- Joined
- Nov 16, 2013
- Messages
- 3,110
- Reaction score
- 2,432
- Points
- 113
- Location
- Upper Michigan/S. Florida
We've added the diastatic power contribution for custom fermentables. When adding a custom fermentable that is mashed, a box is there so that you can add the DP (in lintner) of these ingredients. Those are available from the manufacturer of your malt. Many European malts are given in a different scale- the WK scale. So if you need to convert to degrees lintner, the formula is as follows: WK=3.5*Lintner – 16. If you want to go the other way, Lintner=(WK+16)/3.5.
We also corrected the approximate IBU contribution of fresh non-dried hops. Straight from the vine, these hops are also called "wet hops" and are generally used in much larger weight amounts than dried or pelletized hops, due to the heavy water weight in them. When you use the Recipe Builder, select "fresh" hops as the choice type and this will give a better approximation of the calculated IBUs.
We also corrected the approximate IBU contribution of fresh non-dried hops. Straight from the vine, these hops are also called "wet hops" and are generally used in much larger weight amounts than dried or pelletized hops, due to the heavy water weight in them. When you use the Recipe Builder, select "fresh" hops as the choice type and this will give a better approximation of the calculated IBUs.
.
