Calculators¶

Working tools, one page each. Every bench shows its model, the constants it uses with a confidence tag (High / Med / Low), the test vectors it checks itself against on load, and the open points still to settle. They are aids for planning and self-assessment, not measurements: the probe, the refractometer and the assay are the authority, and the pages say so.

Each bench also runs on its own page under /assets/apps/ if the embedded frame is awkward on a phone.

• Apricot and Almond Kernels in Beer: Cyanide Dose: How much almond, apricot, peach, plum, damson, greengage, sloe, cherry or apple-pip kernel a secondary takes before a bottle passes the cyanide reference dose.
• Marzipan Flavour against Cyanide Cost: How much marzipan a kernel charge buys, what it costs in cyanide, and which route gives the most flavour per hazard, with a flavour-intensity scale.
• Measuring Brix in Pastes with a 0–32 Refractometer: Reading a 60–68 °Brix fruit paste or purée on a brewing refractometer by gravimetric dilution, with the corrections a naive ×4 misses; interactive bench.
• Measuring pH in Thick, Dark Cook Mixtures: A trustworthy pH from an opaque, viscous fruit paste or purée: a slurry reading corrected back by charge balance, plus an electrode slope and offset check.
• Base Dose and Water Activity Planner: Web port of the fruit-maillard-prep base solve: potassium bicarbonate from each ingredient's TA and native pH by acid speciation, and the Brix, water-removal and water-activity side of a Stage B reduction.
• Hydroxycinnamic Acid Dosing Calculator: Turns the hydroxycinnamic-acid dose maths into a working tool: target ethyl phenols to precursor mass, stock volumes and a staged, taste-gated schedule (or the inverse).