diff -r 082786891630 -r 288ed828d11a translations/bmsapp_en.ts
--- a/translations/bmsapp_en.ts Sun Jun 09 17:00:00 2024 +0200
+++ b/translations/bmsapp_en.ts Tue Jun 11 15:51:17 2024 +0200
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Save
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Efficiency:
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%
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min
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L
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Calcium in mg/L
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Magnesium in mg/L.
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The ideal amount of Calcium is between 40 and 150 mg/L.
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The ideal amount of Magnesium is between 5 and 40 mg/L.
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Total brew and sparge water supply
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Total standard water supply without optional dilution water.
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Total brew and sparge water supply.
In the mash tab set the infusion volumes.
The sparge volume is automatic calculated.
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The division between the main and dilution water.
The total volume does not change.
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Top up water:
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Kettle trub loss:
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Add
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Set or clear date
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...
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Set the date to today.
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dd-MM-yyyy
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gr
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Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers.
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%
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ml
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+ Sparge pH should be between 5.6 and 5.8.
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Acid type:
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Acid amount:
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Bitterness index:
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N/A
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Preffered SO4:Cl ratio:
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Current SO4:Cl ratio:
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Estimate pre boil pH:
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If needed, choose a target water profile.
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Choose example water
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0 to 50 for light beers, 50 to 150 for amber beers, 150 to 250 for dark beers.
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Treated total water
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The ideal amount of Natrium should be below 150.
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The ideal Chloride amount is between 50 and 150.
Together with Sulfate it must be below 500.
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The ideal Sulfate amount should be between 50 and 400.
Together with Chloride it must be below 500.
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The mixed mash water from both sources.
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Optional dilution water
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Choose dilution
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Hardness
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Mg
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pH
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RA
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CaCO3
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The main brewing water
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Choose water
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Cl
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Na
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Ca
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SO4
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Volume
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HCO3
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Water profile
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Actual Water Adjustment
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Switch between Actual and Target values
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+ The boil pH should be between 5.0 and 5.5.
+If needed, add some Lactic Acid during the boil.
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Switch display between Mash and Sparge Waters.
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Treated Mash Water
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Sparge
Source
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Brewday
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Brewday plan:
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Brewday end:
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Mashing and Sparge
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Mash pH:
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Mash SG:
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Mash efficiency:
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Sparge water pH:
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Sparge supply:
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Sparge estimate:
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Sparge temp:
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°C
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Pre boil
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Measured pH:
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Measured SG:
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Volume @100°C:
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Mash, sparge and lauter efficiency.
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Edit volume
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Whirlpools
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Whirlpool 72..79°C:
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Whirlpool 60..66°C:
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Whirlpool cold:
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Whirlpool 85..100°C:
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Transfer to fermenter
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Volume to fermenter:
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SG in fermenter:
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EBC color in fermenter:
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IBU in fermenter:
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Aeration time & speed:
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L/m
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Aeration with:
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Brew log chart
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Cooling
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Cooling method:
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Cooling to:
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Cooling time:
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After boil
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The overall efficiency.
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Edit the brewdate plan or start.
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Clear planned brewdate
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Edit the brewdate start time.
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hh:mm
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Edit the brewdate end.
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Edit the brewdate end time.
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Set the brewdate end date.
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End time:
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Start time:
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Show brewlog:
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Confirm brew done:
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Confirm the brew dates and times.
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Fermenting
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Primary fermentation
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Start density:
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Start temperature:
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Peak temperature:
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End temperature:
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End density:
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End date:
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Apparent attenuation:
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Edit SG in Plato, Brix or SG
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Set the date to today
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Edit the date the primary fermentation was done.
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Secondary fermentation
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Edit the date the secondary fermentation was done.
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Tertiary fermentation
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Average temperature:
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Final density:
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Expected end density:
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Alcohol volume:
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Show fermenter unit log:
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Show fermentation log:
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Package
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Package date:
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Carbonation range:
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Infusion or Dilution
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Package volume:
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Extra added volume:
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Extra remarks:
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Estimated final ABV %:
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Estimated final IBU:
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Estimated final EBC:
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Extra added ABV %:
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Mixed source water
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Sparge water source 1 only.
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Sparge water source 2 only.
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Sparge water mixed just like the mash water.
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pH from fermenter:
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Extra dilution or infusion added to this batch.
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The ABV including the infusion.
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If there is alcohol in the infusion, give the percentage.
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Could be the description of the infusion.
