4/13/2017

4/15/2017
4/20/2017
How To Use This Recipe Calculator Template
1. Watch Recipe Calculator Tutorial and related What's New videos on my YouTube Channel
Brewing Recipe Calculator Template Update: Overview, Deep Dive, & Walkthrough Example
2. Download this Excel file and save it to your computer.
3. Rename the Excel file to the name of your recipe.
4. Configure the Brewhouse Setup & Cacls tab for your equipment,processes, altitude, and desired outcomes.
5. Go to Grain & Sugar Calcs tab to specifiy your desired types and amounts of grains and sugars.
6. Go to Hops Calcs tab to specify types and amounts of hops.
7. Go to Recipe Sheet tab to select yeast strain, add other ingredients as necessary, and enter other miscellaneous information
8. Save, print (or use tablet, phone, or laptop to view), and use on brew day.
9. If you find this spreadsheet and related videos helpful, please consider supporting my work by donating via PayPal:
PayPal Donation for BEER-N-BBQ by Larry

Version History:
<2.0 Various updates not tracked.
2.0: Revamped to add Metric units ability, pulldown and cascading menus, data validation in important cells, lists for
grain/sugar/hops/yeast ingredients, combined the Mash Calcs tab with the Brewhouse tab, predict FG, calculate actual IBUs
compared to predicted, AAU columns, expected and actual attenuation, expected ABV, improved descriptions of some paramet
and other settings, improved readability, and added a refractometer section. Updated for Office 2010. (some functions do not w
on Office 2007 or earlier.) Added BJCP category and style.

2.0.1 - Fixed issue with first row of Grain List (acidulated malt) causing #NA errors. Added empty first row as workaround.
2.0.2 - Changed website information
 365799909.xlsx
Category: 21. IPA Brewer: Serge Virvo Support my work by donating on PayPal:
Style: 21A. American IPA Brew Date: April 12, 2017 PayPal Donation for BEER-N-BBQ by Larry

Grain Bill, Adjuncts, & Sugars Hop Bill & Schedule

Qty % of Alpha Qty Time
Type Species Type AAU
lb Bill (%) oz (min)
Pale Malt, Brewers 2-row 12.50 78.1% 1 Leaf 13.0 1.25 16.3 FWH
Vienna Malt 0.50 3.1% Chinook Pellet 13.0 1.00 13.0 FWH
Caramel/Crystal Malt, 20L 1.50 9.4% Chinook Pellet 13.0 1.00 13.0 15
Chinook Pellet 13.0 1.00 13.0 5
Rye Malt 1.50 9.4% Chinook Pellet 13.0 1.00 13.0 0
Chinook Pellet 13 2.00 26.00 Dry Hop

7.25 0.00

Mash Variables & Steps Yeast Information

Variable/Step Value Actual Units Strain Brand Atten Temp
Ambient Grain Temp 72.0 F Safale US-05 Fermentis 0% 59-72
Desired Mash Temp 150.0 F Other Ingredients/Additions Amount Time
Water/Grist Ratio 1.5 qt/lb Gypsum 2 tsp mash
Strike Water to Add 24.0 qt
Strike Water Temp 160.4 F
# of Steps Required 2
Add for 1st step 0.0 qt
Add for 2nd step 13.3 qt
Add for 3rd step 0 qt

Notes: Drain mash after mash out after 10 min, batch Expected Actual Units Expected Actual
sparge with 3.8 gallons @~168 Degrees. Pre-Boil Vol: 29.19 qt Efficiency: 72.0% #DIV/0!
Boil Time: 100 min IBUs: 75.54
Post-Boil Vol: 23.70 qt ABV: 0.0%
Batch Vol: 23 qt App Atten: 0%

Actual
Hydro Refractometer Be sure to use hydrometer
Expected meter Brix SG fields for calculations.
Pre-Boil SG: 1.057 1.029 1.000 Refractometer fields are
currently for reference only.
OG: 1.070 1.054 1.000
FG: 1.070 1.000

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 Select Units of Measure: US Customary
Name Value
Temperature F
Volume qt
Mass (grain) lb
Mass (hops) oz

Equipment Value Units

Size of Mash Tun 40.00 qt
Max Fill for Mash Tun 95% %
Size of Boil Kettle 32.00 qt
Max Fill for Boil Kettle 95% %
Will Kettle hold it all? PASS
Lauter Tun Deadspace 0.1 qt
Boil Kettle Deadspace 0.5 qt
Fermenter Deadspace 0.2 qt
Process Parameters Value Units
Target Batch Volume 23 qt
Extract Efficiency 72.0% %
Boil Time 100 min
Evaporation Rate 11.5% %/hr
Water Boil Temperature 212.0 F
Pitching Temperature 75.0 F
Evaporation Loss 4.54 qt
Cooling Loss 0.95 qt
Wort Required Value Units
Pre-Boil Volume 29.19 qt
Post-Boil Volume 23.70 qt

