In order for realtime calculations to work properly this web page requires JavaScript to be enabled in your web browser.
ezRecipe
ezRecipe
Batch
Profiles
Hops
Grains
ezRecipe
v1.24
Brewhouse settings specific to the brewing system used for a recipe.
Includes mash temperature, efficiency, kettle trub, wort loss and boil evaporation.
Brewhouse Settings
Kettle Volumes
Mash Settings
Thickness
The volume of wort in the kettle at the start of the boil.
Pre Boil
Post Boil/Fermenter Volume: The volume of wort going to the fermentor. The volume of wort needed to fill the fermentor and make up for kettle trub, pump and tubing wort loss. Use this volume to determine the alcohol volume and OG of the recipe.
Post Boil
The amount of RO or distilled water added to the mash. Water property calculations are based on the volume of strike water.
The volume of strike water combined with the weight of grains used in the mash determines mash thickness.
Strike
Mash efficiency is the percentage of potential sugars extracted from grains in the mash. Efficiencies in the 75-85% range are generally acceptable for home brewing.
Efficiency
Mash temperatures between 146F to 158F are common in homebrewing.
146F to 149F for thin body beer
150F to 153F for medium body beer
154F to 158F for full body beer.
Temp. (F)
The ratio of water to grain in the mash. As a general rule thinner mashes produce higher quality and more fermentable wort than thicker mashes.
A coorelation exists between mash pH, thickness and temperature in the mash that affects fermentability.
qt/lb
Beer Judge Certification Program beer style guidelines. Pick a recipe style to load the recommended range of brewing values for a recipe.
BJCP Style
The BJCP recommended range of Alcohol By Volume (ABV) used to indicate the percentage of alcohol in the style of beer.
ABV %
The BJCP recommended range of International Bittering Units (IBU) that are needed to obtain a balance between hopped bitterness and malt sweetness in a hopped beer style.
IBU
The BJCP recommended Standard Reference Method (SRM) is the color system brewers use to specify finished beer and malt color.
SRM
The BJCP recommended range for Original Gravity (OG) used to predict the potential alcohol percentage for the style of beer.
OG
The BJCP recommended range for Final Gravity (FG) used to determine the amount of unfermentable sugars and the percentage of alcohol for the style of beer.
FG
- Select Style -
American Light Lager
American Lager
Cream Ale
American Wheat Beer
International Pale Lager
International Amber Lager
International Dark Lager
Czech Pale Lager
Czech Premium Pale Lager
Czech Amber Lager
Czech Dark Lager
Munich Helles
Festbier
Helles Bock
German Leichtbier
Kölsch
German Helles Exportbier
German Pils
Märzen
Rauchbier
Dunkles Bock
Vienna Lager
Altbier
Pale Kellerbier
Amber Kellerbier
Munich Dunkel
Schwarzbier
Doppelbock
Eisbock
Baltic Porter
Weissbier
Dunkles Weissbier
Weizenbock
Ordinary Bitter
Best Bitter
Strong Bitter
British Golden Ale
Australian Sparkling Ale
English IPA
Dark Mild
British Brown Ale
English Porter
Scottish Light
Scottish Heavy
Scottish Export
Irish Red Ale
Irish Stout
Irish Extra Stout
Sweet Stout
Oatmeal Stout
Tropical Stout
Foreign Extra Stout
British Strong Ale
Old Ale
Wee Heavy
English Barleywine
Blonde Ale
American Pale Ale
American Amber Ale
California Common
American Brown Ale
American Porter
American Stout
Imperial Stout
American IPA
Specialty IPA - Belgian IPA
Specialty IPA - Black IPA
Specialty IPA - Brown IPA
Specialty IPA - Red IPA
Specialty IPA - Rye IPA
Specialty IPA - White IPA
Double IPA
American Strong Ale
American Barleywine
Wheatwine
Berliner Weisse
Flanders Red Ale
Oud Bruin
Lambic
Gueuze
Fruit Lambic
Witbier
Belgian Pale Ale
Bière de Garde
Belgian Blond Ale
Saison
Belgian Golden Strong Ale
Trappist Single
Belgian Dubbel
Belgian Tripel
Belgian Dark Strong Ale
Gose
Kentucky Common
Lichtenhainer
London Brown Ale
Piwo Grodziskie
Pre-Prohibition Lager
Pre-Prohibition Porter
Roggenbier
Sahti
Min.
