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Beer

| rwindmtg | Tests | Paint | Macro | Trade | Fumeology | Beer |

I get most yeast locations and seal times from the main microbe map.

Format
Yeast(s)
location and seal

• Start ingredients
  • End ingredients

Results

Wheat beers

Y66
Location 1408, 2100
Seal: 950

• 40 honey
• 50 dark wheat
• 60 medium wheat
  • 50 light wheat

VP Brown, notice bread.

Alcohol	Colour	Vitamin	Glucose	Maltose	Bread	Grapefruit	Pear	Blackberry	Prune	Honey	Jasmine	Clove	Vanilla	Tannin	Herbal
1300	492	2617	2	282	734	242	15	41	18	38	18	31	65	222	95

Too much bread from the wheat blocked the Grapefruit flavour.

Try 2

• 50 dark wheat
• 20 burnt wheat
• 65 honey
  • 60 light wheat

VP Black, Hint Bread, Hint Grapefruit

Wheat and Malt beers

Location 1806, -2221 no seal

• 77 Honey
• 10 light malt
• 20 light wheat
• 70 medium wheat

Result Cloying Beer

Yeasts/Microbes	Alcohol	Color	Vitamin	Glucose	Maltose	Barley	Bread	Orange	Banana	Cherry	Date	Nutmeg	Cinnamon	Tannin	Grassy	Nasty	Grapefruit	Pear	Blacberry	Prune	Honey	Jasmine	Clove	Vanilla	Herbal
Y35/Y99/Y90/Y43	1002	253	26	8	546	60	567.00	N/A	31	1	2	N/A	N/A	229	15	N/A	16	65	23	32	74	25	24	72	39

Was expecting the banana flavour to be about 480 based on malt only beers done at this spot.

My Theory's on Multi Yeast/Combo Beer Flavours

I have noticed that that the strengths of the flavours produced in wheat malt beers are affected by the wheat to malt ratio

I also think that the flavour calculations for multi yeast beers is closer to (based on the equations in the BeerCalc spreadsheet T3 1.4):
=(alk1*flav1)+(alk2*((flav1+flav2)/2))+(alk3*((flav1+flav2+flav3)/3))
This is the revised flavour is the flavour produce by that yeast and alk is the alcohol made by that yeast.

current yeast's alcohol x average of the flavour for all alcohols before it