,14 @@ } checkHeader(&painter, &y, tr("Mash water and treatment")); - checkLine(&painter, &y, QString("%1 liter water %2").arg(product->w1_amount * factor, 1, 'f', 1).arg(product->w1_name)); + checkLine(&painter, &y, QString("%1 liter water `%2`").arg(product->w1_amount * factor, 1, 'f', 1).arg(product->w1_name)); mashwater += product->w1_amount * factor; if (product->w2_name != "" && product->w2_amount > 0) { - checkLine(&painter, &y, QString("%1 liter water %2").arg(product->w2_amount * factor, 1, 'f', 1).arg(product->w2_name)); + checkLine(&painter, &y, QString("%1 liter water `%2`").arg(product->w2_amount * factor, 1, 'f', 1).arg(product->w2_name)); mashwater += product->w2_amount * factor; } for (int i = 0; i < product->miscs.size(); i++) { - if (product->miscs.at(i).type == MISC_TYPES_WATER_AGENT) { + if (product->miscs.at(i).type == MISC_TYPES_WATER_AGENT && product->miscs.at(i).use_use == MISC_USES_MASH) { QString unit = (product->miscs.at(i).amount_is_weight) ? "gr":"ml"; checkLine(&painter, &y, QString("%1 %2 %3").arg(product->miscs.at(i).amount * 1000 * factor, 1, 'f', 2).arg(unit).arg(product->miscs.at(i).name)); numsalts++; @@ -1631,6 +1631,29 @@ } y += 20; + checkHeader(&painter, &y, tr("Sparge water and treatment")); + QString sw = ""; + if (product->sparge_source == 0) { + checkLine(&painter, &y, QString("%1 liter water `%2`").arg(product->sparge_volume * factor, 1, 'f', 1).arg(product->w1_name)); + } else if (product->sparge_source == 1) { + checkLine(&painter, &y, QString("%1 liter water `%2`").arg(product->sparge_volume * factor, 1, 'f', 1).arg(product->w2_name)); + } else if (product->sparge_source == 2) { + checkLine(&painter, &y, QString("%1 liter water `%2`") + .arg(product->sparge_volume * (product->w1_amount / (product->w1_amount+product->w2_amount)) * factor, 1, 'f', 1) + .arg(product->w1_name)); + checkLine(&painter, &y, QString("%1 liter water `%2`") + .arg(product->sparge_volume * (product->w2_amount / (product->w1_amount+product->w2_amount)) * factor, 1, 'f', 1) + .arg(product->w2_name)); + } + for (int i = 0; i < product->miscs.size(); i++) { + if (product->miscs.at(i).type == MISC_TYPES_WATER_AGENT && product->miscs.at(i).use_use == MISC_USES_SPARGE) { + QString unit = (product->miscs.at(i).amount_is_weight) ? "gr":"ml"; + checkLine(&painter, &y, QString("%1 %2 %3").arg(product->miscs.at(i).amount * 1000 * factor, 1, 'f', 2).arg(unit).arg(product->miscs.at(i).name)); + numsalts++; + } + } + y += 20; + checkHeader(&painter, &y, tr("Weight and mill the malts")); for (int i = 0; i < product->fermentables.size(); i++) { if (product->fermentables.at(i).added == FERMENTABLE_ADDED_MASH) { @@ -1716,9 +1739,8 @@ } checkHeader(&painter, &y, tr("Lauter and Sparge")); - checkLine(&painter, &y, QString(tr("Heat %1 liter sparge water to %2°C")).arg(product->sparge_volume * factor, 1, 'f', 1) - .arg(product->sparge_temp, 1, 'f', 1)); - checkInput(&painter, &y, QString(tr("Bring to %1 pH with %2 ml. `%3`")).arg(product->sparge_ph, 1, 'f', 2) + checkLine(&painter, &y, QString(tr("Heat sparge water to %1°C")).arg(product->sparge_temp, 1, 'f', 1)); + checkInput(&painter, &y, QString(tr("Bring water to %1 pH with %2 ml. `%3`")).arg(product->sparge_ph, 1, 'f', 2) .arg(product->sparge_acid_amount * 1000 * factor, 1, 'f', 2).arg(my_acids.at(product->sparge_acid_type).name_en), QString(tr("pH"))); checkLine(&painter, &y, QString(tr("Sparge with close to %1 liter water")) .arg(((product->boil_size * factor) - mashwater + grainabsorbtion + product->eq_lauter_deadspace) * 1.03, 1, 'f', 1)); diff -r 43bf6cccc4ab -r 60c493e08800 translations/bmsapp_en.ts --- a/translations/bmsapp_en.ts Wed Jul 20 12:54:13 2022 +0200 +++ b/translations/bmsapp_en.ts Wed Jul 20 14:14:10 2022 +0200 @@ -2639,7 +2639,7 @@ - + Mash @@ -3704,43 +3704,43 @@ - + BMSapp - Add new product - + BMSapp - Edit product %1 - - + + Edit Product - + Name empty or too short. - + No