2 gallons.Īnother way to look at this is: spent grain is 78 to 80% water and a measly 22 to 20 percent actual grain mass. In his book Designing Great Beers, Ray Daniels uses. There are several different, “average loss” numbers used to calculate grain absorption. Let’s look at some calculations and averages for each of these “places of loss.” For the most accurate quantities, carefully measure water volumes and water loss over several batches. There is a fifth, often talked about change in density (shrinkage), but as we’ll see this isn’t really a loss unless you forget about it.Īll of these are going to vary to some degree, depending on your particular equipment and brewing practices. Water can be lost at four different points. Knowing the places you lose water, how to calculate average losses, and then accommodate for them gives you a much better chance of hitting your targeted package volume. You can leave it alone and be happy with a lesser volume at the right starting gravity (the best option in my opinion) add water to get you’re desired volume and lower your starting gravity or add water and adjunct sugar of some type to get the desired volume and keep the starting gravity, but likely change the beer’s character.
When this happens you’re basically left with three options, each of them not great. All of us, at one time or another, have finished a brewing day with the sudden and sinking realization that we have less than our predicted volume size sitting in front of us. Water is lost at several different points along the road to a finished batch of beer. But, water volume in the brewing process can be a tricky thing to get a handle on, especially for those just coming into the hobby. It makes up 90 to 95% of every single beer made.
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