This is the maximum volume in gallons that the mash tun/kettle can hold without the mash overflowing.

Example: A mash tun with a maximum volume of 10 gallons may only hold 9 gallons of mash wihtout overflowing.

This is the amount of wort remaining in the mash tun/kettle after the mashed grains have been removed.

The amount of wort that will not make it into the fermenter, due to trub and/or dead space losses in hoses and pumps.

This is the amount of sparge water needed to reach the pre-boil wort volume.

The amount of wort lost to evaporation during the boil. Use 10% as good place to start if unsure of your system's rate of evaporation during the boil.

This is the amount of wort remaining in the mash tun/kettle after the mash.

Losses due to evaporation during the boil, and to a lesser extent hop absorption, determine the post wort boil volume.

The amount of wort, trub or yeast left in the fermentor that will not be packaged.

This is the amount of wort remaining in the mash tun/kettle at the end of the boil.

Factoring in wort losses due to evaporation, kettle trub, dead space and hop absorption.

Absorption rates can vary between 0.125 to 0.075

0.125 if not squeezing grain bag

0.075 when squeezing grain bag

This is the percentage of volume that wort expands during the boil.

When measuring wort depth during the boil, subtract this amount from the total wort volume measured.

A good place to start is with 0.0365 gallons per ounce for pellet hops.

This number will change based on squeezing a hop bag or allowing a hop spider to drain wort back into the kettle.

This is the amount of wort to be transferred to the fermenter.

The additional wort is used to compensate for trub and yeast that will remain in the fermentor.

This is the amount of brewing water that is mixed with grains in the mash.

Example:The gallons of water used in the mash is used to determine the thickness of the mash, based on the amount of grain in the mash.

This is the maximum volume in gallons that the mash tun/kettle can hold without the mash overflowing.

Example: A mash tun with a maximum volume of 10 gallons may only hold 9 gallons of mash wihtout overflowing.

This is the amount of beer that will be kegged or bottled.

This is the amount entered of heated water added to the grains in the mash.

This is the weight of grains added to the mash.

This is the amount of space taken up in the mash tun when grains are added to the mash.

This is the weight of hops added to the kettle.

"This value should never be greater than the volume of the mash tun/kettle"

This is the total amount of space taken up in the mash tun by the grains mixed with water.

This is the length of time the wort is boiled in the kettle.

This is the thickness of the mash, based on the volume of water and weight of grains in the mash.

This value should always be less than the total volume of the mash tun.

This is the current temperature of the grains before adding them to the mash.

This is the temperature of the mash strike water needed to hit the mash temperature, based on the grain temperature.

This is the temperature of the mash as specified in the beer recipe.

This is the volume of mash water mixed with grains during the mash.

This is the total wort lost during the boil, based on the boil-off rate per hour of your system and the length of the boil.

This is the volume of brewing water needed to replace wort lost to absorbtion, trub, deadspace and boil-off.

A smaller volume mash tun/kettle will need sparge water, once the grains have been removed, in order to reach your pre-boil gravity.

This is the volume of wort lost to hoses, pumps, trub and deadspace in the mash tun/kettle.

This is the total volume of brewing water needed to brew this recipe.

Choose to treat all of the water, or just the portion used in the mash, based on your preferences and beer style.

This is the volume of wort absorbed by the grains during the mash. This value differs from brewer to brewer. Your own experience will determine the best value to use in Brewhouse Setup.

Use 0.125 if not squeezing or letting the grain bag drain back into the kettle.

Use 0.075 when squeezing grain bag.

This is the volume of wort absorbed by hops added to the kettle. Based on the hop absorbtion rate and the total ounces of hops.

This value differs from brewer to brewer. Your own experience will determine the best value to use in Brewhouse Setup.

This is the total amount of wort lost during fermentation based on trub and yeast volume.

This is the total volume of wort lost to deadspace, boil-off, absorbtion and trub.

This is the inside diameter measurement of the mash tun/kettle.

It is used with the mash tun/kettle height to calculate the total volume.

This is the volume in quarts the mash tun/kettle can hold, based on Kettle Diameter and Kettle Height.

This is the height measurement taken of the mash tun/kettle, used to calculate it's volume.

This is the volume in gallons the mash tun/kettle can hold, based on Kettle Diameter and Kettle Height.

The value entered here determines the measured wort volume based on the calculated Volume Per Inch.

It uses the mash tun/kettle diameter and height entered.

This is the volume of wort per inch of depth, based on the mash tun/kettle diameter and height.

This is the volume of wort the mash tun/kettle will hold, based on the Water/Wort Depth of the wort.

This value is multiplied by the Volume Per Inch value to calculate the Kettle Wort Total volume.

This is the volume of wort in the kettle based on the measured Kettle Wort Depth.