However, and this is not by any means meant as a criticism of your excellent calculator itself, it is only as good as its assumptions.Ĭlick to expand.I think analyses that determine the contributions from different grains and hops is indeed the next frontier. This is definitely the best water calculator that I have come across.
Thank you - I have recently looked at your previous version in some detail, and compared it with some of the other calculators. Thus one can follow a recipe and keep the initial water profile constant, but, by altering the amount and type of grains and hops used, a significantly different final beer profile can result. In any case, the combined contributions are huge. Thus it is possible that the hops make a very significant contribution on their own, unless the difference was also a result of the specialty grains used. One study only used grain and no hops, and although significant, it wasn't as significant as the study which used both grains and hops. Unfortunately, I have only seen two studies that indicate the amount of ions that actually come from the grain/hops, although none that show how much the hops alone contribute.
Regarding the assumptions, I think that too many people place far too much importance on the initial water profile and how it affects the final "target" water profile of the beer, and almost no importance at all on the type and amount of grains and hops that almost certainly contribute a significantly far greater contribution to the final ion composition than does the initial water profile. However, and this is not by any means meant as a criticism of your excellent calculator itself, it is only as good as its assumptions. Click to expand.Thank you - I have recently looked at your previous version in some detail, and compared it with some of the other calculators.
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