IBU Calculator Using the SMPH Method
NOTE: This method has been calibrated with measured IBUs from finished beer. For this and other reasons, it may predict values that are quite different from other models (such as the Tinseth model).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.): |