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Estimated package ABV %:
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Bottles
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Volume:
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Desired volume CO2:
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Priming sugar:
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Sugar amount:
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Priming:
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Water amount:
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Bottle fermentation:
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gr/L
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Expected pressure in bar:
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Bottles ABV %:
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Kegs
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Kegs ABV %:
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Kegs pressure in bar:
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Kegs temperature:
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Forced carbonation:
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Edit the package date.
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Show carbonation log:
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Tasting
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Taste date:
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Taste rate:
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Color:
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Transparency:
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Head:
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Aroma:
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Taste:
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Aftertaste:
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Mouthfeel:
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Notes:
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Edit the tasting date.
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Images
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Previous
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Next
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Filename:
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Comment:
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Type:
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Export
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Print
@@ -5173,12 +5186,12 @@
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Target Water Adjustment
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Treated Sparge Water
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Image here
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Yeast
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Mash step
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Step type
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pH
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Recipe notes
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Beer style
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+ Treated final water
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Product brewday
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Brewday start
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Brewday end
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Temperature
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Minutes
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SG
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Brew item
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Expected
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- Reached
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- Difference
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- Mash pH
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+ Reached
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+ Difference
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+ Mash pH
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Mash density
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Mash efficiency
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- Sparge pH
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- Pre boil pH
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+ Sparge pH
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+ Pre boil pH
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Pre boil density
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Pre boil volume
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- Pre boil efficiency
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- After boil pH
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- After boil density
+ Pre boil efficiency
+ After boil pH
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+ After boil density
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After boil volume
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After boil efficiency
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Chiller and trub loss
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Top up water
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Fermenter volume
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Fermenter density
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Fermenter color
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Fermenter IBU
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Cooling method
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Cooling temperature
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Cooling time
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- Product fermentation
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- Primary start temp
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- Primary peak temp
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- Primary end temp
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- Primary density
+ Product fermentation
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+ Primary start temp
- Primary end date
+ Primary peak temp
- Secondary end temp
+ Primary end temp
- Secondary density
+ Primary density
- Secondary end date
+ Primary end date
- Tertiary temperature
+ Secondary end temp
- Final density
+ Secondary density
+ Secondary end date
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+ Tertiary temperature
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+ Final density
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Tertiary end date
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Apperant attenuation
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Package product
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Package date
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Package volume
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Alcohol volume
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Infuse volume
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Infuse alcohol
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Bottles
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- Kegs
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- Bottles volume
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- Kegs volume
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+ Kegs
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+ Bottles volume
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+ Kegs volume
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Bottles CO2 volumes
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Kegs CO2 volumes
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Sugar
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Forced carbonation
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Yes
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Sugar amount
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Water amount
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Pressure
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Carbonation temp
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- Tasting notes
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- Tasting date
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- Taste score
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- Color
+ Tasting notes
+ Tasting date
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+ Taste score
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+ Color
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Transparency
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Head
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Aroma
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Taste
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Mouthfeel
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Aftertaste
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Make a yeast starter
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- Start about %1 days before brewday with the starter.
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- Starter step %1 of %2 liter with SG %3
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- until there is enough yeast
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- about 24 hours on a stirplate
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- shake often for a few days
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- let it rest for almost a week
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- place starter in the fridge for 24 hours
+ Start about %1 days before brewday with the starter.
