KIT & EXTRACT BEER

Litres

Ferment Volume 23 BEER STYLE

BEER NAME
KIT Wt in Kg IBU EBC
0.0

0.0

coopers lager
LME Wt in Kg EBC
0.0

DME Wt in Kg EBC
Light Dry Malt 2.0 9.00 6.57

Wheat Dry Malt 0.5 6.80 2.13

GRAINS/ADJ Wt in Kg EBC
CaraAroma 0.20 400.0 1.030 18.59
CaraAmber 0.20 70.0 1.030 5.63

CaraRed 0.20 45.0 1.028 4.16

CaraPils 0.20 3.0 1.028 0.65

ADJ 0.00
ADJ

HOPS Wt in Grams %AA BOIL min IBU

Challenger 25 7.5 60 20.54

& EXTRACT BEER DESIGNER Version 4.1

Mid Low High

Irish Red Ale OG 1.052 1.044 1.060 GOOD

Red 20 FG 1.012 1.010 1.014 GOOD

IBU 22.5 17.0 28.0 GOOD

EBC 26.6 17.7 35.5 GOOD

%Alc 5.0 4.0 6.0

Vols CO2 2.4 2.1 2.6

BV 0.94
%Alc
OG 1.046 KEG

FG 1.012 4.7 BOTTLE

IBU 20.5 BULK PRIME YES

EBC 25.2 Max Temp C Green Beer

20 0.86

Yeast Yeast Att Vols of CO2

0.3559 1084 73 2.20 BOTTLE
0.3559 BU:GU 0.45 123 Dextrose

0.3320 BV 0.91 Wt in Grams

0.3320 Calculated IBU 21.2

0.0000
0.0000 HCF Use the Hop Concentration Factor
1.00 NO
Steep and Sparge Grains and bring Boil volume up to / Boil volume for Hops

Boil Volume in Litres BOTTLE

10 KEG

YES Weight of Malt in Grams to add to bring BG up to 1.040

INVENTORY
NO LME 831 Dextrose

DME 683 Sugar

NEW SAVE GET

RECIPE RECIPE RECIPE
 BALANC

1.100

1.095

1.090

1.085 Malt
Very
1.080 Malty

1.075

1.070

p C Green Beer 1.065

OG

1.060

1.055

1.050

1.045

1.040

1.035

1.030

1.025
MAKE
5 10 15 20 25 30
INVENTORY
RECIPE

STYLE blue dot RECIPE red dot I

GET DELETE
RECIPE RECIPE
 BALANCE

0
Balance
5 Malty Hoppy
Very
0 Malty Very
Hoppy
5

5
5 10 15 20 25 30 35 40 45 50 55 60 65

STYLE blue dot RECIPE red dot IBU

 Box in Graph final gravity colour
IBU SG

17.0 1.044

17.0 1.060

28.0 1.060
28.0 1.044

17.0 1.044 0

ibu og
7.5 1.025 0.00 0.0000
Very 27.5 1.1 2.45 0.8362 0
Hoppy
0.48 0.1638 0

9 1.025 0.00 0.0000

36 1.1

45.9272 3.229572
11.5 1.025 2.93 0.0000 0.625672

43 1.1 0.000
12.400
13.5 1.025 12.400 14.72169

52.5 1.1 0 2.576297

0 1.656191
17 1.025 0.0000 0.110413
62.5 1.1 0.0000 0
1.012 0
22.5 1.025 22.91984

65 1.077

60 65 22.5 1.052

20.5 1.046
1 255 237 170 temp vols co2
2 255 230 153 0 1.71

3 255 223 137 1 1.65

4 255 216 120 2 1.59

5 255 209 105 3 1.54

6 255 202 90 4 1.48

7 255 196 78 5 1.43

8 255 191 66 6 1.38

9 253 184 51 7 1.33

10 251 177 35 8 1.29
11 249 171 17 9 1.24

12 248 166 0 10 1.20

13 246 161 0 11 1.16

14 243 156 0 12 1.12

15 239 150 0 13 1.08

16 234 143 0 14 1.04

17 232 138 0 15 1.01

18 229 133 0 16 0.98
19 226 129 0 17 0.94

20 222 124 0 18 0.92

21 218 119 0 19 0.89

22 215 114 0 20 0.86
23 211 109 0 21 0.84
24 207 105 0 22 0.81
25 205 101 0 23 0.79

26 203 98 0 24 0.77

27 199 93 0 25 0.76

28 195 89 0 26 0.74

29 191 85 0 27 0.73

30 187 81 0 28 0.72

31 184 78 0 29 0.71
32 181 76 0 30 0.70
33 176 72 0
34 170 69 0
35 168 65 0
36 166 62 0
37 164 58 0
38 161 55 0
39 158 53 0
40 155 50 0
41 152 48 0
42 149 45 0
43 146 43 0
44 142 41 0
45 139 38 0
46 136 35 0
47 133 33 0
48 130 30 0
49 126 28 0
50 123 26 0
51 121 26 0
52 119 25 0
53 116 23 0
54 112 20 0
55 109 17 0
56 106 14 0
57 104 14 0
58 102 13 0
59 98 12 0
60 94 11 0
61 92 11 1
62 90 10 2
63 93 10 2
64 96 9 3
65 89 9 5
66 82 9 7
67 79 7 6
68 76 5 5
69 73 5 6
70 71 6 6
71 70 6 6
72 68 6 7
73 66 7 7
74 63 7 8
75 61 6 7
76 59 6 7
77 59 7 9
78 58 7 11
79 56 7 10
80 54 8 10
0 0

3 0.031
5 0.050

10 0.091

15 0.125

20 0.153
25 0.175

30 0.194

35 0.209

40 0.221
45 0.232
50 0.240

55 0.247

60 0.252
70 0.261

80 0.266
90 0.270

100 0.272
110 0.274
120 0.275
 Irish Red Ale 4/23/2020

Beer Name Red 20 Brewer Ian

Yeast 1084 make starter ready for brewday

GRAINS steep at 65-70C for 30 minutes in a minimum of 2.4 litres of water

CaraAroma 0.2 kg
CaraAmber 0.2 kg
CaraRed 0.2 kg
CaraPils 0.2 kg
and rinse the grains (sparge) in a minimum of 2.4 litres of water at 65-70C

Make the Hop Boil Volume up to 10 Litres

Bring Boil SG to 1.040 add either 683 g DME or 831 g LME

Bring to rolling boil (add 0.5 whirlfloc tablet 10 minutes from end of boil)
HOPS add Challenger 25 g 60 Mins

DME Light Dry Malt 1.95 kg less any added above

Wheat Dry Malt 0.5 kg for the Hop Boil.
add remainder of DME about 5 minutes from the end of the boil plus any adjuncts, LME and Kits

ADJUNCTS

LME

KIT

Cool the resulting wort (can be achieved by adding to ice/cold water in fermenter)
Add to Fermenter and make up to 23 Litres with hot or cold water to adjust the temperature

When below 22C pitch ale yeast or if using lager yeast cool to below 14C before pitching

Predicted OG 1.046 IBU 20.5

FG 1.012 EBC 25.2
%alc Keg Bottle 4.7

BULK PRIME 123 Dextrose 2.2 Vols CO2

BOTTLE
Brew Date Concentrate/Name Kit LME DME Grain ADJ Hops Yeast Init T
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
Ferm T F R OG FG %Alc ATT OB FB BOG BFG %Alc ATT Bottled Bottles BP
Drinking Rate Comments
 INVENT
Grains/ADJ EBC wt Kg Hops %aa wt Grams

