# HG changeset patch # User Michiel Broek # Date 1665314243 -7200 # Node ID c78f8cf11849d76131487ef8d6d9b31a2974ad88 # Parent 6ef4530517afdda5c2b3711e38eb582cd3105177 Fixed spelling error diff -r 6ef4530517af -r c78f8cf11849 src/EditProductTab7.cpp --- a/src/EditProductTab7.cpp Sat Oct 08 16:02:25 2022 +0200 +++ b/src/EditProductTab7.cpp Sun Oct 09 13:17:23 2022 +0200 @@ -256,7 +256,7 @@ /* Estimated needed sparge water corrected for the temperature. */ product->brew_sparge_est = - round((product->boil_size - infused + (product->mashs_kg * my_grain_absorbtion) + product->eq_lauter_deadspace) * 1.03 * 1000) / 1000; + round((product->boil_size - infused + (product->mashs_kg * my_grain_absorption) + product->eq_lauter_deadspace) * 1.03 * 1000) / 1000; ui->brew_spargeestShow->setValue(product->brew_sparge_est); } diff -r 6ef4530517af -r c78f8cf11849 src/MainWindow.cpp --- a/src/MainWindow.cpp Sat Oct 08 16:02:25 2022 +0200 +++ b/src/MainWindow.cpp Sun Oct 09 13:17:23 2022 +0200 @@ -143,7 +143,7 @@ my_ibu_method = query.value("ibu_method").toInt(); my_color_method = query.value("color_method").toInt(); my_brix_correction = query.value("brix_correction").toDouble(); - my_grain_absorbtion = query.value("grain_absorbtion").toDouble(); + my_grain_absorption = query.value("grain_absorption").toDouble(); my_default_water = query.value("default_water").toInt(); my_yeastlab = query.value("my_yeastlab").toString(); my_height = query.value("brewery_height").toInt(); diff -r 6ef4530517af -r c78f8cf11849 src/PrinterDialog.cpp --- a/src/PrinterDialog.cpp Sat Oct 08 16:02:25 2022 +0200 +++ b/src/PrinterDialog.cpp Sun Oct 09 13:17:23 2022 +0200 @@ -1749,13 +1749,13 @@ checkInput(&painter, &y, QString(tr("Measure and adjust pH (target %1 pH)")).arg(product->mash_ph, 1, 'f', 2), QString(tr("pH"))); loop++; } - double est_masg_sg = 0, sugardensity = 1.611, grainabsorbtion = 0; + double sugardensity = 1.611, grainabsorption = 0; for (int i = 0; i < product->fermentables.size(); i++) { if (product->fermentables.at(i).added == FERMENTABLE_ADDED_MASH) { double d = product->fermentables.at(i).amount * factor * (product->fermentables.at(i).yield / 100) * (1 - product->fermentables.at(i).moisture / 100); mvol += product->fermentables.at(i).amount * factor * (product->fermentables.at(i).moisture / 100); - grainabsorbtion += my_grain_absorbtion * product->fermentables.at(i).amount * factor; + grainabsorption += my_grain_absorption * product->fermentables.at(i).amount * factor; msugars += d; } } @@ -1776,7 +1776,7 @@ 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)); + .arg(((product->boil_size * factor) - mashwater + grainabsorption + product->eq_lauter_deadspace) * 1.03, 1, 'f', 1)); checkInput(&painter, &y, QString(tr("Target volume in boil kettle: %1 liter (%2 cm below kettle top)")) .arg(product->boil_size * factor * 1.04, 1, 'f', 1) .arg(Utils::kettle_cm(product->boil_size * factor * 1.04, product->eq_kettle_volume, product->eq_kettle_height), 1, 'f', 1), diff -r 6ef4530517af -r c78f8cf11849 src/Setup.cpp --- a/src/Setup.cpp Sat Oct 08 16:02:25 2022 +0200 +++ b/src/Setup.cpp Sun Oct 09 13:17:23 2022 +0200 @@ -184,7 +184,7 @@ grainLabel->setObjectName(QString::fromUtf8("grainLabel")); grainLabel->setGeometry(QRect(400, 120, 161, 20)); grainLabel->setAlignment(Qt::AlignRight|Qt::AlignTrailing|Qt::AlignVCenter); - grainLabel->setText(tr("Grain Absorbtion:")); + grainLabel->setText(tr("Grain Absorption:")); brixLabel = new QLabel(topWidget); brixLabel->setObjectName(QString::fromUtf8("brixLabel")); @@ -244,7 +244,7 @@ grainEdit->setSingleStep(0.010000000000000); grainEdit->setStepType(QAbstractSpinBox::DefaultStepType); grainEdit->setValue(1.000000000000000); - grainEdit->setToolTip(tr("Absorbtion with water by the grain (L/Kg)")); + grainEdit->setToolTip(tr("Absorption with water by the grain (L/Kg)")); grainEdit->setSuffix(tr(" L/Kg")); brixEdit = new QDoubleSpinBox(topWidget); @@ -367,7 +367,7 @@ connect(cryohopEdit, &QDoubleSpinBox::textChanged, this, &Setup::is_changed); connect(extractEdit, &QDoubleSpinBox::textChanged, this, &Setup::is_changed); - grainEdit->setValue(query.value("grain_absorbtion").toDouble()); + grainEdit->setValue(query.value("grain_absorption").toDouble()); brixEdit->setValue(query.value("brix_correction").toDouble()); heightEdit->setValue(query.value("brewery_height").toInt()); connect(grainEdit, &QDoubleSpinBox::textChanged, this, &Setup::is_changed); @@ -511,7 +511,7 @@ query.prepare("UPDATE profile_setup SET brewery_name=:brewery, brewery_logo=:logo, factor_mashhop=:mashhop, factor_fwh=:fwh, " "ut_pellet=:pellet, ut_plug=:plug, ut_leaf=:leaf, ut_wethop=:wet, ut_t45=:cryo, ut_co2extract=:extract, " "color_method=:color, ibu_method=:ibu, " - "brix_correction=:brix, grain_absorbtion=:grain, default_water=:water, my_yeastlab=:yeast, " + "brix_correction=:brix, grain_absorption=:grain, default_water=:water, my_yeastlab=:yeast, " "brewery_height=:height WHERE record='1'"); query.bindValue(":brewery", this->breweryEdit->text()); query.bindValue(":logo", logoByteArray); diff -r 6ef4530517af -r c78f8cf11849 src/global.cpp --- a/src/global.cpp Sat Oct 08 16:02:25 2022 +0200 +++ b/src/global.cpp Sun Oct 09 13:17:23 2022 +0200 @@ -12,7 +12,7 @@ int my_ibu_method = 0; int my_color_method = 0; double my_brix_correction = 1.04; -double my_grain_absorbtion = 1.01; +double my_grain_absorption = 1.01; int my_default_water = -1; QString my_yeastlab = ""; int my_height = 0; diff -r 6ef4530517af -r c78f8cf11849 src/global.h --- a/src/global.h Sat Oct 08 16:02:25 2022 +0200 +++ b/src/global.h Sun Oct 09 13:17:23 2022 +0200 @@ -684,7 +684,7 @@ extern int my_ibu_method; extern int my_color_method; extern double my_brix_correction; -extern double my_grain_absorbtion; +extern double my_grain_absorption; extern int my_default_water; extern QString my_yeastlab; extern int my_height; diff -r 6ef4530517af -r c78f8cf11849 translations/bmsapp_en.ts --- a/translations/bmsapp_en.ts Sat Oct 08 16:02:25 2022 +0200 +++ b/translations/bmsapp_en.ts Sun Oct 09 13:17:23 2022 +0200 @@ -1253,11 +1253,21 @@ + + Inventory Kg: + + + Cost per Kg: + + Total: + + + Yield: @@ -1283,16 +1293,6 @@ - - Inventory Kg: - - - - - Total: - - - Windisch-Kolbach: @@ -1744,32 +1744,6 @@ - - Utilisation %: - - - - - BU factor: - - - - - 20% is a good default for T-90 Pellet and Leaf hops. -Use 35% .. 90% for hop extracts. - - - - - Normal 1.0, tetrahop 1.7 to multiply with iso-alpfa-acid - - - - - Clone - - - Beta %: @@ -1823,6 +1797,32 @@ + + Utilisation %: + + + + + BU factor: + + + + + 20% is a good default for T-90 Pellet and Leaf hops. +Use 35% .. 