Brewing Recipe Template v3 4

4/13/2017
4/15/2017
4/20/2017
4/25/2017
4/29/2017
7/15/2017
9/5/2017
11/9/2017
3/30/2018
6/16/2018
10/13/2018
12/1/2018
1/13/2019
1/15/2019
1/16/2019
1/17/2019
1/29/2019
2/6/2019
2/26/2019
3/19/2019
4/9/2019
7/7/2019
11/30/2019
1/2/2020
1/6/2020
1/14/2020
1/19/2020
3/9/2020
3/17/2020
How To Use This Recipe Calculator Template
1. Watch Recipe Calculator Tutorial and related What's New videos on my YouTube Channel
Brewing Recipe Template Playlist
2. Download this Excel file and save it to your computer.
Min Requirement for designing recipes: Excel 2010 (2016 preferred) or LibreOffice
Min Requirement for viewing recipes: Excel 2010 (2016 preferred) or LibreOffice but Google Sheets and iOS Numbers have
3. Rename the Excel file to the name of your recipe.
4. Configure the Brewhouse Setup & Cacls tab for your equipment,processes, altitude, and desired outcomes.
5. Go to Grain & Sugar Calcs tab to specifiy your desired types and amounts of grains and sugars.
6. Go to Hops Calcs tab to specify types and amounts of hops.
7. Go to Water Calcs tab to specific water chemistry additions if necessary/desired.
8. Go to Recipe Sheet tab to select yeast strain, add other ingredients as necessary, and enter other miscellaneous information
9. Save, print (or use tablet, phone, or laptop to view), and use on brew day. Works best with Excel 2010 or higher
9. If you find this spreadsheet and related videos helpful, please consider supporting my work by donating via PayPal:
PayPal Donation for BEER-N-BBQ by Larry
Version History:
<2.0 Various updates not tracked.
2.0: Revamped to add Metric units ability, pulldown and cascading menus, data validation in important cells, lists for
grain/sugar/hops/yeast ingredients, combined the Mash Calcs tab with the Brewhouse tab, predict FG, calculate actual IBUs co
predicted, AAU columns, expected and actual attenuation, expected ABV, improved descriptions of some parameters and othe
improved readability, and added a refractometer section. Updated for Office 2010. (some functions do not work on Office 2007
Added BJCP category and style.
2.0.1 - Fixed issue with first row of Grain List (acidulated malt) causing #NA errors. Added empty first row as workaround.
2.0.2 - Changed website information
2.0.3 - Added many missing Yeast Attenuation values and some new yeast strains. Added Best Malz Red X grain.
2.0.4 - Added more Fermentis yeast information.
2.1 - Adjusted calcs for splitting sparge steps. Update yeast fermentation range to display current temperature units, fixed lallem
temp ranges. Added manual input for grain absorption ration. Rearranged Brewhouse Setup & Calcs tab. Adjusted Brix FG form
www.seanterrill.com and added an adjustable Wort Correction Factor to the brewhouse set up tab. Corrected error in Strike Wa
calc for Metric units.
2.2 - Added SRM calculation to estimate color.
- Updated Grain List and recalculated PPGs with corrected values from malt analysis sheets. (Apparently the grain list that I cop
somewhere online had incorrect or very generic PPG values for many grains. Using the formula at the previous link and using
analysis sheets from the malter's websites, I have updated the PPG values for the grains. They should now be more accurate.
NOTE: This may change your calculated extract efficiency from previous batches, so beware and be careful. Mine chan
72% to 80% which makes me feel a whole lot better about my process.
- Added keg carbonation section to Recipe Sheet.Renamed 'Priming' tab to 'Carbonation' tab to account for forced carbonation.
- Added new grains/malts.
- Added new Malt Sheet PPG Calcs Tab to help determine PG from malt analysis sheets.
2.2.1 - Fixed value in Hops tab for U calc when determining U from a row tagged as 'FWH'. No effect if on the first row where it
- Added 2-row Brewer's malt (Rahr) on Grain & Sugar List
- Added sucrose formula to Common Variables tab
- Added secondary US Gallon fields.
- Reformated Brewhouse Setup & Calcs to be more in order of actual brew day steps. Added Total Water Req'd calculation.
- Added Imperial yeast strains.
- Added Rahr 6-row malt.
- Added Hop Stand and 2 min as options on Hop Calcs tab. NOTE: No IBUs for Hop Stands are calculated; only the boil additio
add hop stand IBU calcs in a future update.
- Added rice hulls to grain list.
2.2.2 - Fixed missing selection of first 5 rows in Grain List.
- Estimated Weyermann Acidulated Malt extract value from other acidulated malt value due to lack of information from Weyerm
2.2.3 - Added Avangard Malz Pilsner Malt
- Updated Carbonation tab.
2.2.4 - Defaults for my latest brewhouse setup with 70 quart mash tun
2.2.5 - Added 'FALSE' option to VLOOKUP on 'Grain & Sugar Calcs' tab for Max PPG column to ensure an exact value return.
discovery and fix goes to Richard Fex.
- Added 'FALSE' option to VLOOKUP on 'Grain & Sugar Calcs' tab for Color column to ensure an exact value return. Credit for
and fix goes to Richard Fex.
3.0 - Rearranged Recipe Sheet tab.
- Added Hydrometer Testing & Correction tab.
- Added Hydrometer Offset and Temperature correction to Brewhouse Setup and Recipe Sheet tabs.
- Added choice of SG tool to use (hydrometer or refractometer) to calculate outputs.
- Added wort loss due to hop absorption calculation.
- Added Water Source field to Recipe Sheet Tab.
- Added Estimated pH and Measured pH fields to Recipe Sheet tab.
- Added EZ Water Calculator tabs (one for English and one for Metric).
- Changed Boil-Off Rate from percentage of batch size to real number per hour.
- Added field for Fermenter Volume.
- Embedded my previously separate 'Draft Line System Balancing' spreadsheet as 'Beer Line Length' tab.
- Add automatic update of calculated strike water temperature on Recipe Sheet if measured ambient grain temperature is differ
originally estimated. This avoids having to update the brewhouse setup tab to generate a new strike water temp value.
- Mash tun and Boil kettle size fields in brewhouse tab also turn red if capacity is exceeded.
- Now have a choice of Batch, Fly, BIAB, or Extract methods that also change the related sparging section on the Recipe Shee
- 1st attempt to account for IBUs from Hop Stands via a fudge factor related to time.
- Added more popup explanations for cells.
- Added CTZ hops
- Updated/Fixed actual Extract Efficiency to account for, and remove, any SG related sugar additions so that only the mashed g
included.
- Added Brewhouse Efficiency calculation for both as-designed and as-measured scenarios. This value is for informational purp
and not used elsewhere in the spreadsheet. (Use Extract Efficiency instead.)
- Corrected SRM color estimate. Thanks to Ryan Philpot for discovering and pointing out the math error.
- Added Gladfield grains to grains list.
3.0.1 - Unlocked protected cells for Distilled/RO water on EZ water tabs.
3.0.2 - Unlocked more protected cells on EX Water Metric tab.
3.0.3 - More locked cells requiring unlock.
3.0.4 - Updated PPG values for some sugars
3.0.5 - Added Omega Yeasts to Yeast List
3.0.6 - Fixed VLOOKUP error in Yeast field on Recipe tab.
3.0.7 - Added/Updated Lallemand yeasts. Reset filter on grain list. Expanded notes section.
3.1 - Rearranged formulas to calculate some losses.
- Add Mash Time and Boil-Off Rate entries.
- Added Predicted Brix fields to recipe sheet.
- Separated Pre-Boil SG contributions from grains and sugars on recipe sheet for recipes that use a cominbation of both.
- Added actual Grain Absorption Rate to recipe sheet to compare with assumed rate.
- Added actual Hop Absorption Rate to recipe sheet to compare with assumed rate.
- Greyed out unnecessary actual Total Water and Sparge Water fields on recipe sheet. Has caused some confusion for some u
3.1.1 - Fixed Actual Grain Absorption Rate Calculation on Recipe Sheet to account for Fly Sparging.
- Fixed inaccurate FG calcucation from refractometer reading.
3.1.2 - Fixed incorrect reporting of actual extract efficiency for recipes with both grains and sugars added.
3.2 - Updated to work with LibreOffice for Linux.
3.2.1 - Added more grain and hop varieties.
3.3 - Added Diastatic Power information and calculations.
3.3.1 - Added several newer White Labs yeast strains.
3.3.2 - Added Rahr Pilsner Malt to grain list.
3.4 - Added better support for BIAB.
- Clarified valid fields to use for various brew methods via conditional formatting on Recipe Sheet.
worked well enough.
493892914.xlsx
Category: 24. Belgian Ale Brewer: BEER-N-BBQ by Larry Support my work by donating on PayPal:
Style: 24A. Witbier Brew Date: March 13, 2020 PayPal Donation for BEER-N-BBQ by Larry
Grain Bill, Adjuncts, & Sugars Recipe Outputs Water Information Brewing Process Parameters
Qty % of Design Actual Chicago (Lake Michigan) Name Design Actual Units
Type
lb Bill Extract Eff.: 75.0% ppm Total Water Req'd 65.98 qt
Orig.
Adj.
Pilsner Malt: Pilsen Malt (Briess) 10.00 52.6% Brewhouse Eff: 66.7% (mg/L) Ambient Grain Temp 68.0 °F
Flaked Red Wheat (Briess) 8.00 42.1% Pre-Boil SG: 1.035 Calcium 37 41 Desired Mash Temp 148.0 °F
Vienna Malt: Goldpils® Vienna Malt (Briess) 1.00 5.3% O.G.: 1.040 Magnesium 12 12 Strike Water Volume 25.65 qt
F.G.: 1.007 Sodium 9 9 Strike Water Temp 159.9 °F
Ferm Vol: 44.0 Choride 16 24 Estimated Mash pH 5.5
Batch Vol: 40.0 20.0 Sulfate 25 25 Mash Time 60 min
App Atten: 83.0% Alkalinity 102 Sparge Water Req'd 40.33 qt
IBUs: 18 Cl/SO4 Ratio 0.64 0.96 - - -
Sparge
ABV: 4.4% - - -
Fly
SRM: 2.8 Water Additions (grams) Time Req'd 40.33 min
Mash Sparge Flow Rate 1.00 qt/min
Hop Bill & Schedule Gypsum 0.0 0.0 Pre-Boil Volume 56.48 qt
Alpha Qty Cal Chloride 0.4 0.6 Grain Absorption Rate 0.50 qt/lb
Species Type AAU Time (min)
(%) oz Epson Salt 0.0 0.0 Preferred SG Tool Hydrometer
Tettnanger (U.S.) Pellet 3.0 2.00 6.0 60 Slaked Lime 0.0 0.0 Hydro. Temp
Grains Only
Pre-Boil SG
1.035
Tettnanger (U.S.) Pellet 3.0 1.50 4.5 30 Baking Soda 0.0 0.0 Corr SG
Tettnanger (U.S.) Pellet 3.0 1.50 4.5 5 Chalk 0.0 0.0 Refracto. ° Brix
8.9
Corr SG
Yeast Information Extract Efficiency Hydro.
(Grains Only)
75.0%
Err:504 Refrac
SafLager W-34/70 Hydro. Temp
Pre-Boil SG
1.035
Ferm Temp: Err:504 °F Corr SG
Total
Refracto. ° Brix
8.9
Forced Carbonation Corr SG
Other Ingredients/Additions Amount When CO2 Volume 2.7 Boil Time 60 min
Whirfloc tablet 2 15 min Temperature 38.0 °F Post-Boil Volume 49.50 qt
yeast nutrient 2 tsp boil Pressure 13.3 PSI Boil-Off Rate 5.00 qt/hr
Gelatin 1 tsp post-ferm Hydro. Temp
1.040
Original
Gravity
Lactic acid 5 mL Mash Corr SG
Refracto. ° Brix
10.1
Corr SG
NOTES: Brewed on the Spike eBIAB. Step mash schedule: beta-amylase @145 for 45 min, alpha-amalyse @158 for 15 min. Fermenter Volume 44.00 qt
Hop Absorption Rate 0.10 qt/oz
Gelatin Instructions (per 5 gal): Rack to keg and chill into the mid 30's F. Boil 1/4 cup water for a few minutes to sanitize it. Allow
to cool a bit (<~170 F). Mix in .5 tsp gelatin. Hydro. Temp
1.007
Gravity
Corr SG
Final
Refracto. ° Brix
1.8
Corr SG
Target Batch Size 40.0 20.0 qt
YouTube Channel: BEERNBBQBYLARRY BEER-N-BBQ by Larry
Facebook: BEERNBBQBYLARRY Please consider donating via the PayPal link above.
www.beernbbqbylarry.com
Twitter: @BEERNBBQbyLarry
Select Units of Measure: US Customary For Video Tutorials, see:
Name Value Brewing Recipe Template Playlist
Temperature °F
Volume qt Capacity Checks
Mass (grain) lb Mash Tun PASS
Mass (hops) oz Boil Kettle PASS
Pressure PSI
Process Parameters
Inputs Value Units Value Units Description
Target Batch Size 40 qt 10.00 US Gal Final amount of finished beer going into keg or bottles after fermentation is complete.
Ambient Grain Temp 68.0 °F Temperature within milled grains just prior to mashing. (Used to calculate strike water temperature.)
Desired Mash Temp 148.0 °F Typical range: 148-156°F (64-69°C). (Higher temp promotes a fuller bodied beer. Lower temp promotes a lighter bodied beer.)
Water/Grist Ratio 1.35 qt/lb 0.34 USGal/lb Typical range: 1.25-1.5 qt/lb (2.6-3.1 L/kg), No effect for No Sparge BIAB.
Grain Absorption Rate 0.5 qt/lb 0.13 USGal/lb Default setting: .5 for US units, 1.043 for Metric units. (Good value to use when grain bill >80% 2-row pale malt.)
Mash Time 60 min Expected length of mash.
Extract Efficiency 75.0% % Mash extract efficiency; typically 65-80% for batch sparging, 75-90% for fly sparging.
Boil Time 60 min Length of boil.
Evaporation Rate 5.00 qt/hr Rate of evaporation during the boil.
Water Boil Temperature 210.6 °F Temp at which water boils at your elevation above (or below) sea level.
Hop Absorption Rate 0.100 qt/oz 0.40 USGal/lb Amount of water absorbed by hops per unit measure.
Equipment Parameters
Inputs Value Units Value Units Description
Size of Mash Tun 40.00 qt 10 US Gal Maximum volume capacity of mash tun.
Max Fill for Mash Tun 90% % Max desired fill capacity for mash tun. Should be less <= 95%.
Sparge Method Fly Sparge method to use. Choose from 'Batch', 'Fly', 'BIAB', or 'Extract'.
Fly Sparge Flow Rate 1.00 qt/min 0.25 US Gal/min Desired flow rate if fly sparging. Leave blank if using other method.
Size of Boil Kettle 65.00 qt 16.25 US Gal Maximum capacity of boil kettle. 8 gal min recommended for 5 gal batch.
Max Fill for Boil Kettle 90% % Max desired fill capacity for boil kettle. Should allow room for foaming and possibility of boil over.
Lauter Tun Deadspace 0 qt 0.00 US Gal Amount of wort left in mash tun after draining. Used for calculating sparge water required.
Boil Kettle Deadspace 5 qt 1.25 US Gal Amount of wort left in kettle after racking to fermenter.
Fermenter Deadspace 4 qt 1.00 US Gal Amount of beer left in fermenter when kegging or bottling. (2 qt per carboy fementer on my system.)
Hydrometer Calibration Temp 60 °F Hydrometer calibration temperature as indicated by your hydrometer.
Hydrometer Correction 0 Hydrometer calibration offset value. (Be sure to test/calibrate your hydrometer in distilled water.)
Wort Correction Factor 1.04 For use with a refractometer. (Ignore if not using one)
Calculations
Name Value Units Value Units Description
Total Water Req'd 65.98 qt 16.50 US Gal Account for losses and wort cooling shrinkage
Dry Grain Volume Used 5.9 qt 1.48 US Gal Assumes dry grain occupies .3125 qt/lb (.652 L/kg) of volume
Mashing
Strike Water Volume 25.7 qt 6.41 US Gal Initial amount of heated water to add to dry grains in mash tun to start the mash.
Strike Water Temp 159.9 °F Temperature of initial water addition for mashing. NOTE: Assumes a preh-heated mash tun.
Sparging
Grain Absorption Loss 9.5 qt 2.38 US Gal Amount of water absorbed grain
Total Vol (Grain + Water) 31.6 qt 7.90 US Gal Combined volume of strike water and grains
Sparge Water Req'd 40.33 qt 10.08 US Gal Amount of sparge water required to get pre boil volume
Sparge Vol Available 20.6 qt 5.14 US Gal Free mash tun capacity for adding sparge water
Number of Steps Required 2.7 Real number of batch sparge steps required to collect pre boil volume
Optimize # steps 3 Rounded to whole # of sparge and drain steps to collect pre boil volume.
Optimize water vol per step 18.8 qt 4.71 US Gal Goal is to have equally sized draining volumes to maximize extract efficiency.
Available to drain in 1st step 16.2 qt 4.04 US Gal Amount of drainable wort available for first step.
Lautering
Add for 1st Step 2.7 qt 0.67 US Gal Amount of additional water to add to first step to get equal drain volumes.
Drain for 1st Step 18.8 qt 4.71 US Gal Expected amount of wort into the brew kettle for first drain step.
Add/Drain for 2nd Step 18.8 qt 4.71 US Gal Amount of water to add for second step. Optimal # of steps should usually be 2 in most cases.
Add/Drain for 3rd Step 18.8 qt 4.71 US Gal Amount of water to add for third step. Beware: Adding a third step can add astringency to the beer.
Boil / Rack to Fermenter
Pre-Boil Volume 56.5 qt 14.12 US Gal Account for evaporation loss and wort cooling shrinkage
Evaporation Loss 5.0 qt 1.25 US Gal Water lost to evaporation.
Cooling Loss 2.0 qt 0.50 US Gal Effect of cooling wort from boil to pitching temp
Post-Boil Volume 49.5 qt 12.38 US Gal Amount remaining in the kettle after cooling and before racking to fermenter. Assumes hops are still in kettle.
Hop Loss 0.5 qt 0.13 US Gal Wort to be lost due to absorption by hops.
Fermenter Volume 44.0 qt 11.0 US Gal Volume of wort into the fermenter.
Grain Bill, Adjunct, & Extract Yield Calculatio
Diastatic
Amount
Malt, Adjunct, Extract, or Sugar % Bill Type Power
lb °L-lb
Pilsner Malt: Pilsen Malt (Briess) 10.00 52.6% Grain 1400
Flaked Red Wheat (Briess) 8.00 42.1% Grain 0
Vienna Malt: Goldpils® Vienna Malt (Briess) 1.00 5.3% Grain 176
Total Grain 19.00 100% 83