Max.
Recipe Name
ABV% stands for the percentage of alcohol by volume in beer. A simple formula to predict ABV% is (OG - FG) * 131.25.
Where ABV% equals the original gravity minus the final gravity of the beer times 131.25.
ABV %
The IBU value as determined by wort volume, gravity of the wort during the boil and boil time. The Tinseth formula is used for IBU calculations.
Where AAU equals weight * Alpha Acid Units and IBU equals AAU * Utlization*74.89 / Wort Volume.
IBU
SRM is predicted by calculating the malt color units of each recipe.
Where MCU equals (pounds of grain) * (grain Lovibond color) / (post boil volume of wort).
SRM
The Original Gravity (OG) of wort is used to predict the potential alcohol percentage of a beer recipe. The OG is a measurement of sugars available in wort prior to fermentation.
OG
The Final Gravity (FG) of wort is used to predict the potential alcohol percentage of a beer recipe. The FG is a measurement of unfermentable sugars remaining in wort after fermentation has completed.
FG
The Average Specific Gravity (Avg SG) or Boil Gravity of wort is used to predict hop isomerization efficiency of alpha acids in the kettle. Hop isomerization efficiency decreases as wort gravity increases.
Avg SG
Date
The Alcohol By Weight (ABW) used to indicate the amount of alcohol by weight of the beer recipe.
ABW %
The Bittering Unit to Gravity Unit (BU:GU) ratio is the balance of hop bitterness to malt sweetness of the recipe.
BU:GU
The number of calories in this recipe per 12 ounces of beer.
12 oz.
Calories
The number of calories in this recipe per 1 ounce of beer.
1 oz.
The number of carbohydrates in this recipe per 12 ounces of beer.
Carbs
The grains used in this recipe that are added to the mash.
Mashed Grains
The weight of grains (Pounds) in pounds that are added to the recipe.
Pounds
The Extract Potential (Potential) is the predicted amount of fermentable sugar contributed to the recipe by the grain.
The specific gravity measurement of a mash consisting of 1 pound of grain and 1 gallon of water.
Potential
The SRM Color of the grain or adjunct added to the recipe. Used to predict the color of malt and beer.
Color
The type (Type) of grain, either Grain or Adjunct, to be added to the mash.
Type
The Percentage (Grist %) of the total grain bill for each grain in the recipe.
Grist %
The Specific Gravity (SG) of the individual gravity contribution for each grain used in the mash.
SG
[Dynamic Dropdown]
[Dynamic Dropdown]
[Dynamic Dropdown]
[Dynamic Dropdown]
[Dynamic Dropdown]
[Dynamic Dropdown]
[Dynamic Dropdown]
The total weight of all grains added to the mash for this recipe.
Grain Total
The total extract potential (Mash Gravity) of all grains added to the mash for this recipe.
<--
Mash Gravity
The adjuncts used in this recipe that are added to the boil kettle.
Kettle Adjunct
Pounds
Potential
Color
The percentage of fermentables added to the kettle wort.
Type
The Percentage (Adjunct %) of the total percentage of each adjunct added to the boil kettle.
Adjunct %
The Specific Gravity (SG) of the individual gravity contribution for each adjuncy used in the boil.
SG
[Dynamic Dropdown]
[Dynamic Dropdown]
The total weight of all adjuncts added to the boil kettle for this recipe.
The total extract potential (Adjunct Gravity) of all adjuncts added to the boil kettle for this recipe.
<-- Adjunct Gravity
The mineral and acid additions that have been saved from previous recipes.
Water Profile
Calcium Sulphate (Gypsum CaSO4) in grams, lowers mash pH by increasing acidity. Used to increase alkalinity, permanent hardness and sulfate crispness to accentuate hop bitterness.
Gypsum
Calcium Chloride (CaCl2) in grams, lowers mash pH by increasing acidity. Used to increase alkalinity, permanent hardness and add a fullness or softness.
Calc. Chlor.
Epsom Salt (MgSO4) in grams, lowers mash pH by increasing acidity. Used to increase alkalinity, permanent hardness and an additional crispness.
Epsom Salt
Lactic Acid entered as ml it used to reduce alkalinity and hardness in brewing water. The flavor threshhold of 88% Lactic Acid is near 5 ml per gallon.
A 88% solution is typically found in homebrew shops. When using a different strength acid, replace the 88% with the correct value.
