IBU Calculator Using the SMPH Method
Frequently Asked Questions (FAQ) and documentation.Inputs:
Global:
| Input Units: metric or U.S.customary (e.g. gallons, ounces) | |
| Boiling Point of Water (°F): | |
Kettle:
| Kettle Diameter (inches): | (for wort exposed surface area) |
| Kettle Opening Diameter (inches): | (often same as kettle diameter) |
Wort:
| Boil Time (minutes): | |
| Evaporation Rate (G/hr): | |
| Wort Volume (G @ room temp.): | pre-boil or post-boil volume |
| (Post-Boil) Original Gravity: | |
| Wort/Trub Left in Kettle (G): | |
| (Partial Boil) Added Water (G): |
Hops:
| Number of Hop Additions: | |
| Global IBU Scaling Factor: | |
| Default Hop Form: |
Apply
alpha-acid solubility-limit correction
Apply
pH correction with wort pH =
pre-boil or
post-boil
Model IBUs of dry-hop additions (this model provides only a rough approximation)
Specify hop alpha-acid decay using:
storage conditions
freshness factor
Post-Boil Temperature Decrease:
Post-Boil Wort Temperature Decay Function:
linear or
exponential decay
temperature (°F) = TO_BE_CHANGED
Whirlpool and/or Hop Stand Time: minutes
quickly cool to °F, then hold at this temperature during hop-stand time
Forced Cooling Method:
immersion chiller (exponential decay factor: )
counterflow chiller (wort flow rate: gallons/min)
ice bath (exponential decay factor: )
Fermentation and Conditioning:
| Volume at Pitching (G): | |
| Wort Clarity into Fermentor: | |
| Krausen Loss: | |
| Yeast Flocculation: | |
| Finings: | tsp of |
| Filtering (micron rating): | |
| Beer Age (days at room temp.): |