beerstyle selected. - + Delete product - + Product changed - + The product has been modified. Save changes? @@ -3834,61 +3834,61 @@ - + Delete fermentable - + - + Delete %1 - + Current ingredient: - + Supplier: - + Amount in kg: - + Percentage in batch: - + Auto fill to 100%: - + Use at: - + Select ingredient: - + @@ -3896,24 +3896,24 @@ - + Max in batch: - + Boil - + Fermentation - + Lagering @@ -4364,63 +4364,63 @@ - + Very malty and sweet - + Malty, sweet - - + + Balanced - + Hoppy, bitter - + Very hoppy, very bitter - + Too malty - + Very malty - + Malty - + Little bitter - + Bitter - + Very bitter - + Too bitter @@ -6748,63 +6748,63 @@ - + Very malty and sweet - + Malty, sweet - - + + Balanced - + Hoppy, bitter - + Very hoppy, very bitter - + Too malty - + Very malty - + Malty - + Little bitter - + Bitter - + Very bitter - + Too bitter @@ -9003,10 +9003,10 @@ - - - - + + + + Type @@ -9018,7 +9018,7 @@ - + Fermentable @@ -9085,7 +9085,7 @@ - + Yeast @@ -9111,73 +9111,73 @@ - + Brew type - + Efficiency - + Boil time - + Batch size - + Start SG - + End SG - + Estimated Alcohol - + Estimated CO2 vol - + Color ( - + IBU ( - + Percent - + Yield @@ -9186,10 +9186,10 @@ - - - - + + + + Use at @@ -9198,10 +9198,10 @@ - - - - + + + + Amount @@ -9210,1061 +9210,1072 @@ - - - - + + + + Cost - + Hop - + Alpha - + IBU - + Attn - + Misc ingredient - - + + Mash step - - + + Step type - + Start °C - + End °C - + Time - + Ramp - + L/kg - + Inf/dec L. - + Inf/dec °C - + Water source - + Volume - + Ca - + Mg - + CaCO3 - + Na - + Cl - + SO4 - - - - - - + + + + + + pH - + Mixed water - - Treated water - - - - - + + Treated mash water + + + + + + Treated sparge water + + + + + Recipe notes - + Product overview - + Stage - + Split batch - + Batch number - + %1 step yeaststarter - + Before - - Product brewday - - - - - Brewday start - - - - - Brewday end - - - + Product brewday + + + + + Brewday start + + + + + Brewday end + + + + Temperature - + Minutes - - - - + + + + SG - + Brew item - + Expected - + Reached - - Difference - - - - - Mash pH - - - - - Mash density - - - - - Mash efficiency - - - + Difference + + + + + Mash pH + + + + + Mash density + + + + + Mash efficiency + + + + Sparge pH - - Pre boil pH - - - - - Pre boil density - - - - - Pre boil volume - - - - - Pre boil efficiency - - - + Pre boil pH + + + + + Pre boil density + + + + + Pre boil volume + + + + + Pre boil efficiency + + + + After boil pH - + After boil density - + After boil volume - + After boil efficiency - + Chiller and trub loss - + Top up water - + Fermenter volume - - Fermenter density - - - - - Fermenter color - - - - - Fermenter IBU - - - - - Cooling method - - - + Fermenter density + + + + + Fermenter color + + + + + Fermenter IBU + + + + + Cooling method + + + + Cooling temperature - - Cooling time - - - - - Product fermentation - - - - - Primary start temp - - - - Primary peak temp - - - - - Primary end temp - - - - - Primary density - - - - - Primary end date + Cooling time - Secondary end temp - - - - - Secondary density + Product fermentation + + + + + Primary start temp - Secondary end date + Primary peak temp - Tertiary temperature + Primary end temp - Final density + Primary density - Tertiary end date - - - - - Apperant attenuation + Primary end date + + + + + Secondary end temp + + + + + Secondary density + + + + + Secondary end date + + + + + Tertiary temperature - Package product + Final density - Package date + Tertiary end date + Apperant attenuation + + + + + Package product + + + + + Package date + + + + Package volume - - - + + + Alcohol volume - - Infuse volume - - - - - Infuse alcohol - - - - - Bottles - - - - - Kegs - - - - - Bottles volume - - - + Infuse volume + + + + + Infuse alcohol + + + + + Bottles + + + + + Kegs + + + + + Bottles volume + + + + Kegs volume - + Bottles CO2 volumes - + Kegs CO2 volumes - - + + Sugar - + Forced carbonation - + Yes - - + + Sugar