Total 0.00 Total 0

 INVENTORY
Malt wt Kg Yeast No

Total 0.00 Total 0

 KITS
Kit No MALT
GRAINS/ADJ
HOPS
YEAST

Total 0
 Light Dry Malt Amber 50
GRAINS/ADJ Amber Dry Malt Black Patent Malt
Dark Dry Malt CaraAmber
Wheat Dry Malt CaraAroma
Black Rock Unhopped Light CaraBohemian
Black Rock Unhopped Dark Carafa 1
Black Rock Unhopped Amber Carafa 2
Coopers Light Malt Carafa 3
Coopers Amber Malt CaraFoam
Coopers Dark Malt CaraHell
Coopers Wheat Malt Caramel Wheat Malt
Morgans Unhopped Pale Caramalt Malt (BB)
Morgans Unhopped Extra Pale CaraMunich 1
Morgans Unhopped Dark CaraMunich 2
Morgans Unhopped Amber CaraMunich 3
Morgans Master Blend Caramalt CaraPils
Morgans Master Blend Chocolate Malt CaraRed
Morgans Master Blend Dark Crystal Malt CaraVienna
Morgans Master Blend Lager Malt Choc Chit Malt
Morgans Master Blend Beer Enhancer Chocolate Malt 600
Morgans Master Blend Roasted Black Malt Chocolate Malt 1200
Light Crystal 60
Medium Crystal 120
Dark Crystal 270
Dextrine Malt
Malted Oats
Peated Malt
Roasted Barley
Rye Caramel Malt
Rye Chocolate Malt
Special B
Special Roast
Toasted Malt
Wheat Caramel Malt
Wheat Chocolate Malt
Maltodextrin
Dextrose
Candi Sugar Clear
Candi Sugar Amber
Candi Sugar Dark
White Sugar
Brown Sugar
Dark Brown Sugar
Demerara Sugar
Lactose
Honey
Golden Syrup (Lyle's)
Maple Syrup
Molasses
Treacle
ocolate Malt
 NAME
DrSmurto's Golden Ale KIT
DrSmurto's Golden Ale Extract
DrSmurto's Landlord Extract
Maiden Voyage
STYLE YOU CAN ADD COMMENTS BUT D
English Best Bitter
English Best Bitter
English Best Bitter
English IPA
YOU CAN ADD COMMENTS BUT DON"T CHANGE,ADD,DELETE OR MOVE ANYTHING ELSE
DrSmurto's Golden Ale KIT DrSmurto's Golden Ale Extract
English Best Bitter English Best Bitter
Coopers Sparkling Ale 0 0
0 0
Coopers Wheat Malt 1.5 Coopers Wheat Malt 1.5
0 Coopers Light Malt 1.5
0 0
0 0
Medium Crystal 120 0.25 Medium Crystal 120 0.25
0 0
0 US05 0 US05
0 23 0 23
Amarillo 15 15 Amarillo 22 60
Amarillo 15 5 Amarillo 15 15
Amarillo 15 d Amarillo 15 5
0 Amarillo 15 d
0 0
0 0
0 0
0 0
0 0
0 0
0
0
0
0
0
0
0
DrSmurto's Landlord Extract Maiden Voyage
English Best Bitter English IPA
0 0
0 0
0 0
0 0
Light Dry Malt 2.3 Light Dry Malt 2.7
0 Wheat Dry Malt 0.4
CaraMunich 1 0.5 CaraRed 0.2
Chocolate Malt 1200 0.05 Chocolate Malt 600 0.1
CaraPils 0.2 1469PC Light Crystal 60 0.1
0 23 0 23
Kent Golding 20 60 Bramling Cross 20 60
Fuggles 25 60 First Gold 20 60
Kent Golding 30 20 Bramling Cross 20 20
Styrian Golding 30 0 First Gold 20 20
0 First Gold 20 0
0 Bramling Cross 20 d
0 0
0 0
0 0
0 0
KITS For 23 litres For 23 litres Can Can
EBC IBU Weight EBC IBU

Black Rock Colonial Lager 6.0 15.7 1.5 96 288

Black Rock NZ Draught 18.0 17.4 1.5 288 320
Black Rock Dry Lager 6.0 15.7 1.5 96 288
Black Rock East India Pale Ale 6.0 13.9 1.5 96 256
Black Rock Export Pilsner 6.0 13.9 1.7 96 256
Black Rock Lager 6.0 17.4 1.5 96 320
Black Rock Mexican Lager 6.0 13.9 1.5 96 256
Black Rock Miners Stout 120.0 26.1 1.7 1920 480
Black Rock Pilsner Blonde 6.0 13.9 1.7 96 256
Black Rock Whispering Wheat 6.0 13.9 1.7 96 256
Cascade Spicy Ghost Draught 5.0 18.0 1.7
Cascade Golden Harvest Lager 8.0 22.0 1.7
Cascade Imperial Voyager Pale Ale 13.0 25.0 1.7
Cascade Chocolate Mahogany Porter 31.0 19.0 1.7
Coopers Australian Bitter 3.8 26.9 1.7 70 495
Coopers Australian Pale Ale 4.9 18.5 1.7 90 340
Coopers Baviarian Lager 4.9 21.2 1.7 90 390
Coopers Bitter 22.8 33.7 1.7 420 620
Coopers Canadian Blonde 3.8 22.8 1.7 70 420
Coopers Dark Ale 29.9 32.1 1.7 550 590
Coopers Draught 7.1 22.8 1.7 130 420
Coopers English Bitter 22.8 32.1 1.7 420 590
Coopers Heritage Lager 4.9 21.2 1.7 90 390
Coopers IPA 12.5 38.6 1.7 230 710
Coopers Irish Stout 81.5 30.4 1.7 1500 560
Coopers Lager 4.9 21.2 1.7 90 390
Coopers Mexican Cerveza 2.9 14.7 1.7 53 270
Coopers Pilsener 3.8 22.8 1.7 70 420
Coopers Real Ale 12.5 30.4 1.7 230 560
Coopers Sparkling Ale 4.9 26.6 1.7 90 490
Coopers Stout 97.8 38.6 1.7 1800 710
Coopers Traditional Draught 7.1 22.8 1.7 130 420
Coopers Wheat Beer 3.5 16.3 1.7 65 300
Morgans Australian Bitter 5.0 33 1.7
Morgans Australian Draught 7.0 27 1.7
Morgans Australian Lager 6.0 20 1.7
Morgans Australian Mid 3.5 5.0 20 1.7
Morgans Australian Old 71.0 30 1.7
Morgans Australian Pilsner 4.5 23 1.7
Morgans Blue Mountain Lager 4.5 25 1.7
Morgans Canadian Blonde 4.0 16 1.7
Morgans Canadian India Pale Ale 5.0 23 1.7
Morgans Canadian Lager 5.0 16 1.7
Morgans Canadian Light 4.0 16 1.7
Morgans Canadian Pilsner 7.0 20 1.7
Morgans Dockside Stout 81.5 32 1.7
Morgans Golden Sheaf Wheat Beer 5.5 20 1.7
Morgans Iron Bark Dark Ale 65.5 25 1.7
Morgans Queenslander Bitter 5.0 35 1.7
Morgans Queenslander Gold 5.0 23 1.7
Morgans Queenslander Lager 5.0 20 1.7
Morgans Royal Oak Amber Ale 20.5 38 1.7
Morgans Stockman's Draught 7.5 28 1.7
MSB Deep Roast Ale 80.0 19 1.7
MSB Nut Brown Ale 60.0 19 1.7
MSB Oatmeal Stout 100.0 27 1.7
MSB Pale Ale 10.0 16 1.7
MSB Summer Wheat Beer 6.0 16 1.7
MSB Two Row Lager 9.0 16 1.7
Muntons Export Stout 250.0 55 1.8
Muntons Nut Brown Ale 95.0 20 1.8
Muntons Bock Beer 95.0 20 1.8
Muntons Traditional Bitter 30.0 50 1.8
Muntons Yorkshire Bitter 36.0 20 1.8
Muntons IPA Bitter 25.0 20 1.8
Muntons Continental Lager 18.0 50 1.8
Muntons Pilsner 5.5 30 1.8
Muntons Export Pilsner 10.0 30 1.8
Muntons Wheat Beer 5.0 30 1.8
TCB Rapid Creek Bitter 9.0 38 1.7
TCB Rapid Creek Lager 5.0 19 1.7
TCB Rapid Creek Old Ale 20.0 19 1.7
TCB Rapid Creek Pale Ale 9.0 19 1.7
TCB Rapid Creek Pilsener 5.0 38 1.7
TCB Rapid Creek Stout 24.0 19 1.7
TCB Wal's Bitter 9.0 38
TCB Wal's Blonde 4.0 15
TCB Wal's Dry Lager 5.0 19
TCB Wal's Lager 5.0 19
TCB Wal's Old Ale 21.0 19
TCB Wal's Pale Ale 9.0 19
TCB Wal's Pilsener 5.0 38
TCB Wal's Stout 24.0 19
TCB Wal's Wheat 6.0 19
TCB WetPak American Pale 10.0 21
TCB WetPak Australian Old Porter 45.0 25
TCB WetPak Classic Oak Ale 22.0 38
TCB WetPak English Bitter 18.0 35
TCB WetPak European Pilsener 8.0 46
TCB WetPak Oatmeal Stout 120.0 33
TCB WetPak Southern Lager 10.0 36
TCB WetPak Summer Wheat 10.0 31
TCB Xtract Bitter 19.0 58
TCB Xtract Black 34.0 40
TCB Xtract Lager 9.0 42
TCB Xtract Pale 16.0 42
TCB Xtract Pilsener 9.0 58
TCB Xtract Wheat 10.0 40
Tooheys Dark Ale 60.0 16 1.7
Tooheys Real Ale 25.0 21 1.7
Tooheys Special Draught 9.0 17 1.7
Tooheys Special Lager 6.0 16 1.7
leave this row blank
Name AA% Typical Beer Styles
Leave this row blank

Admiral 14.8 Ale

Ahtanum 5.2 American Ales

Amarillo 8.9 American Ales, IPA

Aurora 9.0 Ale

Lagers, Bitters, Bocks, Sweet
B Saaz 6.8 Porters
Boadicea 7.1 Used by Adnams in their Bitter

