cyberbrau QUAFF Brewing Recipe Database and Calculator Unu bieron, mi petas
(Oo-noo bee-airon, mee peh-tahs)
-Esperanto
                 
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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: Ginger Ale Style: Ale
 Original Gravity: 1.049
 Final Gravity: 1.012
 Alcohol content: 4.81%
 Calories (per 12 oz.): 162
 Total IBU (Bitterness): 25
 SRM (color): 13
Ingredients:       (portions for a 5 gal. batch)
 3 lbs.  Amber Malt syrup  
 3 lbs.  DME (Light)  
 0.5 oz.  Kent Goldings   (Pellets% AA) Boil time 60 min.
 0.5 oz.  Mt. Hood   (pellet% AA) Boil time 45 min.
 0.5 oz.  Mt. Hood   (pellet% AA) Boil time 15 min.
 6 oz  Ginger Root (grated)  
 1 oz  Irish Moss  
 3 oz.  Edme Ale Yeast  Yeast   (Ideal ferm. temp: 65-75°F)
Directions:
Brew ingredients in usual way. Flavor is very gingery, but not enough to wrinkle your mouth. Very smooth. Prime with 1 C corn sugar. I waited 2 weeks, but I think its drinkable earlier than that. Fermented at 66 degrees.
Primary Fermentor:   5 days  Secondary  2 weeks  In Bottles:   2 weeks

 

 

 

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