Total Sugar 0.00 0% Total
Total Combined 19.00 100% Diastatic
Power
(°Lintner)
Diastatic >=70
Power 30-69
Legend <30
Extract Yield Calculations
Max Max Th MCU
Max Yield Extract
Yield for Pre Boil Post Boil
S.G. Eff (%)
PPG batch
1.037 37.202 372.0 75.0% 19.8 22.5 0.97
1.032 32.35 258.8 75.0% 13.7 15.7 1.29
1.037 36.971 37.0 75.0% 2.0 2.2 0.28
From Grain 667.8 35.5 40.5

From Sugar 0.0 0.0 0.0 MCU Total
Total Combined 667.8 35.5 40.5 2.55
SRM Total
Mash S.G. Contribution 1.035 2.8
Sugar S.G. Contribution 1.000
Total S.G. 1.035 1.040
Has plenty DP to convert

May take longer to convert
Not enough DP to convert
Adjustment Factors:
FWH: 10% Leaf: 0%
Hop Stand: 0.50
Hops Additions (Tinseth Equation)
Alpha Qty
Time (min) Type Species
(%)
oz
60 Pellet Tettnanger (U.S.) 3.0 2.00
Total Hops 5.00

Pellet: 10% Plug: 5%
uation)
U Adj
AAU U IBU
Factor
6.00 1.10 0.283 10.26

4.50 1.10 0.217 5.92
4.50 1.10 0.056 1.53
1.00 0.000 0.00
1.00 0.000 0.00
1.00 0.000 0.00
1.00 0.000 0.00
1.00 0.000 0.00
1.00 0.000 0.00
17.72 Total IBU
EZ Water Calculator Spreadsheet 3.0 - US Customary Units
Step 1: Enter Starting Water Profile
Calcium Magnesium Sodium Chloride Sulfate Bicarbonate (HCO3 ppm)
2
A. Profile (Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) ● Alkalinity (CaCO3 ppm)
Starting Water Profile: 37.0 12.0 9.0 16.0 25.0 102.0

(ppm = mg/L)
B. Volume Mash Water Sparge Water If your water report gives Sulfate as Sulfur
(SO4-S) such as a Ward Lab's report,
Volume (gallons): 6.41 10.08
multiply by that by 3 to get SO4
% that is Distilled or RO: 0% 0%
Step 2: Enter Grain Info Distilled water grain types dist water pH
Select Grain Weight Color (°L) Mash pH 1 - Select Grain -
Type (lb) (Crystal Malts Only) (from chart) 2 Base - 2-Row 5.70
Crystal Malt: 6 10.00 0 5.75 3 Base - 6-Row 5.79
Caramel malts, Cara Munich,
Cara Aroma, etc. 2 8.00 0 5.70 4 Base - Maris Otter 5.77
8 1.00 60 5.56 5 Base - Munich 5.43
Roasted/Toasted Malt:
Roasted Barley, Black Patent, 2 0.00 60 5.70 6 Base - Pilsner 5.75
Carafa, etc.
1 0.00 0 7 Base - Wheat 6.04
Acidulated Malt: 1 0.00 0 8 Base - Vienna 5.56
Enter in Step 4a.
1 0.00 0 9 Base - Other 5.70
1 0.00 0 10 Crystal Malt calculated
1 0.00 0 11 Roasted/Toasted M 4.71
Total Grain Weight (lb): 19
The above values are used to calculate mash
Mash Thickness: 1.35 qt/lb pH. They may vary depending on maltser or
other factors - for example Rahr 2-Row has
been found to be 5.56. Modify if necessary.
Step 3: View Mash pH Note: When measuring actual mash pH with a

meter, keep in mind that it can take up to 15
Effective ESTIMATED Desired minutes for mash pH to stabilize.
Alkalinity Residual Room-Temp Room-Temp
(CaCO3 ppm) Alkalinity Mash pH Mash pH
There are varying opinions on the optimum range
-140 -176 5.54 5.4 - 5.6 here. Consider doing your own research and/or
experimentation to determine what's best for you.
Step 4a: Adjust Mash pH DOWN (if needed)

Gypsum Calc. Chloride Epsom Salt Acidulated Malt Lactic Acid
add at dough-in or prior. CaSO4 CaCl2 MgSO4 acid content: 2.0% acid content: 88%
Mash Water Additions (grams): 0.4 oz: ml: 5
Adjusting Sparge Water? (y/n): 0
✘1 0
(0% of total wt) Typically 2.0%. Revise if necessary.
Sparge Water Additions (grams): 0.0 0.6 0.0 Some recommend keeping this under 3%.
add to boil, or to sparge water prior to sparging, or combine with mash salts when treating all water combined prior to brewing.
Step 4b: Adjust Mash pH UP (if needed) Calculations for chalk's true affect on pH are very complex and may require an
Slaked Lime Baking Soda Chalk acid to fully dissolve. This spreadsheet uses half of chalk's full potential based
add at dough-in or prior. Ca(OH)2 NaHCO3 CaCO3 on experimental data w/o acid addition. Results may vary.
Mash Water Additions (grams):

Adjusting Sparge Water? (y/n): 0 0 0
Sparge Water Additions (grams): 0.0 0.0 0.0

Step 5: View Resulting Water Profile
Calcium Magnesium Sodium Chloride Sulfate Chloride / Sulfate
(Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) Ratio
Mash Water Profile: 41 12 9 24 25 0.96
Mash + Sparge Water Profile: 41 12 9 24 25 0.96
Palmer's Recommended Ranges: 50 - 150 10 - 30 0 - 150 0 - 250 50 - 350 .77 to 1.3 = Balanced
There are varying opinions on these ranges. Consider doing your own research and/or experimentation to determine what's best for you.
This spreadsheet is totally free for you to use however you would like. However, should you desire to show your appreciation, please consider making a donation. Thanks
for your consideration!
Note: By donating $5 or more you will be notified of any spreadsheet updates by email (unless of course you indicate not to be).
You can also help support EZwater by visiting the following advertiser's website:
References:
Portions of the Alkalinity, RA, and pH calculations are based on information and experiments from:
Kai Troester, "The effect of brewing water and grist composition on the pH of the mash" 2009
Recommended mineral ranges are from:
John Palmer, "How to Brew"
Recommended Cl to SO4 ratio ranges are from:
John Palmer's RA spreadsheet
Created by: TH
Version 3.0.2
Check for Updates
EZ Water Calculator Spreadsheet 3.0 - METRIC
Step 1: Enter Starting Water Profile
Calcium Magnesium Sodium Chloride Sulfate Bicarbonate (HCO3 ppm)
2
A. Profile (Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) ● Alkalinity (CaCO3 ppm)
Starting Water Profile: 37.0 12.0 9.0 16.0 25.0 102.0

