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Description
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 | Select the Water Needed command on the Tools menu. |
| Choose the brew type, and enter the volumes appropriate to your equipment and batch size. |
| View the boil volume, grain absorption, sparge water needed, cooling losses and total water needed for brewing your beer. |
| Brew Type - The method used to brew this beer. If the brew is an extract recipe, the mash options will be grayed out since there will be no mash steps. |
| Mash Water Volume - The total amount of water to add to the mash during mashing. |
| Total Grain Weight - The amount of grain used in the mash. |
| Grain Absorption - The calculated amount of water absorbed by the grain during the mash. |
| Lauter Tun Deadspace - Deadspace in the lauter tun or mash equipment. This amount of wort is lost in the lauter dun during lautering. |
| Top Up Water for Kettle - Particularly for partial mashes, some water is often added to the wort after lautering to achieve the desired boil volume. |
| Sparge Water - The calculated amount of sparge water needed to lauter the grains and achieve the desired boil volume. |
| Boil Volume - The calculated boil volume based on the final volume, top-up water and losses to cooling, trub and evaporation during the boil. |
| Boil Time - The amount of time in minutes to boil the wort. This is used in calculating the boil-off. |
| Evaporation Rate - The percent of water boiled off per hour. Usually this parameter is in the range of 5-15% depending on your equipment. |
| Boil Off - The calculated amount of water that evaporates during the boil. |
| Losses to Trub and Chiller - A number that compensates for losses in moving from boiler to fermenter. When siphoning wort from the boiler to the fermenter, some trub or sediment is typically left in the boiler. In addition, the wort chiller (particularly counter flow chillers) or siphon equipment may have some deadspace that reduces finished volume. |
| Cooling Losses - The water volume will shrink by a small percentage (about 4%) as it cools from boiling to room temperature. |
| Top Up Water - Amount of water added to the fermenter to achieve the desired final volume. For extract and partial mash brewers that do partial-batch boils, this number is the amount of water to add after cooling the wort to achieve the full batch size. |
| Desired Final Volume - The batch size, expressed as the total amount of wort to go into the fermenter. |
| Total Water Needed - The total amount of water needed to brew this beer. Includes all top-ups, losses, sparge water, etc... This number is useful if you wish to prepare or treat the water all at once with water treatments, for example. |
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