Mash Calcs
Mash Parameter Value Units
Ambient Grain Temp 72.0 F
Desired Mash Temp 150.0 F
Water/Grist Ratio 1.5 qt/lb
Strike Water to Add 24 qt
Strike Water Temp 160.4 F
Dry Grain Volume Used 5.0 qt
Grain Absorption 8.0 qt
Total Vol (Grain + Water) 29.0 qt
Overflow Check PASS
Sparge Vol Available 25.0 qt
Total Add Water Required 29.3 qt
Number of Steps Required 1.17
Optimize # steps 2
Optimize vol per step 14.6 qt
Available to drain in 1st step 16.0 qt
Add for 1st step 0.0 qt
Drain for 1st step 14.6 qt
Add for 2nd step 13.3 qt
Add for 3rd step 0.0 qt
For Video Tutorial, see:
Brewing Recipe Calculator Template Update: Overview, Deep Dive, & Walkthrough Example

Description
Maximum volume capacity of mash tun.
Max desired fill capacity for mash tun. Should be less <= 95%.
Maximum capacity of boil kettle. 8 gal min recommended for 5 gal batch.
Max desired fill capacity for boil kettle. Should allow room for foaming and possibility of boil over.

Amount of wort left in mash tun after each batch sparge step. Used for calculating sparge water required.
Amount of wort left in kettle after racking to fermenter.
Amount of beer left in fermenter when kegging or bottling.
Description
Desired amount of final beer going into keg or bottles after fermentation.
Brewhouse mash extract efficiency; typically 65-80% for batch sparging.
Length of boil
Rate of evaporation during the boil
Temp at which water boils at your elevation above (or below) sea level.
Wort temperature when racking to fermenter from kettle after chilling the wort.
Required addition to compensate for evaporation
Effect of cooling wort from boil to pitching temp
Description
Account for evaporation loss and wort cooling shrinkage
Sum of the target batch size & mashtun/kettle dead space.

Description
Temperature within milled grains just prior to mashing.
Typical range: 148-156F (64-69C). Higher temp promotes a fuller bodied beer. Lower temp promotes a lighter bodied beer.
Typical range: 1.25-1.5 qt/lb (2.6-3.1 L/kg)
Initial amount of heated water to add to dry grains in mash tun to start the mash.
Temperature of initial water addition for mashing.
Assumes dry grain occupies .3125 qt/lb (.652 L/kg) of volume
Assume .5 qt/lb (1.04 L/kg) absorption of water by grain

PASS or FAIL. PASS: Mash tun can hold it all. FAIL: Mash tun CANNOT hold it all.
Free mash tun capacity for sparge water

Real number of batch sparge steps required to collect pre boil volume
Rounded to whole # of sparge and drain steps to collect pre boil volume.

Purpose is to have equally sized draining volumes to maximize extract efficiency.

 Grain Bill, Adjunct, & Extract Yield Calculations
Amount Max Max Th
Max Yield Extract
Malt, Adjunct, Extract, or Sugar % Bill Type Yield for
S.G. Eff (%)
lb PPG batch
Pale Malt, Brewers 2-row 12.50 78.1% Grain 1.038 37.5 468.8 72.0%
Vienna Malt 0.50 3.1% Grain 1.035 35 17.5 72.0%
Caramel/Crystal Malt, 20L 1.50 9.4% Grain 1.033 33 49.5 72.0%

Rye Malt 1.50 9.4% Grain 1.029 29 43.5 72.0%

Total Grain 16.00 100% From Grain 579.3

Total Sugar 0.00 0% From Sugar 0.0
Total Combined 16.00 100% Total Combined 579.3

Mash S.G. Contribution

Sugar S.G. Contribution
Total S.G.

Also Purchase Calcium Sulphate

Pre Boil Post Boil

46.2 57.0
1.7 2.1
4.9 6.0

4.3 5.3

57.2 70.4
0.0 0.0
57.2 70.4

1.057
1.000
1.057 1.070
 Adjustment Factors:
FWH: 10% Leaf: 0%

Hops Additions (Tinseth Equation)

Time Alpha
Type Species
(min) (%)

FWH = First Wort Hops -> FWH Leaf Chinook 13.0

FWH Pellet Chinook 13.0
15 Pellet Chinook 13.0
5 Pellet Chinook 13.0
0 Pellet Chinook 13.0
Dry Hop Pellet Chinook 13.0
nt Factors:
Pellet: 10% Plug: 5%

Tinseth Equation)

Qty U Adj
AAU U IBU
Factor
oz
1.25 16.25 1.10 0.242 49.72
1.00 13.00 1.20 0.001 0.20
1.00 13.00 1.10 0.111 18.28
1.00 13.00 1.10 0.045 7.34
1.00 13.00 1.10 0.000 0.00
2.00 26.00 1.10 0.000 0.00
1.00 0.000 0.00
1.00 0.000 0.00
7.25 0.00 1.00 0.000 0.00
75.54 Total IBU
Ingredient Type Max S.G. Lovibond

