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Registered WHB Website Users can now store & share their recipes online !!
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recipe formulation page without this login table appearing each time :


(REMEMBER : You will not be able to retrieve or edit recipes.)


The WHB Recipe Database contains 54 recipes from 27 brewers
with OG's : 0 - 1075, Bitterness : 0.0 - 132.1 IBU and ABV's : 0.0 - 7.0 %


Brewer's name(s) : 
Brewing date : 
Beer name : 
If you want to store different batch numbers of a recipe just append it
to the Beer Name, e.g. Axe Lager #05.
Beer style : 
Select a style from the drop-down box. If your desired style is not included in the drop-down box, feel free to add it using the box below.



Download the BJCP Style Guidelines. (Adobe Acrobat PDF Format)
Beer notes : 

ITEM
AMOUNT
UNIT
Volume of wort that you plan to transfer directly from your boiler to your fermentor : 
 Litres
Volume of wort that you lose below the tap in your boiler : 
(This is what would be left if you opened the boiler's tap and let it run dry, assuming of course that you don't tip it !)
 Litres
If you use a counter-flow chiller, the volume of wort that you lose in your chiller : 
 Litres
Hence, the volume of wort you need in your boiler at the end of the boil : 
0
 Litres
Volume of any top-up liquor that you add to the wort in the fermentor : 
 Litres
Hence, volume of wort in the fermentor before pitching the yeast : 
0
 Litres

NB : To save time on reloading the page, you can continue to fill in data fields of other tables.
The calculations in this table will update automatically when any of the Data Entry buttons are pressed.

Efficiency of your mash (e.g. 75) : 
 %
INGREDIENT
AMOUNT
UNIT
CONTRIBUTION
TO S.G.
% OF RECIPE
BY MASS
Lager Malt
g 0 0 %
Pale Malt
g 0 0 %
Munich Malt
g 0 0 %
Amber Malt
g 0 0 %
Crystal Malt
g 0 0 %
Chocolate Malt
g 0 0 %
Black Malt
g 0 0 %
Wheat Malt
g 0 0 %
Roast Barley
g 0 0 %
Flaked Barley
g 0 0 %
Flaked Maize
g 0 0 %
Flaked Wheat
g 0 0 %
Flaked Rice
g 0 0 %
Maltose Syrup
g 0 0 %
Sugar - White
g 0 0 %
Sugar - Brown
g 0 0 %
Malt Extract
g 0 0 %
Sorghum
g 0 0 %
TOTALS
0
 g 0  
    PREDICTIONS FOR :
  1. SPECIFIC GRAVITY in boiler at boil end, in 0 litres of wort, is 1.

  2. ORIGINAL GRAVITY in the fermentor (in 0 litres of wort) after the top-up liquor has been added is 0.

  3. FINAL GRAVITY of the beer after fermentation is 0.

  4. ALCOHOL BY VOLUME is -0 %.

NB : To save time on reloading the page, you can continue to fill in data fields of other tables.
The calculations in this table will update automatically when any of the Data Entry buttons are pressed.

REST
NUMBER
REST
NAME
TEMPERATURE
(°C)
DURATION
(minutes)
1.
2.
3.
4.
5.
6.
7.
8.

NB : To save time on reloading the page, you can continue to fill in data fields of other tables.
The calculations in this table will update automatically when any of the Data Entry buttons are pressed.

5.  HOPS
(NB : If your recipe calls for DRY HOPPING, please use the EXTRAS section below in order to include them in your recipe.
Hops added as new ingredients under this HOPS section are automatically included in the EXTRAS ingredients list.)
HOP NAME
HOP TYPE
ALPHA
ACID
(%)
MASS
ADDED
(g)
BOIL TIME
(minutes)
BITTERNESS
IN THE
BOILER
(IBU)
1.
Whole Hops 
Pellet Hops 
0
2.
Whole Hops 
Pellet Hops 
0
3.
Whole Hops 
Pellet Hops 
0
4.
Whole Hops 
Pellet Hops 
0
5.
Whole Hops 
Pellet Hops 
0

NB : To save time on reloading the page, you can continue to fill in data fields of other tables.
The calculations in this table will update automatically when any of the Data Entry buttons are pressed.
    PREDICTIONS FOR :
  1. At the end of the boil, the wort bitterness will be approximately 0 IBU's.

  2. You have indicated you will add litres of top-up liquor to the fermentor, hence the beer's bitterness will be closer to 0 IBU's.