Lactic Acid
The predicted mash pH (Predicted pH) of this recipe. Based on the grains used in the mash and brewing water profile.
pH 5.2 to 5.3 -> Crisper Beer
pH 5.3 to 5.4 -> Lighter Beer
pH 5.4 to 5.5 -> Darker Beer
Predicted
pH @ 77°F
Baking Soda (NaHCO3) in grams, used to raise mash pH and increase residual alkalinity. It also adds sodium which enhances sweetness in darker beers.
Baking Soda
[Dynamic Dropdown]
CaSO
4
CaCl
2
MgSO
4
NaHCO
3
Saved Water Profile
5.2 -5.6
The recommended magnesium ion range is 0 to 30 parts per million. Levels higher than 50 ppm introduce off flavor and diuretic effects.
Magnesium
The recommended Calcium range is 50 to 150 part per million. Enhances yeast, enzymem and protein activity. In the boil and mash contributes to beer flavor, color, clarity and stability.
Calcium
Sodium
The recommended range for Chloride is 50 to 250 parts per million. Used to enhance flavor, sweetness and beer clarity.
Chloride
The recommended range for Sulfate is 50 to 350 parts per million.
Sulfate
Chloride to
Sulfate to
Mg
+2
Ca
+2
Na
+
Cl
-
SO
4
-2
Sulfate
Chloride
ppm
0 - 30
50 - 150
0 - 150
50 - 250
50 - 300
Carbonate is the predominate ion in water at pH 8.5 and higher. Carbonate is not soluable in water at room temperature.
Carbonate (ppm as CaCO
3
)
Mash Water
Carbonate is the predominate ion in water at pH 8.4 and lower. The recommended range is 0 to 250 parts per million.
0 to 50 ppm for pale beer
50 to 150 ppm for medium dark beer
150 to 250 ppm for dark beer
Bicarbonate
(ppm as HCO
3-
)
The Alkalinity in parts per million is the ability of water to resist pH changes in the mash.
Alkalinity
The Hardness in parts per million indicates the total hardness, based on the amount of bicarbonate, calcium and magnesium ions in the water.
Total hardness is used to determine the level of water softness or hardness.
Hardness
The Hardness Indicator displays the level softness or hardness based on the total hardness of the water.
Hardness Indicator
The Total in parts per million is the indicator of bicarbonate alkalinity and total hardness.
Total
The Acid Adjusted is the parts per million of bicarbonate nuetralized by acid malt or lactic acid.
Acid Adj.
Final
The list of available hops that can be added to a recipe.
Use the Hops page to edit alpha acid percetages and hop storage index (HIS)
Hop Addition
The weight of hops in ounces.
Ounces
The percentage of alpha acid in the selected hop.
AA%
The amount of time in minutes for the hop selected.
Time
The type of hop, either pellet of whole for the hop selected.
Hop
The type of use for the hop selected, either in the Boil, as a Dry Hop or in a Whirlpool.
Usage
The amount of international bittering units (IBU) contributed by the hop and how it is used.
IBU
[Dynamic Dropdown]
Pellet
Whole
Boil
Dry
Whirl
[Dynamic Dropdown]
Pellet
Whole
Boil
Dry
Whirl
[Dynamic Dropdown]
Pellet
Whole
Boil
Dry
Whirl
[Dynamic Dropdown]
Pellet
Whole
Boil
Dry
Whirl
[Dynamic Dropdown]
Pellet
Whole
Boil
Dry
Whirl
[Dynamic Dropdown]
Pellet
Whole
Boil
Dry
Whirl
[Dynamic Dropdown]
Pellet
Whole
Boil
Dry
Whirl
[Dynamic Dropdown]
Pellet
Whole
Boil
Dry
Whirl
[Dynamic Dropdown]
Pellet
Whole
Boil
Dry
Whirl
[Dynamic Dropdown]
Pellet
Whole
Boil
Dry
Whirl
[Dynamic Dropdown]
Pellet
Whole
Boil
Dry
Whirl
[Dynamic Dropdown]
Pellet
Whole
Boil
Dry
Whirl
Copyright © 2018 Vincent Feminella - All Rights Reserved
#
The name or title of a water profile. Used to match a water profile with a beer style or recipe.
- Select Water Profile -
The amount of Gypsum in grams.
Gypsum
The amount of Calcium Chloride in grams.
Calcium
Chloride
The amount of Epsom Salt in grams.