Acidulated (Sauer) Malt Grain 1.033 1.7-2.8

Amber Malt, 35 Grain 1.032 35
Amber Malt, 65 Grain 1.032 65
Aromatic Malt Grain 1.036 20-26
Belgian Candi Sugar (clear) Sugar 1.036 0.5
Belgian Pale Ale Malt Grain 1.038 2.7-3.8
Biscuit Malt Grain 1.035 23-25
Black Barley Grain 1.025 525
Black Patent Malt, 500 Grain 1.026 500
Black Patent Malt, 500-600 Grain 1.026 500-600
Brown Malt Grain 1.032 65
Brown Sugar Sugar 1.046 40
Candi Sugar (amber) Sugar 1.036 75
Candi Sugar (dark) Sugar 1.036 275
Cara Wheat Malt Grain 1.035 38-53
CaraAmber (crystal malt) Grain 1.033 23-31
CaraAroma (crystal malt) Grain 1.034 130-170
Carafa I Grain 1.038 300-340
Carafa II Grain 1.038 375-450
Carafa III Grain 1.038 490-560
CaraFoam (crystal malt) Grain 1.033 1.3-2.3
CaraHell (crystal malt) Grain 1.034 8-12
Caramalt Grain NA 30-37
Caramel Pils Grain 1.03 6-9
Caramel/Crystal Malt, 10L Grain 1.035 56
Caramel/Crystal Malt, 120L Grain 1.033 30-38
Caramel/Crystal Malt, 20L Grain 1.035 42-50
Caramel/Crystal Malt, 30L Grain 1.035 53-60
Caramel/Crystal Malt, 40L Grain 1.034 10-14
Caramel/Crystal Malt, 55-60L Grain 1.034 15-20
Caramel/Crystal Malt, 60L Grain 1.034 21-22
Caramel/Crystal Malt, 80L Grain 1.034 300-380
Caramel/Crystal Malt, 90L Grain 1.034 350
Caramunich Malt Grain 1.033 395-475
CaraMunich Malt I Grain 1.034 190-300
CaraMunich Malt II Grain 1.034 375-450
CaraMunich Malt III Grain 1.034 1
Cara-Pils Dextrin Grain 1.033 10
CaraRed (crystal malt) Grain 1.033 120
Caravienne Malt Grain 1.034 20
Chocolate Malt, 300-380 Grain 1.03 30
Chocolate Malt, 350 Grain 1.034 40
Chocolate Malt, 395-475 Grain 1.034 55-60
Chocolate Rye Malt Grain 1.03 60
Chocolate Wheat Malt Grain 1.038 80
Corn Sugar Sugar 1.037 90
Dark Brown Sugar Sugar 1.046 60
Dark Crystal Malt Grain 1.034 145-188
Dark Munich Malt Grain 1.034 8-10
De-Bittered Black Malt Grain 1.03 500-600
Demerara Sugar Sugar 1.0415 1
Dextrin Malt (carapils) Grain 1.033 1.5
Dextrose (glucose) Sugar 1.037 1
Dry Malt Extract Sugar 1.044 Varies
Flaked Barley Grain 1.032 1.5
Flaked Maize Grain 1.037 1
Flaked Oats Grain 1.033 1
Flaked Rye Grain 1.036 2
Flaked Wheat Grain 1.036 2
Franco-Belges Kiln Coffee Malt Grain NA 150-180
Gambrinus Honey Malt Grain 1.034 25
Grits Grain 1.037 1-1.5
Honey Sugar 1.032 Varies
Invert Sugar Sugar 1.046 NA
Klsch Malt Grain 1.034 4.5
Lactose Sugar 1.043 NA
Lager Malt Grain 1.038 1.6
Light Munich Malt Grain 1.034 5-6
Liquid Malt Extract Sugar 1.035 0
Lyle's Golden Syrup Sugar 1.036 NA
Malto Dextrin Grain 1.043 3
Maple Sap Sugar 1.009 35
Maple Syrup Sugar 1.03 3
Maris Otter Pale Malt Grain 1.038 23-31
Melanoidin Malt Grain 1.037 2.3-2.7
Mild Ale Malt Grain 1.037 80
Molasses Sugar 1.036 10
Munich Malt Grain 1.034 4
Oat Malt Grain 1.034 2.2
Pale Ale Grain 1.038 180-250
Pale Chocolate Malt Grain 1.034 1.8
Pale Malt, Brewers 2-row Grain 1.0375 1.8
Pale Malt, Brewers 6-row Grain 1.035 1.2-2
Pale Wheat Grain 1.038 2.8
Peat Smoked Malt Grain 1.034 1.5
Pilsen Malt Grain 1.037 2-4
Rauch Smoked Malt Grain 1.037 0
Rice Solids Grain 1.04 300
Roasted Barley, 300L Grain 1.025 500
Roasted Barley, 500L Grain 1.025 10-14
Roasted Wheat Grain 1.036 2.8-4.3
Rye Malt Grain 1.029 2.4
Scotmalt Golden Promise Grain 1.038 130-220
Special B Malt Grain 1.03 50
Special Roast Grain 1.035 NA
Sucrose (white table sugar) Sugar 1.046 Varies
Toasted Pale Malt Grain 1.038 25
Torrified Wheat Grain 1.036 1-1.5
Treacle Sugar 1.036 100
Victory Malt Grain 1.034 25
Vienna Malt Grain 1.035 3.2-4
Wheat Malt Grain 1.038 2
Wheat Malt Dark Grain 1.039 6-8
Wheat Malt Light Grain 1.039 1.5-2
White Wheat Malt Grain 1.037 2
Description

