diff -r 50b057ae50aa -r 7c9fb24bcc07 translations/bmsapp_en.ts
--- a/translations/bmsapp_en.ts Sat Jun 08 16:58:52 2024 +0200
+++ b/translations/bmsapp_en.ts Sun Jun 09 11:47:41 2024 +0200
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Save
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Generic
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Brew name:
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Brew notes:
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Read only:
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Yes
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Brew type:
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Efficiency:
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Boil time:
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Batch size:
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Boil size:
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%
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min
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L
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Overview
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Estimated ABV:
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Estimated FG:
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Estimated OG:
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Color method:
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Bottles CO2:
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Estimated EBC:
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IBU method:
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Energy kcal/l:
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Estimated IBU:
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BU:GU ratio:
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BU:RE ratio:
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The obsolete Bitterness Unit to Gravity Unit ratio
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Bitterness Unit to Real Extract ratio
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Kegs CO2:
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Beerstyle
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Style guide:
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Style group:
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Style type:
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Category:
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Category number:
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Style name:
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Brew code:
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Split product:
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Brew plan start:
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Brew fase:
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Ingredients present:
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Equipment
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Equipment select:
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Equipment name:
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Remarks:
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Mashing
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Mash water:
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Kg
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Max malts:
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Tun volume:
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Tun material:
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Lauter deadspace:
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Chilling
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Transfer loss:
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Immersion chiller:
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Transfer
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Volume in fermenter:
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Retry starter steps:
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Dry yeast calculation.
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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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Calcium content should typically fall in the range of 40 to 100 ppm.
Lower calcium content may not provide for the desirable
precipitation of trub and oxalates from wort. High oxalates may lead
@@ -2947,708 +2950,713 @@
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Top up water:
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Boiling
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Brewhouse efficiency:
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Liters per minute to pump trough the chiller.
Used to calculate the time needed to transfer the wort.
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+ Use only the standard source 1 for sparge water.
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HLT Volume:
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HLT deadspace:
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Transfer liters/minute:
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Minutes elapsed to cool to 79 °C
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Volume lost in hoses, pump ...
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Wort chiller type:
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Minutes to cool to 79 °C:
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Temporary extra volume of the immersion chiller in the kettle.
Used to correct the after boil volume.
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Kettle volume:
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Evaporation / hour:
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Top up kettle:
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Kettle trub loss:
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Extra water in fermenter:
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Fermentables
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Color EBC:
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Mash tun %:
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Sugars %:
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Cara/crystal %:
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Lintner:
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%v lintner
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%v%
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Add
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kg
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Mash weight:
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Hops
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Hop taste:
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Hop aroma:
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Boil absorb:
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Loss by hop absorption in the boil kettle
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Fermenter absorb:
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Loss in the fermenter caused by dry-hopping
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Miscs
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Yeasts
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Apparent Attenuation:
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Pitchrate billion cells/ml/°P:
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Starter method:
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Starter SG:
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- Set or clear date
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+ Set or clear date
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...
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Need billion cells:
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Yeast starter calculation.
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Low grams/hl:
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High grams/hl:
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at
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This recipe pitch grams/hl:
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Pitchrate grams/hectoliter:
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Yeast grams needed:
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Production date:
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Yeast condition:
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Set the date to today.
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- Edit the production date.
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+ Edit the production date.
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dd-MM-yyyy
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Clear the date
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Mash
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Mash name:
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Mash schedule:
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Mash time:
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Mash total volume:
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Water
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Water agents
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- Calcium Chloride
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+ Calcium Chloride
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CaCl2:
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- Gypsym
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+ Gypsym
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CaSO4:
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- Epsom
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+ Epsom
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MgSO4:
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- Table salt
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+ Table salt
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NaCl:
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- Magnesium Chloride
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+ Magnesium Chloride
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MgCl2:
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- Baking soda
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+ Baking soda
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NaHCO3:
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- Chalk undissolved
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+ Chalk undissolved
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CaCO3:
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To change the water profile. This adds Calcium and Chloride.
To improve sweet style beers.
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gr
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Gypsum to change the water profile. This adds Calcium and Sulfate.
To improve bitter beers.
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Epsom salt to change the water profile. Use with caution!
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Table salt to change the water profile. This adds Sodium and Chloride.
Improves the sweetness of the beer. The beer will become salty at high doses.
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Acid Additions
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Desired mash pH:
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Auto calculate:
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Acid to use:
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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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Desired sparge pH:
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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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The total prepared amount of sparge water
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- If needed, choose a target water profile.
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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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- Total brew and sparge water supply without optional dilution water
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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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Sparge volume:
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Switch between Actual and Target values
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Treated Mash Water
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- Sparge water source 1
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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
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+ Extract
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- Extract
+ Partial Mash
- Partial Mash
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All Grain
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+ None
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- None
+ Air
- Air
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Oxygen
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%1, part %2 of %3
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BMSapp - Add new product
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BMSapp - Edit %1 - %2
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Edit Product
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Name empty or too short.
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No beerstyle selected.
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Delete product
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Product changed
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The product has been modified. Save changes?
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Delete %1
@@ -5515,7 +5531,7 @@
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Image here
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Database error
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MySQL error: %1
%2
%3