PBW instructions translated to metric

[stitch]

If anyone's interested, I've roughly translated the PBW cleaning instructions into normal:

To CIP Brew Kettles and Lauter Tuns - For single brew cleaning use 7.5g to 12.5g (1.5tsp to 2.5tsp) per litre of hot water for for 25 to 35 minutes. For multiple brew cleaning use 10g (2tsp) per litre of hot water for 25 to 35 minutes. Rinse with hot water.

To CIP Fermenters, Conditioning, Aging, Kegs, Dairy, Juice, Ice Cream and other Food Processing Vessels - Use 5g per litre of hot water for 25 to 35 minutes. Rinse with hot water.

Kitchen Cleaning of Carbonised, Protein, or Greasy Baked on Soils on Fryers, Grills, Filters, Baking Pans, Cookie Sheets, Plates and Silverware: Soak at room temperature overnight using 15g to 25g (4tsp to 8tsp) per litre of water. Rinse.



I found it very confusing each time until I wrote this down.

And, does anyone know what "To CIP Kegs [or whatever]" means?

[Aleman]

CIP = Clean In Place . . . Usually recirculating the cleaning solution with a pump through a spray ball,