amount - - + + Water amount - - + + Pressure - - + + Carbonation temp - + Tasting notes - + Tasting date - + Taste score - + Color - + Transparency - + Head - + Aroma - + Taste - + Mouthfeel - - Aftertaste - - - - Make a yeast starter - - - - - Start about %1 days before brewday with the starter. - - - - - Starter step %1 of %2 liter with SG %3 - - - - - until there is enough yeast + Aftertaste + Make a yeast starter + + + + + Start about %1 days before brewday with the starter. + + + + + Starter step %1 of %2 liter with SG %3 + + + + + until there is enough yeast + + + + about 24 hours on a stirplate - + shake often for a few days - + let it rest for almost a week - + place starter in the fridge for 24 hours - - + + remove starter from the fridge and decant - + place starter in the fridge until brewday - + Mash water and treatment - - Weight and mill the malts - - - - - Mill the malts - - - - - Mash - - - - - Heat %1 liter water to %2°C (%3 cm below kettle top) - - - - - Add brouwzouten - - - - - Add malts and dough-in - - - - - Add %1 gram `%2` hop - - - - - Add %1 %2 `%3` - - - - - Add %1 liter water of %2°C + + Sparge water and treatment - Heat upto %1°C - - - - - Take, heat, boil and return %1 part of the mash + Weight and mill the malts - %1 minutes from %2°C to %3°C - - - - - - Brix + Mill the malts - %1 minutes at %2°C - - - - - Measure and adjust pH (target %1 pH) - - - - - Target SG end mash: - - - - - Lauter and Sparge - - - - - Heat %1 liter sparge water to %2°C + Mash + + + + + Heat %1 liter water to %2°C (%3 cm below kettle top) + + + + + Add brouwzouten + + + + + Add malts and dough-in + + + + + Add %1 gram `%2` hop + + + + + Add %1 %2 `%3` - Bring to %1 pH with %2 ml. `%3` - - - - + Add %1 liter water of %2°C + + + + + Heat upto %1°C + + + + + Take, heat, boil and return %1 part of the mash + + + + + %1 minutes from %2°C to %3°C + + + + + + Brix + + + + + %1 minutes at %2°C + + + + + Measure and adjust pH (target %1 pH) + + + + + Target SG end mash: + + + + + Lauter and Sparge + + + + + Heat sparge water to %1°C + + + + + Bring water to %1 pH with %2 ml. `%3` + + + + Sparge with close to %1 liter water - - Target volume in boil kettle: %1 liter (%2 cm below kettle top) - - - - - - cm - - - - - Target SG in boil kettle: - - - - - Add %1 gr `%2` hop after sparge - - - + Target volume in boil kettle: %1 liter (%2 cm below kettle top) + + + + + + cm + + + + + Target SG in boil kettle: + + + + + Add %1 gr `%2` hop after sparge + + + + Boil - + Total boiltime: %1 minutes - + %1 kg `%2` at 10 minutes before end of boil - + Place emersion chiller at 10 minutes before end of boil - + %1 gr `%2` at flameout - + %1 gr `%2` at %3 minutes before end of boil - - %1 %2 `%3` at flameout - - - - - %1 %2 `%3` at %4 minutes before end of boil - - - - - Target volume at end of boil: %1 liter (%2 cm below kettle top) - - - - - Target SG at end of boil: - - - - - This is a `no-boil` recipe - - - - - Whirlpool(s) and cooling - - - - Wirlpool for %1 minutes. Keep temp above 85°C - - - - - Wirlpool for %1 minutes. Keep temp between 72 and 79°C - - - - - Wirlpool for %1 minutes. Keep temp between 60 and 66°C - - - - - %1 gr `%2` for %3 minutes in the whirlpool - - - - - - Cool to %1°C - - - - - Wirlpool for %1 minutes. - - - - - Cooling - - - - - Desinfect fermenter and pump and hoses if needed - - - - - Transfer wort to fermenter - - - - - Liter + %1 %2 `%3` at flameout + + + + + %1 %2 `%3` at %4 minutes before end of boil + + + + + Target volume at end of boil: %1 liter (%2 cm below kettle top) + + + + + Target SG at end of boil: + + + + + This is a `no-boil` recipe + + + + + Whirlpool(s) and cooling - Yeast pitching and fermentation + Wirlpool for %1 minutes. Keep temp above 85°C + + + + + Wirlpool for %1 minutes. Keep temp between 72 and 79°C - %1 pack %2, `%3` yeast - - - - - %1 gram %2, `%3` yeast - - - - - %1 ml %2, `%3` yeast + Wirlpool for %1 minutes. Keep temp between 60 and 66°C + + + + + %1 gr `%2` for %3 minutes in the whirlpool + + + + + + Cool to %1°C + + + + + Wirlpool for %1 minutes. + + + + + Cooling + Desinfect fermenter and pump and hoses if needed + + + + + Transfer wort to fermenter + + + + + Liter + + + + + Yeast pitching and fermentation + + + + + %1 pack %2, `%3` yeast + + + + + %1 gram %2, `%3` yeast + + + + + %1 ml %2, `%3` yeast + + + + Pitch yeast at %1°C - + Pitch yeast dry into the wort - + Add decanted yeast starter - + Add the yeast - + Add %1 liter water in the fermenter - + Aerate %1 minutes with %2 - + Set fermentation start temperature to %1°C - + Start fermentation - + Primary fermentation - + Add %1 kg `%2` on day 3 or 4 - + Add %1 %2 `%3` on day 3 or 4 - + Secondary fermentation - - + + Add %1 pack %2, `%3` yeast (with starter if needed) - - + + Add %1 gram %2, `%3` - + Add %1 gram %2, `%3` yeast (with starter if needed) - + After %1 hours harvest yeast from the %2 - + Tertiary fermentation - + Add %1 kg `%2` - + Add %1 gram `%2` for %3 days - + Add %1 ml %2, `%3` yeast (with starter if needed) - - Add %1 %2 `%3` for %4 days - - - - - Packaging - - - - - Bottling add %1 kg `%2` with %3 liter water - - - - - Kegging add %1 kg `%2` with %3 liter water - - - - - Add %1, `%2` as bottle yeast - - - + Add %1 %2 `%3` for %4 days + + + + + Packaging + + + + + Bottling add %1 kg `%2` with %3 liter water + + + + + Kegging add %1 kg `%2` with %3 liter water + + + + + Add %1, `%2` as bottle yeast + + + + Add %1 gram %2, `%3` as bottle yeast - + Add %1 ml %2, `%3` as bottle yeast - + Add %1 %2 `%3` during bottling - + Measured: - + %1 split the batch here! - + Inventory - + Yeastbank - + Date and time - - - + + + Beer style diff -r 43bf6cccc4ab -r 60c493e08800 translations/bmsapp_nl.ts --- a/translations/bmsapp_nl.ts Wed Jul 20 12:54:13 2022 +0200 +++ b/translations/bmsapp_nl.ts Wed Jul 20 14:14:10 2022 +0200 @@ -2729,7 +2729,7 @@ - + Mash @@ -3044,7 +3044,7 @@ Auto calculate: - Automatisch rekenen: + Auto bereken: @@ -3638,7 +3638,7 @@ Desired sparge pH: - Gewenst spoelwater pH: + Gewenst spoel pH: @@ -3923,28 +3923,28 @@ Koken %1 minuten - + BMSapp - Add new product BMSapp - Nieuw product - + BMSapp - Edit product %1 BMSapp - Wijzig product %1 - - + + Edit Product Wijzig Product - + Name empty or too short. De naam is leeg of te kort. - + No beerstyle selected. Geen bierstijl gekozen. @@ -3957,17 +3957,17 @@ %3 - + Delete product Verwijder product - + Product changed Product gewijzigd - + The product has been modified. Save changes? Het product is gewijzigd. Wijzigingen opslaan? @@ -4061,61 +4061,61 @@ Vergistbaar ingredient is al verwerkt - + Delete fermentable Verwijder vergistbaar ingredient - + - + Delete %1 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: - + @@ -4123,24 +4123,24 @@ In voorraad: - + Max in batch: Max. in stort: - + Boil Koken - + Fermentation Hoofdvergisting - + Lagering Nagisting/lagering @@ -4599,63 +4599,63 @@ Infusie temperatuur: - + Very malty and sweet Zeer moutig en zoet - + Malty, sweet Moutig, zoet - - + + Balanced Gebalanceerd - + Hoppy, bitter Hoppig, bitter - + Very hoppy, very bitter Erg hoppig, erg bitter - + Too malty Te moutig - + Very malty Erg moutig - + Malty Moutig - + Little bitter Iets bitter - + Bitter Bitter - + Very bitter Erg bitter - + Too bitter Veel te bitter @@ -6181,7 +6181,7 @@ Desired sparge pH: - Gewenst spoelwater pH: + Gewenst spoel pH: @@ -6413,7 +6413,7 @@ Auto calculate: - Automatisch rekenen: + Auto bereken: @@ -7167,63 +7167,63 @@ Infusie temperatuur: - + Very malty and sweet Zeer moutig en zoet - + Malty, sweet Moutig, zoet - - + + Balanced Gebalanceerd - + Hoppy, bitter Hoppig, bitter - + Very hoppy, very bitter Erg hoppig, erg bitter - + Too malty Te moutig - + Very malty Erg moutig - + Malty Moutig - + Little bitter Iets bitter - + Bitter Bitter - + Very bitter Erg bitter - + Too bitter Veel te