High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
Roasted malt used in British milds, old ales, brown ales, nut brown ales.
Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales.
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use
Use as a base malt for any Belgian style beer with full body.
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
Imparts dryness. Unmalted; use in porters and dry stouts.
Provides color and sharp flavor in stouts and porters.
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales.
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use
For dark ales, hefeweizen, dunkelweizen, wheat bocks and double bocks.
Adds aroma and color intensity to darker beers. For use in alts, bocks, stouts and porters.
Imparts a deep red color, adds body and malt aroma. For use in bocks, porters, stouts and ambers.
Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.
Carafa I, II and III also are available de-husked. Adds aroma, color and body.

Improves head retention and body.

For light colored beer for body; hefeweizen, pale ale, golden ale, Oktoberfest.
Made from green malt, imparts a red hue and contributes to flavor and foam stability.
A very light crystal malt that lends body, smoother mouth-feel and foam stability.
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.

CaraMunich Malt III is dark crystal.

Adds body; aids head retention. For porters, stouts and heavier bodied beers.
Provides body and a deep red color for use in red ales, lagers, Scottish ales and alts.
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
Will add a deep red color and nutty/roasted taste.
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
Nutty, toasted flavor, brown color. Use in brown ales, porters, stouts and bocks.
Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale.
Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter.
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
Sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
Will add a deep black color without the astringent flavor of black malt.
Imparts mellow, sweet flavor. Use in English ales.
Balances body and flavor without adding color, aids in head retention. For any beer.
Imparts a mild sweet taste and smoothness. Use in English beers.
Extra light (2.5), Light (3.5), Amber (10), Dark (30), Wheat (3)
Helps head retention, imparts creamy smoothness. For porters and stouts.
Lightens body and color. For light American pilsners and ales.
Adds body and creamy head. For stouts and oat ales.
Imparts a dry, crisp character. Use in rye beers.
Imparts a wheat flavor, hazy color. For wheat and Belgian white beers.
A unique malt which imparts a coffee flavor.
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
Imparts a corn/grain taste. Use in American lagers.
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
Increases alcohol. Use in some Belgian or English ales. Use as an adjunct for priming. Made from sucrose. No dextrins. Use 1
Traditionally for Klsch-style beers, can be used in a variety of German and American styled beers. Adds a light, sweet, biscuity
Adds sweetness and body. Use in sweet or milk stouts.
Used to make light colored and flavored lagers.
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
Increases alcohol without flavor. Liquid Invert Sugar. Use in English and Belgian (Chimay) ales.
Adds body and mouthfeel. For all extract beers. Does not ferment.
Crisp dry, earthy flavor. Use in pale ales, porters and maple ales.
Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ale
Premium base malt for any beer. Good for pale ales.
For amber lagers and ales, dark lagers and ales, Scottish & red ales.
Dry, nutty malty flavor. Promotes body. Use in English mild ales.
Imparts strong sweet flavor. Use in stouts and porters.
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.
Enhances body and flavor. For winter beers, stouts, porters and other robust beers.
Moderate malt flavor. Used to produce traditional English and Scottish style ales.