Epsom
Salt
The amount of Lactic Acid in milliliters.
Lactic
Acid
The amount of Baking Soda in grams.
Bakng
Soda
1
- Select Water Profile -
0.00
0.00
0.00
0.00
0.00
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
The name of the hop variety.
- Select Hop -
The country of origin for each hop variety.
Origin
Alpha Acid Percentage
0.00%
The recommended hop usage for the variety of the hop type.
Usage
Hop Storage Index (HSI) is the percentage of alpha acid loss over a 6 month period. Hop varieties lose alpha acid at different rates, depending on storage temperature and exposure of oxygen.
1.00 Poor - has O2 or unsealed
0.75 Average - has O2 when sealed
0.50 Best - no O2 or vacuum sealed
HIS
The number of days that have passed between the time of hop packaging and their use.
Preserving alpha acid during storage depends on temperature, type of storage and the HSI of the hop variety.
Days
The recommended hop storage temperature range is 68 degrees to 10 degrees Fahrenheit
Hops stored at lower temperatures retain a greater percentage of their original alpha acid than hops stored at warmer temperatures.
°F
The percentage of hop alpha acid retained by time the hops are used. This is determined by the number of days in stored, storage temperature and amount of oxygen the hops are exposed to throughout storage.
Hops stored when frozen, in a package free of oxygen, will retain a higher percentage of alpha acid than those left unsealed at room temperature.
F
alpha
The method used to store hops affects the percentage of alpha acid lost due to oxidation.
Storage:
1.00 Poor - In Poly, has O2, or unsealed
0.75 Average - In sealed barrier package and exposed to O2
0.50 Best - In vacuum sealed packege with no O2
S
factor
UK
Bittering
1.00
0.75
0.50
US
Aroma
1.00
0.75
0.50
US
Aroma
1.00
0.75
0.50
US
Aroma
1.00
0.75
0.50
US
Bittering
1.00
0.75
0.50
UK
Aroma
1.00
0.75
0.50
UK
Bittering
1.00
0.75
0.50
UK
Bittering
1.00
0.75
0.50
US
Both
1.00
0.75
0.50
US
Bittering
1.00
0.75
0.50
UK
Aroma
1.00
0.75
0.50
US
Bittering
1.00
0.75
0.50
US
Both
1.00
0.75
0.50
US
Bittering
1.00
0.75
0.50
UK
Bittering
1.00
0.75
0.50
US
Bittering
1.00
0.75
0.50
US
Bittering
1.00
0.75
0.50
US
Aroma
1.00
0.75
0.50
US
Bittering
1.00
0.75
0.50
UK
Both
1.00
0.75
0.50
UK
Aroma
1.00
0.75
0.50
Australia
Both
1.00
0.75
0.50
US
Bittering
1.00
0.75
0.50
US
Aroma
1.00
0.75
0.50
Canada
Aroma
1.00
0.75
0.50
UK
Aroma
1.00
0.75
0.50
New Zealand
Bittering
1.00
0.75
0.50
Germany
Aroma
1.00
0.75
0.50
Germany
Aroma
1.00
0.75
0.50
Germany
Aroma
1.00
0.75
0.50
New Zealand
Both
1.00
0.75
0.50
Germany
Bittering
1.00
0.75
0.50
US
Bittering
1.00
0.75
0.50
US
Both
1.00
0.75
0.50
US
Aroma
1.00
0.75
0.50
US
Aroma
1.00
0.75
0.50
Germany
Bittering
1.00
0.75
0.50
US
Aroma
1.00
0.75
0.50
US
Aroma
1.00
0.75
0.50
UK
Both
1.00
0.75
0.50
New Zealand
Both
1.00
0.75
0.50
Germany
Both
1.00
0.75
0.50
US
Bittering
1.00
0.75
0.50
Germany
Both
1.00
0.75
0.50
New Zealand
Bittering
1.00
0.75
0.50
Germany
Bittering
1.00
0.75
0.50
UK
Bittering
1.00
0.75
0.50
UK
Bittering
1.00
0.75
0.50
UK
Both
1.00
0.75
0.50
Australia
Bittering
1.00
0.75
0.50
UK
Aroma
1.00
0.75
0.50
Czech Rep
Aroma
1.00
0.75
0.50
US
Aroma
1.00
0.75
0.50
Germany
Aroma
1.00
0.75
0.50
US
Both
1.00
0.75
0.50
Germany
Aroma
1.00
0.75
0.50
US
Both
1.00
0.75
0.50
New Zealand
Both
1.00
0.75
0.50
France
Aroma
1.00
0.75
0.50
Slovenia
Aroma
1.00
0.75
0.50
US
Bittering
1.00
0.75
0.50
New Zealand
Bittering
1.00
0.75
0.50
UK
Bittering
1.00
0.75
0.50
Germany
Aroma
1.00
0.75
0.50
US
Aroma
1.00
0.75
0.50
Germany
Bittering
1.00
0.75
0.50
US
Aroma
1.00
0.75
0.50
US
Aroma
1.00
0.75
0.50
US
Both
1.00
0.75
0.50
UK
Aroma
1.00
0.75
0.50
US
Aroma
1.00
0.75
0.50
US
Both
1.00
0.75
0.50
US
Bittering
1.00
0.75
0.50
- Select Grain -
The SRM color of the grain.