(ppm = mg/L)
B. Volume Mash Water Sparge Water If your water report gives Sulfate as Sulfur
(SO4-S) such as a Ward Lab's report,
Volume (liters): NA NA
multiply by that by 3 to get SO4
(gallons): #VALUE! #VALUE!
% that is Distilled or RO: 0% 0%
Step 2: Enter Grain Info Distilled water grain types dist water pH
Select Grain Weight Color (°L) Mash pH 1 - Select Grain -
Type (kg) (Crystal Malts Only) (from chart) 2 Base - 2-Row 5.70
Crystal Malt: 1 NA 0 0.00 3 Base - 6-Row 5.79
Caramel malts, Cara Munich,
Cara Aroma, etc. 1 NA 0 4 Base - Maris Otter 5.77
1 NA 40 5 Base - Munich 5.43
Roasted/Toasted Malt:
Roasted Barley, Black Patent, 1 NA 0 6 Base - Pilsner 5.75
Carafa, etc.
1 NA 0 7 Base - Wheat 6.04
Acidulated Malt: 1 NA 0 8 Base - Vienna 5.56
Enter in Step 4a.
1 NA 0 9 Base - Other 5.70
1 NA 0 10 Crystal Malt calculated
1 NA 0 11 Roasted/Toasted M 4.71
Total Grain Weight (kg): 0
The above values are used to calculate mash
(lbs): 0.0 pH. They may vary depending on maltser or
Mash Thickness: #VALUE! other factors - for example Rahr 2-Row has
been found to be 5.56. Modify if necessary.
#VALUE!
Step 3: View Mash pH Note: When measuring actual mash pH with a
meter, keep in mind that it can take up to 15
Effective ESTIMATED Desired minutes for mash pH to stabilize.
Alkalinity Residual Room-Temp Room-Temp
(CaCO3 ppm) Alkalinity Mash pH Mash pH
There are varying opinions on the optimum range
#VALUE! #VALUE! ### 5.4 - 5.6 here. Consider doing your own research and/or
experimentation to determine what's best for you.
Step 4a: Adjust Mash pH DOWN (if needed)

Gypsum Calc. Chloride Epsom Salt Acidulated Malt Lactic Acid
add at dough-in or prior. CaSO4 CaCl2 MgSO4 acid content: 2.0% acid content: 88%
Mash Water Additions (grams): grams: 0 ml: 0
Adjusting Sparge Water? (y/n): ✘1
✘1
✘1
oz: 0.0 Typically 2.0%. Revise if necessary.
Sparge Water Additions (grams): #VALUE! #VALUE! #VALUE! #DIV/0! Some recommend keeping this under 3%
Step 4b: Adjust Mash pH UP (if needed) Calculations for chalk's true affect on pH are very complex and may require an
Slaked Lime Baking Soda Chalk acid to fully dissolve. This spreadsheet uses half of chalk's full potential based
add at dough-in or prior. Ca(OH)2 NaHCO3 CaCO3 on experimental data w/o acid addition. Results may vary.
Mash Water Additions (grams):

Adjusting Sparge Water? (y/n): ✘1
✘1
✘1
Sparge Water Additions (grams): #VALUE! #VALUE! #VALUE!