Bobek 5.9 English style Ale, ESB, Lager, Pilsner

Bramling Cross 5.1 ESB, bitter, pale ale

Ale, heavier German style Lagers,
Brewer's Gold 5.0 Lambic

Bullion 7.9 IPA, ESB, stout

Cascade 7.8 Pale ale, IPA, porter, barleywine

All ale styles, has been used with
Centennial 9.7 wheat beer
English-style ales, porter, stout,
Challenger 7.5 ESB, bitter

Chinook 12.0 Pale ale, IPA, stout, porter, lager

Citra 11.1
Ale and lager (good aroma for ale,
Cluster 7.0 good bittering for lager)
IPA, pale ale, stout, barleywine,
Columbus 13.5 lager(bittering)
Lager, pilsner, ESB, alt, Belgian-
Crystal 3.3 style ales
Pilsner, Lagers, Belgian-Style Ales,
Czech Saaz 5.5 Lambic
D Saaz 5.4
All English style Ales, Belgian-Style
East Kent Golding 4.7 Ales
Eroica 10.5 Wheat

Falconers Flight 10.5 Pale Ales and IPAs

First Gold 7.5 Ale, ESB
All English-style ales, ESB, bitter,
Fuggles 4.5 lager
Galaxy 13.4
Galena 12.0 Ale, porter, stout, ESB, bitter

Glacier 5.5 Pale ale, ESB, bitter, porter,stout

Golden Cluster 8.0 Bittering and Aroma hop

Goldings 5.0 Pale ale, ESB, all English-style beer

 Bittering and aroma in lagers, even
Green Bullet 9.8 pilseners

Hallertauer 4.2 Lager, pilsner, bock, wheat

Hallertauer Aroma 8.0

Lagers, Pilseners, Bitters, Ales,
Hallertauer Gold 6.3 Bocks

Hallertauer Mittelfrüh 4.3 Lager, bock, wheat, maybe pilsner

Lagers, Ice Beers, Ales, Strong
Hallertauer Pacific 5.5 Bocks, Strong Porters, Stouts.
Hersbrucker 4.3 Lager, pilsner, bock, wheat
Horizon 12.5 Ale, lager

Kent Golding 4.8 All English-style ales, ESB, bitter

Liberty 4.5 Lager, pilsner, bock, wheat

All beers, particularly lager, pilsner,
Magnum 14.0 stout
Millenium 15.5 Ales, Stout, Barley Wine

Mt. Hood 5.5 Lager, pilsner, bock, wheat

Nelson Sauvin 11.5 lagers, pale ales

Newport 15.5 Ales, Stout, Barley Wine

Northdown 8.5 All ales, porter

Northern Brewer 9.8 ESB, bitter, English pale ale, porter

Northwest Golding 4.5 Ale, porter, stout, ESB, bitter

Nugget 13.0 Ales, Stout, Barley Wine

Olympic 12.0
Opal 6.5 Aroma hops
Pacific Gem 14.0 ales and dark beers
Pacific Hallertau 5.8 Lagers
Pacific Jade 15.2
Palisade 7.5 aroma and sometimes bittering

Perle 7.8 Pale ale, porter, lager

Phoenix 4.8 All ales

Pilgrim 10.4
Pioneer 9.0 Ale, ESB

Polish Lublin 3.8 Pilsner

Pride of Ringwood 8.3 Australian lager
Progress 6.3 Ale, bitter, ESB, porter
Saaz 4.0 Pilsner, lager, wheat

Santiam 6.5 Lager, American ale, pilsner

Saphir 3.3 Lager, Pilsener, belgian white, mild

Satus 13.3
 Lager, any beer where noble aroma
Select 5.0 is wanted
Simcoe 13.0 American Ales
Smaragd 5.0 good aroma
Sorachi 11.6
aroma, Lagers, Pilseners, Bitters,
Red Ales, Strong Bocks, Strong
Southern Cross 12.5 Stouts

Spalt 4.8 Lager

Lager, and any beer where noble
Spalt Select 5.0 aroma is wanted
Pilsner and other Lagers, Ales and
Sterling 7.5 Belgian-Style

Sticklebract 10.0 Ales

Strisslespalt 4.0 Pilsner, lager, wheat
All English-style ales, ESB, bitter,
Styrian Golding 5.2 lager
Summer Saaz 4.7

Super Alpha 13.3 any European aroma styles

Target 11.0 All ale and lager

Tettnanger 4.3 Lager, ale

Tomahawk 16.0 Ale
Topaz 16.2
Tradition 6.0 Lager, pilsner

Lager, pilsner, wheat, finish hop in

Ultra 3.1 ales
Lager, Pilsner, Bock, Kölsch, Wheat,
Vanguard 4.7 Munich, Belgian-style ales
Warrior 16.0 Pale Ale, IPA
WGV (Whitbread Golding Variety 6.0 Ale
Pale ale, ESB, bitter, English-style
Willamette 4.3 ale, porter, stout
Yakima Cluster 7.2
Zeus 15.0

Pale ale, ESB, bitter, English-style

Willamette 4.8 ale, porter, stout
Yakima Cluster 7.2
Zeus 15.0
Possible Substitutions
U.K. Target, U.K. Northdown, U.K.
Challenger
Cascade
Cascade, Centennial
U.K. Kent Golding, U.K. Progress,
Whitbread Golding Variety
Bullion
Columbus, Northern Brewer, German
Brewer's Gold
Centennial, Amarillo, possibly Columbus
Cascade, possibly Columbus
U.S. or German Perle, Northern Brewer
Nugget, Columbus, Northern Brewer,
U.K. Target
Galena
Nugget, Chinook, U.K. Target, Northern
Brewer
Mt. Hood, Hersbrucker, French
Strisslespalt, Liberty, Hallertauer
U.S. Saaz, Polish Lublin
US Golding, Whitbread Golding, UK
Progress
Galena, Nugget, Chinook
U.K. Kent Golding, maybe Crystal
U.S. Fuggle, Willamette, Styrian Golding
Nugget, Pride of Ringwood, Chinook
Willamette, US Fuggle, US Tettnang,
Styrian
U.K. Golding, Whitbread Golding Variety,
U.K. Progress, and possibly the Fuggle
family
Flavor Description
Known for its bittering potential.
Ahtanum is similar to cascade but has tangerine
overtones.
Citrusy, flowery.
Intense but pleasant aroma similar to Styrian
Golding
Imparts a distinctive citrus aroma
Hints of citrus and light floral aromas
beautiful perfumey aroma (lemon/citrus)
Quite mild, fruity currant aroma.
Bittering hop with neutral aroma character.
A rich hop primarily used for bittering. Intense
blackcurrant aroma.
Pleasant, flowery, spicy, and citrusy. Can have a
grapefruit flavor.
Medium with floral and citrus tones.
Mild to moderate, quite spicy.
Mild to medium-heavy, spicy, piney, and grapefruity.
similar aroma qualities to NZ hops
Medium and quite spicy.
Pleasant, with pungent aroma.
Mild and pleasant, spicy and flowery.
Very mild with pleasant hoppy notes, earthy, spicy,
and herbal.
Gentle, fragrant and pleasant
Strong but pleasant aroma.
imparting distinct tropical, citrus, floral, lemon and
grapefruit tones.
A little like Golding family; spicy.
Mild, pleasant, hoppy, and robust.
combination of citrus and passionfruit
Medium but pleasant hoppiness, citrusy.
Excellent, pleasant hoppiness
Mild, extremely pleasant, and gently hoppy.
 deep flowery and slightly citrus notes
Golding

Liberty, Ultra, Hallertauer Tradition
Crystal, Mt. Hood
Very mild, pleasant, and slightly flowery, some spicy.
Known for its aromatic properties. A replacement for
Hallertauer Mittelfrüh.
Known for its aromatic properties similar to
Hallertauer.

Liberty, German Tradition, Ultra Mild and pleasant.

Mt. Hood, French Strisslespalt
Magnum or a high-alpha hop
U.S. Golding, Whitbread Golding Variety,
U.K. Progress
Hallertauer Tradition, Hallertauer, Mt.
Hood
Known for its aromatic properties. A replacement for
Hallertauer Mittelfrüh.
Mild to semi-strong, pleasant, hoppy.
Floral, spicy
Gentle, fragrant, and pleasant.
Mild and clean aroma, slightly spicy character.

Northern Brewer Known for bittering value and quality.

Nugget and Columbus Mild, Herbal, similar to Nugget
Mild, pleasant, and clean, somewhat pungent and
Crystal, French Strisslespalt, Hersbrucker resiny.
sauvigon blanc - gooseberry
Galena, Nugget, Fuggle, Magnum,
Brewer's Gold bittering
UK Challenger, Northern Brewer Fruity with some spiciness.

Chinook, U.S. Northern Brewer Medium-strong with some wild tones.

Known for aromatic properties.

Columbus, Chinook, U.K. Target, Galena Quite heavy and herbal.

