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Welcome to QUAFF's CyberBrau.
An online utility for QUAFF members to develop, share and evaluate their brewing recipes online.


CyberBrau calculates color (SRM), bitterness (IBU), alcohol content and other information for you, allieviating the homebrewer of some cumbersome calculations. It also keeps track of ingredients, recipes and batches, as well as observations and ratings (by the brewer and others) of completed batches.

From here you can create and edit recipes, add ingredients to the database, create batches and view evaluations of your drinkers.

Just poke around from the menu up top to get a sense of whats going on here. Browse our recipes, post your own, even schedule your own batch here. To add recipes and make changes, create a user account by clicking the "Get an Account" link upper right side of this page.

Please keep in mind that all calculations are approximations based on the ingredients actual results will vary. alot. So please don't yell at me if your brew comes out differently.

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   Today's Random Recipe
Recipe assumes 75% Brewhouse efficiency. This is only an approximation.
You may need to adjust ingredient amounts for your brew system accordingly.
Batch size (US gal.):
Beer's Name: Holy Grail Trappist Ale Style: Ale (Belgian Tripel)
 Original Gravity: 1.074
 Final Gravity: 1.019
 Alcohol content: 7.17%
 Calories (per 12 oz.): 247
 Total IBU (Bitterness): 42
 SRM (color): 22
Ingredients:       (portions for a 5 gal. batch)
 10 lbs.  DWC Pilsen   All grain
 0.5 lbs.  Sugar (Brown)  
 3 lbs.  DWC Munich   All grain
 1.5 lbs.  DWC Aromatic   All grain
 0.44 lbs.  DWC Special B   All grain
 1 lbs.  Sugar (Candi - Amber)  
 1.5 oz.  Hallertauer   (pellet% AA) Boil time 60 min.
 1.5 oz.  Styrian Goldings   (Pellets% AA) Boil time 60 min.
 3 oz.  Wyeast 1214 (Belgian Ale)  Yeast   (Ideal ferm. temp: 58-68°F)
Directions:
Single infusion @ 157 dF for 90 min

Fermentation was volcanic for 5 days; profile at the end was intensely malty, with raisin/plum character evident from the Special-B. Estery/fruity yeast contribution; yeast bite took a bit to mellow out. Hops stay in the background. High gravity more along the lines of Chimay Grand Reserve than Chimay Red; alcohol is evident, a bit out of style, but efficiency was higher than expected, YMMV. All in all, my favorite recipie.

Primary Fermentor:   2 weeks  Secondary  2 months  In Bottles:   2 months

 

 

 

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