Step 5: View Resulting Water Profile
Calcium Magnesium Sodium Chloride Sulfate Chloride / Sulfate
(Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) Ratio
Mash Water Profile: #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! #VALUE!
Mash + Sparge Water Profile: #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! #VALUE!
Palmer's Recommended Ranges: 50 - 150 10 - 30 0 - 150 0 - 250 50 - 350 #VALUE!
There are varying opinions on these ranges. Consider doing your own research and/or experimentation to determine what's best for you.
This spreadsheet is totally free for you to use however you would like. However, should you desire to show your appreciation, please consider making a donation. Thanks
for your consideration!
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References:
Portions of the Alkalinity, RA, and pH calculations are based on information and experiments from:
Kai Troester, "The effect of brewing water and grist composition on the pH of the mash" 2009
Recommended mineral ranges are from:
John Palmer, "How to Brew"
Recommended Cl to SO4 ratio ranges are from:
John Palmer's RA spreadsheet
Created by: TH
Version 3.0.2 (02-22-12)
Check for Updates
Moisture
Grain or Extract
Ingredient Name Company Content
Sugar %
%
Acidulated Malt: Acidulated Malt (Weyermann) Weyermann Grain 76.0% 10.0%
Acidulated Malt: BEST Acidulated Malt (BestMalz) BestMalz Grain 76.0% 8.0%
Acidulated Malt: Sour Grapes Malt (Gladfield) Gladfield Grain 26.0% 6.5%
Amber MD (Dingemans) Dingemans Grain 79.0% 4.5%
Aromatic Malt (Simpsons) Simpsons Grain 70.0% 5.0%
Aromatic Malt: Aroma 100 (Dingemans) Dingemans Grain 77.0% 4.5%
Aromatic Malt: Aroma 150 (Dingemans) Dingemans Grain 77.0% 4.5%
Aromatic Malt: Aurora (Gladfield) Gladfield Grain 81.0% 3.0%
Aromatic Malt: Diastatic Barley Malt (Weyermann) Weyermann Grain 78.0% 7.0%
Biscuit Malt: Biscuit 50 MD (Dingemans) Dingemans Grain 75.0% 4.5%
Biscuit Malt: Biscuit Malt (Gladfield) Gladfield Grain 74.0% 5.0%
Biscuit Malt: Brown Malt (Gladfield) Gladfield Grain 74.0% 5.0%
Biscuit Malt: Special Roast Malt (Briess) Briess Grain 72.0% 2.5%
Biscuit Malt: Victory® Malt (Briess) Briess Grain 75.0% 2.5%
Black Malt: Eclipse Wheat Malt (Gladfield) Gladfield Grain 74.0% 2.5%
Black Malt: Mroost 1400 (Dingemans) Dingemans Grain 70.0% 4.5%
Caramel Malt: BEST Caramel Amber (BestMalz) BestMalz Grain 75.0% 4.5%
Caramel Malt: BEST Caramel Aromatic (BestMalz) BestMalz Grain 75.0% 4.5%
Caramel Malt: BEST Caramel Hell (BestMalz) BestMalz Grain 75.0% 4.5%
Caramel Malt: BEST Caramel Munich I (BestMalz) BestMalz Grain 75.0% 4.5%
Caramel Malt: BEST Caramel Munich II (BestMalz) BestMalz Grain 75.0% 4.5%
Caramel Malt: BEST Caramel Munich III (BestMalz) BestMalz Grain 75.0% 4.5%
Caramel Malt: BEST Caramel Pils (BestMalz) BestMalz Grain 75.0% 4.5%
Caramel Malt: Cara 120 (Dingemans) Dingemans Grain 74.0% 6.0%
Caramel Malt: CARAAROMA® (Weyermann) Weyermann Grain 74.0% 7.0%
Caramel Malt: CARABELGE® (Weyermann) Weyermann Grain 74.0% 9.0%
Caramel Malt: Caracrystal Wheat 55L (Briess) Briess Grain 78.0% 4.0%
Caramel Malt: CARAFA SPECIAL Type I® (WeyermanWeyermann Grain 65.0% 3.8%
Caramel Malt: CARAFA SPECIAL Type II® (WeyermanWeyermann Grain 65.0% 3.8%
Caramel Malt: CARAFA SPECIAL Type III® (WeyermaWeyermann Grain 65.0% 3.8%
Caramel Malt: CARAFA Type I® (Weyermann) Weyermann Grain 65.0% 3.8%
Caramel Malt: CARAFA Type II® (Weyermann) Weyermann Grain 65.0% 3.8%
Caramel Malt: CARAFA Type III® (Weyermann) Weyermann Grain 65.0% 3.8%
Caramel Malt: CARAFOAM® (Weyermann) Weyermann Grain
Caramel Malt: CARAHELL® (Weyermann) Weyermann Grain 74.0% 9.0%
Caramel Malt: Caramalt (Simpsons) Simpsons Grain 71.0% 7.5%
Caramel Malt: CARAMBER® (Weyermann) Weyermann Grain 75.0% 4.5%
Caramel Malt: Caramel Malt 10L (Briess) Briess Grain 77.0% 7.0%
Caramel Malt: Caramel Munich Malt 60L (Briess) Briess Grain 77.0% 3.5%
Caramel Malt: Caramel Rye Malt (Briess) Briess Grain 80.0% 5.0%
Caramel Malt: Caramel Vienne Malt 20L (Briess) Briess Grain 78.0% 4.5%
Caramel Malt: CARAMUNICH® Type I (Weyermann) Weyermann Grain 73.0% 6.5%
Caramel Malt: CARAMUNICH® Type II (Weyermann) Weyermann Grain 73.0% 6.5%
Caramel Malt: CARAMUNICH® Type III (Weyermann) Weyermann Grain 73.0% 6.5%
Caramel Malt: CARAPILS® (Weyermann) Weyermann Grain 75.0% 7.0%
Caramel Malt: CARARED® (Weyermann) Weyermann Grain 74.0% 7.5%
Caramel Malt: CARARYE® (Weyermann) Weyermann Grain 74.0% 6.5%
Caramel Malt: CARAWHEAT® (Weyermann) Weyermann Grain 68.0% 6.5%
Caramel Malt: Crystal Dark (Simpsons) Simpsons Grain 69.0% 5.0%
Caramel Malt: Crystal Extra Dark (Simpsons) Simpsons Grain 69.0% 5.0%
Caramel Malt: Crystal Light (Simpsons) Simpsons Grain 69.0% 6.0%
Caramel Malt: Crystal Medium (Simpsons) Simpsons Grain 69.0% 5.0%
Caramel Malt: Crystal Rye (Gladfield) Gladfield Grain 79.0% 4.5%
Caramel Malt: Crystal T50® (Simpsons) Simpsons Grain 69.0% 5.0%
Caramel Malt: Dark Crystal Malt (Gladfield) Gladfield Grain 78.0% 6.0%
Caramel Malt: Heritage Crystal Malt (Simpsons) Simpsons Grain 69.0% 5.0%
Caramel Malt: Light Crystal Malt (Gladfield) Gladfield Grain 78.0% 6.5%
Caramel Malt: Medium Crystal Malt (Gladfield) Gladfield Grain 78.0% 6.0%
Caramel Malt: Premium English Caramalt (Simpsons) Simpsons Grain 71.0% 3.5%
Caramel Malt: Red Rye Crystal (Simpsons) Simpsons Grain 65.0% 2.0%
Caramel Malt: RedBack Malt (Gladfield) Gladfield Grain 78.0% 6.5%
Caramel Malt: Simpsons DRC (Simpsons) Simpsons Grain 69.0% 5.0%
Caramel Malt: Special B® Malt (Dingemans) Dingemans Grain 72.0% 5.0%
Caramel Malt: Supernova Malt (Gladfield) Gladfield Grain 71.0% 6.0%
Caramel Malt: Toffee Malt (Gladfield) Gladfield Grain 74.0% 7.5%
Chit Malt: BEST Chilt Malt (BestMalz) BestMalz Grain 50.0% 4.9%
Chocolate Malt: Chocolate Malt (Briess) Briess Grain 71.0% 5.5%
Chocolate Malt: Dark Chocolate Malt (Briess) Briess Grain 71.0% 5.5%
Chocolate Malt: Dark Chocolate Malt (Gladfield) Gladfield Grain 71.0% 4.5%
Chocolate Malt: Light Chocolate Malt (Gladfield) Gladfield Grain 71.0% 4.5%
Chocolate Malt: Mroost 900 (Dingemans) Dingemans Grain 70.0% 4.5%
Corn Malt: Maize Malt (Gladfield) Gladfield Grain 58.9% 6.3%
Dextrin Malt: Carapils® (Briess) Briess Grain 75.0% 6.5%
Dextrin Malt: Carapils® Copper Malt (Briess) Briess Grain 75.0% 5.5%
Dextrin Malt: Dextrin Malt (Simpsons) Simpsons Grain 67.5% 7.0%
Dextrin Malt: Gladiator Malt (Gladfield) Gladfield Grain 82.0% 5.0%
DME: Briess CBW® Pale Ale DME Briess Sugar
DME: Briess CBW® Pilsen DME Briess Sugar
DME: Muntons Spraymalt Amber Muntons Sugar
DME: Muntons Spraymalt Dark Muntons Sugar
DME: Muntons Spraymalt Extra Dark Muntons Sugar
DME: Muntons Spraymalt Extra Light Muntons Sugar
DME: Muntons Spraymalt Light Muntons Sugar
DME: Muntons Spraymalt Medium Muntons Sugar
DME: Muntons Spraymalt Super Dark Muntons Sugar
Flaked Barley (Briess) Briess Grain 70.0% 9.0%
Flaked Barley (Gladfield) Gladfield Grain 70.0% 9.0%
Flaked Brown Rice (Briess) Briess Grain 60.0% 7.0%
Flaked Oats (Briess) Briess Grain 70.0% 7.5%
Flaked Red Wheat (Briess) Briess Grain 70.0% 7.0%
Flaked Rye (Briess) Briess Grain 71.0% 9.0%
Flaked Triticale (Briess) Briess Grain 71.0% 7.0%
Flaked Yellow Corn (Briess) Briess Grain 75.0% 8.0%
Floor-Malted Bohemian Dark Malt (Weyermann) Weyermann Grain 78.0% 4.5%
LME: Briess CBW® Pale Ale LME Briess Sugar
LME: Briess CBW® Pilsen LME Briess Sugar
LME: Muntons Cedarex Amber Muntons Sugar
LME: Muntons Cedarex Light Muntons Sugar
LME: Muntons Cedarex Medium Muntons Sugar
LME: Muntons Wheat Malt Extract Muntons Sugar
Melanoidin Malt: BEST Melanoidin (BestMalz) BestMalz Grain 75.0% 4.9%
Melanoidin Malt: BEST Melanoidin Light (BestMalz) BestMalz Grain 75.0% 4.9%
Melanoidin Malt: Melanoidin Malt (Weyermann) Weyermann Grain 75.0% 4.5%
Munich Malt: Aromatic Munich Malt 20L (Briess) Briess Grain 77.0% 2.5%
Munich Malt: BEST Munich (BestMalz) BestMalz Grain 80.5% 4.9%
Munich Malt: BEST Munich Dark (BestMalz) BestMalz Grain 80.0% 4.9%
Munich Malt: Bonlander® Munich Malt 10L (Briess) Briess Grain 78.0% 3.3%
Munich Malt: Dark Munich Malt 30L (Briess) Briess Grain 78.0% 3.3%
Munich Malt: Munich Malt (Gladfield) Gladfield Grain 81.0% 3.0%
Munich Malt: Munich Malt (Simpsons) Simpsons Grain 80.0% 4.0%
Munich Malt: Munich MD (Dingemans) Dingemans Grain 79.5% 4.5%
Oat Hulls Grain 0.0% 0.0%
Oat Malt: Golden Naked Oats® (Simpsons) Simpsons Grain 69.0% 7.0%
Oat Malt: Malted Oats (Simpsons) Simpsons Grain 74.0% 7.0%
Other Malt: BEST Red X (BestMalz) BestMalz Grain 79.0% 4.9%
Other Malt: BEST Special X (BestMalz) BestMalz Grain 75.0% 4.5%
Pale Ale Malt: Abby Malt® (Weyermann) Weyermann Grain 75.0% 4.5%
Pale Ale Malt: BEST Pale Ale (BestMalz) BestMalz Grain 80.5% 4.9%
Pale Ale Malt: Best Pale Ale Malt (Simpsons) Simpsons Grain 80.5% 3.7%
Pale Ale Malt: Cornish Gold (Simpsons) Simpsons Grain 80.0% 4.0%
Pale Ale Malt: Extra Pale Ale Malt (Simpsons) Simpsons Grain 80.5% 3.7%
Pale Ale Malt: Finest Golden Promise® (Simpsons) Simpsons Grain 81.0% 3.7%
Pale Ale Malt: Finest Marris Otter (Simpsons) Simpsons Grain 81.0% 3.7%
Pale Ale Malt: Golden Promise (Thomas Fawcett & SonThomas Fawcett & Grain 80.0% 4.0%
Pale Ale Malt: Imperial Malt (Simpsons) Simpsons Grain 75.0% 3.5%
Pale Ale Malt: Pale Ale Malt (Briess) Briess Grain 78.5% 1.5%
Pale Ale Malt: Pale Ale Malt (Rahr) Rahr Grain 79.0% 4.5%
Pale Ale Malt: Pale Ale Malt (Weyermann) Weyermann Grain 79.0% 4.5%
Pale Ale Malt: Pale Ale Malt MD (Dingemans) Dingemans Grain 80.0% 4.5%
Pale Malt: Ale Malt (Gladfield) Gladfield Grain 80.5% 3.5%
Pale Malt: American Ale Malt (Gladfield) Gladfield Grain 80.5% 3.5%
Pale Malt: Ashburne® Mild Malt (Briess) Briess Grain 79.0% 3.5%
Pale Malt: Brewers Malt, 2-row (Briess) Briess Grain 81.0% 4.2%
Pale Malt: Brewers Malt, 2-row (Rahr) Rahr Grain 80.0% 4.0%
Pale Malt: Full Pint (Briess) Briess Grain 80.0% 4.6%
Pale Malt: Low Colour Marris Otter (Simpsons) Simpsons Grain 80.5% 3.7%
Pale Malt: Standard 6-row (Rahr) Rahr Grain 79.0% 4.2%
Pilsner Malt: BEST Heidelberg (BestMalz) BestMalz Grain 80.5% 4.9%
Pilsner Malt: BEST Pilsen Malt (BestMalz) BestMalz Grain 80.5% 4.9%
Pilsner Malt: Bohemian Pilsner Malt (Weyermann) Weyermann Grain 80.0% 5.0%
Pilsner Malt: Extra Pale Premium (Weyermann) Weyermann Grain 80.5% 4.5%
Pilsner Malt: Finest Lager Malt (Simpsons) Simpsons Grain 81.0% 4.5%
Pilsner Malt: Floor-Malted Bohemian Pilsner Malt (We Weyermann Grain 79.0% 5.5%
Pilsner Malt: German Pilsner Malt (Gladfield) Gladfield Grain 81.0% 3.5%
Pilsner Malt: Lager Light Malt (Gladfield) Gladfield Grain 81.0% 3.5%
Pilsner Malt: Lager Malt (Thomas Fawcett & Sons) Thomas Fawcett & Grain 80.0% 4.0%
Pilsner Malt: Pilsen Malt (Briess) Briess Grain 80.5% 4.5%
Pilsner Malt: Pilsen MD (Dingemans) Dingemans Grain 80.0% 4.5%
Pilsner Malt: Pilsener Malt (Weyermann) Weyermann Grain 80.5% 5.0%
Pilsner Malt: Pilsner Malt (Gladfield) Gladfield Grain 81.0% 3.5%
Pilsner Malt: Premium Pilsen Malt (Avangard Malz) Avangard Malz Grain 81.0% 4.5%
Pilsner Malt: Premium Pilsener Malt (Rahr) Rahr Grain 80.0% 4.0%
Pilsner Malt: Synergy Select Pilsen Malt (Briess) Briess Grain 83.3% 4.4%
Rice Hulls Grain 0.0% 0.0%
Roasted Barley (Briess) Briess Grain 5.0%
Roasted Barley (Gladfield) Gladfield Grain 72.0% 4.5%
Roasted Barley (Simpsons) Simpsons Grain 62.0% 3.0%
Roasted Barley (Weyermann) Weyermann Grain 65.0% 3.8%
Roasted Barley: BEST Roasted Barley (BestMalz) BestMalz Grain 5.5%
Roasted Barley: Black Barley (Briess) Briess Grain 6.0%
Roasted Barley: Pealed Roasted Barley (Dingemans) Dingemans Grain 70.0% 4.5%
Roasted Malt: Amber Malt (Simpsons) Simpsons Grain 69.0% 5.0%
Roasted Malt: BEST Black Malt (BestMalz) BestMalz Grain 65.0% 4.5%
Roasted Malt: BEST Black Malt eXtra (BestMalz) BestMalz Grain 65.0% 4.5%
Roasted Malt: BEST Chocolate (BestMalz) BestMalz Grain 75.0% 4.5%
Roasted Malt: Black Malt (Briess) Briess Grain 6.0%
Roasted Malt: Black Malt (Simpsons) Simpsons Grain 69.0% 3.0%
Roasted Malt: Black Malted Barley Flour (Briess) Briess Grain 6.0%
Roasted Malt: Blackprinz® Malt (Briess) Briess Grain 6.0%
Roasted Malt: Brown Malt (Simpsons) Simpsons Grain 68.7% 4.0%
Roasted Malt: Carabrown® Malt (Briess) Briess Grain 79.0% 2.2%
Roasted Malt: Chocolate Malt (Briess) Briess Grain 60.0% 0.0%
Roasted Malt: Chocolate Malt (Simpsons) Simpsons Grain 69.0% 3.0%
Roasted Malt: Chocolate Rye Malt (Weyermann) Weyermann Grain 65.0% 4.0%
Roasted Malt: Chocolate Spelt Malt (Weyermann) Weyermann Grain 65.0% 4.0%
Roasted Malt: Chocolate Wheat Malt (Weyermann) Weyermann Grain 65.0% 4.0%
Roasted Malt: Dark Chocolate Malt (Briess) Briess Grain 5.5%
Roasted Malt: Extra Special Malt (Briess) Briess Grain 72.0% 2.5%
Roasted Malt: Midnight Wheat Malt (Briess) Briess Grain 6.5%
Roasted Malt: Roasted Rye (Weyermann) Weyermann Grain 65.0% 4.0%
Roasted Malt: Shepherds Delight Malt (Gladfield) Gladfield Grain 78.0% 5.0%
Roasted Malt: Toasted Wheat (Dingemans) Dingemans Grain 83.0% 6.5%
Roasted Wheat (Gladfield) Gladfield Grain 71.0% 4.5%
Rolled Oats Grain 0.0% 0.0%
Rye Malt: Chocolate Rye (Gladfield) Gladfield Grain 73.0% 3.0%
Rye Malt: Malted Rye (Simpsons) Simpsons Grain 78.0% 7.0%
Rye Malt: Pale Rye Malt (Weyermann) Weyermann Grain 81.0% 6.0%
Rye Malt: Rye Malt (Briess) Briess Grain 80.0% 4.5%
Rye Malt: Rye Malt (Gladfield) Gladfield Grain 81.0% 6.0%
Smoked Malt: Apple Wood Smoked Malt (Briess) Briess Grain 80.5% 6.0%
Smoked Malt: Beech Smoked Barley Malt (WeyermannWeyermann Grain 77.0% 5.0%
Smoked Malt: BEST Peated (BestMalz) BestMalz Grain 78.0% 5.5%
Smoked Malt: BEST Smoked (BestMalz) BestMalz Grain 77.0% 5.5%
Smoked Malt: Cherry Wood Smoked Malt (Briess) Briess Grain 80.5% 6.0%
Smoked Malt: Manuka Smoked Malt (Gladfield) Gladfield Grain 81.5% 3.8%
Smoked Malt: Mesquite Smoked Malt (Briess) Briess Grain 80.5% 6.0%
Smoked Malt: Mild Peat Smoked Malt (Gladfield) Gladfield Grain 81.0% 3.5%
Smoked Malt: Oak Smoked Wheat Malt (Weyermann) Weyermann Grain 82.0% 5.5%
Spelt Malt (Weyermann) Weyermann Grain 80.0% 6.0%
Spelt Malt: BEST Spelt Malt (BestMalz) BestMalz Grain 82.0% 5.5%
Sugar: Brown Sugar, Dark Sugar
Sugar: Brown Sugar, Light Sugar
Sugar: Candi Sugar, Rock, Amber Sugar
Sugar: Candi Sugar, Rock, Clear Sugar
Sugar: Candi Sugar, Rock, Dark Sugar
Sugar: Corn Sugar (Dextrose) Sugar
Sugar: Demerara Sugar Sugar
Sugar: Honey Sugar
Sugar: Invert Sugar Sugar
Sugar: Lactose Sugar
Sugar: Maple Syrup Sugar
Sugar: Molasses Sugar
Sugar: Sucrose (white table sugar) Sugar
Torrified Wheat (Briess) Briess Grain 76.0% 8.5%
Vienna Malt: BEST Vienna (BestMalz) BestMalz Grain 80.5% 4.9%
Vienna Malt: Goldpils® Vienna Malt (Briess) Briess Grain 80.0% 3.5%
Vienna Malt: Vienna Malt (Gladfield) Gladfield Grain 80.5% 3.5%
Vienna Malt: Vienna Malt (Simpsons) Simpsons Grain 75.0% 3.5%
Vienna Malt: Vienna Malt (Weyermann) Weyermann Grain 79.0% 5.5%
Wheat Malt: BEST Heidelberg Wheat Malt (BestMalz) BestMalz Grain 82.0% 5.5%
Wheat Malt: BEST Wheat Malt (BestMalz) BestMalz Grain 82.0% 5.5%
Wheat Malt: BEST Wheat Malt Dark (BestMalz) BestMalz Grain 82.0% 5.5%
Wheat Malt: Diastatic Wheat Malt (Weyermann) Weyermann Grain 81.0% 7.0%
Wheat Malt: Pale Wheat Malt (Weyermann) Weyermann Grain 82.0% 5.5%
Wheat Malt: Wheat Malt (Gladfield) Gladfield Grain 85.0% 4.8%
Wheat Malt: Wheat Malt (Simpsons) Simpsons Grain 82.9% 4.0%
Wheat Malt: Wheat Malt MD (Dingemans) Dingemans Grain 83.0% 6.5%
Wheat Malt: Wheat Malt, Dark (Weyermann) Weyermann Grain
Wheat Malt: Wheat Malt, Red (Briess) Briess Grain 81.0% 4.0%
Wheat Malt: Wheat Malt, White (Briess) Briess Grain 85.0% 4.0%
Diastatic
Max Color (°
Power Source
PPG L)
(° Lintner)
1.035 3.3 0 https://www.weyermann.de/usa/gelbe_seiten_usa.asp?go=brewery&umenue=yes&idmenue=269
1.035 4 0 http://www.bestmalz.de/en/malts/best-acidulated-malt
1.012 2.2 0 https://www.gladfieldmalt.co.nz/our-malts/
1.037 19 0 http://www.dingemansmout.be/products/kilned-malts
1.032 22.8 https://www.simpsonsmalt.co.uk/our-malts/aromatic-malt/
1.036 1.8 https://www.weyermann.de/usa/gelbe_seiten_usa.asp?go=brewery&umenue=yes&idmenue=269
1.035 23 0 http://www.dingemansmout.be/products/roasted-malts
1.033 40 0 http://brewingwithbriess.com/Products/Roasted.htm
1.035 28 0 http://www.brewingwithbriess.com/Products/Roasted.htm
1.035 27 0 http://www.bestmalz.de/en/malts/best-caramel-amber
1.035 19.5 0 http://www.bestmalz.de/en/malts/best-caramel-aromatic
1.035 12 0 http://www.bestmalz.de/en/malts/best-caramel-hell
1.035 5.4 0 http://www.bestmalz.de/en/malts/best-caramel-munich-i
1.035 45.5 0 http://www.bestmalz.de/en/malts/best-caramel-munich-ii
1.035 63 0 http://www.bestmalz.de/en/malts/best-caramel-munich-iii
1.035 2.35 0 http://www.bestmalz.de/en/malts/best-caramel-pils
1.034 45 0 http://www.dingemansmout.be/products/caramalized-malts
1.034 150 0 https://www.weyermann.de/usa/gelbe_seiten_usa.asp?go=brewery&umenue=yes&idmenue=269
1.036 55 0 http://www.brewingwithbriess.com/Products/Caramel.htm
1.033 14.05 0 https://www.simpsonsmalt.co.uk/our-malts/caramalt/
1.032 100.9 0 https://www.simpsonsmalt.co.uk/our-malts/crystal-dark/
1.032 178.7 0 https://www.simpsonsmalt.co.uk/our-malts/crystal-extra-dark/
1.032 39.55 0 https://www.simpsonsmalt.co.uk/our-malts/crystal-light/
1.032 67.5 0 https://www.simpsonsmalt.co.uk/our-malts/crystal-medium/
1.032 50.5 0 https://www.simpsonsmalt.co.uk/our-malts/crystal-t50/
1.032 67.5 0 https://www.simpsonsmalt.co.uk/our-malts/heritage-crystal-malt/
1.033 23.05 0 https://www.simpsonsmalt.co.uk/our-malts/premium-english-caramalt/
1.030 103.1 0 https://www.simpsonsmalt.co.uk/our-malts/red-rye-crystal/
1.032 113.1 0 https://www.simpsonsmalt.co.uk/our-malts/simpsons-drc/
1.023 1.4 76 http://www.bestmalz.de/en/malts/best-chit-malt
1.033 350 0 http://brewingwithbriess.com/Products/Dark_Roasted.htm#2RowChocolate
1.033 420 0 http://brewingwithbriess.com/Products/Dark_Roasted.htm#2RowChocolate
1.033 488 0 https://www.gladfieldmalt.co.nz/our-malts/
1.035 1.5 0 http://www.brewingwithbriess.com/Products/Carapils.htm
1.035 30 0 http://www.brewingwithbriess.com/Products/Carapils.htm
1.031 1.1 0 https://www.simpsonsmalt.co.uk/our-malts/dextrin-malt/
1.045 6 0 http://www.brewingwithbriess.com/Products/Extracts.htm
1.038 6.7 0 http://www.muntonsmicrobrewing.com/product-range/
1.038 22 0 http://www.muntonsmicrobrewing.com/product-range/
1.038 36 0 http://www.muntonsmicrobrewing.com/product-range/
1.032 1.4 0 http://www.brewingwithbriess.com/Products/Adjuncts.htm
1.028 1 0 http://www.brewingwithbriess.com/Products/Adjuncts.htm
1.035 28 0 http://www.bestmalz.de/en/malts/best-melanoidin
1.035 19.5 0 http://www.bestmalz.de/en/malts/best-melanoidin-light
1.035 27 https://www.weyermann.de/usa/gelbe_seiten_usa.asp?go=brewery&umenue=yes&idmenue=269
1.036 20 20 http://www.brewingwithbriess.com/Products/Munich.htm#Aromatic
1.037 6.3 70 http://www.bestmalz.de/en/malts/best-munich
1.037 11.05 70 http://www.bestmalz.de/en/malts/best-munich-dark/
1.036 10 40 http://www.brewingwithbriess.com/Products/Munich.htm#Bonlander
1.036 30 40 http://www.brewingwithbriess.com/Products/Munich.htm#Bonlander
1.037 8.6 25 https://www.simpsonsmalt.co.uk/our-malts/munich-malt/
1.037 6 http://www.dingemansmout.be/products/kilned-malts
1.000 0
1.032 7.35 https://www.simpsonsmalt.co.uk/our-malts/golden-naked-oats-gno/
1.034 1.7 https://www.simpsonsmalt.co.uk/our-malts/malted-oats/
1.037 12 62 http://www.bestmalz.de/en/malts/best-red-x/?
1.035 132.5 0 http://www.bestmalz.de/en/malts/best-special-x
1.037 2.7 76 http://www.bestmalz.de/en/malts/best-pale-ale
1.037 2.6 50 https://www.simpsonsmalt.co.uk/our-malts/best-pale-ale-malt/
1.037 8.6 25 https://www.simpsonsmalt.co.uk/our-malts/cornish-gold/
1.037 1.85 50 https://www.simpsonsmalt.co.uk/our-malts/extra-pale-ale-malt/
1.037 2.6 50 https://www.simpsonsmalt.co.uk/our-malts/finest-pale-ale-golden-promise/
1.037 2.6 50 https://www.simpsonsmalt.co.uk/our-malts/finest-pale-ale-maris-otter/
1.037 2.65 http://www.fawcett-maltsters.co.uk/uploads/2/0/2/6/20260333/spec_table_asbc.pdf
1.035 17.45 https://www.simpsonsmalt.co.uk/our-malts/imperial-malt/
1.036 3.5 85 http://www.brewingwithbriess.com/Products/Base.htm
1.037 3.5 https://www.mydigitalpublication.com/publication/?m=53118&l=1&p=&pn=#{%22issue_id%22:45
1.037 3 https://www.weyermann.de/usa/gelbe_seiten_usa.asp?go=brewery&umenue=yes&idmenue=269
1.037 3.8 http://www.dingemansmout.be/products/kilned-malts
1.037 1.8 https://bsgcraftbrewing.com/rahr-standard-2row
1.037 1.7 150 http://www.brewingwithbriess.com/Products/Base.htm#Brewers
1.037 1.7 50 https://www.simpsonsmalt.co.uk/our-malts/low-colour-maris-otter/
1.037 2.3 http://bsgdistilling.com/rahr-standard-6-row
1.037 1.5 76 http://www.bestmalz.de/en/malts/best-heidelberg/?portfolioCats=28
1.037 1.95 76 http://www.bestmalz.de/en/malts/best-pilsen-malt
1.037 1.7 50 https://www.simpsonsmalt.co.uk/our-malts/finest-lager-malt/
1.037 1.6 http://www.fawcett-maltsters.co.uk/uploads/2/0/2/6/20260333/spec_table_asbc.pdf
1.037 1.6 70 http://www.dingemansmout.be/products/kilned-malts
1.037 2 67 https://www.avangard-malz.de/upload/iblock/1cb/1cbb170b18740b3d58e8786cf14b3e8c.pdf
1.037 1.75 140 http://rahrmaltingco.com/rahr-premium-pilsner
1.000 0
1.025 300 0 http://brewingwithbriess.com/Products/Roasted_Barley.htm & http://www.beersmith.com/Grains/G
1.029 600.6 0 https://www.simpsonsmalt.co.uk/our-malts/roasted-barley/
1.000 490 0 http://www.bestmalz.de/en/malts/best-roasted-barley
1.000 500 0 http://brewingwithbriess.com/Products/Roasted_Barley.htm
1.032 24 0 https://www.simpsonsmalt.co.uk/our-malts/amber-malt/
1.030 432.5 0 http://www.bestmalz.de/en/malts/best-black-malt
1.030 509.5 0 http://www.bestmalz.de/en/malts/best-black-malt-extra
1.035 340 0 http://www.bestmalz.de/en/malts/best-chocolate
1.000 500 0 http://www.brewingwithbriess.com/Products/Dark_Roasted.htm
1.032 625.55 0 https://www.simpsonsmalt.co.uk/our-malts/black-malt/
1.032 193.7 0 https://www.simpsonsmalt.co.uk/our-malts/brown-malt/
1.037 55 0 http://www.brewingwithbriess.com/Products/Roasted.htm#Carabrown
1.028 350 0 http://www.brewingwithbriess.com/Products/Dark_Roasted.htm#2RowChocolate
1.032 444.4 0 https://www.simpsonsmalt.co.uk/our-malts/chocolate-malt/
1.000 420 0 http://brewingwithbriess.com/Products/Dark_Roasted.htm
1.033 130 0 http://www.brewingwithbriess.com/Products/Roasted.htm#ExtraSpecial
1.000 550 0 http://brewingwithbriess.com/Products/Dark_Roasted.htm
1.032 2.5
1.036 2.05 https://www.simpsonsmalt.co.uk/our-malts/malted-rye/
1.037 3.7 105 http://brewingwithbriess.com/Products/Kilned.htm
1.037 6 90 http://brewingwithbriess.com/Products/Kilned.htm
1.036 5.85 76 http://www.bestmalz.de/en/malts/best-peated
1.036 5.85 76 http://www.bestmalz.de/en/malts/best-smoked
1.038 2.25 0 http://www.bestmalz.de/en/malts/best-spelt-malt
1.046 50 0 http://www.beersmith.com/Grains/Grains/GrainList.htm
1.045 75 0 https://byo.com/article/sweetness-brewing-sugars-how-to-use-them/
1.035 1.5 0 http://www.brewingwithbriess.com/Products/Adjuncts.htm#TorrifiedWheat
1.037 3.85 76 http://www.bestmalz.de/en/malts/best-vienna
1.037 3.5 80 http://www.brewingwithbriess.com/Products/Base.htm#Goldpils
1.035 3.35 https://www.simpsonsmalt.co.uk/our-malts/vienna-malt/
1.038 1.6 76 http://www.bestmalz.de/en/malts/best-heidelberg-wheat-malt
1.038 2.25 76 http://www.bestmalz.de/en/malts/best-wheat-malt
1.038 7.25 76 http://www.bestmalz.de/en/malts/best-wheat-malt-dark
1.038 2.05 https://www.simpsonsmalt.co.uk/our-malts/wheat-malt/
1.038 1.6 http://www.dingemansmout.be/products/kilned-malts
1.037 2.3 180 http://www.brewingwithbriess.com/Products/Wheat.htm
1.039 2.5 160 http://www.brewingwithbriess.com/Products/Wheat.htm
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nglish-caramalt/
m#Aromatic
m#Bonlander
m#Bonlander
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260333/spec_table_asbc.pdf
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260333/spec_table_asbc.pdf
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y.htm & http://www.beersmith.com/Grains/Grains/GrainList.htm
tm#Carabrown
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tm#ExtraSpecial
-to-use-them/
-to-use-them/
-to-use-them/
-to-use-them/
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-to-use-them/
-to-use-them/
-to-use-them/
-to-use-them/
htm#TorrifiedWheat
Name Alpha Acid %
Admiral (U.K.) 13.5-16%
Ahtanum™ 4-6.3%
Amarillo® 8-9%
Apollo 15-19%
Aurora (Slovenia) 6-8%
Azacca® (U.S.) 14-16%
Belma (U.S.) 12.10%
Boadicea (U.K.) 8-9%
Bobeck (Slovenia) 3.5-7%
Bramling Cross (U.K.) 5-7%
Bravo 14-17%
Brewer's Gold (German) 6-7%
Brewer's Gold (U.S.) 7-10%
Bullion (U.K.) 6.5-9%
Calypso (U.S.) 12-14%
Cascade (Argentina) 3-5%
Cascade (New Zealand) 6-8%
Cascade (U.S.) 4.5-7%
Cashmere (U.S.) 7.7-9.1%
Celeia (Slovenia) 3-6%
Centennial 8-11.5%
Challenger (U.K.) 6.5-8.5%
Chinook 10-14%
Citra® (U.S.) 11-13%
Cluster 5.5-8.5%
Columbus 11-16%
Comet (U.S.) 9-11%
Crystal 2-4.5%
CTZ 14.5-16.5%
El Dorado (U.S.) 14-16%
Ella (Australia) 13.3-16.3%
Eroica (German) 9-12%
Eureka! 17-19%
First Gold (U.K.) 6.5-8.5%
Fuggle (U.K.) 4-5.5%
Fuggle (U.S.) 4-5.5%
Galaxy™ (Australia) 11-16%
Galena 10-14%
Glacier (U.S.) 5-9%
Golding (U.S.) 4-6%
Green Bullet (New Zealand) 11-14%
Hallertau Aroma (New Zealand) 6.5-8.5%
Hallertau Blanc (German) 9-12%
Hallertauer (U.S.) 3.5-5.5%
Hallertauer Gold (German) 6-6.5%
Hallertauer Mittelfrüh (German) 3-5.5%
Hallertauer Tradition (German) 3.5-5.5%
Herald (U.K.) 11-13%
Herkules (German) 12-17%
Hersbrucker (German) 3-5.5%
Horizon 11-14%
Huell Melon (German) 7-8%
Idaho (U.S.) 12-15%
Jarrylo™ (U.S.) 15-17%
Kent Golding (U.K.) 4-5.5%
Kohatu (New Zealand) 3%
Legacy (U.S.) NA
Lemondrop (U.S.) 5-7%
Liberty 3-6%
Lublin (Poland) 3-4.5%
Magnum (German) 12-16%
Magnum (U.S.) 10-14%
Mandarina Bavaria (German) 7-10%
Marynka (Poland) 9-12%
Merkur (German) 12-15%
Millenium 12-15%
Mosaic™ 11.5-13.5%
Motueka (New Zealand) 6.5-7.5%
Mt. Hood 3-8%
Mt. Rainier (U.S.) 5-8.1%
Nelson Sauvin (New Zealand) 12-14%
Newport 13-17%
Northdown (U.K.) 7.5-9.5%
Northern Brewer (German) 7-10%
Northern Brewer (U.S.) 6-10%
Northwest Golding 4-5%
Nugget 11-14.5%
Olympic 11-13%
Opal (German) 5-8%
Orbit (New Zealand) NA
Pacific Gem (New Zealand) 13-15%
Pacific Jade (New Zealand) 12-14%
Pacifica (New Zealand) 5-6%
Palisade® 5.5-9.5%
Pekko™ (U.S.) 13-16%
Perle (German) 6-8.5%
Perle (U.S.) 6-9.5%
Phoenix (U.K.) 9-13%
Pilgrim (U.K.) 9-13%
Pioneer (U.K.) 8-10%
Polaris (German) 18-24%
Premiant (Czech) 8-12.5%
Pride of Ringwood (Australia) 7-10%
Progress (U.K.) 5-7.5%
Rakau (New Zealand) 9-11%
Riwaka (New Zealand) 4.5-6.5%
Saaz (Czech) 3-4.5%
Saaz (U.S.) 3-5%
SAB 98J1763 (South Africa) 12%
SAB XJA2/436 (South Africa) 12-13%
Santiam 5-7.9%
Saphir (German) 2.5-4.5%
Satus 12.5-14%
Select (German) 4-6%
Simcoe® 12-14%
Sladek (Czech) 5-6%
Smaragd (German) 4-6%
Sorachi Ace (Japan) 13-16%
Southern Aroma (South Africa) 3.5-4.5%
Southern Cross (New Zealand) 11-14%
Southern Dawn (South Africa) 10-12%
Southern Passion (South Africa) 10-12%
Southern Promise (South Africa) 9.5-11.5%
Southern Star (South Africa) 11-14%
Sovereign (U.K.) 5-6%
Spalt (German) 4-5.5%
Spalt Select (German) 4-6%
Spalt Select (U.S.) 3-5%
Sterling 6-9%
Strisslespalt (France) 3-5%
Styrian Aurora 7-9.5%
Styrian Bobek 3.5-7%
Styrian Celeia 3-6%
Styrian Golding (Slovenia) 4.5-6%
Summer (Australia) 5.6-6.4%
Summit™ 16-18%
Sun 12-16%
Super Alpha (New Zealand) 10-12%
Super Pride (Australia) 14%
Target (U.K.) 9.5-12.5%
Taurus (German) 12-17%
Tettnanger (German) 3.5-5.5%
Tettnanger (U.S.) 3.4-5.2%
Tomahawk® 15-17%
Topaz (Australia) 13.7-17.7%
Tradition (German) 5-7%
Ultra 2-4.1%
Vanguard 4-5.7%
Vic Secret (Australia) 14-17%
Wai-iti (New Zealand) 3.40%
Waimea (New Zealand) 16-19%
Wakatu (New Zealand) NA
Warrior® 15-17%
Whitbread Golding Variety (U.K.) 5-7%
Willamette 3.5-6%
Yakima Cluster 6-8.5%
Zeus 13-17%
Possible Substitutions
U.K. Challenger, U.K. Northdown, U.K. Target
Amarillo, Cascade
Cascade, Centennial
Zeus
Northern Brewer
U.K. Fuggle
U.K. Kent Golding, U.K. Progress, Whitbread Golding Variet
Apollo, Zeus
Bullion, Galena, Northdown, Northern Brewer
Bullion
Columbus, Northern Brewer
Any noble hops

Ahtanum, Cascade, Centennial
Amarillo, Centennial, possibly Columbus
Styrian Golding
Cascade, possibly Columbus
Northern Brewer, U.S. or German Perle
Columbus, Northern Brewer, Nugget, U.K. Target
Galena
Chinook, Northern Brewer, Nugget, U.K. Target
French Strisslespalt, Hallertauer, Hersbrucker, Liberty, Mt.
Chinook, Galena, Nugget

Simcoe
maybe Crystal, U.K. Kent Golding
Styrian Golding, U.S. Fuggle, Willamette
Styrian Golding, U.K. Fuggle, U.S. Tettnanger, Willamette
Chinook, Nugget, Pride of Ringwood

Styrian Golding, U.S. Fuggle, U.S. Tettnanger, Willamette
U.K. Golding, U.K. Progress, Whitbread Golding Variety
Crystal, Hallertauer Tradition, Liberty, Mt. Hood, Ultra
Perle
Hallertauer Tradition, Liberty, Ultra

Crystal, Mt. Hood
German Tradition, Liberty, Ultra
Crystal, Liberty
French Strisslespalt, Mt. Hood

Magnum
U.K. Progress, U.S. Golding, Whitbread Golding Variety
Amarillo
Hallertauer, Hallertauer Tradition, Mt. Hood
Czech Saaz, U.S. Saaz, U.S. Tettnanger
Northdown, Northern Brewer
Northdown, Northern Brewer
Cascade
Magnum
Nugget
Nugget, Simcoe
Czech Saaz, U.S. Saaz
Crystal, French Strisslespalt, Hersbrucker
Hallertauer
Galena, Nugget
Chinook, U.S. Northern Brewer

Chinook, Nugget
Chinook, Columbus, Galena, U.K. Target

Chinook
Styrian Golding
Galena
Hallertau family
Perhaps Cascade
Saaz
Northern Brewer, U.S. Perle
Chinook, Cluster, Galena, Northern Brewer
U.K. Challenger, U.K. Kent Golding, U.K. Northdown
U.K. Challenger, U.K. Target
U.K. Kent Golding
Cluster, Galena
Fuggle, U.K. Kent Golding
Czech Saaz, possible American "C" hops

U.S. Saaz
Czech Saaz
German Spalt, German Spalt Select, German Tettnanger

Any noble hops
Galena
Czech Saaz, German Spalt, Tettnanger
Czech Saaz, U.S. Saaz, U.S. Tettnanger
U.K. Fuggle
German Spalt Select, U.S. Saaz, U.S. Tettnanger
German Spalt, U.S. Saaz, U.S. Tettnanger
Saaz, Tettnanger
Saaz
Crystal, Hersbrucker, Mt. Hood
Northern Brewer, Styrian Golding, U.S. Styrian Bobek
Styrian Golding, U.K. Fuggle, U.S. Fuggle, Willamette
Saaz, Slovenia Bobeck, Styrian Golding
U.K. Fuggle, U.S. Fuggle, Willamette
Simcoe
Magnum
Pride of Ringwood
Fuggle, Willamette
Magnum
German Spalt, German Spalt Select, Saaz, U.S. Tettnanger
Czech Saaz, German Spalt, Santiam
Columbus
Hallertauer Mittelfrüh, Hersbrucker

Hallertauer Tradition, Liberty, Saaz
Hallertauer Mittelfrüh, Saaz
Saaz
Hallertauer Mittelfrüh, Nelson Sauvin

Nugget
Glacier, Styrian Golding, U.K. Kent Golding, U.K. Progress,
Styrian Golding, U.S. Fuggle, U.S. Tettnanger
Columbus
Flavor Description
Known for its bittering potential.
Floral, citrus, sharp, and piney.
Citrusy, flowery.
A high alpha acid varietal known for its disease resistance.
A dual-use, high-alpha hop. Aroma and flavor characteristics of apricot, ripe mango, orchard fruit, orange, grapefruit, pine, and
Clean bitterness, citrus, tropical fruit flavors.
spicy
Quite mild, fruity currant aroma.
Black currant, fruity, spicy.

Bittering hop with neutral aroma character.
A rich hop primarily used for bittering. Intense blackcurrant aroma.
Exhibits pleasant fruity notes-apple, pear, fruit punch.
Different than US grown Cascades with more of a spicy flavor and lemony aroma.
Similar to US Cascade, has floral, citrus grapefruit character.
Pleasant, flowery, spicy, and citrusy. Can have a grapefruit flavor.
This dual purpose variety is an offspring of Cascade and Northern Brewer. Cashmere has aroma and flavor characteristics of m
Moderate and pleasant zesty bitterness with matching floral aroma, making its use widespread in both ale and lager brewing. S
Medium with floral and citrus tones.
Mild to moderate, quite spicy.
Mild to medium-heavy, spicy, piney, and grapefruity.
Intense citrusy flavor.
Medium and quite spicy.
Pleasant, with pungent aroma.
Grapefruit, lemon, orange, and grassy notes.
Mild and pleasant, spicy and flowery.
Columbus, Tomahawk, and Zeus. High on the bittering scale yet also valued for its oil content.
Dual purpose hop with fruity, tropical flavors.
Dual purpose hop that displays floral and subtle spice notes. When used as a late addition or dry hop, it imparts grapefruit and
Strong but pleasant aroma.
An offspring of Apollo and German Merkur, Eureka! has aromas and characteristics of strong herbal notes, pine, mint, grapefru
A little like Golding family; spicy.
Mild, pleasant, hoppy, and robust.
Mild and pleasant, earthy and fruity.
When used as a late addition or dry hopped, it contributes a pungent flavor of passionfruit and citrus.
Medium but pleasant hoppiness, citrusy.
Dual purpose hop with a citrus earthy aroma.
Mild, extremely pleasant, and gently hoppy.
Dual purpose hop.
A dual purpose hop which has been used to replace Perle
Winey, passion fruit, grapefruit, gooseberry, pineapple character.
Very mild, pleasant, and slightly flowery, some spicy.
Known for its aromatic properties similar to Hallertauer.
Mild and pleasant.
Known for its aromatic properties. A replacement for Hallertauer Mittelfrüh.
New dual-purpose hop
bittering hop
Mild to semi-strong, pleasant, hoppy.
Spicy, floral. Low co-humulone results in clean tasting beer.
Honeydew melon and strawberry aroma.
A dual-purpose variety with flavors and aromas of tropical fruit, orange, apricot, black tea, pine, and herbs.
A high-alpha hop, the flavor imparts a mild sweetness and a tea-like spice, with flavors and aromas of banana, pear, spice, and
Gentle, fragrant, and pleasant.
Aroma hop with high essential oils and intense floral characters of pine needles and tropical fruit.
Clean grapefruit, floral, black currant notes and a spicy aroma.
This aroma hop originated from a cross between Cascade and USDA 19058 male. It features (of course) lemony, floral, earthy,
Mild and clean aroma, slightly spicy character.
Mild and typical of noble aroma types, spicy, herbal.
Known for bittering value and quality.
High alpha variety
Mandarin orangey flavor and aroma.
New hop variety with intense aroma
high-alpha, bittering hop
Mild, herbal, similar to Nugget.
Both fruity and containing grassy, floral, earthy notes.
Aroma hop that is fruity, tropical and citrusy.
Mild, pleasant, and clean, somewhat pungent and resiny.
only available in 2012
Distinctive white wine "fruitiness," gooseberry. Considered by some as "extreme," this hop is often used in specialty craft and se
Fairly pungent.
Fruity with some spiciness.
Medium-strong with some wild tones.
Medium-strong with some wild tones.
Known for aromatic properties.
Quite heavy and herbal.
Mild to medium, citrusy aroma, spicy.
German dual-purpose hop
Orbit is different each year as it uses a proprietary blend of hops specially selected out of the New Zealand “Hops with a Differe
Bittering hop with delicate blackberry and floral oak. Pleasant aroma and high bitterness level.
A "soft" bittering hop with spicy and citrus aroma qualities.
An aroma hop with some citrus and floral character
Some "American" characteristics.
A clean and pleasant variety with floral mint, herbal, citrus, thyme, cucumber, lemon, and sage characteristics. Sometimes desc
Moderately intense, good and hoppy, fruity and a little spicy.
Known for its aromatic and bittering properties, pleasant and slightly spicy.
Dual purpose hop with aromas of pine, chocolate, molasses, and floral.
Dual purpose hop with citrusy, fruity, spicy, and lemon aromas.
A mild, typical English aroma.
Minty, icy quality.
A dual purpose variety with a balanced bitterness and slightly spicy aroma
Quite pronounced, woody, earthy, herbal.
Moderately strong, good aroma.
High alpha acids and oil content (particularly myrcene) with low cohumulone, making it ideal for the “hoppy not bitter” school of
Citrusy, grapefruit aroma hop
Very mild with pleasant hoppy notes, earthy, spicy, and herbal.
Mild and pleasant, earthy and spicy.
One of the best experimental variety from SAB hop farms. Citrus aroma like Cascade, Simcoe and Summit, Ect
Experimental variety from SAB hop farms
Noble characteristics.
Mild aroma hop.
Known for its bittering and aromatic properties.
noble-type aroma
A bittering and aromatic hop.
A dual-purpose Saaz hybrid.
Fruity and floral aromas.
Bittering hop with lemony aroma
Hop variety with a herbal and floral flavour profile
Piney, resinous bittering hop
A versatile aromatic and bittering hop. Originating from the original Southern Brewer. A more aromatic hop than Southern Prom
Previously known as US 4/78, this hop is known for prominent granadilla/passion fruit notes and solid bittering potential. This ho
A versatile bittering and aroma hop. With smooth earthy, woody fragrances. A clean bitterness is created with a hoppy bouque
An effective and good bittering hop, showing off some fine smooth bitterness. The prominent flavours and aromas available are
mild flavor
Mild and pleasant, slightly spicy.
Very fine Spalter-type aroma.
Medium intensity and pleasant hoppy qualities. Medium-strong aroma with wild American tones.
Herbal, spicy, pleasant aroma, hint of floral and citrus.
Medium intensity, pleasant, hoppy.
Intense, pleasant and hoppy. Very suitable for extraction and for combination with other varieties in the brewing process.
Intense, pleasant hop aroma. Similar to Fuggle type.
Pleasant, hoppy. A high-quality aroma variety with excellent bitterness and aroma qualities.
Delicate, slightly spicy.
A hop variety formerly known as Summer Saaz that has a gentle floral aroma, slightly earthy. Expect apricot and stone fruit not
Ultra high-alpha bittering hop
High-alpha hop with intense character
Earthy, piney bittering hop.
A high alpha variety bred from Pride of Ringwood.
Pleasant English hop aroma, quite intense.
high-alpha hop
Mild and pleasant, slightly spicy, herbal.
An aromatic hop, mild and slightly spicy.
Primarily a bittering hop.
A dual purpose hop, Topaz adds a resinous, grassy flavors; however, with later additions and in higher gravity brews, light tropi
Very fine and similar to Hallertauer Mittelfrüh.
Very good to outstanding, some Saaz-like qualities. Aromatic properties similar to Hallertauer.
Aroma similar to continental European types.
An aroma hop with resinous, grassy and mild fruit flavors. Late and dry hop additions introduce appealing clean and distinct pin
Aroma hop with a startlingly citrus aroma made up of mandarin, lemon and lime zest
High alpha but also lots of oils giving fresh tangelo and citrus fruit aroma with pine needles
Wakatu features floral aromas, as well as notes of fresh lime zest, citrus oils, and has a Mittlefrüh-style sweetness.
A bittering and aromatic hop.
Quite pleasant and hoppy, moderately intense, slightly spicy.
Mild and pleasant, slightly spicy, fruity, floral, a little earthy.
Used as a kettle hop for bittering.
Aromatic and pleasant.
Name & Number Type Lab Floc. Atten.
All the Bretts L Omega Yeast Low 85-100
Bayern Lager OYL-114 L Omega Yeast Medium 72-76
Belgian Ale A OYL-024 L Omega Yeast High 72-85
Belgian Ale W OYL-028 L Omega Yeast Medium 74-78
Belgian Saison II OYL-042 L Omega Yeast Medium 74-79
Brett Blend #1 Where Da Funk? OYL-210 L Omega Yeast Very Low 78-88
Brett Blend #2 Bit O’ Funk OYL-211 L Omega Yeast Very Low 85-100
Brett Blend #3 Bring On Da Funk OYL-212 L Omega Yeast Very Low 85-100
British Ale I OYL-006 L Omega Yeast Med/High 70-80
British Ale V OYL-011 L Omega Yeast High 71-75
British Ale VIII OYL-016 L Omega Yeast Very High 67-71
C2C American Farmhouse OYL-217 L Omega Yeast Low 70-85
DIPA Ale OYL-052 L Omega Yeast Low/Med 72-80
Hefeweizen Ale I OYL-021 L Omega Yeast Low 73-77
Hornindal Kveik OYL-091 L Omega Yeast High 75-82
HotHead™ Ale OYL-057 L Omega Yeast Med/High 75-85
Irish Ale OYL-005 L Omega Yeast Medium 69-75
Jovaru™ Lithuanian Farmhouse OYL-033 L Omega Yeast Low/Med 80-85
Kolsch II OYL-044 L Omega Yeast Medium 72-78
Saisonstein's Monster OYL-500 L Omega Yeast Low 80-90
Tropical IPA OYL-200 L Omega Yeast Low 85-100
Voss Kveik OYL-061 L Omega Yeast Medium 75-82
West Coast Ale I OYL-004 L Omega Yeast Low/Med 73-80
Temp. Temp.
Avg Atten Low F High F
92.5% 68 85
74.0% 51 62
78.5% 65 78
76.0% 64 78
76.5% 70 84
83.0% 68 80
92.5% 68 80
92.5% 68 80
75.0% 64 72
73.0% 64 74
69.0% 64 72
77.5% 68 80
76.0% 65 72
75.0% 64 75
78.5% 72 98
80.0% 72 98
72.0% 62 72
82.5% 70 95
75.0% 65 69
85.0% 65 78
92.5% 75 85
78.5% 72 98
76.5% 60 73
Description
A blend of nearly every Brett in our collection. Use All the Bretts in secondary and expect high attenuation and a fruity and funk
Thought to come from Munich’s oldest, traditional and vintage-vibed brewery. The Bayern Lager strain is clean, crisp and ferme
As one of the few highly flocculent Belgian ale strains, Belgian Ale A is thought to originate from a Wallonian brewery whose re
An eruptive top cropper displaying nice fruit and rustic phenolics, the reliable Belgian Ale W is thought to be from a famous tripe
This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus. This strain may have th
This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus, and is capable of ferme
A productive, brewer-friendly top cropper attributed to a historic London brewery whose lab once hosted Louis Pasteur, British A
A good top cropper thought to be from a famous Manchester bitter maker, British V’s lingering haze and residual sweetness pa
A ridiculously thorough flocculator thought to be from a highly regarded English ESB, British Ale VIII has unique fruitiness and n
This strain tests positive for the STA1 gene, an indicator that this strain may have the ability to metabolize dextrins over time, re
A strong fermenter popularly referred to as “Conan.” Its peach, apricot and pineapple notes are steroids for hops, complementin
A classic German wheat strain, it’s a cloudy, big top cropper. Presenting banana and clove, the esters turn up with increased te
A wonderfully unique Norwegian farmstead “kveik,” Hornindal produces a tropical flavor and complex aroma that can present its
A highly flocculent Norwegian ale strain with an astoundingly wide temperature range and little change in flavor across the rang
Ireland’s storied stout is thought to be balanced by this dry, crisp, lightly fruity, versatile and powerful strain. The Irish Ale strain
This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus. This strain may have th
This Kolsch strain is warmer fermenting than Kolsch I (OYL-017), flocculates much better and clears more quickly, so it is a little
A traditional Norwegian kveik directly from the Gjernes farmstead, Voss Kveik’s orange-citrus notes present throughout its wide
Popularly called “Chico,” West Coast Ale I is a reliable, versatile and popular neutral foundation for displays of malts and hops.
evelop over time. This evolving blend always contains at least 10 Brett strains.
good flocculation, and has both low sulfur and low diacetyl production.
in which it is located. It makes a great Belgian house strain. It is brewery friendly, crops easily and has a well-rounded flavor profile with ba
h a wide temperature range. Three famous brewers ferment this on vastly different schedules, showing the versatile outcomes available.
ver time, resulting in higher than expected attenuation.
igh attenuation.
igh attenuation.
igh attenuation.
clean and crisp at low temperatures with heightened esters and a lightly tart, dry finish at the upper range. Try also British Ale II (OYL-007)
ook and huge, fruity hop profile of the New England IPAs (NEIPA). Alternately, try DIPA (OYL-052) for slightly less residual sweetness.
t drops out quickly and completely. It is easy to crop, but needs a diacetyl rest. To enhance the fruit, ferment at the recommended temperat
attenuation.
particular. A diacetyl rest is suggested if fermented in the lower temperature range.
d pitch rate, or stay muted at lower temps where clove stands out. Over-pitching can lessen the banana. Sulfur conditions out. See also Be
dried fruit leather, which complement fruit-forward hops. Add even more dimension to “C” hops and increase ester intensity with a high ferm
or both American and English styles. It has a unique honey-like aroma with overripe mango which is complementary to modern, fruity hops.
e, average flocculation and a hint of fruit at the lowest recommended temperatures, which increases in complexity at higher temperatures (6
ver time, resulting in higher than expected attenuation.
like ale strain that’s lightly fruity, crisp and clean with a hint of sulfur that disappears with age to leave a clean ale. Accentuates hop flavors.
igh attenuation.
igh attenuation.
mango-honey profile of HotHead™ Ale (OYL-057), Voss Kveik’s orange-citrus is relatively clean across its fermentation temperature range
is highly attenuative and moderately flocculent. And it ferments crisp and clean with light citrus notes under 66° F (19° C). Also try DIPA (OY
-rounded flavor profile with balanced fruitiness and phenolics. Esters increase with upward temperatures.
rsatile outcomes available.
y also British Ale II (OYL-007) for less attenuation and enhanced malts or British VIII (OYL-016).
less residual sweetness.
at the recommended temperature ceiling.
ur conditions out. See also Belgian Ale A (OYL-024)for an alternate complexity.