0.0
0.000
0.00%
Germany
Grain
Yes
Acid
United Kingdom
Grain
Yes
Base
Belgium
Grain
Yes
Base
US
Adjunct
No
Other
US
Grain
Yes
Base
US
Grain
Yes
Base
US
Grain
Yes
Base
Belgium
Grain
No
Base
US
Grain
No
Roast
US
Grain
No
Roast
United Kingdom
Grain
Yes
Roast
Germany
Grain
Yes
Base
US
Grain
No
Crystal
US
Grain
No
Base
US
Grain
No
Base
US
Grain
No
Crystal
US
Grain
No
Crystal
US
Grain
No
Crystal
US
Grain
No
Crystal
US
Grain
No
Crystal
US
Grain
No
Crystal
US
Grain
No
Crystal
US
Grain
No
Crystal
Belgium
Grain
No
Base
US
Grain
No
Base
Belgium
Grain
No
Base
US
Grain
No
Roast
United Kingdom
Grain
No
Roast
US
Grain
Yes
Base
US
Adjunct
No
Base
Canada
Grain
Yes
Base
United Kingdom
Grain
Yes
Base
Germany
Grain
Yes
Base
United Kingdom
Grain
Yes
Base
Germany
Grain
Yes
Base
US
Grain
Yes
Base
US
Grain
Yes
Base
US
Grain
Yes
Base
US
Grain
Yes
Base
Belgium
Grain
Yes
Base
United Kingdom
Grain
Yes
Base
US
Grain
Yes
Base
US
Grain
Yes
Base
United Kingdom
Grain
Yes
Base
Belgium
Grain
Yes
Base
Germany
Grain
Yes
Base
United Kingdom
Grain
Yes
Base
US
Adjunct
No
Base
US
Grain
Yes
Base
US
Grain
No
Roast
US
Grain
Yes
Base
US
Grain
Yes
Base
Germany
Grain
Yes
Base
Belgium
Grain
Yes
Roast
US
Grain
Yes
Roast
US
Sugar
No
Sugar
United Kingdom
Grain
Yes
Roast
US
Grain
Yes
Base
Germany
Grain
Yes
Base
Belgium
Grain
Yes
Wheat
Germany
Grain
Yes
Wheat
Germany
Grain
Yes
Wheat
US
Grain
Yes
Wheat
Germany
Grain
Yes
Wheat
US
Grain
Yes
Wheat
US
Grain
Yes
Wheat
- Select Adjunct -
0
0
0
US
Dry Extract
No
Base
US
Extract
No
Base
US
Sugar
No
Sugar
US
Sugar
No
Sugar
US
Sugar
No
Sugar
Belgium
Sugar
No
Sugar
Belgium
Sugar
No
Sugar
Belgium
Sugar
No
Sugar
US
Sugar
No
Sugar
US
Sugar
No
Sugar
US
Dry Extract
No
Base
US
Extract
No
Base
United Kingdom
Sugar
No
Sugar
US
Dry Extract
No
Base
US
Sugar
No
Sugar
US
Dry Extract
No
Base
US
Sugar
No
Sugar
Milk Sugar, Lactose
US
Sugar
No
Other
US
Sugar
No
Sugar
US
Extract
No
Base
US
Extract
No
Base
US
Extract
No
Base
UK
Sugar
No
Sugar
US
Dry Extract
No
Base
US
Extract
No
Base
Reset
Print