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| # | Fermentable | Lbs | Type | Origin | SRM | Yield SG | % Bill | Pts | Cost $ | |
|---|---|---|---|---|---|---|---|---|---|---|
| Total | — | $— | ||||||||
| # | Variety | Oz | AA% | Type | Schedule | IBU | Notes | Cost $ | |
|---|---|---|---|---|---|---|---|---|---|
| Total | — | — | $— | ||||||
| Target Batch Volume | gal | Final Fermenter Volume | |||
| Ambient Grain Temp | °F | — | Milled grain temp before mashing | ||
| Mash Time | min | — | Expected mash length | ||
| Extract Efficiency | 74% | 65–80% typical for batch sparging | |||
| Boil Time | min | — | Length of boil | ||
| Evaporation Rate | gal/hr | Rate of evaporation during boil | |||
| Hop Absorption Rate | fl oz/oz | Liquid absorbed per oz of hops | |||
| Pitching Temperature | °F | — | Wort temp when racking to fermenter | ||
| Water Boil Temp | °F | — | Boiling point at your elevation | ||
| W/G Ratio (Strike) | qt/lb | — | 1.25–1.5 qt/lb typical | ||
| Desired Mash Temp | °F | — | 148–156°F; lower = lighter body |
| Brewing Method | Affects grain absorption rate and equipment defaults | ||||
| Size of Mash Tun | gal | Maximum mash tun capacity | |||
| Max Fill % Mash Tun | 95% | Max desired fill (≤95%) | |||
| Size of Boil Kettle | gal | Maximum kettle capacity | |||
| Max Fill % Boil Kettle | 90% | Max desired fill (≤90%); leaves headspace for the boil | |||
| Mash Tun Deadspace | gal | Wort left in mash tun after sparge | |||
| Boil Kettle Deadspace | gal | Wort left in kettle after racking | |||
| Fermenter Deadspace | gal | Beer left in fermenter at packaging | |||
| Grain Absorption Rate | 0.5 qt/lb | Based on selected brewing method | |||
| Total Water Required | — | gal | Accounts for all losses | ||
| Strike Water Volume | — | gal | Initial mash infusion | ||
| Strike Water Temp | — | °F | — | Heat to this temperature | |
| Grain Absorption Loss | — | gal | Water retained by grain | ||
| Sparge Volume Required | — | gal | Batch sparge water | ||
| Pre-Boil Volume | — | gal | At mash temperature | ||
| Evaporation Loss | — | gal | Water lost during boil | ||
| Post-Boil Volume | — | gal | At pitching temperature | ||
| Hop Absorption Loss | — | gal | Absorbed by hops | ||
| Fermenter Volume | — | gal | Wort into fermenter | ||
| Final Packaged Beer | — | gal | After fermenter losses |
| Yeast Type | Ale | ||||
| Pitch Rate | M cells/mL/°Plato Ale=0.75 · Lager=1.5 · Hybrid=1.0 | ||||
| Batch Volume | 10 gal | from Brewhouse Setup | |||
| Original Gravity | 1.065 | from Brew Day Notes | |||
| Overbuild (billion) | extra cells for future starters | ||||
| Cells Required | — billion | ||||
| Packs (no starter) | — | ||||
| Initial Cell Count | billion cells from packet | ||||
| Production Date | |||||
| Viability | — 20% decay per 30 days | ||||
| Viable Cell Count | — billion | ||||
| Slurry Thickness | |||||
| % Non-Yeast | default 15% — trub, dead cells | ||||
| Amount to Pitch | — mL | ||||
| Amount to Harvest | — mL | ||||
| Slurry to Pitch | — mL total | ||||
| # | Grain | Current lbs | Scaled lbs |
|---|
| # | Hop | Current oz | Scaled oz |
|---|
| # | Grain | Current lbs | Scaled lbs |
|---|
| # | Hop | Current oz | Scaled oz |
|---|
| Style | CO₂ Volumes |
|---|---|
| British Cask Ales | 0.75–1.3 |
| American Ales & Lagers | 2.2–2.8 |
| German Lager / Pils | 2.4–2.8 |
| German Hefeweizen | 3.3–4.5 |
| Belgian Ales | 2.9–3.5 |
| Lambic / Gueuze | 3.5–4.5 |
| Champagne | 5.0–6.0 |
| Temp °F | 1.5v | 2.0v | 2.2v | 2.4v | 2.6v | 2.8v | 3.0v | 3.5v | 4.0v |
|---|
| Profile | Ca²⁺ | Mg²⁺ | Na⁺ | SO₄²⁻ | Cl⁻ | HCO₃⁻ | Type |
|---|
| Source | Ca²⁺ | Mg²⁺ | Na⁺ | SO₄²⁻ | Cl⁻ | HCO₃⁻ | Type |
|---|
| Name | Type | Origin | SRM | Yield SG | $/lb | Source |
|---|
| Variety | AA% | Type | $/oz | Notes | Source |
|---|
| ID | Name | Lab | Type | Floc | Atten | Temp | Source |
|---|