bitter @@ -9688,8 +9688,8 @@ Mout - - + + Sugar Suiker @@ -9852,10 +9852,10 @@ - - - - + + + + Type Soort @@ -9867,7 +9867,7 @@ - + Fermentable Vergistbaar ingredient @@ -9934,7 +9934,7 @@ - + Yeast Gist @@ -9960,73 +9960,73 @@ - + Brew type Brouw type - + Efficiency Brouwzaal rendement - + Boil time Kooktijd - + Batch size Brouw volume - + Start SG Begin SG - + End SG Eind SG - + Estimated Alcohol Verwacht alcohol - + Estimated CO2 vol Verwacht volumes CO2 - + Color ( Kleur ( - + IBU ( IBU ( - + Percent Procent - + Yield Opbrengst @@ -10035,10 +10035,10 @@ - - - - + + + + Use at Toepassing @@ -10047,10 +10047,10 @@ - - - - + + + + Amount Hoeveel @@ -10059,1055 +10059,1078 @@ - - - - + + + + Cost Kosten - + Hop Hop - + Alpha Alpha - + IBU IBU - + Attn SVG - + Misc ingredient Divers ingredient - - + + Mash step Maisch stap - - + + Step type Stap type - + Start °C Start °C - + End °C Eind °C - + Time Tijd - + Ramp Verwarm - + L/kg L/kg - + Inf/dec L. Inf/dec L. - + Inf/dec °C Inf/dec °C - + Water source Water bron - + Volume Volume - + Ca Ca - + Mg Mg - + CaCO3 CaCO3 - + Na Na - + Cl Cl - + SO4 SO4 - - - - - - + + + + + + pH pH - + Mixed water Gemengd water + Treated water + Behandeld water + + - - Treated water - Behandeld water - - - - + + Treated mash water + Behandeld maisch water + + + + + Treated sparge water + Behandeld spoelwater + + + + Recipe notes Recept opmerkingen - + Product overview Product overzicht - + Stage Fase - + Split batch Splits batch - + Batch number Batch nummer - + %1 step yeaststarter %1 staps giststarter - + Before Voor - - Product brewday - Product brouwdag - - - - Brewday start - Brouwdag start - - - - Brewday end - Brouwdag eind - - + Product brewday + Product brouwdag + + + + Brewday start + Brouwdag start + + + + Brewday end + Brouwdag eind + + + Temperature Temperatuur - + Minutes Minuten - - - - + + + + SG SG - + Brew item Brouw item - + Expected Verwacht - + Reached Bereikt - - Difference - Verschil - - - - Mash pH - Maisch pH - - - - Mash density - Maisch densiteit - - - - Mash efficiency - Maisch rendement - - + Difference + Verschil + + + + Mash pH + Maisch pH + + + + Mash density + Maisch densiteit + + + + Mash efficiency + Maisch rendement + + + Sparge pH Spoelen pH - - Pre boil pH - Voor koken pH - - - - Pre boil density - Voor koken SG - - - - Pre boil volume - Voor koken volume - - - - Pre boil efficiency - Voor koken rendement - - + Pre boil pH + Voor koken pH + + + + Pre boil density + Voor koken SG + + + + Pre boil volume + Voor koken volume + + + + Pre boil efficiency + Voor koken rendement + + + After boil pH Na koken pH - + After boil density Na koken SG - + After boil volume Na koken volume - + After boil efficiency Na koken rendement - + Chiller and trub loss Trub en koeler verlies - + Top up water Extra water in gistvat - + Fermenter volume Gistvat volume - - Fermenter density - Gistvat densiteit - - - - Fermenter color - Kleur in gistvat - - - - Fermenter IBU - Bitterheid in gistvat - - - - Cooling method - Koelen methode - - + Fermenter density + Gistvat densiteit + + + + Fermenter color + Kleur in gistvat + + + + Fermenter IBU + Bitterheid in gistvat + + + + Cooling method + Koelen methode + + + Cooling temperature Koelen temperatuur - - Cooling time - Koeltijd - - - - Product fermentation - Product vergisting - - - - Primary start temp - Hoofdgisting start temp - - - Primary peak temp - Hoofdgisting piek temp - - - - Primary end temp - Hoofdgisting eind temp - - - - Primary density - Hoofdgisting densiteit - - - - Primary end date - Hoofdgisting datum + Cooling time + Koeltijd - Secondary end temp - Nagisting eind temp - - - - Secondary density - Nagisting densiteit + Product fermentation + Product vergisting + + + + Primary start temp + Hoofdgisting start temp - Secondary end date - Nagisting eind datum + Primary peak temp + Hoofdgisting piek temp - Tertiary temperature - Lageren temperatuur + Primary end temp + Hoofdgisting eind temp - Final density - Finale densiteit + Primary density + Hoofdgisting densiteit - Tertiary end date - Lagering eind datum - - - - Apperant attenuation - Schijnbare vergisting + Primary end date + Hoofdgisting datum + + + + Secondary end temp + Nagisting eind temp + + + + Secondary density + Nagisting densiteit + + + + Secondary end date + Nagisting eind datum + + + + Tertiary temperature + Lageren temperatuur - Package product - Verpakken + Final density + Finale densiteit - Package date - Verpakken datum + Tertiary end date + Lagering eind datum + Apperant attenuation + Schijnbare vergisting + + + + Package product + Verpakken + + + + Package date + Verpakken datum + + + Package volume Verpakken volume - - - + + + Alcohol volume Alcohol vol% - - Infuse volume - Infusie volume - - - - Infuse alcohol - Infusie alcohol - - - - Bottles - Flessen - - - - Kegs - Fusten - - - - Bottles volume - Flessen volume - - + Infuse volume + Infusie volume + + + + Infuse alcohol + Infusie alcohol + + + + Bottles + Flessen + + + + Kegs + Fusten + + + + Bottles volume + Flessen volume + + + Kegs volume Fusten volume - + Bottles CO2 volumes Flessen CO2 volumes - + Kegs CO2 volumes Fusten CO2 volumes - + Forced carbonation Geforceerde carbonatie - + Yes Ja - - + + Sugar amount Suiker gewicht - - + + Water amount Water volume - - + + Pressure Druk - - + + Carbonation temp Carbonatie temp - + Tasting notes Proef notities - + Tasting date Proeven datum - + Taste score Beoordeling cijfer - + Color Kleur - + Transparency Helderheid - + Head Schuim - + Aroma Geur - + Taste Smaak - + Mouthfeel Mondgevoel - - Aftertaste - Nasmaak - - - Make a yeast starter - Maak een giststarter - - - - Start about %1 days before brewday with the starter. - Start ongeveer %1 dagen voor de brouwdag met de starter. - - - - Starter step %1 of %2 liter with SG %3 - Starter stap %1 van %2 liter met SG %3 - - - - until there is enough yeast - tot er genoeg gist is + Aftertaste + Nasmaak + Make a yeast starter + Maak een giststarter + + + + Start about %1 days before brewday with the starter. + Start ongeveer %1 dagen voor de brouwdag met de starter. + + + + Starter step %1 of %2 liter with SG %3 + Starter stap %1 van %2 liter met SG %3 + + + + until there is enough yeast + tot er genoeg gist is + + + about 24 hours on a stirplate ongeveer 24 uur op een roerplaat - + shake often for a few days enkele dagen veel schudden - + let it rest for almost a week ongeveer een week met rust laten - + place starter in the fridge for 24 hours zet de starter 24 uur in de koelkast - - + + remove starter from the fridge and decant haal de starter uit de koelkast en giet deze af - + place starter in the fridge until brewday plaats de starter in de koelkast tot de brouwdag - + Mash water and treatment Maisch water en behandeling - - Weight and mill the malts - Afwegen en schroten van de mout - - - - Mill the malts - Schroot de mout - - - - Mash - Maischen - - - - Heat %1 liter water to %2°C (%3 cm below kettle top) - Verwarm %1 liter water tot %2°C (%3 cm onder de rand) - - - - Add brouwzouten - Brouwzouten toevoegen - - - - Add malts and dough-in - Stort de mout en inmaischen - - - - Add %1 gram `%2` hop - Toevoegen %1 gram `%2` hop - - - - Add %1 %2 `%3` - Toevoegen %1 %2 `%3` - - - - Add %1 liter water of %2°C - Infusie %1 liter water van %2°C + + Sparge water and treatment + Spoel water en behandeling - Heat upto %1°C - Verwarm tot %1°C - - - - Take, heat, boil and return %1 part of the mash - Uitnemen, verwarmen, koken %1 liter deel van de maisch + Weight and mill the malts + Afwegen en schroten van de mout - %1 minutes from %2°C to %3°C - %1 minuten van %2°C tot %3°C - - - - - Brix - Brix + Mill the malts + Schroot de mout - %1 minutes at %2°C - %1 minuten op %2°C - - - - Measure and adjust pH (target %1 pH) - Meten en bijstellen pH (doel %1 pH) - - - - Target SG end