Chinook Mild to medium, citrusy aroma, spicy.
Spicy and sweet

A clean floral aroma

Moderately intense, good and hoppy, fruity and a

U.S. Perle, Northern Brewer little spicy.
U.K. Northdown, U.K. Kent Golding, U.K.
Challenger Similar to U.K. Challenger.
Target
U.K. Kent Golding A mild, typical English aroma.

U.S. Saaz, Czech Saaz, U.S. Tettnanger
Galena, Cluster
U.K. Kent Golding, Fuggle
Czech Saaz, Polish Lublin
German Tettnanger, German Spalt,
German Spalt Select
Hallertauer Mittelfrüh
Galena
Mild and typical of noble aroma types, spicy, herbal.
Quite pronounced, woody, earthy, herbal.
Moderately strong, good aroma.
Mild and pleasant, earthy and spicy.
Noble characteristics.
Noble characteristics. Sweet and clean citrus aroma
with hint of tangerine.
Known for its bittering and aromatic properties.
US Saaz, US Tettnang, German Spalt Very fine Spalter type aroma
Very unique, pine-like aroma
sweet and spicy
powerful lemon aroma

spicy, citrus, piney woody

U.S. Saaz, U.S. Tettnanger, German
Spalt Select Mild and pleasant, slightly spicy.
U.S. Saaz, U.S. Tettnanger, German
Spalt Very fine Spalter-type aroma.
Herbal, spicy, pleasant aroma, hint of floral and
Saaz, Polish Lublin citrus.
A strong alpha hop with a unique flavour profile,
characterised by a nice pine-like aroma with a hint of
Northern Brewer citrus
Mt. Hood, Crystal, Hersbrucker Medium intensity, pleasant, hoppy.

U.S. Fuggle, U.K. Fuggle, Willamette Delicate, slightly spicy.

Sweet and fruity hop aroma
crisp clean flavour and also has some nice resiny
character.
Fuggle, Willamette Pleasant English hop aroma, quite intense.
German Spalt, German Spalt Select, U.S.
Tettnanger, Saaz Mild and pleasant, slightly spicy, herbal.
Columbus Primarily a bittering hop.
Citrus, with a real spicy note
Hersbrucker, Hallertauer Mittelfrüh Very fine and similar to Hallertauer Mittelfrüh.

Very good to outstanding, some Saaz-like qualities.

Liberty, Hallertauer Tradition, Saaz Aromatic properties similar to Hallertauer.

Saaz, Hallertauer Mittelfrüh Aroma similar to continental European types.

Nugget, Columbus A bittering and aromatic hop.
U.K. Kent Golding, U.K. Progress Quite pleasant and hoppy, moderately intense.
U.S. Fuggle, U.S. Tettnanger, Styrian Mild and pleasant, slightly spicy, fruity, floral, a little
Golding earthy.
Used as a kettle hop for bittering.
Columbus Aromatic and pleasant.
Hallertau Distinctive hoppy tang with a delicate aroma

U.S. Fuggle, U.S. Tettnanger, Styrian Mild and pleasant, slightly spicy, fruity, floral, a little
Golding earthy.
Used as a kettle hop for bittering.
Columbus Aromatic and pleasant.
Name EBC Potential Fermentability
leave this row blank
Amber 50 50 1.035
Black Patent Malt 1300 1.026
CaraAmber 70 1.035
CaraAroma 400 1.035
CaraBohemian 195 1.035
Carafa 1 900 1.038
Carafa 2 1100 1.038
Carafa 3 1400 1.038
CaraFoam 2.0 1.033
CaraHell 25.0 1.034
Caramel Wheat Malt 115.0 1.035
Caramalt Malt (BB) 40.0 1.034
CaraMunich 1 90 1.034
CaraMunich 2 120 1.034
CaraMunich 3 150 1.034
CaraPils 3 1.033
CaraRed 45 1.033
CaraVienna 43.3 1.034
Choc Chit Malt 600 1.034
Chocolate Malt 600 600 1.034
Chocolate Malt 1200 1200 1.034
Light Crystal 60 60 1.034
Medium Crystal 120 120 1.034
Dark Crystal 270 270 1.034
Dextrine Malt 3 1.033
Malted Oats 2.0 1.037
Peated Malt 5.9 1.034
Roasted Barley 1300 1.025
Rye Caramel Malt 175 1.031
Rye Chocolate Malt 650 1.03
Special B 355 1.03
Special Roast 98.5 1.035
Toasted Malt 9.9 1.029
Wheat Caramel Malt 115 1.035
Wheat Chocolate Malt 1000 1.038
Efficiency of Steeping Grains %
60
DME EBC
leave this row blank
Light Dry Malt 9
Amber Dry Malt 20
Dark Dry Malt 100
Wheat Dry Malt 6.8

For 23 litres
For 23 litres Can Can
LME EBC Weight EBC IBU

Black Rock Unhopped Light 6.0 1.5 0

Black Rock Unhopped Dark 40.0 1.5 0
Black Rock Unhopped Amber 18.0 1.5 0
Coopers Light Malt 2.5 1.5 53 0
Coopers Amber Malt 16.3 1.5 340 0
Coopers Dark Malt 78.9 1.5 1650 0
Coopers Wheat Malt 3.1 1.5 65 0
Morgans Unhopped Pale 5.0 1.5 0
Morgans Unhopped Extra Pale 3.0 1.5 0
Morgans Unhopped Dark 50.0 1.5 0
Morgans Unhopped Amber 12.0 1.5 0
Morgans Master Blend Caramalt 12.0 1.0 0
Morgans Master Blend Chocolate Malt 21.6 1.0 0
Morgans Master Blend Dark Crystal Malt 38.4 1.0 0
Morgans Master Blend Lager Malt 2.4 1.0 0
Morgans Master Blend Beer Enhancer 1.2 1.0 0
Morgans Master Blend Roasted Black Malt 50.8 1.0 0
Name EBC Potential Fermentability
leave this row blank
Maltodextrin 0.1 1.042 3
Dextrose 0.1 1.041 100
Candi Sugar Clear 0.1 1.036 100
Candi Sugar Amber 150 1.036 100
Candi Sugar Dark 550 1.036 100
White Sugar 0.1 1.046 100
Brown Sugar 80 1.046 100
Dark Brown Sugar 120 1.046 100
Demerara Sugar 1 1.042 100
Lactose 0.1 1.043 1
Honey 2 1.032 100
Golden Syrup (Lyle's) 1 1.036 100
Maple Syrup 69 1.03 100
Molasses 160 1.036 100
Treacle 200 1.036 100
Yeast ATT Name Flocculation Attenuation
Low High
Kit KIT D 75 Kit High 0.75 0.75
Danstar Diamond Lager DIAL D 75 Danstar Diamond Lager Low 0.75 0.75
Danstar Munich MUN D 75 German Wheat Beer Low 0.75 0.75
Danstar Nottingham NOTT D 75 Nottingham Ale High 0.75 0.75
Danstar Windsor WIN D 70 Windsor Ale Very High 0.70 0.70
Safale S04 S04 D 75 Safale US04 High 0.75 0.75
Safale US05 US05 D 75 Safale US05 Low 0.75 0.75
Safbrew S33 S33 D 70 Safbrew S33 Medium 0.70 0.70
Safbrew T58 T58 D 70 Safbrew T58 Medium 0.70 0.70
Safbrew WB06 WB06 D 70 Safbrew WB06 Low 0.70 0.70
Saflager S23 S23 D 75 Saflager S23 High 0.75 0.75
Saflager W34/70 W34/70 D 75 Saflager W34/70 High 0.75 0.75
CB American Ale CBAA D 75 Craftbrewer American Ale Low 0.75 0.75
CB Belgian Ale CBBA D 70 Craftbrewer Belgian Ale Medium 0.70 0.70
CB German Ale CBGA D 77 Craftbrewer German Ale Low 0.77 0.77
CB Nottingham CBNO D 75 Craftbrewer Nottingham High 0.75 0.75
CB Premium Ale CBPA D 75 Craftbrewer Premium Ale High 0.75 0.75
CB Swiss Lager CBSL D 75 Craftbrewer Swiss Lager High 0.75 0.75
CB Weihenstephan CBWL D 75 CB Weihenstephan Lager High 0.75 0.75
CB Weizen CBWZ D 70 Craftbrewer Weizen Low 0.70 0.70
CB Windsor Ale CBWA D 70 Craftbrewer Windsor Ale Very High 0.70 0.70
Wyeast 1007 1007 L 75 German Ale Low 0.73 0.77
Wyeast 1010 1010 L 76 American Wheat Low 0.74 0.78
Wyeast 1026PC 1026PC L 76 British Cask Ale Med-High 0.74 0.77
Wyeast 1028 1028 L 75 London Ale Med-Low 0.73 0.77
Wyeast 1056 1056 L 75 American Ale Med-Low 0.73 0.77
Wyeast 1084 1084 L 73 Irish Ale Medium 0.71 0.75
Wyeast 1098 1098 L 74 British Ale Med-High 0.73 0.75
Wyeast 1099 1099 L 70 Whitbread Ale high 0.68 0.72
Wyeast 1187 1187 L 70 Ringwood Ale high 0.68 0.72
Wyeast 1214 1214 L 75 Belgian Ale Med-Low 0.73 0.77
Wyeast 1272 1272 L 74 American Ale II high 0.72 0.76
Wyeast 1275 1275 L 77 Thames Valley Ale Med-Low 0.77 0.77
Wyeast 1318 1318 L 73 London Ale III high 0.71 0.75
Wyeast 1332 1332 L 69 Northwest Ale high 0.67 0.71
Wyeast 1335 1335 L 75 British Ale II high 0.73 0.76
Wyeast 1338 1338 L 69 European Ale high 0.67 0.71
Wyeast 1388 1388 L 76 Belgian Strong Ale low 0.74 0.78
Wyeast 1450PC 1450PC L 75 Denny's Favourite 50 low 0.74 0.76
Wyeast 1469PC 1469PC L 69 West Yorkshire Ale high 0.67 0.71
Wyeast 1728 1728 L 71 Scottish Ale high 0.69 0.73
Wyeast 1762 1762 L 75 Belgian Abbey II medium 0.73 0.77
Wyeast 1768PC 1768PC L 70 English Special Bitter high 0.68 0.72
Wyeast 1882PC 1882PC L 75 Thamas Valley Ale 2 high 0.72 0.78
Wyeast 1968 1968 L 69 London ESB Very High 0.67 0.71
Wyeast 2000 2000 L 73 Budvar Lager Med-High 0.71 0.75
Wyeast 2001 2001 L 74 Urquell Lager Med-High 0.72 0.76
Wyeast 2007 2007 L 73 Pilsen Lager Medium 0.71 0.75
Wyeast 2035 2035 L 75 American Lager Medium 0.73 0.77
Wyeast 2042 2042 L 75 Danish Lager Low 0.73 0.77
Wyeast 2112 2112 L 69 California Lager High 0.67 0.71
Wyeast 2124 2124 L 75 Bohemian Lager Medium 0.73 0.77
Wyeast 2206 2206 L 75 Bavarian Lager Med-High 0.73 0.77
Wyeast 2278 2278 L 72 Czech Pils Med-High 0.70 0.74
Wyeast 2308 2308 L 72 Munich Lager Medium 0.70 0.74
Wyeast 2565 2565 L 75 Kolsch Low 0.73 0.77
Wyeast 2633 2633 L 75 Octoberfest Lager Blend Med-Low 0.73 0.77
Wyeast 3056 3056 L 75 Bavarian Wheat Blend Medium 0.73 0.77
Wyeast 3068 3068 L 75 Weihenstephan Weizen Low 0.73 0.77
Wyeast 3278 3278 L 75 Belgian Lambic Blend NA NA NA
Wyeast 3333 3333 L 73 German Wheat High 0.70 0.76
Wyeast 3463 3463 L 74 Forbidden Fruit Low 0.72 0.76
Wyeast 3522 3522 L 74 Belgian Ardennes High 0.72 0.76
Wyeast 3638 3638 L 73 Bavarian Wheat Low 0.70 0.76
Wyeast 3711PC 3711PC L 80 French Saison Low 0.77 0.83
Wyeast 3724 3724 L 78 Belgian Saison Low 0.76 0.80
Wyeast 3739PC 3739PC L 76 Flanders Golden Ale Med-Low 0.74 0.78
Wyeast 3787 3787 L 76 Trappist High Gravity Med-High 0.74 0.78
Wyeast 3942 3942 L 74 Belgian Wheat Medium 0.72 0.76
Wyeast 3944 3944 L 74 Belgian Witbier Med-Low 0.72 0.76
White Labs WLP001 WLP001 L 77 California Ale Medium 0.73 0.80
White Labs WLP002 WLP002 L 67 English Ale Very High 0.63 0.70
White Labs WLP004 WLP004 L 72 Irish Ale Med-High 0.69 0.74
White Labs WLP005 WLP005 L 71 British Ale Medium 0.67 0.74
White Labs WLP006 WLP006 L 76 Bedford British High 0.72 0.80
White Labs WLP007 WLP007 L 76 Dry English Ale Medium 0.72 0.80
White Labs WLP008 WLP008 L 73 East Coast Ale Low-Med 0.70 0.75
White Labs WLP009 WLP009 L 73 Australian Ale High 0.70 0.75
White Labs WLP011 WLP011 L 68 European Ale Medium 0.65 0.70
White Labs WLP013 WLP013 L 70 London Ale Medium 0.65 0.75
White Labs WLP022 WLP022 L 74 Essex Ale Med-High 0.71 0.76
White Labs WLP023 WLP023 L 72 Burton Ale Medium 0.69 0.75
White Labs WLP026 WLP026 L 73 Premium Bitter Medium 0.70 0.75
White Labs WLP028 WLP028 L 73 Edinburgh Scottish Ale Medium 0.70 0.75
White Labs WLP029 WLP029 L 75 German/Kolsch Ale Medium 0.72 0.78
White Labs WLP036 WLP036 L 69 Dusseldorf Ale Medium 0.65 0.72
White Labs WLP037 WLP037 L 70 Yorkshire Square Ale High 0.68 0.72
White Labs WLP038 WLP038 L 72 Manchester Ale Med-High 0.70 0.74
White Labs WLP039 WLP039 L 78 Nottingham Ale Med-High 0.73 0.82
White Labs WLP041 WLP041 L 68 Pacific Ale High 0.65 0.70
White Labs WLP051 WLP051 L 73 California Ale V Med-High 0.70 0.75
White Labs WLP060 WLP060 L 76 American Ale Medium 0.72 0.80
White Labs WLP072 WLP072 L 72 French Ale Med-High 0.68 0.75
White Labs WLP080 WLP080 L 78 Cream Ale Med-High 0.75 0.80
White Labs WLP099 WLP099 L 85 Super High Gravity Ale Medium >80 >80
White Labs WLP300 WLP300 L 74 Hefeweizen Ale Low 0.72 0.76
White Labs WLP320 WLP320 L 73 American Hefeweizen Low 0.70 0.75
White Labs WLP351 WLP351 L 75 Bavarian Weizen Low 0.73 0.77
White Labs WLP380 WLP380 L 77 Hefeweizen IV Ale Low 0.73 0.80
White Labs WLP400 WLP400 L 76 Belgian Wit Ale Low-Med 0.74 0.78
White Labs WLP410 WLP410 L 73 Belgian Wit II Medium 0.70 0.75
White Labs WLP500 WLP500 L 78 Trappist Ale Low-Med 0.75 0.80
White Labs WLP510 WLP510 L 77 Belgian Bastogne Ale Medium 0.74 0.80
White Labs WLP515 WLP515 L 77 Antwerp Ale Medium 0.73 0.80
White Labs WLP530 WLP530 L 78 Abbey Ale Med-High 0.75 0.80
White Labs WLP540 WLP540 L 78 Abbey IV Ale Medium 0.74 0.82
White Labs WLP545 WLP545 L 82 Belgian Strong Ale Medium 0.78 0.85
White Labs WLP550 WLP550 L 82 Belgian Ale Medium 0.78 0.85
White Labs WLP565 WLP565 L 70 Belgian Saison I Medium 0.65 0.75
White Labs WLP566 WLP566 L 82 Belgian Saison II Medium 0.78 0.85
White Labs WLP568 WLP568 L 75 Belgian/Saison Blend Medium 0.70 0.80
White Labs WLP570 WLP570 L 76 Belgian Golden Ale Low 0.73 0.78
White Labs WLP575 WLP575 L 77 Belgian Style Blend Medium 0.74 0.80
 Ferm Temp Alcohol
Low High Max %
17 25
10 15
14 21
14 21 10-15
18 21
15 24
15 24
15 24 12
15 24 12
15 24
9 15
9 15
15 24
15 24 12
15 24
14 21
15 24
9 15
9 15
15 24
17 21
13 20 10
14 23 10
17 22 9
15 22 10
15 22 10
16 22 10
18 22 10
18 24 10
18 23 10
20 24 9
15 22 10
16 22 10
18 23 10
18 24 10
17 24 10
16 22 10
18 27 12-13
15 21 10
18 22 9
13 24 12
18 24 12
18 22 9
16 22 10
18 22 10
9 13 9
9 14 9
9 13 9
9 14 9
8 13 9
14 20 9
9 14 9
8 14 9
10 14 9
9 13 9
13 21 10
9 14 9
18 23 10
18 24 10
17 24 12
17 24 10
17 24 12
18 29 12
18 24 10
18 25 12
21 35 12
18 27 12
18 25 12
18 23 12
16 24 12
20 23 10-15
18 20 5-10
18 20 8-12
18 21 5-10
18 21 5-10
18 21 8-12
20 23 5-10
18 21 5-10
18 21 5-10
19 22 5-10
19 21 5-10
20 23 5-10
19 21 5-10
18 21 8-12
18 21 5-10
18 21 5-10
18 21 8-12
18 21 8-12
19 21 5-10
18 20 5-10
19 21 8-12
18 22 8-12
17 23
18 21 8-12
18 21 >15
20 22 5-10
18 21 5-10
19 21 5-10
19 21 5-10
19 23 5-10
19 23 5-10
18 22 10-15
19 22 10-15
19 21
19 22 10-15
19 22 10-15
19 22 10-15
20 25 8-12
20 24 5-10
20 25 5-10
21 27 5-10
20 25 10-15
20 25 8-12
 This table is copyright and is reproduced here by kind permission of the AABC
original document available from here http://www.aabc.org.au

AABC Beer Styles Original Gravity Final Gravity Bitterness IBU's

Low High Low High Low High
1.1 Light Australian Lager 1.028 1.035 1.004 1.008 10 15
1.2 Leichtes Wiezen 1.025 1.035 1.005 1.008 6 12
1.3 Scottish Light Ale 1.030 1.039 1.008 1.012 10 25
1.4 English Southern Brown 1.033 1.042 1.011 1.014 12 20
1.5 Mild Ale 1.030 1.039 1.005 1.010 10 25
1.6 English Bitter 1.030 1.039 1.006 1.010 25 35
2.1 Australian Lager 1.040 1.050 1.004 1.010 10 20
2.2 Australian Premium Lager 1.045 1.055 1.008 1.012 15 25
2.3 Pale Continental Lager 1.045 1.055 1.008 1.015 15 30
2.4 Munich Helles 1.045 1.051 1.008 1.012 16 22
2.5 Dortmunder 1.048 1.056 1.010 1.015 23 30
3.1 Classic American Pilsner 1.044 1.060 1.010 1.015 25 40
3.2 German Pilsner 1.044 1.050 1.008 1.013 25 45
3.3 Bohemian Pilsner 1.044 1.056 1.013 1.017 35 45
4.1 Oktoberfest/Marzen 1.050 1.057 1.012 1.016 20 28
4.2 Vienna Lager 1.046 1.052 1.010 1.014 18 30
4.3 Californian Common Beer 1.048 1.054 1.011 1.014 30 45
4.4 Northern German Altbier 1.046 1.054 1.010 1.015 25 40
4.5 Munich Dunkel 1.048 1.056 1.010 1.016 18 28
4.6 Schwarzbier 1.046 1.052 1.010 1.016 22 30
5.1 Strong Pale Lager 1.060 1.075 1.010 1.018 20 30
5.2 Maibock/Helles bock 1.064 1.072 1.011 1.018 23 35
5.3 Traditional Bock 1.064 1.072 1.013 1.019 20 27
5.4 Doppelbock 1.072 1.112 1.016 1.024 16 26
5.5 Eisbock 1.078 1.120 1.020 1.035 25 35
6.1 Cream Ale 1.042 1.055 1.006 1.012 15 20
6.2 Blonde Ale 1.038 1.054 1.008 1.013 15 28
6.3 Kolsch 1.044 1.050 1.007 1.011 20 30
6.4 Belgian Pale Ale 1.048 1.054 1.010 1.014 20 30
6.5 Australian Pale Ale 1.035 1.048 1.004 1.006 25 40
6.6 English Pale Ale 1.040 1.055 1.008 1.013 30 45
7.1 American Pale Ale 1.045 1.060 1.010 1.015 30 45
8.1 Australian Bitter Ale 1.038 1.048 1.005 1.008 25 35
8.2 English Best Bitter 1.040 1.049 1.008 1.012 25 40
8.3 English Extra Sp/Strong Bitter 1.050 1.060 1.011 1.015 30 50
8.4 Dusseldorf Altbier 1.046 1.054 1.010 1.015 35 50
9.1 Northern English Brown Ale 1.040 1.052 1.008 1.013 20 30
9.2 Irish Red Ale 1.044 1.060 1.010 1.014 17 28
9.3 Scottish Ale 1.040 1.055 1.010 1.016 15 30
9.4 Australian Dark/Old Ale 1.040 1.050 1.010 1.016 15 25
9.5 American Brown Ale 1.045 1.060 1.010 1.016 20 40
10.1 Brown Porter 1.040 1.052 1.008 1.014 18 35
10.2 Robust Porter 1.048 1.065 1.012 1.016 25 50
10.3 Baltic Porter 1.060 1.090 1.016 1.024 20 40
11.1 Dry Stout 1.036 1.050 1.007 1.011 30 45
11.2 Sweet Stout 1.044 1.060 1.012 1.024 20 40
11.3 Oatmeal Stout 1.048 1.065 1.010 1.018 25 40
12.1 Australian Stout/Foreign Extra Stout 1.056 1.075 1.010 1.018 30 70
12.2 Russian Imperial Stout 1.075 1.095 1.018 1.030 50 90
13.1 English IPA 1.050 1.075 1.010 1.018 40 60
13.2 American IPA 1.056 1.075 1.010 1.018 40 60
13.3 Imperial IPA 1.075 1.090 1.012 1.020 60 100
14.1 Old Ale/English Strong Ale 1.060 1.090 1.015 1.022 30 60
14.2 Scottish Strong Ale 1.070 1.130 1.018 1.030 17 35
14.3 English Barleywine 1.080 1.120 1.018 1.030 35 70
14.4 American Barleywine 1.080 1.120 1.016 1.030 50 120
15.1 Belgian Blond Ale 1.062 1.075 1.008 1.018 15 30
15.2 Belgian Golden Strong Ale 1.070 1.095 1.005 1.016 22 35
15.3 Tripel 1.075 1.085 1.008 1.014 20 40
15.4 Dubbel 1.062 1.075 1.008 1.018 15 25
15.5 Belgian Dark Strong Ale 1.075 1.110 1.010 1.024 20 35
16.1 Weizin/Weissbier 1.044 1.052 1.010 1.014 8 15
16.2 Dunkelweizen 1.044 1.056 1.010 1.014 10 18
16.3 Weizenbock 1.064 1.090 1.015 1.022 15 30
16.4 Roggenbier 1.046 1.056 1.010 1.014 10 20
17.1 Witbier 1.044 1.052 1.008 1.012 10 20
17.2 Saison 1.048 1.065 1.002 1.012 20 35
17.3 Biere de Garde 1.060 1.080 1.008 1.016 18 28
17.4 Flanders Red Ale 1.048 1.057 1.002 1.012 10 25
17.5 Flanders Brown Ale 1.040 1.074 1.008 1.012 20 25
17.6 Berliner Weisse 1.028 1.032 1.003 1.006 3 8
17.7 Straight Lambic 1.040 1.054 1.001 1.010 0 10
17.8 Gueuze 1.040 1.060 1.000 1.006 0 10
17.9 Fruit Lambic 1.040 1.060 1.000 1.010 0 10
18.1 Fruit Beer 1.026 1.120 0.995 1.035 0 100
18.2 Spice Herb or Vegetable Beer 1.026 1.120 0.995 1.035 0 100
18.3 Christmas/Winter Speciality Spice Beer 1.026 1.120 0.995 1.035 0 100
18.4 Classic Rauchbier 1.050 1.057 1.012 1.016 20 30
18.5 Belgian Speciality Ale 1.026 1.120 0.995 1.035 0 100
18.6 Wood Aged Beer 1.026 1.120 0.995 1.035 0 100
18.7 Speciality Beer 1.026 1.120 0.995 1.035 0 100
by kind permission of the AABC
ww.aabc.org.au

Colour EBC % Alc by Vol Mid BV Vols CO2

Low High Low High Low High
3.94 7.88 2.8 3.5 0.94 2.5 2.8
3.94 15.8 2.5 3.5 0.67 2.5 2.9
17.7 33.5 2.8 3.9 0.97 1.5 2.3
37.4 69.0 2.8 4.1 0.75 1.3 2.3
23.6 49.3 3.0 3.9 1.13 1.3 2.3
7.88 27.6 3.0 3.9 1.88 0.8 2.2
3.94 7.88 4.2 5.1 0.87 2.5 2.8
3.94 11.8 4.7 6.0 0.93 2.5 2.8
5.91 11.8 4.5 5.7 0.98 2.4 2.7
5.91 9.85 4.7 5.4 0.90 2.3 2.7
7.88 11.8 4.8 6.0 1.08 2.4 2.7
5.91 11.8 4.5 6.0 1.33 2.5 2.7
3.94 9.85 4.4 5.2 1.64 2.4 2.8
6.90 11.8 4.2 5.4 1.50 2.3 2.6
13.8 27.6 4.8 5.7 0.91 2.5 2.8
19.7 31.5 4.5 5.5 1.03 2.4 2.6
19.7 27.6 4.5 5.5 1.54 2.4 2.8
25.6 37.4 4.5 5.2 1.35 2.4 2.8
27.6 55.2 4.5 5.6 0.92 2.2 2.7
33.5 59.1 4.4 5.4 1.07 2.2 2.7
9.85 29.6 6.0 7.5 0.85 2.2 2.7
11.8 21.7 6.3 7.4 0.96 2.2 2.7
27.6 43.3 6.3 7.2 0.74 2.2 2.7
11.8 49.3 7.0 10.0 0.51 2.3 2.6
35.5 59.1 9.0 14.0 0.59 2.3 2.6
4.93 9.85 4.2 5.6 0.87 2.6 2.7
5.91 11.8 3.8 5.5 1.02 2.4 2.8
6.90 9.85 4.4 5.2 1.26 2.4 2.8
15.8 27.6 4.8 5.5 1.05 2.1 2.7
7.88 13.8 4.2 6.0 2.25 2.3 2.8
19.7 29.6 4.0 5.5 1.75 2.3 2.8
9.85 27.6 4.5 6.2 1.52 2.3 2.8
15.8 27.6 4.2 5.2 1.84 2.3 2.8
9.85 31.5 4.0 4.9 1.60 0.8 2.1
11.8 35.5 5.0 6.0 1.56 1.5 2.4
21.7 33.5 4.5 5.2 1.77 2.1 3.1
23.6 43.3 4.2 5.4 1.18 2.2 2.7
17.7 35.5 4.0 6.0 0.94 2.1 2.6
17.7 33.5 4.0 5.5 0.94 1.5 2.3
29.6 49.3 4.5 5.3 0.85 1.5 2.3
35.5 69.0 4.3 6.2 1.19 2.0 2.6
39.4 59.1 4.0 5.4 1.23 1.8 2.5
43.3 69.0 4.8 6.5 1.39 1.8 2.5
33.5 59.1 5.5 9.5 0.80 2.3 2.8
49.3 78.8 4.0 5.0 1.98 1.8 2.5
59.1 78.8 4.0 6.0 1.00 2.0 2.4
43.3 78.8 4.2 5.9 1.20 1.9 2.5
59.1 78.8 5.5 8.0 1.72 2.0 2.6
59.1 78.8 8.0 12.0 1.60 1.8 2.6
15.8 27.6 5.0 7.5 1.76 2.2 2.7
11.8 29.6 5.5 7.5 1.72 2.2 2.7
15.8 29.6 7.5 10.0 2.29 2.2 2.7
19.7 43.3 6.0 9.0 1.26 1.8 2.5
27.6 49.3 6.5 10.0 0.55 1.6 2.4
15.8 43.3 8.0 12.0 1.11 1.6 2.5
19.7 37.4 8.0 12.0 1.84 1.8 2.5
7.88 13.8 6.0 7.5 0.78 2.2 2.8
5.91 11.8 7.5 10.5 0.97 2.4 3.0
8.87 13.8 7.5 9.5 1.02 2.4 3.0
19.7 33.5 6.0 7.6 0.70 2.3 2.9
23.6 43.3 8.0 11.0 0.72 2.3 2.9
3.94 15.8 4.3 5.6 0.50 2.5 2.9 3.6
27.6 45.3 4.3 5.6 0.59 2.5 2.9 3.6
23.6 49.3 6.5 8.0 0.62 2.4 2.9 3.7
27.6 37.4 4.5 6.0 0.63 2.5 2.9
3.94 7.88 4.5 5.5 0.71 2.4 2.9
9.85 27.6 5.0 7.0 1.38 2.3 2.9
11.8 37.4 6.0 8.5 0.82 2.3 2.9
19.7 31.5 4.6 6.5 0.92 2.2 2.7
29.6 43.3 4.0 8.0 0.98 2.2 2.8
3.94 5.91 2.8 3.8 0.48 2.4 2.9
5.91 13.8 5.0 6.5 0.31 1.8 2.6
5.91 13.8 5.0 8.0 0.35 2.4 3.1
5.91 13.8 5.0 7.0 0.31 2.4 3.1
1.97 98.5 2.5 14.5 1.57 2.0 3.0
1.97 98.5 2.5 14.5 1.57 2.0 3.0
1.97 98.5 2.5 14.5 1.57 2.0 3.0
23.6 43.3 4.8 6.0 0.95 2.4 2.8
1.97 99.0 2.5 14.5 1.57 2.1 2.9
1.97 98.5 2.5 14.5 1.57 1.8 3.0
1.97 98.5 2.5 14.5 1.57 1.8 3.0
4.5
4.5
4.7
 Notes for using Kit & Extract Beer Des
Development of the K & E Beer Designer spreadsheet is continuing and has now rea
be used with caution.

The spreadsheet was written in a 2002 version of Excel and should run on that
requires that Macros are enabled for it to run.

The Main worksheet it should be set up to display cells A1 to N32. This can be achie
Excel with the K & E Beer Designer spreadsheet loaded and the MAIN workshee
View and then select Zoom, use one of the preset values or select Custom and enter
range.

On the MAIN worksheet, the light green cells contain dropdown lists, the yellow
numbers (weights/times/volumes) can be entered into the blue cells.

The values used in the drop down lists and calculations are in located in cells starting
need to change %AA values for the hops in Column T to match the hops you are
present it can be added to the list, variety + %AA in Columns S and T. Other Kits,
can be added to the appropriate lists. Black boxes in cells below the lists define
without having to change the formulas on the MAIN worksheet.

Set the volume you are going to ferment in cell C3, this can either be done by sele
number or by using the adjacent blue spinner control.

TO DO A RECIPE

Press the blue “NEW RECIPE” button to clear any existing data.

Select cell I4, once the cell is selected an arrow appears at the right hand side of the
up a list of the BJCP beer Styles. From the list select the style required and it will br
K4 to M8. The list is copyright and is reproduced in the spreadsheet by kind permiss
in conjunction with the BJCP Style guidelines which can be downloaded from http://w

Next by selecting the cells in Column B add the Kits, LME, DME and Grains t
dropdown lists. Enter and adjust the weights so that the SG’s and EBC’s are within
guidelines. Dextrose can be added if needed.

If the IBU values are outside the range on the lower side, then bitterness will n
Bitterness from Hop addition can be calculated in one of two ways, with or with
(HCF). Select YES or NO from the dropdown list in cell H25.

Selecting NO follows the Tinseth method of calculation and is independent of Boil

enter a Boil Volume for transfer to the BREWDAY worksheet.

Selecting YES introduces a Hop Concentration Factor (HCF) proposed by Garetz.

L25 to calculate the HCF.
If the IBU values are outside the range on the lower side, then bitterness will n
Bitterness from Hop addition can be calculated in one of two ways, with or with
(HCF). Select YES or NO from the dropdown list in cell H25.

Selecting NO follows the Tinseth method of calculation and is independent of Boil

enter a Boil Volume for transfer to the BREWDAY worksheet.

Selecting YES introduces a Hop Concentration Factor (HCF) proposed by Garetz.

L25 to calculate the HCF.

Select the hop types from the dropdown lists (having previously changed the AA%
the weights and times for the hop boils, adjust to get the correct level of bitterness IB
increments to 5 minutes on the spinners.

If the HCF method is used the Boil Volume can also be adjusted as this affects th
bitterness level.

The boil liquor uses any liquor used from grain sparging and is made up to the bo
LME or DME is added to bring the Boil SG up to 1.040 (this malt extract is
determined, it is not additional). The rest of the malt can be added to the boil, LME
before the end of the boil.

Whilst for a certain beer style you can get the OG, FG, EBC and IBU within the lim
reflect the style, could be malty or hoppy. The graph in Cells P2:Y31 is designed to h

If you know the attenuation of your yeast you can enter this in Cell K18 otherwise lea

A new worksheet BREWDAY has been introduced. Basically it takes information fr

in a format for brew day. That information which is transferred is in BOLD othe
things. If for example the first step is to re-hydrate the yeast, just insert a couple o
step in there. If you want to change the date from today to say tomorrow. Select cell
formula bar above the worksheet, just change to =today()+1

The BREWDAY sheet can be printed for reference.

I also use Excel to keep track of my brews, by making use of the comment features i
row in the spreadsheet. The BREWDAY sheet can be entered as a cell comment. T
BREWDAY worksheet, select copy, then in Microsoft Word open a blank documen
Edit menu and Select All, then copy. Back in the Excel select the cell where you wa
on the cell and select Insert Comment then paste. You will probably need to resize th
(Loses a bit in formatting be still very readable).

The main worksheet is now protected to stop accidental deletion of data. If you w
Menu Protection then Unprotect sheet, make your changes then repeat but this time s
no password.

If you really want to get into it and say change the spinners for say the hop weights.
Toolbox. In the Control Toolbox Toolbar select View Code (last icon top row) th
window with the code for each spinner. There are 6 hop weights each has an up and a
to change in each case is val1 = val1 + 2 change the 2 to what you require. Have f
the Control Toolbox Toolbar.

A known problem, the colour of the beer in the glass was supposed to change c
The main worksheet is now protected to stop accidental deletion of data. If you w
Menu Protection then Unprotect sheet, make your changes then repeat but this time s
no password.

If you really want to get into it and say change the spinners for say the hop weights.
Toolbox. In the Control Toolbox Toolbar select View Code (last icon top row) th
window with the code for each spinner. There are 6 hop weights each has an up and a
to change in each case is val1 = val1 + 2 change the 2 to what you require. Have f
the Control Toolbox Toolbar.

A known problem, the colour of the beer in the glass was supposed to change c
However versions of Excel prior to the 2007 version only display the 56 standard
programmed with RGB values. So this is currently disabled till I get a copy of Excel

Ian Haworth fastiron1 at gmail dot com

 Version 1.1 changes since previous version

Kit & Extract Beer Designer The efficiency factor for steeping grains was changed from

The colour associated with liquid malts was incorrectly ca

eet is continuing and has now reached a stage where I reckon it can of x EBC in 23 litres except for Coopers which specifies E

The colour of the beer now changes with changing EBC v

Excel and should run on that or later versions. The Spreadsheet
Version 1.2 changes since previous version

lls A1 to N32. This can be achieved by using the Zoom function. In Changed Coopers cans to can vol*(IBU or EBC)/ 23 litres
oaded and the MAIN worksheet displayed, from the menus select
alues or select Custom and enter a value to display the required cell Added fourth speciality grain

Corrected error in calculating LME and DME added to boi

ain dropdown lists, the yellow cells contain calculated values and
Version 1.3 changes since previous version
o the blue cells.
Added Maltodextrin to the list of ingredients
ons are in located in cells starting at Row 100. In particular you will
mn T to match the hops you are using. Also if a hop variety is not Corrected when New Recipe button pressed clears all ing
n Columns S and T. Other Kits, LME, DME and Speciality Grains
in cells below the lists define the maximum number in each list Added more Hops plus data
worksheet.
Version 2.0 changes since previous version
, this can either be done by selecting the cell C3 and entering the
. Added Recipes Worksheet, can now save, retrieve and de

Changed Bulk Prime Sucrose calculation now 9% less tha

Added D or d to hop times for dry hopping

xisting data.
Version 2.1 changes since previous version
ears at the right hand side of the cell. Clicking on the arrow brings
t the style required and it will bring up the guideline values in cells Added a Yeast worksheet and also added a yeast dropdo
the spreadsheet by kind permission of the BJCP. It should be used
can be downloaded from http://www.bjcp.org/stylecenter.php Added a Brews worksheet so all information on individual

Kits, LME, DME and Grains to be used from the corresponding Can copy the Brewday worksheet info to a comment on th
the SG’s and EBC’s are within the limits given by the BJCP Style be added and Press Control Key and C key (You need a cop

Version 2.2 changes since previous version

wer side, then bitterness will need to be added via hop addition.
one of two ways, with or without the Hop Concentration Factor Added Inventory Button so you can create and add stuff t
cell H25.
Added a Make Recipe Button, checks Inventory if sufficie
tion and is independent of Boil Volume. However you still need to
worksheet.

tor (HCF) proposed by Garetz. This uses the Boil Volume in Cell
wer side, then bitterness will need to be added via hop addition.
one of two ways, with or without the Hop Concentration Factor
cell H25.

tion and is independent of Boil Volume. However you still need to
worksheet.
tor (HCF) proposed by Garetz. This uses the Boil Volume in Cell
(Requires a copy of MSWord to transfer the Brewday she
Changed layout of Brews worksheet, formatting and the u
Changed the Bulk Prime, now select Dextrose or sugar, if

Version 2.3 changes since previous version

Fixed problem with weights for Dextrose and Maltodextrin

g previously changed the AA% values to match your hops). Enter
Fixed problem with %Alc calc after making Dex or Sugar B
the correct level of bitterness IBU’s. Note I have changed the Boil
Fixed problem with Selection of Hops - cut off was row 16

so be adjusted as this affects the level of efficiency and hence the Fixed problem with Inventory weights

Fixed problem with Recipes not saving correctly if recipe e

arging and is made up to the boil volume. A calculated amount of
to 1.040 (this malt extract is taken from the quantities already Added refractometer readings to Brew worksheet
t can be added to the boil, LME at the end, DME about 5 minutes
Changed BCJP styles for AABC styles

Version 3.0 changes since previous version

FG, EBC and IBU within the limits of that style, the recipe may not
in Cells P2:Y31 is designed to help match the recipe to the style. Added two extra slots for hops can now have 8 hops in a

ter this in Cell K18 otherwise leave the cell value as set. Removed the Dextrose and Maltodextrin and replace with

Basically it takes information from the Main worksheet and puts it
is transferred is in BOLD other than that you can change or add
the yeast, just insert a couple of rows above GRAINS and put the
day to say tomorrow. Select cell I2, the formula =today() appears in
day()+1
Note this means if you copy your old recipe worksheet ac
then you need to insert 4 rows between each set of 10 rec
if you have more than 18 recipes you need to cut and pas
These changes have made it necessary to rewrite some o
extra hops and adjuncts.

Fixed problem with Dextrose weight on Brews worksheet

and error13 problem when dextrose selected but bulk prim
ng use of the comment features in Excel I get each brew as a single
be entered as a cell comment. To do this select all the data on the Grains and Adjuncts lumped together on Inventory Works
oft Word open a blank document and paste. Then still in Word go
xcel select the cell where you want to put the comment. Right click
ou will probably need to resize the comment box to see all the data. Version 4.0 changes since previous version

Put the ingredients on separate worksheets (note to hide

ental deletion of data. If you want to change something, go Tools
anges then repeat but this time select Protect Sheet then OK there is Made the drop down lists select from corresponding work

Changed formulas for grains and adjuncts so they now us

pinners for say the hop weights. Go View Menu, Toolbars, Control
Added a fermentabilty factor for adjuncts used for calcula
iew Code (last icon top row) this should open up a Visual Basic
hop weights each has an up and a down spinner, 12 in total. The line
he 2 to what you require. Have fun when finished you need to close

glass was supposed to change colour with changing EBC values.

ental deletion of data. If you want to change something, go Tools
anges then repeat but this time select Protect Sheet then OK there is

pinners for say the hop weights. Go View Menu, Toolbars, Control
iew Code (last icon top row) this should open up a Visual Basic
hop weights each has an up and a down spinner, 12 in total. The line Version 4.1 changes since previous version
he 2 to what you require. Have fun when finished you need to close
Changed formula for calculating OG from specialty grains

glass was supposed to change colour with changing EBC values. Made a correction to the FG formula when using LME or D
on only display the 56 standard colours even though they can be
isabled till I get a copy of Excel 2007.
s since previous version

for steeping grains was changed from 50% to 60%

d with liquid malts was incorrectly calculated. This has been changed so the colour matches Manufaturers data
except for Coopers which specifies EBC/Can.

er now changes with changing EBC values.

s since previous version

ans to can vol*(IBU or EBC)/ 23 litres vol

culating LME and DME added to boil for 1.040 sg

s since previous version

o the list of ingredients

Recipe button pressed clears all ingredient values.

s since previous version

sheet, can now save, retrieve and delete recipes using the Macro buttons.

Sucrose calculation now 9% less than Dextrose rather than 15%

times for dry hopping

s since previous version

sheet and also added a yeast dropdown list to the main worksheet

sheet so all information on individual brews can be recorded.

y worksheet info to a comment on the Brews worksheet. Select cell where comment is to
ontrol Key and C key (You need a copy of MSWord for this).

s since previous version

on so you can create and add stuff to your inventory.

e Button, checks Inventory if sufficient, removes ingredients from inventory and adds the recipe to Brews worksheet.
MSWord to transfer the Brewday sheet as a comment)

ews worksheet, formatting and the units for some ingredients

ime, now select Dextrose or sugar, if dextrose then used in recipe inventory

s since previous version

eights for Dextrose and Maltodextrin plus the sum for yeasts

%Alc calc after making Dex or Sugar Bulk Prime selectable.

election of Hops - cut off was row 166 now 200

nventory weights

ecipes not saving correctly if recipe exists

readings to Brew worksheet

s for AABC styles

s since previous version

s for hops can now have 8 hops in a recipe.

se and Maltodextrin and replace with two slots for adjuncts

u copy your old recipe worksheet across and it has more than 10 recipes
ert 4 rows between each set of 10 recipes at row 20,40 etc (start highest row first)
n 18 recipes you need to cut and paste data in columns A & B so there are no gaps.

made it necessary to rewrite some of the macros to incorporate the

extrose weight on Brews worksheet when using makerecipe macro

when dextrose selected but bulk prime not selected.

lumped together on Inventory Worksheet. Previous Dextrose and Maltodextrin removed.

s since previous version

n separate worksheets (note to hide a worksheet, right click on tab and select hide)

lists select from corresponding worksheet rather than MAIN worksheet.

r grains and adjuncts so they now use potential

y factor for adjuncts used for calculating FG

s since previous version

calculating OG from specialty grains, now uses adjustable efficiency on Grains Worksheet.

the FG formula when using LME or DME.