ester intensity with a high fermentation temperature. Ferments well at 90° F/32° C or higher. Non-phenolic and no fusels, even at higher te
entary to modern, fruity hops. Temperature control is unnecessary with this strain. Non-phenolic and no fusels, even at higher temperature
exity at higher temperatures (64° F/18° C and higher). Some diacetyl possible. Successful in dark and high gravity beers. Sláinte!
ale. Accentuates hop flavors.
rmentation temperature range and pairs well with citrusy, fruity hops. Fermentation speed takes off at higher temperatures. Non-phenolic.
6° F (19° C). Also try DIPA (OYL-052) or British I (OYL-006) to highlight hops more, or West Coast II (OYL-009) and Scottish Ale (OYL-015
nd no fusels, even at higher temps.
s, even at higher temperatures.
avity beers. Sláinte!
temperatures. Non-phenolic.
09) and Scottish Ale (OYL-015) for malt displays.
Testing Solution for Hydrometer Units Fahrenheit
Degrees Plato 14.74 % (g/g) Hydrometer Temperature Correction
Specific Gravity 1.060008 Calibration Temperature 60 °F
Total Desired 204 g Measured Temperature 61 °F
Sucrose 30.1 g Measured Gravity 1.058
Distilled Water 173.9 g Corrected Gravity 1.058
Reference Only
Degrees Brix 14.74
Specific Gravity 1.060008
Draft System Balancing
INPUTS IN YELLOW
Desired Pressure in Keg DP 12 lb/in2 1728 lb/ft2
Specific Gravity of Beer (Final Gravity) SG 1.010
Vertical Distance - Center of Keg to Tap z2 2.58 22
Tubing Inner Diameter D 0.1875 in 0.015625 ft
Absolute Roughness of tubing e 4.92E-06 ft
Desired Flow Rate 10 sec/pint
CALCS IN BLUE
1.94 slugs/ft3 62.417655 lbFs /ft
2 4
Density of Water (@40 deg F) r
Specific Weight of Beer g 63.041831611 lb/ft3
Cross Sect Area of tubing A 0.0001917476 ft2
Volumetric Flow Rate Q 0.0016710069 ft3/sec
Fluid Velocity v 8.7146173282 ft/sec
3.26028E-05 lbf s/ft
2
Dynamic Viscosity (@40 deg F) u
Kinematic Viscosity (@40 deg F) n 1.680557E-05 ft2/s
Reynolds Number Re 8102.4279436
Friction factor f 0.0328883532
Length of tubing to use L= 10.00 ft
Assumptions:
1) Serving Temperature is 40 degrees.
2) Beer viscosity is similar to water * S.G.
3) Clear PVC tubing uses an assumed absolute surface roughness of 4.92E-06 ft.
4) Vertical distance value is the average height of the beer surface in the keg during the life of the keg contents (full to empty) and doesn't change.
5) There may be errors in these calculations. Use at your own risk.
Compiled using Mike Soltys' online article, Determining Proper hose length for your Kegerator , as a guide. Thank you, Mike! Great article!
http://www.mikesoltys.com/2012/09/17/determining-proper-hose-length-for-your-kegerator/
Courtesy of
BEER-N-BBQ by Larry
YouTube Channel
https://www.youtube.com/c/BEERNBBQBYLARRY
Required Priming Sugar (Method #1)1 Priming Sugar (Method #2)2 Priming Sugar (Method #3)4 Saturation Volume Typical Carbonation Levels
Saturation Vol. of CO2 = 0.88 LCO2 / Lbeer Saturation CO2 = 1.73 gCO2 / Lbeer Saturation CO2 = 1.73 gCO2 / Lbeer Temp Vol. of Vol. of
CO2 g/L
Preferred Vol. of CO2 = 2.75 LCO2 / Lbeer Preferred CO2 = 6.50 gCO2 / Lbeer Preferred CO2 = 6.50 gCO2 / Lbeer ºC ºF CO2 g/L CO2 (L) Beer Style CO2
Actual Batch Volume 20.0 qt Actual Batch Volume 20.0 qt Actual Batch Volume 20.0 qt
0 32.0 3.34 1.70 British-style ales 2.7 - 3.9 1.5 - 2.2
7.0 g / Lbeer 10.3 g / Lbeer 10.5 g / Lbeer 2 35.6 3.14 1.60 Porter, stout 3.3 - 4.5 1.7 - 2.3
140.0 g / batch 206.1 g / batch 209.7 g / batch 4 39.2 2.95 1.50 Belgian ales 3.7 - 4.7 1.9 - 2.4
Pure Glucose Pure Glucose Corn Sugar
0.23 oz / qt 0.34 oz / qt 0.35 oz / qt 6 42.8 2.75 1.40 European lagers 4.3 - 5.3 2.4 - 2.6
4.68 oz / batch 6.88 oz / batch 7.00 oz / batch 8 46.4 2.55 1.30 American ales 4.7 - 5.3 2.2 - 3.0
8.1 g / Lbeer 11.8 g / Lbeer 14.5 g / Lbeer 10 50.0 2.36 1.20 American lagers 2.5 - 2.8
Dextrose
Dextrose Monohydrate 161.1 g / batch 237.0 g / batch 290.9 g / batch 12 53.6 2.20 1.12 Lambic 4.7 - 5.3 2.4 - 2.8
Monohydrate (Corn Dry Malt Extract
(Corn Sugar) 0.27 oz / qt 0.40 oz / qt 0.49 oz / qt 14 57.2 2.06 1.05 Fruit Lambic 5.9 - 8.8 3.0 - 4.5
Sugar)
5.38 oz / batch 7.91 oz / batch 9.71 oz / batch 16 60.8 1.94 0.99 German Wheat 6.5 - 8.8 2.8 - 5.1
9.1 g / Lbeer 13.4 g / Lbeer 18 64.4 1.83 0.93
182.1 g / batch 267.9 g / batch 20 68.0 1.73 0.88
Dry Malt Extract3 Dry Malt Extract3
0.30 oz / qt 0.45 oz / qt 22 71.6 1.63 0.83
6.08 oz / batch 8.94 oz / batch
9.8 g / Lbeer 14.4 g / Lbeer
196.1 g / batch 288.5 g / batch
Liquid Malt Extract3 Liquid Malt Extract3
0.33 oz / gal 0.48 oz / gal
6.55 oz / batch 9.63 oz / batch
1
HOMEBREW DIGEST #1796 (hbd.org/archive/1796.html)
2
Technical Guide to Bulk Priming (oz.craftbrewer.org/Library/Methods/BulkPriming/TechnicalGuide.shtml)
3
A Primer on Priming (www.brewery.org/library/YPrimerMH.html)
4
Accurately Calculating Sugar Additions for Carbonation (http://braukaiser.com/wiki/index.php?title=Accurately_Calculating_Sugar_Additions_for_Carbonation)
Keg Carbonation
Desired CO2 Volume Level = 2.8
Serving Temperature (°F) = 38
Keg Pressure (psi) = 14.4
http://brainlubeonline.com/GasLawsBeer.html
1. Standard American Beer 2. International Lager 3. Czech Lager
1A. American Light Lager 2A. International Pale Lager 3A. Czech Pale Lager
1B. American Lager 2B. International Amber Lager 3B. Czech Premium Pale Lager
1C. Cream Ale 2C. International Dark Lager 3C. Czech Amber Lager
1D. American Wheat Beer 3D. Czech Dark Lager
Based on BJCP 2015 Beer Style Guidelines

4. Pale Malty European Lager 5. Pale Bitter European Beer 6. Amber Malty European Lager
4A. Munich Helles 5A. German Leichtbier 6A. Märzen
4B. Festbier 5B. Kölsch 6B. Rauchbier
4C. Helles Bock 5C. German Helles Exportbier 6C. Dunkles Bock
5D. German Pils
7. Amber Bitter European Beer 8. Dark European Lager 9. Strong European Beer
7A. Vienna Lager 8A. Munich Dunkel 9A. Doppelbock
7B. Altbier 8B. Schwarzbier 9B. Eisbock
7C. Kellerbier 9C. Baltic Porter
7C. Kellerbier: Pale Kellerbier
7C. Kellerbier: Amber Kellerbier
10. German Wheat Beer 11. British Bitter 12. Pale Commonwealth Beer
10A. Weissbier 11A. Ordinary Bitter 12A. British Golden Ale
10B. Dunkles Weissbier 11B. Best Bitter 12B. Australian Sparkling Ale
10C. Weizenbock 11C. Strong Bitter 12C. English IPA
13. Brown British Beer 14. Scottish Ale 15. Irish Beer 16. Dark British Beer
13A. Dark Mild 14A. Scottish Light 15A. Irish Red Ale 16A. Sweet Stout
13B. British Brown Ale 14B. Scottish Heavy 15B. Irish Stout 16B. Oatmeal Stout
13C. English Porter 14C. Scottish Export 15C. Irish Extra Stout 16C. Tropical Stout
16D. Foreign Extra Stout
17. Strong British Ale 18. Pale American Ale 19. Amber and Brown American Beer
17A. British Strong Ale 18A. Blonde Ale 19A. American Amber Ale
17B. Old Ale 18B. American Pale Ale 19B. California Common
17C. Wee Heavy 19C. American Brown Ale
17D. English Barleywine
20. American Porter and Stout 21. IPA 22. Strong American Ale
20A. American Porter 21A. American IPA 22A. Double IPA
20B. American Stout 21B. Specialty IPA 22B. American Strong Ale
20C. Imperial Stout 21B. Specialty IPA: Belgian IPA 22C. American Barleywine
21B. Specialty IPA: Black IPA 22D. Wheatwine
21B. Specialty IPA: Brown IPA
21B. Specialty IPA: Red IPA
21B. Specialty IPA: Rye IPA
21B. Specialty IPA: White IPA
23. European Sour Ale 24. Belgian Ale 25. Strong Belgian Ale
23A. Berliner Weisse 24A. Witbier 25A. Belgian Blond Ale
23B. Flanders Red Ale 24B. Belgian Pale Ale 25B. Saison
23C. Oud Bruin 24C. Bière de Garde 25C. Belgian Golden Strong Ale
23D. Lambic
23E. Gueuze
23F. Fruit Lambic
26. Trappist Ale 27. Historical Beer 28. American Wild Ale
26A. Trappist Single Gose 28A. Brett Beer
26B. Belgian Dubbel Kentucky Common 28B. Mixed-Fermentation Sour Beer
26C. Belgian Tripel Lichtenhainer 28C. Wild Specialty Beer
26D. Belgian Dark Strong Ale London Brown Ale
Piwo Grodziskie
Pre-Prohibition Lager
Roggenbier
Sahti
29. Fruit Beer 30. Spiced Beer 31. Alternative Fermentables B
29A. Fruit Beer 30A. Spice, Herb, or Vegetable Beer 31A. Alternative Grain Beer
29B. Fruit and Spice Beer 30B. Autumn Seasonal Beer 31B. Alternative Sugar Beer
29C. Specialty Fruit Beer 30C. Winter Seasonal Beer
32. Smoked Beer 33. Wood Beer 34. Specialty Beer
32A. Classic Style Smoked Beer 33A. Wood-Aged Beer 34A. Clone Beer
32B. Specialty Smoked Beer 33B. Specialty Wood-Aged Beer 34B. Mixed-Style Beer
34C. Experimental Beer
Determine PPG from Malt Analysis Sheets (Method 1)
Variable Value Description
DBF(C)G 79.0% Dry Basis Fine (or Coarse) Grind
MC 4.2% Moisture Content
Max PPG 1.0345 Max Potential Extract Points Per Gallon
Determine PPG from Malt Analysis Sheets (Method 2)

Variable Value Description
DBF(C)G 79.0% Dry Basis Fine (or Coarse) Grind
Max PPG 1.0365 Max Potential Extract Points Per Gallon

Sources
http://www.morebeer.com/brewingtechniques/bmg/noonan.html
http://immaculatebrewery.com/how-to-read-a-malt-analysis-report/
http://beertech.blogspot.com/2010/05/malt-analysis-and-potential-calculation.html?_sm_au_=iVVDVjrFV0WfSVHj
Sources
John Palmer and BYO Magazine
All-Grain to Extract Conversion
Pale Malt (lb) LME (lb) DME (lb) lb to kg 0.45359237000000
8.73 = 7.09 6.00 kg to lb 2.20462262185000
Wheat Malt (lb) LWE (lb) DWE (lb) L to Qt 1.05668820497000
7.57 = 7.09 6.00 qt to L 0.94635295000000
qt/lb to L/kg 2.08635112182332
Extract to All-Grain Conversion F to C 154.0 67.78
LME (lb) Pale Malt (lb) oz to grams 28.34952000000000
6.6 = 8.12 L to gallons 0.26417205124200
ceof th exp water
DME (lb) Pale Malt (lb)
1/C (20-100C) 0.00045100000000
ceof th exp water
6 = 8.73
1/F 0.00776622000000
LWE (lb) Pale Malt (lb)
6 = 6.40 Specific Gravity Grain
DWE (lb) Pale Malt (lb) 1.60000000000000 kJ/kg.K
6 = 7.57 0.38000000000000 Btu (th)/pound/°F
Water
LME - Liquid Malt Extract 4.18000000000000 kJ/kg.K
DME - Dry Malt Extract 0.99904397700000 Btu (th)/pound/°F
LWE - Liquid Wheat Extract
DWE - Dry Wheat Extract
(th)/pound/°F
(th)/pound/°F
Constants & Variables
C= 12.0107 amu
O= 15.9994 amu
H= 1.00794 amu
Avogadro's # 6.022E+23
R= 0.0820578 L•atm•K-1•mol-1
T= 293.15 ºK
P= 1 atm
Alcohol & CO2 production
glucose ethanol carbon dioxide

C6H12O6 → 2(CH3CH2OH) 2(CO2)
180.15588 → 92.13688 + 88.019 amu
water sucrose ethanol carbon dioxide

H2O + C12H22O11 → 4(C2H5OH) + 4(CO2)
18.01528 342.29648 184.27376 176.038

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Total Grain 19.00 100% 83

From Grain 667.8 35.5 40.5

Has plenty DP to convert

Total Hops 5.00

6.00 1.10 0.283 10.26

Starting Water Profile: 37.0 12.0 9.0 16.0 25.0 102.0

Step 3: View Mash pH Note: When measuring actual mash pH with a

Step 4a: Adjust Mash pH DOWN (if needed)

Mash Water Additions (grams):

Sparge Water Additions (grams): 0.0 0.0 0.0

Starting Water Profile: 37.0 12.0 9.0 16.0 25.0 102.0

Step 4a: Adjust Mash pH DOWN (if needed)

Mash Water Additions (grams):

Sparge Water Additions (grams): #VALUE! #VALUE! #VALUE!

y.htm & http://www.beersmith.com/Grains/Grains/GrainList.htm

Any noble hops

French Strisslespalt, Hallertauer, Hersbrucker, Liberty, Mt.

Chinook, Galena, Nugget

Chinook, Nugget, Pride of Ringwood

Hallertauer Tradition, Liberty, Ultra

French Strisslespalt, Mt. Hood

Chinook, U.S. Northern Brewer

Chinook, Columbus, Galena, U.K. Target

Czech Saaz, possible American "C" hops

German Spalt, German Spalt Select, German Tettnanger

Hallertauer Mittelfrüh, Hersbrucker

Hallertauer Mittelfrüh, Nelson Sauvin

Quite mild, fruity currant aroma.

Black currant, fruity, spicy.

ur conditions out. See also Belgian Ale A (OYL-024)for an alternate complexity.

ale. Accentuates hop flavors.

Length of tubing to use L= 10.00 ft

Based on BJCP 2015 Beer Style Guidelines

Determine PPG from Malt Analysis Sheets (Method 2)

Max PPG 1.0365 Max Potential Extract Points Per Gallon

Alcohol & CO2 production

glucose ethanol carbon dioxide

water sucrose ethanol carbon dioxide

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