Sugar point system

[Muddydisco]

I know there was a thread about this but I can't find it now.
Anyone give me an example of the calculations for a brew, I have seen it in action and know the principals just looking for the correct way to work it out?

 

[jamesb]

I think I saw something about it on Wez's blog. HERE

 

[Wez]

Also from our BrewFAQ's

Sugar Points - What are they and how do I work them out?
Thanks Phil for your explanation. "sugar points" is a term used to describe the quantity of sugar needing to be extracted from the mash to give you your required original gravity (OG) at your required volume. e.g. if you need 23L at 1.050 you need to extract 23x50 sugar points = 1150. This means that you should monitor what you have collected from the mash and stop sparging when you have collected 1150 sugar points (this may mean that you collect 19L of 1.060 wort 19x60 = 1140 (near enough) ) then dilute this down to your pre-boil volume.

 

[Muddydisco]

Doh didn't think about the Faq's looked everywhere else!!!

 

[topconker]

As a general rule of thumb, I always used to stop collecting the spargings after 1005. This is easier than sugar points to work out, me always working on the KISS process.
Any further it runs the risk of leaching out excess proteins and watering down the wort.
Others I know stop at 1010 and even 1025.

TC

 

[Muddydisco]

I did stop at 1008 but got 10 gravity points more than I wanted, so with sugar points I would be able to get the Og I require.

 

[topconker]

Sounds like a good extraction value then, maybe time to re-evaluate recipes to reflect it.
I think the point is, and I'm sure you'll agree, not all brewers want or need to get into this degree of detail.
Science does'nt make good beer, brewers do.
The eye can tell you more than anything when brewing.
TC

 

[tubby_shaw]

Sounds like a good extraction value then, maybe time to re-evaluate recipes to reflect it.
I don't see how recalculating a recipe is any less work than brewing to the sugar point system
I think the point is, and I'm sure you'll agree, not all brewers want or need to get into this degree of detail.
I totally agree that not all brewers will want this amount of detail, but some do and most who progress will want to know more
Science does'nt make good beer, brewers do.
Good brewers who use the best tools (including information) and ingredients make good beer
The eye can tell you more than anything when brewing.
The eye can't tell temperature or gravity which I think are rather important.
If you have a system that works for you and you are happy that's fine :thumb: but a lot of people want to learn and improve
TC

 

[Vossy1]

I think the point is, and I'm sure you'll agree, not all brewers want or need to get into this degree of detail.

tc I totally disagree, with regard to the original post. The point was that md was specifically asking about the sugar points system.
I'm not sure why you chose to include 'all brewers', though your point with regard to all brewers is valid, if not off topic.

 

[topconker]

Been trying to find out more about this on the web but cant see anything.
Where can I have a look and who developed it.
Facinating subject.
TC

 

[tubby_shaw]

I believe it was first posted on this forum by Phil Robins in THIS POST who attributes the initial idea to John Alexander in THIS BOOK :thumb:

 

[Muddydisco]

Cheers TS. I knew I had seen it somewhere here! Couldn't see the beer for the barrels or so to say.
My next batch will go that way. Doing it at Wez's it's no harder than checking your runnings everynow and then.
Also Pids are ordered and heat exchanger being planned, too the darker side of the dark side!

 

[Vossy1]

Also Pids are ordered and heat exchanger being planned, too the darker side of the dark side!

:twisted:

 

[A T]

:lol: :lol: