Recipe Parameters
Unsaved
10.3 °Plato
FCBC avg 78.3% · from dashboard
67°C standard · affects fermentability
Target Extract
—
l°
Required Extract (w/ eff.)
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l°
Total Grain (exact)
0.0
kg
Total Grain (½ bags)
—
kg
Target ABV
—
% (UK F-factor)
Predicted Wort Colour
—
EBC (Morey)
Grist Bill
0.0%
of 100%
| Malt | l°/kg | EBC | % | Exact kg | ½ Bag 12.5 kg |
Full Bag 25 kg |
|
|---|---|---|---|---|---|---|---|
| TOTAL | — | — | 0.0% | — | — | — |
Adjuncts & Brewing Sugars
Separate from grist
| Adjunct | l°/kg | Ferment % | Amount kg | Addition | Extract l° | Ferm. l° | |
|---|---|---|---|---|---|---|---|
| TOTAL ADJUNCTS | — | — | |||||
Pre-boil gravity (grain only)
—
SG at kettle volume
Pre-boil gravity (+ boil adjuncts)
—
SG
End of boil gravity (est.)
—
SG · boil concentration from D1
FG contribution (unfermentables)
—
SG points added to FG
Liquor Calculations
Mash Liquor
—
litres
Sparge Liquor
—
litres (40% retained + 5% evap)
Total Liquor
—
litres
Hop Schedule & IBU Calculator
Tinseth · Whirlpool · Dry Hop Aroma
⧫ Boil Additions IBU via Tinseth formula
60 min = start of boil · 10 min = 10 min left · 0 min = flameout
| Variety | Format | AA% (COA) | Weight (g) | Time in Boil | IBU |
|---|
≋ Whirlpool & Flameout IBU extraction depends on temperature
100°C = full boiling contact · 80°C warm WP = minimal IBU · per Janish 2021 & YCH data
| Variety | Format | AA% | Weight (g) | Temperature | IBU |
|---|
❄ Dry Hops No IBU · Aroma compounds & biotransformation
| Variety | Format | Weight (g) | Timing | % Bill | Flavor Notes & Research Tips |
|---|
Volume & Pellet Absorption
Pellets ~0.8–1.2 · Cryo/liquid = 0
Volume Lost to Hops
0.0
litres
Net FV Volume
—
litres
Kettle Gravity Check
Pre-boil wort volume
Expected Kettle SG (grain only)
—
SG
Kettle Extract
—
l° total
Water Chemistry
per HL of total brew water
3,600 L (from recipe)
In stock:
Gypsum ✓
Calcium Chloride ✓
Epsom Salt
NaCl ✓
Baking Soda ✓
Lactic Acid ✓
— affects ⚡ Auto-suggest
Gypsum
CaSO₄·2H₂O → +Ca +SO₄
g/HL
Calcium Chloride
CaCl₂·2H₂O → +Ca +Cl
g/HL
Epsom Salt
MgSO₄·7H₂O → +Mg +SO₄
g/HL
Table / Canning Salt
NaCl → +Na +Cl
g/HL
Baking Soda
NaHCO₃ → +Na +Alkalinity
g/HL
Lactic Acid (88%)
C₃H₆O₃ → ↓Alkalinity (mash acid)
ml/HL
Yeast & Attenuation Prediction
UK F-factor ABV · 131.4
Select Strain
Loading yeast library…
Loaded from yeast usage history
Select a yeast to auto-suggest
—
—
Predicted FG (grain)
—
SG
Predicted FG (incl. unfermentables)
—
SG
Predicted ABV
—
%
Apparent Attenuation
—
%
Version Notes