90% for hop extracts. + + + + + Normal 1.0, tetrahop 1.7 to multiply with iso-alpfa-acid + + + + + Clone + + + BMSapp - Add new hop @@ -2194,7 +2194,7 @@ - + Delete @@ -2329,8 +2329,8 @@ - - + + L @@ -2340,6 +2340,12 @@ + + + Estimated ABV: + + + Estimated FG: @@ -2358,8 +2364,13 @@ - - Color EBC: + + Bottles CO2: + + + + + Estimated EBC: @@ -2373,8 +2384,34 @@ - - Bitterness IBU: + + + Estimated IBU: + + + + + BU:GU ratio: + + + + + BU:RE ratio: + + + + + The obsolete Bitterness Unit to Gravity Unit ratio + + + + + Bitterness Unit to Real Extract ratio + + + + + Kegs CO2: @@ -2549,6 +2586,11 @@ + + Color EBC: + + + Mash tun %: @@ -2588,7 +2630,7 @@ - + Add @@ -2628,6 +2670,11 @@ + + Apparent Attenuation: + + + Pitchrate billion cells/ml/°P: @@ -2790,189 +2837,6 @@ - - Ca - - - - - Mg - - - - - HCO3 - - - - - CaCO3 - - - - - Na - - - - - Cl - - - - - SO4 - - - - - - pH - - - - - - - Volume - - - - - The division between the main and dilution water. The total volume does not change. - - - - - - Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers. - - - - - The ideal amount of Magnesium is between 5 and 40. - - - - - 0 to 50 for light beers, 50 to 150 for amber beers, 150 to 250 for dark beers. - - - - - The ideal Sulfate amount should be between 50 and 400. -Together with Chloride it must be below 500. - - - - - The ideal amount of Calcium is between 40 and 150. - - - - - The ideal Chloride amount is between 50 and 150. -Together with Sulfate it must be below 500. - - - - - The ideal amount of Natrium should be below 150. - - - - - Water profile - - - - - The main brewing water - - - - - Choose water - - - - - Optional dilution water - - - - - Choose dilution - - - - - If needed, choose a target water profile. - - - - - Mixed water - - - - - RA - - - - - Hardness - - - - - - Estimated ABV: - - - - - Bottles CO2: - - - - - Estimated EBC: - - - - - - Estimated IBU: - - - - - BU:GU ratio: - - - - - BU:RE ratio: - - - - - The obsolete Bitterness Unit to Gravity Unit ratio - - - - - Bitterness Unit to Real Extract ratio - - - - - Kegs CO2: - - - Water agents @@ -3097,6 +2961,16 @@ + + Acid Additions + + + + + Desired mash pH: + + + Auto calculate: @@ -3107,6 +2981,12 @@ + + + Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers. + + + % @@ -3119,11 +2999,22 @@ + + Desired sparge pH: + + + Acid type: + + + Acid amount: + + + Bitterness index: @@ -3150,11 +3041,187 @@ + + 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: @@ -3185,147 +3252,18 @@ - - - Edit volume - - - - - Whirlpool cold: - - - - - Aeration time & speed: - - - - - Cooling method: - - - - - Cooling time: - - - - - Start density: - - - - - Start temperature: - - - - - Peak temperature: - - - - - - End temperature: - - - - - - End density: - - - - - - End date: - - - - - - - Apparent attenuation: - - - - - Edit the date the secondary fermentation was done. - - - - - Average temperature: - - - - - Final density: - - - - - Expected end density: - - - - - Extra added volume: - - - - - Extra remarks: - - - - - Final ABV %: - - - - - Extra added ABV %: - - - - - - Volume: - - - - - - Priming: - - - - - Bottle fermentation: - - - - - - gr/L - - - - - Kegs temperature: - - - - - Transfer to fermenter - - - - - Brewday plan: + + Sparge supply: + + + + + Sparge estimate: + + + + + Sparge temp: @@ -3347,6 +3285,20 @@ + + + + Measured pH: + + + + + + + Measured SG: + + + Volume @100°C: @@ -3358,6 +3310,12 @@ + + + Edit volume + + + Whirlpools @@ -3373,11 +3331,21 @@ + + Whirlpool cold: + + + Whirlpool 85..100°C: + + Transfer to fermenter + + + Volume to fermenter: @@ -3403,8 +3371,8 @@ - - Aeration with: + + Aeration time & speed: @@ -3413,85 +3381,8 @@ - - Apparent Attenuation: - - - - - Acid Additions - - - - - Desired mash pH: - - - - - Desired sparge pH: - - - - - - Acid amount: - - - - - The total prepared amount of sparge water - - - - - Choose example water - - - - - Treated mash water - - - - - Sparge water source 1 - - - - - Sparge water source 2 - - - - - Sparge water mixed - - - - - - Sparge - - - - - Treated sparge water - - - - - Sparge supply: - - - - - Sparge estimate: - - - - - Sparge temp: + + Aeration with: @@ -3508,13 +3399,23 @@ + + Cooling method: + + + Cooling to: + + Cooling time: + + + - + After boil @@ -3597,6 +3498,46 @@ + + Start density: + + + + + Start temperature: + + + + + Peak temperature: + + + + + + End temperature: + + + + + + End density: + + + + + + End date: + + + + + + + Apparent attenuation: + + + @@ -3620,11 +3561,31 @@ + + Edit the date the secondary fermentation was done. + + + Tertiary fermentation + + Average temperature: + + + + + Final density: + + + + + Expected end density: + + + Alcohol volume: @@ -3665,8 +3626,23 @@ - - Package ABV %: + + Extra added volume: + + + + + Extra remarks: + + + + + Final ABV %: + + + + + Extra added ABV %: @@ -3696,11 +3672,22 @@ + + Package ABV %: + + + Bottles + + + Volume: + + + Desired volume CO2: @@ -3719,12 +3706,29 @@ + + + Priming: + + + Water amount: + + Bottle fermentation: + + + + + + gr/L + + + Expected pressure in bar: @@ -3750,6 +3754,11 @@ + + Kegs temperature: + + + Forced carbonation: @@ -4229,6 +4238,11 @@ + + Bitterness IBU: + + + Ingredient @@ -4504,25 +4518,11 @@ - - - - Measured pH: - - - Measured Brix: - - - - Measured SG: - - - Infusion volume: @@ -4594,220 +4594,6 @@ - - - - - Save File - - - - - Files (*.xml) - - - - - No XML file selected. - - - - - XML export ready - - - - - - - - Copy Product - - - - - Copy Product export ready. - - - - - Copy Product error. - - - - - Copy Product to Recipe ready. - - - - - Copy Product to Recipe error. - - - - - - Export to forum - - - - - The recipe and all data are copied to the clipboard. -You can "paste" this data in the forum screen in your web browser. - - - - - Add a splitted batch - - - - - Choose split moment in the brew process - - - - - Delete the last splitted batch - - - - - The read-only `product code` of the batch - - - - - Batch name, click to change the name - - - - - Batch size, click to change the volume - - - - - - Split product - - - - - Product name: - - - - - Product code: - - - - - Available volume: - - - - - Current brew stage: - - - - - Split at moment: - - - - - Not divided - - - - - After mash - - - - - After cooling - - - - - After primary - - - - - After secondary - - - - - After tertiary - - - - - Volume remaining: - - - - - Split code - - - - - Split name - - - - - Split volume - - - - - Export choices - - - - - Export to beerXML - - - - - Copy to product - - - - - Copy to recipe - - - - - Split this batch - - - - - Printer report - - - - - Print recipe - - - - - Print checklist - - - Confirm brew @@ -4844,6 +4630,14 @@ + + + + Save File + + + + No image file selected. @@ -4892,6 +4686,212 @@ Confirm that the beer tasting is done and the results are filled in. + + + Files (*.xml) + + + + + No XML file selected. + + + + + XML export ready + + + + + + + + Copy Product + + + + + Copy Product export ready. + + + + + Copy Product error. + + + + + Copy Product to Recipe ready. + + + + + Copy Product to Recipe error. + + + + + + Export to forum + + + + + The recipe and all data are copied to the