EZHOMEBREWING

Mash Setup

Before designing your first recipe it is important to determine the capacity of your brewing system. This will help prevent spillovers when the grain and water are combined during in the mash tun. Determine the capacity of your mash tun by entering its height and diameter. Deducting five percent from the maximum Tun Capacity will provide extra space above the grain bed. On subesquent batches adjust this volume as needed based on brew day results.

Enter the amount of Strike Water to use in the mash targeting a Mash Thickness between 1.25 to 2.50 quarts per pound. The Grain Absorption Rate can vary between 0.125 and 0.075 gallons per pound of grain.

Use the lower 0.075 gallons per pound rate when brewing with BIAB and squeezing the grain bag. The Grain Weight is calculated based on the total weight of grain used in a recipe.

Grain Space is the calculated volume that the grains will take up in the mash tun when mixed in strike water . Volume In Tun is the volume the grain and full volume of strike water will take up in the mash tun when combined. To avoid overflow this volume should always be less than the maximum tun capacity.

Grain Absorption is the volume of wort absorbed by the grain that can't be recovered. Post Mash Wort is the volume of wort remaining after the grains are removed. Sparge Water is the volume of water used to rinse the grains to meet the preferred pre-boil wort volume.

Brewhouse Setup

If using a separate boil kettle make sure it is large enough to hold the preboil volume of wort. Enter the height and diameter to determine its maximum capacity. Deducting ten percent of the calculated volume to help prevent overflows.

Kettle Wort Loss is the volume of wort that will not make out of the kettle. This includes volume lost to dead space, hoses, chillers, pumps, hop absorption and boil off. Boil Off Per Hour is the volume of wort lost to evaporation based on brewing system and length of boil.

Length Of Boil is the total number of minutes the wort will be boiled. Fermentor Loss is the volume of trub left in the fermenter that will not end up as packaged beer. Hop Absorption is the volume of wort absorbed by hops during the boil.

This volume will be lower if squeezing a hop bag or if a hop spider drains wort back into the kettle. A good value to start off with is 0.0365 gallons per ounce of pellet hops and adjust as needed. Beer To Package is the total volume of beer expected to be packaged in bottles, cans or kegs. Wort Expansion is the average volume that wort will expand when boiling. Wort In Fermentor is the volume of wort that will make it into the fermentor including fermentor trub loss.

Recipe Setup

The default values for Acid Concentrations for Phosphorus Acid, Lactic Acid and Acid Malt additions are entered here. The percentages are used as the default values when designing recipes. The values entered here are saved as part of the recipe and will be reloaded whenever that recipe is selected.

The Options selections set the default values used when designing recipes. Measurement System is used to switch between standard and metric units of measurements.

pH Prediction Method options are Analytical {Preferred} which uses grain color and DIpH values, or Empirical {Legacy} which uses grain color and mash thickness to predict mash pH. The Analytical method supports the manual entry of grain DIpH values used for mash pH prediction.

The Calcium Chloride Concentration selection sets the default value used for calcium chloride additions when designing recipes.

Where Anhydrous {CaCl2} contains a 100% and Dihydrate {CaCl2.2H2O} contains a 75.5% concentration of calcium chloride.

Water Setup

This section is for brewers interested in brewing water and how alkalinity and mineralization can influence their beer. A mash ph range of 5.2 to 5.6 is widely accepted as optimal for conversion of starches to sugar. Light colored grains have a natural pH of 5.7 to 5.8 while most municipal water sources have a pH range of 6.5 to 8.5. Mashing light colored grains in untreated municipal water makes it impossible for the mash to be in the optimal 5.2 to 5.6 pH range.

A water report of your local water supply will list its mineral properties, alkalinity, and pH level. Subsequent water reports list the seasonal variations that may occur in your water supply. Enter the values listed in your most recent water report as the brewing Source Water.

Distilled or reverse osmosis water should be entered as the brewing Dilution Water. The alkalinity of the source water can be reduced by blending it as needed with a percentage of dilution water. Once the grains have been selected minerals and acids can be added as needed to further adjust brewing water alkalinity and pH.

Recipe Design

Creating a new recipe with ezRecipe Design.

Getting started with ezRecipe Design. To create a new recipe click the New Recipe button. When prompted select Yes to start a new recipe. All previous recipe information will be blanked out. Give the recipe a name and date then click the Save Recipe button to save your new recipe in ezRecipe Design.

Getting started with ezRecipe Design. To create a new recipe click the New Recipe button. When prompted select Yes to start a new recipe.

Getting started with ezRecipe Design. To create a new recipe click the New Recipe button. When prompted select Yes to start a new recipe. All previous recipe information will be blanked out. Give the recipe a name and date then click the Save Recipe button to save your new recipe in ezRecipe Design.

All previous recipe information will be blanked out. Give the recipe a name and date then click the Save Recipe button to save your new recipe in ezRecipe Design.

Adding Grain

Use the advanced type ahead feature to effortlessly select the grains you want to include in your recipe.

Selected grains auto populate potential, lovibond and DIpH with default values taken from the built in grain database.

Editing Grain

The default grain values can be edited when needed to match the values of grain you have on hand. The edited values will enetered will then be saved with your recipe.

The default values for grains, adjuncts and hops can all be edited as needed to match the ingredients you have on hand. The edited values for all ingredients will then be saved with your recipe.