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- remove starter from the fridge and decant
+ Starter step %1 of %2 liter with SG %3
- place starter in the fridge until brewday
+ until there is enough yeast
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+ about 24 hours on a stirplate
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+ shake often for a few days
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+ let it rest for almost a week
+ place starter in the fridge for 24 hours
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+ remove starter from the fridge and decant
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+ place starter in the fridge until brewday
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Mash water and treatment
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Sparge water and treatment
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Weight and mill the malts
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Mill the malts
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- Mash
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+ Mash
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Heat %1 liter water to %2°C (%3 cm below kettle top)
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- Add brouwzouten
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- Add malts and dough-in
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- Add %1 gram `%2` hop
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- Add %1 %2 `%3`
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- Add %1 liter water of %2°C
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- Heat upto %1°C
+ Add brouwzouten
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+ Add malts and dough-in
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+ Add %1 gram `%2` hop
- Take, heat, boil and return %1 part of the mash
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- %1 minutes from %2°C to %3°C
+ Add %1 %2 `%3`
+ Add %1 liter water of %2°C
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+ Heat upto %1°C
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+ Take, heat, boil and return %1 part of the mash
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+ %1 minutes from %2°C to %3°C
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Brix
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%1 minutes at %2°C
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Measure and adjust pH (target %1 pH)
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- Target SG end mash:
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- Lauter and Sparge
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- Heat sparge water to %1°C
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+ Target SG end mash:
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+ Lauter and Sparge
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+ Heat sparge water to %1°C
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Bring water to %1 pH with %2 ml. `%3`
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Sparge with close to %1 liter water
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Target volume in boil kettle: %1 liter (%2 cm below kettle top)
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cm
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Target SG in boil kettle:
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Add %1 gr `%2` hop after sparge
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Boil
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Total boiltime: %1 minutes
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%1 kg `%2` at 10 minutes before end of boil
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Place immersion chiller at 10 minutes before end of boil
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- %1 gr `%2` at flameout
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- %1 gr `%2` at %3 minutes before end of boil
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- %1 %2 `%3` at flameout
+ %1 gr `%2` at flameout
- %1 %2 `%3` at %4 minutes before end of boil
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- Target volume at end of boil: %1 liter (%2 cm below kettle top)
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- Target SG at end of boil:
+ %1 gr `%2` at %3 minutes before end of boil
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+
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+ %1 %2 `%3` at flameout
+ %1 %2 `%3` at %4 minutes before end of boil
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+ Target volume at end of boil: %1 liter (%2 cm below kettle top)
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+ Target SG at end of boil:
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Note: target volume includes chiller %1 liter
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This is a `no-boil` recipe
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Whirlpool(s) and cooling
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- Wirlpool for %1 minutes. Keep temp above 85°C
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- Wirlpool for %1 minutes. Keep temp between 72 and 79°C
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- Wirlpool for %1 minutes. Keep temp between 60 and 66°C
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- %1 gr `%2` for %3 minutes in the whirlpool
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- Cool to %1°C
+ Wirlpool for %1 minutes. Keep temp above 85°C
- Wirlpool for %1 minutes.
+ Wirlpool for %1 minutes. Keep temp between 72 and 79°C
- Cooling
+ Wirlpool for %1 minutes. Keep temp between 60 and 66°C
+ %1 gr `%2` for %3 minutes in the whirlpool
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+
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+ Cool to %1°C
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+ Wirlpool for %1 minutes.
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+
+
+
+ Cooling
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+
+
+
Desinfect fermenter and pump and hoses if needed
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+
Transfer about %1 liter wort to the fermenter
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+
Liter
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Yeast pitching and fermentation
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%1 pack %2, `%3` yeast
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%1 gram %2, `%3` yeast
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%1 ml %2, `%3` yeast
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- Pitch yeast at %1°C
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- Pitch yeast dry into the wort
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- Add decanted yeast starter
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+ Pitch yeast at %1°C
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+ Pitch yeast dry into the wort
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+
+
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+ Add decanted yeast starter
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+
+
+
Add the yeast
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Add %1 liter water in the fermenter
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Aerate %1 minutes with %2
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Set fermentation start temperature to %1°C
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Start fermentation
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+
Primary fermentation
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Add %1 kg `%2` on day 3 or 4
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+
Add %1 %2 `%3` on day 3 or 4
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Secondary fermentation
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+
+
Add %1 pack %2, `%3` yeast (with starter if needed)
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+
+
Add %1 gram %2, `%3`
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+
Add %1 gram %2, `%3` yeast (with starter if needed)
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+
After %1 hours harvest yeast from the %2
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+
Tertiary fermentation
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+
Add %1 kg `%2`
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+
Add %1 gram `%2` for %3 days
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+
Add %1 ml %2, `%3` yeast (with starter if needed)
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+
Add %1 %2 `%3` for %4 days
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+
Packaging
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- Bottling add %1 kg `%2` with %3 liter water
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-
-
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- Kegging add %1 kg `%2` with %3 liter water
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-
-
+ Bottling add %1 kg `%2` with %3 liter water
+
+
+
+
+ Kegging add %1 kg `%2` with %3 liter water
+
+
+
+
Add %1, `%2` as bottle yeast
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+
Add %1 gram %2, `%3` as bottle yeast
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Add %1 ml %2, `%3` as bottle yeast
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+
Add %1 %2 `%3` during bottling
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+
Add %1 gr `%2`
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+
Number
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Year
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Brew sessions
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Brew volume
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Average volume
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Code
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Name
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Max extract
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Mash eff.
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Sparge eff
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Boil eff
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Primary
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Secondary
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Tertiary
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Days
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OG
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FG
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AA
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Measured:
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+
%1 split the batch here!
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+
Inventory
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+
Yeastbank
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+
Year production
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Brew efficiency
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Fermentations
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Date and time