Less roasted than regular chocolate malt, adds color and mild chocolate/coffee flavors to porters, milds & stouts.
Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
Moderate malt flavor. Basic malt for all beer styles.
Can be used in amounts of up to 70% of grist to create many wheat beer styles and aid in head retention in smaller amounts.
Imparts a robust smoky flavor and aroma. For Scottish ales and wee heavies.
Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
For rauchbier, kellerbier, smoked porters, Scottish ales and barleywines.
Lightens flavor without taste. Use in American and Asian lagers.
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.
Slightly roasted wheat which imparts a bready, nut-like quality.
Dry character. Can use as a base malt. For seasonal beers, roggenbier and ales.
Scottish pale ale malt; base malt for all Scottish beers.
Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.
Provides a deep golden to brown color for ales. Use in all darker ales.
Increases alcohol. Use in Australian lagers and English bitters.
Extra Light (3.5), Light (3.5 -5), Amber (10), Dark (30), Wheat (2).
Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
Puffed wheat created by high heat. Use in pale ales, bitters and milds.
Imparts intense, sweet flavor. A British mixture of molasses, invert sugar and golden syrup (corn syrup). Use in dark English ale
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
European lager malt kilned slightly more than Pilsner malt. Full bodied, golden color. Increases malty flavor, provides balance.
Light flavor and creamy head. For American weizenbier, weissbier, dunkelweiss, wheat beers, stouts, doppelbocks, and alt bee
Typical top fermented aroma, produces superb wheat beers.
Imparts a malty flavor. For American wheat beers, wheat bock and doppel bock.
Name Alpha Acid % Possible Substitutions
Admiral (U.K.) 13.5-16% U.K. Challenger, U.K. Northdown, U.K. Target
Ahtanum 4-6.3% Amarillo, Cascade
Amarillo 8-9% Cascade, Centennial
Apollo 15-19% Zeus
Aurora (Slovenia) 6-8% Northern Brewer
Azacca (U.S.) 14-16%
Belma (U.S.) 12.10%
Boadicea (U.K.) 8-9%
Bobeck (Slovenia) 3.5-7% U.K. Fuggle
Bramling Cross (U.K.) 5-7% U.K. Kent Golding, U.K. Progress, Whitbread Golding Variet
Bravo 14-17% Apollo, Zeus
Brewer's Gold (German) 6-7% Bullion, Galena, Northdown, Northern Brewer
Brewer's Gold (U.S.) 7-10% Bullion
Bullion (U.K.) 6.5-9% Columbus, Northern Brewer
Calypso (U.S.) 12-14%
Cascade (Argentina) 3-5% Any noble hops
Cascade (New Zealand) 6-8% Ahtanum, Cascade, Centennial
Cascade (U.S.) 4.5-7% Amarillo, Centennial, possibly Columbus
Cashmere (U.S.) 7.7-9.1%
Celeia (Slovenia) 3-6% Styrian Golding
Centennial 8-11.5% Cascade, possibly Columbus
Challenger (U.K.) 6.5-8.5% Northern Brewer, U.S. or German Perle
Chinook 10-14% Columbus, Northern Brewer, Nugget, U.K. Target
Citra (U.S.) 11-13%
Cluster 5.5-8.5% Galena
Columbus 11-16% Chinook, Northern Brewer, Nugget, U.K. Target
Comet (U.S.) 9-11%
Crystal 2-4.5% French Strisslespalt, Hallertauer, Hersbrucker, Liberty, Mt.
El Dorado (U.S.) 14-16%
Ella (Australia) 13.3-16.3%
Eroica (German) 9-12% Chinook, Galena, Nugget
Eureka! 17-19% Simcoe
First Gold (U.K.) 6.5-8.5% maybe Crystal, U.K. Kent Golding
Fuggle (U.K.) 4-5.5% Styrian Golding, U.S. Fuggle, Willamette
Fuggle (U.S.) 4-5.5% Styrian Golding, U.K. Fuggle, U.S. Tettnanger, Willamette
Galaxy (Australia) 11-16%
Galena 10-14% Chinook, Nugget, Pride of Ringwood
Glacier (U.S.) 5-9% Styrian Golding, U.S. Fuggle, U.S. Tettnanger, Willamette
Golding (U.S.) 4-6% U.K. Golding, U.K. Progress, Whitbread Golding Variety
Green Bullet (New Zealand) 11-14% Crystal, Hallertauer Tradition, Liberty, Mt. Hood, Ultra
Hallertau Aroma (New Zealand)6.5-8.5% Perle
Hallertau Blanc (German) 9-12%
Hallertauer (U.S.) 3.5-5.5% Hallertauer Tradition, Liberty, Ultra
Hallertauer Gold (German) 6-6.5% Crystal, Mt. Hood
Hallertauer Mittelfrh (German)3-5.5% German Tradition, Liberty, Ultra
Hallertauer Tradition (German) 3.5-5.5% Crystal, Liberty
Herald (U.K.) 11-13%
Herkules (German) 12-17%
Hersbrucker (German) 3-5.5% French Strisslespalt, Mt. Hood
Horizon 11-14% Magnum
Huell Melon (German) 7-8%
Idaho (U.S.) 12-15%
Jarrylo (U.S.) 15-17%
Kent Golding (U.K.) 4-5.5% U.K. Progress, U.S. Golding, Whitbread Golding Variety
Kohatu (New Zealand) 3%
Legacy (U.S.) NA
Lemondrop (U.S.) 5-7% Amarillo
Liberty 3-6% Hallertauer, Hallertauer Tradition, Mt. Hood
Lublin (Poland) 3-4.5% Czech Saaz, U.S. Saaz, U.S. Tettnanger
Magnum (German) 12-16% Northdown, Northern Brewer
Magnum (U.S.) 10-14% Northdown, Northern Brewer
Mandarina Bavaria (German) 7-10% Cascade
Marynka (Poland) 9-12%
Merkur (German) 12-15% Magnum
Millenium 12-15% Nugget
Mosaic 11.5-13.5% Nugget, Simcoe
Motueka (New Zealand) 6.5-7.5% Czech Saaz, U.S. Saaz
Mt. Hood 3-8% Crystal, French Strisslespalt, Hersbrucker
Mt. Rainier (U.S.) 5-8.1% Hallertauer
Nelson Sauvin (New Zealand) 12-14%
Newport 13-17% Galena, Nugget
Northdown (U.K.) 7.5-9.5%
Northern Brewer (German) 7-10% Chinook, U.S. Northern Brewer
Northern Brewer (U.S.) 6-10% Chinook, Nugget
Northwest Golding 4-5%
Nugget 11-14.5% Chinook, Columbus, Galena, U.K. Target
Olympic 11-13% Chinook
Opal (German) 5-8% Styrian Golding
Orbit (New Zealand) NA
Pacific Gem (New Zealand) 13-15% Galena
Pacific Jade (New Zealand) 12-14%
Pacifica (New Zealand) 5-6% Hallertau family
Palisade 5.5-9.5% Perhaps Cascade
Pekko (U.S.) 13-16% Saaz
Perle (German) 6-8.5% Northern Brewer, U.S. Perle
Perle (U.S.) 6-9.5% Chinook, Cluster, Galena, Northern Brewer
Phoenix (U.K.) 9-13% U.K. Challenger, U.K. Kent Golding, U.K. Northdown
Pilgrim (U.K.) 9-13% U.K. Challenger, U.K. Target
Pioneer (U.K.) 8-10% U.K. Kent Golding
Polaris (German) 18-24%
Premiant (Czech) 8-12.5%
Pride of Ringwood (Australia) 7-10% Cluster, Galena
Progress (U.K.) 5-7.5% Fuggle, U.K. Kent Golding
Rakau (New Zealand) 9-11%
Riwaka (New Zealand) 4.5-6.5% Czech Saaz, possible American "C" hops
Saaz (Czech) 3-4.5% U.S. Saaz
Saaz (U.S.) 3-5% Czech Saaz
Santiam 5-7.9% German Spalt, German Spalt Select, German Tettnanger
Saphir (German) 2.5-4.5% Any noble hops
Satus 12.5-14% Galena
Select (German) 4-6% Czech Saaz, German Spalt, Tettnanger
Simcoe 12-14%
Sladek (Czech) 5-6% Czech Saaz, U.S. Saaz, U.S. Tettnanger
Smaragd (German) 4-6%
Sorachi Ace (Japan) 13-16%
Southern Cross (New Zealand)11-14%
Sovereign (U.K.) 5-6% U.K. Fuggle
Spalt (German) 4-5.5% German Spalt Select, U.S. Saaz, U.S. Tettnanger
Spalt Select (German) 4-6% German Spalt, U.S. Saaz, U.S. Tettnanger
Spalt Select (U.S.) 3-5% Saaz, Tettnanger
Sterling 6-9% Saaz
Strisslespalt (France) 3-5% Crystal, Hersbrucker, Mt. Hood
Styrian Aurora 7-9.5% Northern Brewer, Styrian Golding, U.S. Styrian Bobek
Styrian Bobek 3.5-7% Styrian Golding, U.K. Fuggle, U.S. Fuggle, Willamette
Styrian Celeia 3-6% Saaz, Slovenia Bobeck, Styrian Golding
Styrian Golding (Slovenia) 4.5-6% U.K. Fuggle, U.S. Fuggle, Willamette
Summer (Australia) 5.6-6.4%
Summit 16-18% Simcoe
Sun 12-16% Magnum
Super Alpha (New Zealand) 10-12%
Super Pride (Australia) 14% Pride of Ringwood
Target (U.K.) 9.5-12.5% Fuggle, Willamette
Taurus (German) 12-17% Magnum
Tettnanger (German) 3.5-5.5% German Spalt, German Spalt Select, Saaz, U.S. Tettnanger
Tettnanger (U.S.) 3.4-5.2% Czech Saaz, German Spalt, Santiam
Tomahawk 15-17% Columbus
Topaz (Australia) 13.7-17.7%
Tradition (German) 5-7% Hallertauer Mittelfrh, Hersbrucker
Ultra 2-4.1% Hallertauer Tradition, Liberty, Saaz
Vanguard 4-5.7% Hallertauer Mittelfrh, Saaz
Vic Secret (Australia) 14-17%
Wai-iti (New Zealand) 3.40% Saaz
Waimea (New Zealand) 16-19%
Wakatu (New Zealand) NA Hallertauer Mittelfrh, Nelson Sauvin
Warrior 15-17% Nugget
WGV (Whitbread Golding Variet5-7% Glacier, Styrian Golding, U.K. Kent Golding, U.K. Progress,
Willamette 3.5-6% Styrian Golding, U.S. Fuggle, U.S. Tettnanger
Yakima Cluster 6-8.5%
Zeus 13-17% Columbus
Flavor Description
Known for its bittering potential.
Floral, citrus, sharp, and piney.
Citrusy, flowery.
A high alpha acid varietal known for its disease resistance.