mash: - Doel SG eind maischen: - - - - Lauter and Sparge - Spoelen en filteren - - - - Heat %1 liter sparge water to %2°C - Verwarm %1 liter spoelwater tot %2°C + Mash + Maischen + + + + Heat %1 liter water to %2°C (%3 cm below kettle top) + Verwarm %1 liter water tot %2°C (%3 cm onder de rand) + + + + Add brouwzouten + Brouwzouten toevoegen + + + + Add malts and dough-in + Stort de mout en inmaischen + + + + Add %1 gram `%2` hop + Toevoegen %1 gram `%2` hop + + + + Add %1 %2 `%3` + Toevoegen %1 %2 `%3` + Add %1 liter water of %2°C + Infusie %1 liter water van %2°C + + + + Heat upto %1°C + Verwarm tot %1°C + + + + Take, heat, boil and return %1 part of the mash + Uitnemen, verwarmen, koken %1 liter deel van de maisch + + + + %1 minutes from %2°C to %3°C + %1 minuten van %2°C tot %3°C + + + + + Brix + Brix + + + + %1 minutes at %2°C + %1 minuten op %2°C + + + + Measure and adjust pH (target %1 pH) + Meten en bijstellen pH (doel %1 pH) + + + + Target SG end mash: + Doel SG eind maischen: + + + + Lauter and Sparge + Spoelen en filteren + + + + Heat sparge water to %1°C + Verwarm spoelwater tot %1°C + + + + Bring water to %1 pH with %2 ml. `%3` + Breng water naar %1 pH met %2 ml. `%3` + + + Heat %1 liter sparge water to %2°C + Verwarm %1 liter spoelwater tot %2°C + + Bring to %1 pH with %2 ml. `%3` - Breng naar %1 pH met %2 ml. `%3` - - - + Breng naar %1 pH met %2 ml. `%3` + + + Sparge with close to %1 liter water Spoelen met ongeveer %1 liter water - - Target volume in boil kettle: %1 liter (%2 cm below kettle top) - Doel volume in de kook ketel: %1 liter (%2 cm onder de rand) - - - - - cm - cm - - - - Target SG in boil kettle: - Doel SG in de kook ketel: - - - - Add %1 gr `%2` hop after sparge - Toevoegen %1 gr `%2` hop na het spoelen - - + Target volume in boil kettle: %1 liter (%2 cm below kettle top) + Doel volume in de kook ketel: %1 liter (%2 cm onder de rand) + + + + + cm + cm + + + + Target SG in boil kettle: + Doel SG in de kook ketel: + + + + Add %1 gr `%2` hop after sparge + Toevoegen %1 gr `%2` hop na het spoelen + + + Boil Koken - + Total boiltime: %1 minutes Totale kooktijd %1 minuten - + %1 kg `%2` at 10 minutes before end of boil %1 kg `%2` op 10 minuten voor het eind van de kook - + Place emersion chiller at 10 minutes before end of boil Plaats spiraalkoeler 10 minuten voor het eind van de kook - + %1 gr `%2` at flameout %1 gr `%2` bij vlamuit - + %1 gr `%2` at %3 minutes before end of boil %1 gr `%2` op %3 minuten voor het eind van de kook - - %1 %2 `%3` at flameout - %1 gr `%2` bij vlamuit - - - - %1 %2 `%3` at %4 minutes before end of boil - %1 %2 `%3` op %4 minuten voor het eind van de kook - - - - Target volume at end of boil: %1 liter (%2 cm below kettle top) - Doel volume einde koken: %1 liter (%2 cm onder de rand) - - - - Target SG at end of boil: - Doel SG einde koken: - - - - This is a `no-boil` recipe - Dit is een `no-boil` recept - - - - Whirlpool(s) and cooling - Whirlpools en koelen - - - Wirlpool for %1 minutes. Keep temp above 85°C - Whirlpool voor %1 minuten. Houd temp boven 85°C - - - - Wirlpool for %1 minutes. Keep temp between 72 and 79°C - Whirlpool voor %1 minuten. Houd temp tussen 72 en 79°C - - - - Wirlpool for %1 minutes. Keep temp between 60 and 66°C - Whirlpool voor %1 minuten. Houd temp tussen 60 en 66°C - - - - %1 gr `%2` for %3 minutes in the whirlpool - %1 gr `%2` voor %3 minuten in de whirlpool - - - - - Cool to %1°C - Koel tot %1°C - - - - Wirlpool for %1 minutes. - Whirlpool voor %1 minuten. - - - - Cooling - Koelen - - - - Desinfect fermenter and pump and hoses if needed - Ontsmet het gistvat en eventueel de pomp en slangen - - - - Transfer wort to fermenter - Breng het wort over naar het gistvat - - - - Liter - Liter + %1 %2 `%3` at flameout + %1 gr `%2` bij vlamuit + + + + %1 %2 `%3` at %4 minutes before end of boil + %1 %2 `%3` op %4 minuten voor het eind van de kook + + + + Target volume at end of