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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.
Other Useful Resource Calculators:
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| Today's Random Recipe
| Beer's Name: |
Honey Ginger beer |
Style: | Specialty (American Pale Ale) |
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Original Gravity: | 1.058 | | Final Gravity: | 1.015 | |
Alcohol content: | 5.59% | |
Calories (per 12 oz.): | 193 |
| Total IBU (Bitterness): | 30 | |
SRM (color): | 2 |
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| Ingredients: (portions for a 5 gal. batch) |
| 5 lbs. | American 2-row Pale Malt |
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| 2.5 lbs. | Honey |
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| 1.5 oz. | Cascade |
(pellet% AA) Boil time 60 min. |
| 0.5 oz. | Cascade |
(pellet% AA) Boil time 15 min. |
| 3 oz | Ginger Root (grated) |
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| 1 tsp | Gypsum |
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| 3 oz. | Ale Yeast |
Yeast (Ideal ferm. temp: 65-75°F) |
| Directions: |
heated 5 qts. water treated with 1 tsp. gypsum to 130 degrees F, added grain. Held 120 degrees for 1/2 hour. Heated to 130 degrees, added 2 1/2 quarts boiling water and heat to attain 150 degrees, held for 10 minutes. Heated to 158 degrees and held for 20 minutes. Heated to 168 degrees. Sparged with 1.5 gallons water at 170 degrees F.
The only reason I was tempted to add this very simple recipe is the fact that more than one guinea pig - I mean, friend that tried this beer said it was the best beer that they ever had! I have trouble believing this too, but these guys still remark on it when our paths cross. Of course, one of them drinks Miller Lite.
This was my first attempt at mashing, so I tried to keep it simple. It was still a comedy, but all turned out well in the end, and I learned a lot.
The honey was added to the boil right away, as was the ginger. This was fresh ginger, peeled and grated.
The beer was bottled right from the primary after 7 days. It was exceedingly clear. This was a mistake, as some bottles were over-carbonated. I did use a full cup of corn sugar for bottling, however. Maybe that was it. The beer was refreshing, strong on the ginger flavor. Even my beer-hating wife liked it (a little.) |
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| Primary Fermentor: |
5 days |
Secondary | 2 weeks |
In Bottles: | 2 weeks
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