6.  EXTRAS
(NB : If your desired selection does not appear in the relevant drop down box, please LOGIN as a WHB User.
You will then be presented with an extra row in this table for adding new ingredients, their form, unit or a new vessel type.)
NB : Whilst hops appear under the ingredients list in this EXTRAS section, DO NOT add new hops as ingredients using
this section. They MUST be added under the HOP section above. They are included here for DRY HOPPING purposes.
INGREDIENT
NAME
FORM
AMOUNT
UNIT
ADDED TO
VESSEL
TIMING
(e.g. Boil 15 minutes)

NB : To save time on reloading the page, you can continue to fill in data fields of other tables.
The calculations in this table will update automatically when any of the Data Entry buttons are pressed.

7.  YEAST
(NB : If your desired selection does not appear in the relevant drop down box, please LOGIN as a WHB User.
You will then be presented with an extra row in this table for adding new yeast names and their form.)
 
YEAST NAME
YEAST FORM

8.  MINERALS
(mg / litre = PPM)
Calcium
(Ca)
Magnesium
(Mg)
Sodium
(Na)
Sulphate
(SO4)
Chloride
(Cl)
Bi-Carbonate
(HCO3)

Summary data for .
STARTING VOLUME
IN THE FERMENTOR
(litres)
ORIGINAL
GRAVITY
FINAL
GRAVITY
BITTERNESS
(IBU)
ALCOHOL BY
VOLUME
(%)
0
0
0
0
-0

10.  WATER REQUIREMENTS
(A single-temperature infusion-mash is assumed. Note : the following calculations will help you to do repeatable brews without running out of sparge liquor etc, its really just a combination of simple maths and common sense !)
Mass of grain in recipe : 
(This amount is automatically calculated from table 3 above);
0
 kg
Ratio of mash liquor to grain, e.g. 2.3 : 
(A lower ratio, say 2.0 litres / kg will give a thick mash. A higher ratio, say 3.0 litres per kg, will give a thin mash. A good starting point is 2.3 litres / kg)
 Litres / kg
Volume of mash liquor that sits beneath the false bottom in your mash tun : 
(This amount is not able to mix with the grain when you first mash-in and so needs to be added on)
 Litres
Hence, amount of mash liquor added to the mash tun at mash-in : 
0
  Litres
Volume of wort that sits below the level of the tap / drain in your mash tun : 
(This amount will be smaller than the figure two rows above and is what would be left in the bottom of your mash tun if you opened the tap full and allowed it to run itself dry, assuming of course you don't tip your mash tun !);
 Litres
Rate at which wort remains in the grain after sparging, e.g. 0.57 : 
(Imagine running the mash tun dry, the remaining grain would still be quite wet and this figure estimates the wort volume for every kg of grain. Start with the suggested figure until you find otherwise !)
 Litres / kg
Hence, amount of wort lost in the spent grain : 
(This is the total amount left in the wet grain if you were to have run the mash tun dry)
0
  Litres
Hence, amount of initial mash liquor that will make it to the boiler : 
0
  Litres
Rate at which wort boils away during the boil, e.g. 3.2 : 
(As a first estimate, try 1.6 litre per hour for every kW of heating power that you use. E.g. : in a 25 litre plastic bin with a 2 kW kettle element it could evaporate around 3.2 litres per hour (i.e. 1.6 litre for each kW), hence put 3.2 into the adjacent box)
 Litres / hour
Duration of the boil, e.g. 90 : 
(All grain brewers would want this to be greater than 60 minutes, preferably 90 minutes)
 minutes
Hence, volume of wort evaporated away during the boil : 
0
  Litres
At the top of this page you indicated that your end-of-boil volume would be : 
0
  Litres
Taking into account the wort lost through evaporation over the minute boil, your starting volume at the beginning of the boil should be : 
0
  Litres
Volume of (top-up) sparge liquor added directly to the boiler : 
(Particularly when you are brewing low gravity beers (say < 1040) you may find that the SG of the last runnings from the mash tun is quite low (say < 1010) and you are risking extracting tannins, hence some of the sparge liquor can be added directly to the boiler, by-passing the mash. If you do this, enter the amount of top-up liquor here.)
 Litres
Hence, the volume of sparge liquor that you should put through your mash is : 
0
  Litres
Volume of sparge water below the hot liquor tank's tap : 
(This is the volume left in the hot liquor tank if you allowed it to run dry without tipping it !)
 Litres
Hence, before topping up the boiler or sparging, your hot liquor tank should be topped to a volume of at least : 
0
  Litres
Hence, the total amount of liquor that you will need in order to conduct the mash, top up the boiler and run the sparge is : 
0
  Litres


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