The Beer Recipator

The BreweryHomeSpreadsheetRecipesDiscussion


The finished volume is: 5.5 gallons  Low  High 
The original gravity is: 1.050
The alcohol is: 4.9% v/v (3.8% w/w) 3.5%4.5% v/v
The color is: 6 HCU (~5 SRM)
28 SRM
The bitterness is: 13 IBU
517 IBU

Select which area of the recipe spreadsheet you wish to work on:

All sections Description Batch Size Mash Boil Bitterness


Enter a brief description of the beer for this recipe.

Beer Name:
All grain Partial mash Extract w/grain Extract
Enter the expected final gravity. (Style range: 1.004-1.018)

Batch Size

Enter estimated volumes (in gallons). Important: Fill in these fields first so that the calculations in the tables below can be carried out properly.

Sparge runoff: Leave this blank if doing an extract only recipe.
Boil volume: Enter the volume of wort you will be boiling.
Final volume: Enter the total batch size.


Enter your typical mash efficiency for recipes of this type.

Mash efficiency (%):

Enter the grains to be used in the mash or use the "Add Grain" page to select the grains.

Grain Lb. Oz. % Extract
Points Color
37% 21.5 1.3
37% 19.8 1.5
4.6% 2.4 0.2
3.4% 2.1 0.2
18% - 0.0
- - -
10.9 lb. 45.8 3.1

Given the mash efficiency, the estimated runoff SG is: 1.034


Enter any malt extracts or sugar added to the boil.

Ingredient Lb. Oz. % Extract
Points Color
100% 3.8 2.7
- - -
- - -
3.8 2.7

The starting boil volume is: 7.5 gallons
The specific gravity for the boil is: 1.036


Enter hop varieties and alpha acid ratings or use the "Add Hops" page to select your hops. Place a "p" under the "PB" column for pellet hops and/or "b" when using a hop bag. Specify the quantity of hops (in ounces) under the column indicating the time (in minutes) boiled. Modify the minute fields if you use a different hopping schedule.

Hop Variety Alpha
PB Hop Additions IBU Contributions
Aroma 60453015
12.7 - - -
- - - -
- - - -
- - - -
Utilization (%):
26% 24% 20% 13%

The estimated bitterness is: 13 IBU

Enter hops by: Weight IBU
Utilization method: Tinseth Rager Custom
Custom factor:

This web page copyright 1997-2019 by
All rights reserved.

Please direct any comments to