diff -r 7c9fb24bcc07 -r a4d5daae8389 translations/bmsapp_en.ts
--- a/translations/bmsapp_en.ts Sun Jun 09 11:47:41 2024 +0200
+++ b/translations/bmsapp_en.ts Sun Jun 09 15:20:26 2024 +0200
@@ -2490,14 +2490,14 @@
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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
-to beerstone formation.
-Calcium also aids in yeast floculation and beer clarification.
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-Calcium should not typically exceed 100 ppm unless it has to be
-added to provide a desirable anion like sulfate to the water.
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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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+ 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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- 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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- 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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Sparge
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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
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
@@ -4420,43 +4396,43 @@
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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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- 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?
@@ -4582,7 +4558,7 @@
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Delete %1
@@ -5143,7 +5119,7 @@
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Balanced
@@ -5158,47 +5134,47 @@
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+ Too malty
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- Too malty
+ Very malty
- Very malty
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Malty
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+ Little bitter
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- Little bitter
+ Bitter
- Bitter
+ Very bitter
- Very bitter
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Too bitter
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Target Water Adjustment
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Treated Sparge Water
@@ -5531,7 +5507,7 @@
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Image here
@@ -5577,7 +5553,7 @@
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Database error
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MySQL error: %1
%2
%3