A dual-use, high-alpha hop. Aroma and flavor characteristics of apricot, ripe mango, orchard fruit, orange, grapefruit, pine, and p
Clean bitterness, citrus, tropical fruit flavors.
spicy

Quite mild, fruity currant aroma.

Black currant, fruity, spicy.

Bittering hop with neutral aroma character.
A rich hop primarily used for bittering. Intense blackcurrant aroma.
Exhibits pleasant fruity notes-apple, pear, fruit punch.
Different than US grown Cascades with more of a spicy flavor and lemony aroma.
Similar to US Cascade, has floral, citrus grapefruit character.
Pleasant, flowery, spicy, and citrusy. Can have a grapefruit flavor.
This dual purpose variety is an offspring of Cascade and Northern Brewer. Cashmere has aroma and flavor characteristics of m
Moderate and pleasant zesty bitterness with matching floral aroma, making its use widespread in both ale and lager brewing. S
Medium with floral and citrus tones.
Mild to moderate, quite spicy.
Mild to medium-heavy, spicy, piney, and grapefruity.
Intense citrusy flavor.
Medium and quite spicy.
Pleasant, with pungent aroma.
Grapefruit, lemon, orange, and grassy notes.
Mild and pleasant, spicy and flowery.
Dual purpose hop with fruity, tropical flavors.
Dual purpose hop that displays floral and subtle spice notes. When used as a late addition or dry hop, it imparts grapefruit and
Strong but pleasant aroma.
An offspring of Apollo and German Merkur, Eureka! has aromas and characteristics of strong herbal notes, pine, mint, grapefrui
A little like Golding family; spicy.
Mild, pleasant, hoppy, and robust.
Mild and pleasant, earthy and fruity.
When used as a late addition or dry hopped, it contributes a pungent flavor of passionfruit and citrus.
Medium but pleasant hoppiness, citrusy.
Dual purpose hop with a citrus earthy aroma.
Mild, extremely pleasant, and gently hoppy.
Dual purpose hop.
A dual purpose hop which has been used to replace Perle
Winey, passion fruit, grapefruit, gooseberry, pineapple character.
Very mild, pleasant, and slightly flowery, some spicy.
Known for its aromatic properties similar to Hallertauer.
Mild and pleasant.
Known for its aromatic properties. A replacement for Hallertauer Mittelfrh.
New dual-purpose hop
bittering hop
Mild to semi-strong, pleasant, hoppy.
Spicy, floral. Low co-humulone results in clean tasting beer.
Honeydew melon and strawberry aroma.
A dual-purpose variety with flavors and aromas of tropical fruit, orange, apricot, black tea, pine, and herbs.
A high-alpha hop, the flavor imparts a mild sweetness and a tea-like spice, with flavors and aromas of banana, pear, spice, and
Gentle, fragrant, and pleasant.
Aroma hop with high essential oils and intense floral characters of pine needles and tropical fruit.
Clean grapefruit, floral, black currant notes and a spicy aroma.
This aroma hop originated from a cross between Cascade and USDA 19058 male. It features (of course) lemony, floral, earthy,
Mild and clean aroma, slightly spicy character.
Mild and typical of noble aroma types, spicy, herbal.
Known for bittering value and quality.
High alpha variety
Mandarin orangey flavor and aroma.
New hop variety with intense aroma
high-alpha, bittering hop
Mild, herbal, similar to Nugget.
Both fruity and containing grassy, floral, earthy notes.
Aroma hop that is fruity, tropical and citrusy.
Mild, pleasant, and clean, somewhat pungent and resiny.
only available in 2012
Distinctive white wine "fruitiness," gooseberry. Considered by some as "extreme," this hop is often used in specialty craft and se
Fairly pungent.
Fruity with some spiciness.
Medium-strong with some wild tones.
Medium-strong with some wild tones.
Known for aromatic properties.
Quite heavy and herbal.
Mild to medium, citrusy aroma, spicy.
German dual-purpose hop
Orbit is different each year as it uses a proprietary blend of hops specially selected out of the New Zealand Hops with a Differe
Bittering hop with delicate blackberry and floral oak. Pleasant aroma and high bitterness level.
A "soft" bittering hop with spicy and citrus aroma qualities.
An aroma hop with some citrus and floral character
Some "American" characteristics.
A clean and pleasant variety with floral mint, herbal, citrus, thyme, cucumber, lemon, and sage characteristics. Sometimes desc
Moderately intense, good and hoppy, fruity and a little spicy.
Known for its aromatic and bittering properties, pleasant and slightly spicy.
Dual purpose hop with aromas of pine, chocolate, molasses, and floral.
Dual purpose hop with citrusy, fruity, spicy, and lemon aromas.
A mild, typical English aroma.
Minty, icy quality.
A dual purpose variety with a balanced bitterness and slightly spicy aroma
