![]() ![]() [The more accurate calculated value, using the more complex formula, is For example, in Denver, Colorado, at an altitude of 5,280 feet (1,609 meters), the estimated approximate boiling point is 201 ☏ (95 ☌). Although the formula is not truly linear, a reasonable rule of thumb for the altitudes at which most people live is to decrease the boiling point by one degree Fahrenheit for every 500 feet above sea level (one degree Celsius for every 300 meters). At sea level and standard barometric pressure, water boils at 212 ☏ (100 ☌). It should be remembered that the boiling point decreases with the altitude above sea level. Divide by the boiling time in hours to determine the evaporation rate.įor example, if the beginning volume is 7.5 gallons (28 L), the ending volume is 5.5 gallons (21L) and the boiling time is 90 minutes, the evaporation rate is 1.33 gallons (5.0 L) per hour:Īssuming the same kettle and burner are used, and that they are capable of maintaining an adequate boil, the boiling losses are largely independent of the batch size because the major factor is the surface area. Measure the volume both at the beginning and end of the boil and calculate the difference. Gradually fill the kettle with measured volumes of water and make the appropriate marks. You can scribe marks on the side of the kettle or make a “dipstick” by marking a tall spoon, rod or a dowel. This requires a means of accurately measuring the kettle volume. It’s worth experimenting to determine the average value for your brewing system. The amount of evaporation varies with the size and geometry of the kettle, the surface area exposed to the air, the intensity of the heat source and to a lesser extent other variables such as the ambient temperature, humidity, air pressure and any movement of air surrounding the kettle.įor homebrew-size batches (5–15 gallons/19–57 L), the evaporation rate is normally measured in gallons (or liters) per hour, with typical values of 1 to 1.5 gallons (3.8 to 5.7 L) per hour. Boiling by the numbersĭuring the boil, some of the water evaporates, thereby concentrating the wort. It affects many of the qualities - gravity, color, bittering, flavor, purity and clarity, to name only the major factors - of the beer we brew. In short, boiling is nearly universal and also important. In fact, the symbol for brewing has long been the kettle used for boiling, easily the most recognizable feature of any brewery. One aspect of the brewing process shared by nearly all brewers is boiling the wort. “Double, double toil and trouble fire burn, and caldron bubble.”.
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