clipboard. +You can "paste" this data in the forum screen in your web browser. + + + + + Add a splitted batch + + + + + Choose split moment in the brew process + + + + + Delete the last splitted batch + + + + + The read-only `product code` of the batch + + + + + Batch name, click to change the name + + + + + Batch size, click to change the volume + + + + + + Split product + + + + + Product name: + + + + + Product code: + + + + + Available volume: + + + + + Current brew stage: + + + + + Split at moment: + + + + + Not divided + + + + + After mash + + + + + After cooling + + + + + After primary + + + + + After secondary + + + + + After tertiary + + + + + Volume remaining: + + + + + Split code + + + + + Split name + + + + + Split volume + + + + + Export choices + + + + + Export to beerXML + + + + + Copy to product + + + + + Copy to recipe + + + + + Split this batch + + + + + Printer report + + + + + Print recipe + + + + + Print checklist + + EditProfileFerment @@ -5528,11 +5528,31 @@ + + Sulfate (SO4) mg/L: + + + + + Chloride (Cl) mg/L: + + + + + Bicarbonate (HCO3) mg/L: + + + Total Alkalinity (CaCO3) mg/L: + + Ion balance meq/L: + + + Residual Alkalinity as CaCO3: @@ -5553,26 +5573,6 @@ - - Sulfate (SO4) mg/L: - - - - - Chloride (Cl) mg/L: - - - - - Bicarbonate (HCO3) mg/L: - - - - - Ion balance meq/L: - - - BMSapp - Add new brewing water @@ -5738,8 +5738,8 @@ - - Alcohol Volume: + + Estimated ABV: @@ -5766,8 +5766,8 @@ - - Color EBC: + + Estimated EBC: @@ -5781,9 +5781,28 @@ - - - Bitterness IBU: + + Estimated IBU: + + + + + BU:GU ratio: + + + + + The obsolete Bitterness Unit to Gravity Unit ratio + + + + + Bitterness Unit to Real Extract ratio + + + + + BU:RE ratio: @@ -5827,6 +5846,11 @@ + + Color EBC: + + + Mash tun %: @@ -5875,6 +5899,12 @@ + + + Bitterness IBU: + + + Hop taste: @@ -5895,6 +5925,11 @@ + + Alcohol Volume: + + + Apparent Attenuation: @@ -5989,206 +6024,6 @@ - - Ca - - - - - Mg - - - - - HCO3 - - - - - CaCO3 - - - - - Na - - - - - Cl - - - - - SO4 - - - - - pH - - - - - - Volume - - - - - The division between the main and dilution water. The total volume does not change. - - - - - - Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers. - - - - - The ideal amount of Magnesium is between 5 and 40. - - - - - 0 to 50 for light beers, 50 to 150 for amber beers, 150 to 250 for dark beers. - - - - - Acid Additions - - - - - Desired sparge pH: - - - - - - Acid amount: - - - - - Desired mash pH: - - - - - Choose example water - - - - - The ideal Sulfate amount should be between 50 and 400. -Together with Chloride it must be below 500. - - - - - The ideal amount of Calcium is between 40 and 150. - - - - - The ideal Chloride amount is between 50 and 150. -Together with Sulfate it must be below 500. - - - - - Treated mash water - - - - - The ideal amount of Natrium should be below 150. - - - - - Water profile - - - - - The main brewing water - - - - - Choose water - - - - - Optional dilution water - - - - - Choose dilution - - - - - If needed, choose a target water profile. - - - - - Mixed water - - - - - RA - - - - - Hardness - - - - - Estimated ABV: - - - - - Estimated EBC: - - - - - Estimated IBU: - - - - - BU:GU ratio: - - - - - The obsolete Bitterness Unit to Gravity Unit ratio - - - - - Bitterness Unit to Real Extract ratio - - - - - BU:RE ratio: - - - Water agents @@ -6311,13 +6146,24 @@ - - Auto calculate: - - - - - Acid to use: + + Acid Additions + + + + + Desired sparge pH: + + + + + Acid type: + + + + + + Acid amount: @@ -6333,8 +6179,24 @@ - - Acid type: + + Acid to use: + + + + + + Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers. + + + + + Desired mash pH: + + + + + Auto calculate: @@ -6364,6 +6226,144 @@ + + If needed, choose a target water profile. + + + + + Choose example water + + + + + The ideal Sulfate amount should be between 50 and 400. +Together with Chloride it must be below 500. + + + + + The ideal amount of Calcium is between 40 and 150. + + + + + 0 to 50 for light beers, 50 to 150 for amber beers, 150 to 250 for dark beers. + + + + + The ideal Chloride amount is between 50 and 150. +Together with Sulfate it must be below 500. + + + + + The ideal amount of Magnesium is between 5 and 40. + + + + + Treated mash water + + + + + The ideal amount of Natrium should be below 150. + + + + + Mixed water + + + + + The division between the main and dilution water. The total volume does not change. + + + + + Optional dilution water + + + + + Choose dilution + + + + + SO4 + + + + + The main brewing water + + + + + Choose water + + + + + Hardness + + + + + CaCO3 + + + + + Ca + + + + + HCO3 + + + + + pH + + + + + Water profile + + + + + + Volume + + + + + Na + + + + + RA + + + + + Cl + + + + + Mg + + + Treated sparge water @@ -6772,6 +6772,12 @@ + + + Bottling + + + Pellet @@ -6838,12 +6844,6 @@ - - - Bottling - - - Yeast @@ -7389,31 +7389,6 @@ - - Total Alkalinity (CaCO3) mg/L: - - - - - Ion balance mEq/L: - - - - - Hardness as CaCO3: - - - - - Residual Alkalinity as CaCO3: - - - - - Clone - - - Unlimited stock: @@ -7439,6 +7414,16 @@ + + Total Alkalinity (CaCO3) mg/L: + + + + + Ion balance mEq/L: + + + Nitrate (NO3) mg/L: @@ -7449,6 +7434,21 @@ + + Hardness as CaCO3: + + + + + Residual Alkalinity as CaCO3: + + + + + Clone + + + BMSapp - Add new brewing water @@ -8911,6 +8911,11 @@ + + Reports + + + Recipes @@ -8927,26 +8932,11 @@ - - Fermenters - - - - - iSpindels - - - Suppliers - - Reports - - - Fermentables @@ -9073,11 +9063,21 @@ + + Fermenters + + + Carbonation + + iSpindels + + + Total Production @@ -9206,6 +9206,11 @@ + Mode + + + + Beer @@ -9226,11 +9231,6 @@ - - Mode - - - Total items: %1 @@ -9491,7 +9491,7 @@ - + Yeast @@ -9761,10 +9761,10 @@ - - - - + + + + pH @@ -9798,6 +9798,14 @@ + + + + + Beer style + + + Stage @@ -9849,9 +9857,9 @@ - - - + + + SG @@ -10269,535 +10277,527 @@ - + 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 - - - - - 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: + 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 + + + + + Heat upto %1°C + + + + + Take, heat, boil and return %1 part of the mash - Lauter and Sparge + %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 - + 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 - - - + 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 - - 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 + Yeast pitching and fermentation - Set fermentation start temperature to %1°C - - - - - Start fermentation - - - - - Primary fermentation - - - - - Add %1 kg `%2` on day 3 or 4 + %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 gram %2, `%3` as bottle yeast - - Add %1 ml %2, `%3` as bottle yeast - - - - - Add %1 %2 `%3` during bottling - - - - - Add %1 gr `%2` - - - - - Number - - - - - Year - - - + Add %1 ml %2, `%3` as bottle yeast + + + + + Add %1 %2 `%3` during bottling + + + + + Add %1 gr `%2` + + + + + Number + + + + + Year + + + + Brew sessions - + Brew volume - + Average volume - - + + Code - - + + Name - + Max extract - + Mash eff. - + Sparge eff - + Boil eff - + Primary - + Secondary - + Tertiary - + Days - + OG - + FG - + AA - + Measured: - + %1 split the batch here! - + Inventory - + Yeastbank - + Year production - + Brew efficiency - + Fermentations - + Date and time - - - - - - Beer style - - ProdInprod @@ -11528,6 +11528,32 @@ QObject + + + + + + + Database error + + + + + + MySQL error: record %1 not found + + + + + + + + MySQL error: %1 +%2 +%3 + + + 1 hour @@ -11567,32 +11593,6 @@ days, - - - - - - - - Database error - - - - - - MySQL error: record %1 not found - - - - - - - - MySQL error: %1 -%2 -%3 - - RecipeType @@ -11745,6 +11745,11 @@ + + The name for this brewery. + + + First Wort Hop factor: @@ -11755,68 +11760,6 @@ - - - - - - - - - % - - - - - The utilisation for hop pellets, default 22 - - - - - The utilisation for hop plugs, default 20.4 - - - - - The utilisation for hop leafs, default 20 - - - - - The uyilisation for fresh hops, default 3.6 - - - - - The utilisation for using Cryo Hop®, default 50 - - - - - The utilisation for using CO2 hop extract, default 35 - - - - - Grain Absorbtion: - - - - - Brix Correction factor: - - - - - Brew settings. - - - - - The name for this brewery. - - - Hop Pellets utilisation: @@ -11852,16 +11795,73 @@ + + + + + + + + + % + + + The efficiency for Mash hopping. + + The utilisation for hop pellets, default 22 + + + + + The utilisation for hop plugs, default 20.4 + + + + + The utilisation for hop leafs, default 20 + + + + + The uyilisation for fresh hops, default 3.6 + + + + + The utilisation for using Cryo Hop®, default 50 + + + + + The utilisation for using CO2 hop extract, default 35 + + + + + Grain Absorption: + + + + + Brix Correction factor: + + + Brewery height meters: + + Brew settings. + + + Color Calculation: @@ -11883,7 +11883,7 @@ - Absorbtion with water by the grain (L/Kg) + Absorption with water by the grain (L/Kg) diff -r 6ef4530517af -r c78f8cf11849 translations/bmsapp_nl.ts --- a/translations/bmsapp_nl.ts Sat Oct 08 16:02:25 2022 +0200 +++ b/translations/bmsapp_nl.ts Sun Oct 09 13:17:23 2022 +0200 @@ -2332,7 +2332,7 @@ - + Delete Verwijder @@ -2467,8 +2467,8 @@ - - + + L L @@ -2738,7 +2738,7 @@ - + Add Nieuw @@ -3643,7 +3643,7 @@ - + After boil Einde koken @@ -4980,166 +4980,166 @@ Kopieer Product naar Recept fout. - - + + Export to forum Exporteer naar Forum - + The recipe and all data are copied to the clipboard. You can "paste" this data in the forum screen in your web browser. Het recept en alle gegevens zijn gekopieerd naar het klemboard. Je kunt deze gegevens "plakken" in het forum scherm in je web browser. - + Add a splitted batch Voeg een split batch toe - - Choose split moment in the brew process - Kies een splits moment in het brouw proces - - - - Delete the last splitted batch - Verwijder de laatste gesplitste batch - - + Choose split moment in the brew process + Kies een splits moment in het brouw proces + + + + Delete the last splitted batch + Verwijder de laatste gesplitste batch + + + The read-only `product code` of the batch De alleen lezen `product code` van de batch - + Batch name, click to change the name Batch naam, klik om de naam te wijzigen - + Batch size, click to change the volume Batch volume, klik om het volume te wijzigen - - + + Split product Splits product - + Product name: Product naam: - + Product