Introduction to Brewing Calculations

Use real-world examples from the UC Davis pilot brewery to explore the difference between mash, brew house and brewery efficiency. Learn how to calculate oxygen and carbon dioxide requirements along with priming and yeast pitching rates. Better understand how to formulate recipes through an understanding of malt color and extract potentials. Equations from the ASBC methods will be examined with an emphasis on understanding what the variables and equations really mean.

This one-day course is intended for passionate homebrewers or professional brewers without a formal brewing education who want to understand the math and science behind brewing calculations.

Course Code
502761