boil: %1 liter (%2 cm below kettle top) + Doel volume einde koken: %1 liter (%2 cm onder de rand) + + + + Target SG at end of boil: + Doel SG einde koken: + + + + This is a `no-boil` recipe + Dit is een `no-boil` recept + + + + Whirlpool(s) and cooling + Whirlpools en koelen - Yeast pitching and fermentation - Gist enten en vergisten + Wirlpool for %1 minutes. Keep temp above 85°C + Whirlpool voor %1 minuten. Houd temp boven 85°C + + + + Wirlpool for %1 minutes. Keep temp between 72 and 79°C + Whirlpool voor %1 minuten. Houd temp tussen 72 en 79°C - %1 pack %2, `%3` yeast - %1 pak %2, `%3` gist - - - - %1 gram %2, `%3` yeast - %1 gram %2, `%3` gist - - - - %1 ml %2, `%3` yeast - %1 ml %2, `%3` gist + Wirlpool for %1 minutes. Keep temp between 60 and 66°C + Whirlpool voor %1 minuten. Houd temp tussen 60 en 66°C + + + + %1 gr `%2` for %3 minutes in the whirlpool + %1 gr `%2` voor %3 minuten in de whirlpool + + + + + Cool to %1°C + Koel tot %1°C + + + + Wirlpool for %1 minutes. + Whirlpool voor %1 minuten. + + + + Cooling + Koelen + Desinfect fermenter and pump and hoses if needed + Ontsmet het gistvat en eventueel de pomp en slangen + + + + Transfer wort to fermenter + Breng het wort over naar het gistvat + + + + Liter + Liter + + + + Yeast pitching and fermentation + Gist enten en vergisten + + + + %1 pack %2, `%3` yeast + %1 pak %2, `%3` gist + + + + %1 gram %2, `%3` yeast + %1 gram %2, `%3` gist + + + + %1 ml %2, `%3` yeast + %1 ml %2, `%3` gist + + + Pitch yeast at %1°C Ent gist bij %1°C - + Pitch yeast dry into the wort Strooi de gist over het wort - + Add decanted yeast starter Toevoegen afgegoten giststarter - + Add the yeast Gist toevoegen - + Add %1 liter water in the fermenter Voeg %1 liter water toe in het gistvat - + Aerate %1 minutes with %2 Belucht %1 minuten met %2 - + Set fermentation start temperature to %1°C Zet de vergisting start temperatuur op %1°C - + Start fermentation Start vergisten - + Primary fermentation Hoofdvergisting - + Add %1 kg `%2` on day 3 or 4 Voeg %1 kg `%2` toe op dag 3 of 4 - + Add %1 %2 `%3` on day 3 or 4 Voeg %1 %2 `%3` toe op dag 3 of 4 - + Secondary fermentation Nagisting - - + + Add %1 pack %2, `%3` yeast (with starter if needed) Voeg %1 pak(ken) %2, `%3` gist toe (eventueel met starter) - - + + Add %1 gram %2, `%3` Toevoegen %1 gram %2, `%3` - + Add %1 gram %2, `%3` yeast (with starter if needed) Voeg %1 gram %2, `%3` gist toe (eventueel met starter) - + After %1 hours harvest yeast from the %2 Na %1 uur oogst de gist vanaf de %2 - + Tertiary fermentation Lageren - + Add %1 kg `%2` Toevoegen %1 kg `%2` - + Add %1 gram `%2` for %3 days Toevoegen %1 gram `%2` voor %3 dagen - + Add %1 ml %2, `%3` yeast (with starter if needed) Voeg %1 ml %2, `%3` gist toe (eventueel met starter) - - Add %1 %2 `%3` for %4 days - Toevoegen %1 %2 `%3` voor %4 dagen - - - - Packaging - Verpakken - - - - Bottling add %1 kg `%2` with %3 liter water - Bottelen met %1 kg `%2` en %3 liter water - - - - Kegging add %1 kg `%2` with %3 liter water - Keggen met %1 kg `%2` en %3 liter water - - - - Add %1, `%2` as bottle yeast - Toevoegen %1, `%%2` als bottelgist - - + Add %1 %2 `%3` for %4 days + Toevoegen %1 %2 `%3` voor %4 dagen + + + + Packaging + Verpakken + + + + Bottling add %1 kg `%2` with %3 liter water + Bottelen met %1 kg `%2` en %3 liter water + + + + Kegging add %1 kg `%2` with %3 liter water + Keggen met %1 kg `%2` en %3 liter water + + + + Add %1, `%2` as bottle yeast + Toevoegen %1, `%%2` als bottelgist + + + Add %1 gram %2, `%3` as bottle yeast Toevoegen %1 gram %2, `%3` als bottelgist - + Add %1 ml %2, `%3` as bottle yeast Toevoegen %1 ml %2, `%3` als bottelgist - + Add %1 %2 `%3` during bottling Toevoegen %1 %2 `%3` tijdens bottelen - + Measured: Gemeten: - + %1 split the batch here! %1 splits de batch hier! - + Inventory Inventaris - + Yeastbank Gistbank - + Date and time Datum en tijd - - - + + + Beer style Bierstijl