code: Product code: - + Available volume: Beschikbaar volume: - - Current brew stage: - Huidige brouw fase: - - - - Split at moment: - Splits op moment: - - - - Not divided - Niet gesplitst - - + Current brew stage: + Huidige brouw fase: + + + + Split at moment: + Splits op moment: + + + + Not divided + Niet gesplitst + + + After mash Na maischen - + After cooling Na koelen - + After primary Na hoofdgisting - + After secondary Na nagisting - + After tertiary Na lageren - + Volume remaining: Resterend volume: - + Split code Splits code - + Split name Splits naam - + Split volume Splits volume - - Export choices - Export keuzes - - - - Export to beerXML - Exporteer naar beerXML - - - Copy to product - Kopieer naar Product - - - - Copy to recipe - Kopieer naar Recept + Export choices + Export keuzes + Export to beerXML + Exporteer naar beerXML + + + + Copy to product + Kopieer naar Product + + + + Copy to recipe + Kopieer naar Recept + + + Split this batch Splits deze batch - - Printer report - Print rapporten - - - - Print recipe - Print recept - - + Printer report + Print rapporten + + + + Print recipe + Print recept + + + Print checklist Print werklijst @@ -10444,7 +10444,7 @@ - + Yeast Gist @@ -10714,10 +10714,10 @@ - - - - + + + + pH pH @@ -10806,9 +10806,9 @@ - - - + + + SG SG @@ -11220,88 +11220,88 @@ 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 - - - - 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: + 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 - Lauter and Sparge - Spoelen en filteren + %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` @@ -11314,446 +11314,446 @@ 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 - + 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 - - + 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 - - 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 + Yeast pitching and fermentation + Gist enten en vergisten - 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 + %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 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 - - - - Add %1 gr `%2` - Toevoegen %1 gr `%2` - - - - Number - Nummer - - - - Year - Jaar - - + 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 + + + + Add %1 gr `%2` + Toevoegen %1 gr `%2` + + + + Number + Nummer + + + + Year + Jaar + + + Brew sessions Brouw sessies - + Brew volume Brouw volume - + Average volume Gemiddeld volume - - + + Code Code - - + + Name Naam - + Max extract Max extract - + Mash eff. Maisch % - + Sparge eff Spoelen % - + Boil eff Koken % - + Primary Hoofdgisting - + Secondary Nagisten - + Tertiary Lageren - + Days Dagen - + OG OG - + FG FG - + AA SVG - + Measured: Gemeten: - + %1 split the batch here! %1 splits de batch hier! - + Inventory Inventaris - + Yeastbank Gistbank - + Year production Jaar productie - + Brew efficiency Brouw rendement - + Fermentations Vergistingen - + Date and time Datum en tijd - - - + + + Beer style Bierstijl @@ -13120,9 +13120,8 @@ De efficientie van CO2 hop extract, standaard 35 - Grain Absorbtion: - Graan absorbtie: + Graan absorbtie: @@ -13225,9 +13224,18 @@ Prive gistbank: + Absorbtion with water by the grain (L/Kg) + Absorbtie met water door de mout (L/Kg) + + + + Grain Absorption: + Graan absorptie: + + - Absorbtion with water by the grain (L/Kg) - Absorbtie met water door de mout (L/Kg) + Absorption with water by the grain (L/Kg) + Absorptie met water door de mout (L/Kg)