Quite pronounced, woody, earthy, herbal.
Moderately strong, good aroma.
High alpha acids and oil content (particularly myrcene) with low cohumulone, making it ideal for the hoppy not bitter school of
Citrusy, grapefruit aroma hop
Very mild with pleasant hoppy notes, earthy, spicy, and herbal.
Mild and pleasant, earthy and spicy.
Noble characteristics.
Mild aroma hop.
Known for its bittering and aromatic properties.
noble-type aroma
A bittering and aromatic hop.
A dual-purpose Saaz hybrid.
Fruity and floral aromas.
Bittering hop with lemony aroma
Piney, resinous bittering hop
mild flavor
Mild and pleasant, slightly spicy.
Very fine Spalter-type aroma.
Medium intensity and pleasant hoppy qualities. Medium-strong aroma with wild American tones.
Herbal, spicy, pleasant aroma, hint of floral and citrus.
Medium intensity, pleasant, hoppy.
Intense, pleasant and hoppy. Very suitable for extraction and for combination with other varieties in the brewing process.
Intense, pleasant hop aroma. Similar to Fuggle type.
Pleasant, hoppy. A high-quality aroma variety with excellent bitterness and aroma qualities.
Delicate, slightly spicy.
A hop variety formerly known as Summer Saaz that has a gentle floral aroma, slightly earthy. Expect apricot and stone fruit note
Ultra high-alpha bittering hop
High-alpha hop with intense character
Earthy, piney bittering hop.
A high alpha variety bred from Pride of Ringwood.
Pleasant English hop aroma, quite intense.
high-alpha hop
Mild and pleasant, slightly spicy, herbal.
An aromatic hop, mild and slightly spicy.
Primarily a bittering hop.
A dual purpose hop, Topaz adds a resinous, grassy flavors; however, with later additions and in higher gravity brews, light tropic
Very fine and similar to Hallertauer Mittelfrh.
Very good to outstanding, some Saaz-like qualities. Aromatic properties similar to Hallertauer.
Aroma similar to continental European types.
An aroma hop with resinous, grassy and mild fruit flavors. Late and dry hop additions introduce appealing clean and distinct pin
Aroma hop with a startlingly citrus aroma made up of mandarin, lemon and lime zest
High alpha but also lots of oils giving fresh tangelo and citrus fruit aroma with pine needles
Wakatu features floral aromas, as well as notes of fresh lime zest, citrus oils, and has a Mittlefrh-style sweetness.
A bittering and aromatic hop.
Quite pleasant and hoppy, moderately intense, slightly spicy.
Mild and pleasant, slightly spicy, fruity, floral, a little earthy.
Used as a kettle hop for bittering.
Aromatic and pleasant.
Name & Number Type Lab Floc. Atten.
Abbaye Belgian Ale D Lallemand Low High
Abbey Ale WLP530 L White Labs Med/High 75-80%
Abbey IV WLP540 L White Labs Medium Medium
Alt Ale BRY 144 L Siebel Inst. Medium High
Amer. Hefeweizen Ale WLP320 L White Labs Low 70-75%
American Ale 1056 L Wyeast Low/Med 73-77%
American Ale BRY 96 L Siebel Inst. Medium High
American Ale II 1272 L Wyeast Medium 72-76%
American Ale Yeast Blend WLP060 L White Labs Medium 72-80%
American Farmhouse Blend WLP670 L White Labs Medium Medium
American Lager 118 L Siebel Inst. High Medium
American Lager 2035 L Wyeast Medium 75-80%
American Lager WLP840 L White Labs Medium 75-80%
American West Coast Ale BRY-97 D Lallemand Medium Medium
American Wheat 1010 L Wyeast Low 74-78%
American Whiskey WLP065 L White Labs Medium 76-82%
Antwerp Ale WLP515 L White Labs Medium Medium
Australian Ale WLP009 L White Labs High 70-75%
Baltic Lager ECY22 L East Coast Yeast Medium Medium
Bastogne Belgian Ale Yeast WLP510 L White Labs Medium 74-80%
Bavarian Lager 2206 L Wyeast Medium 73-77%
Bavarian Weizen Ale WLP351 L White Labs Low 73-77%
Bavarian Weizen BRY 235 L Siebel Inst. High Medium
Bavarian Wheat 3638 L Wyeast Low 70-76%
Bavarian Wheat Blend 3056 L Wyeast Medium 73-77%
Bavarian Wheat Yeast D Mangrove Jack Low Medium
Bedford British Ale WLP006 L White Labs High 72-80%
Belgian Abbaye ECY09 L East Coast Yeast Medium Medium
Belgian Abbey 1214 L Wyeast Low/Med 74-78%
Belgian Abbey II 1762 L Wyeast Medium 73-77%
Belgian Ale WLP550 L White Labs Medium 78-85%
Belgian Ale Yeast D Mangrove Jack Medium High
Belgian Ardennes 3522 L Wyeast High 72-76%
Belgian Dark Ale 3822-PC L Wyeast Medium Medium
Belgian Golden Ale WLP570 L White Labs Low 73-78%
Belgian Lager WLP815 L White Labs Medium Medium
Belgian Lambic Blend 3278 L Wyeast Low/Med 65-75%
Belgian Saison 3724 L Wyeast Low 76-80%
Belgian Saison I WLP565 L White Labs Medium 65-75%
Belgian Saison II WLP566 L White Labs Medium High
Belgian Saison III WLP585 L White Labs Low/Med Medium
Belgian Schelde Ale 3655-PC L Wyeast Medium Medium
Belgian Sour Mix WLP655 L White Labs Low/Med 70-80%
Belgian Stout 1581-PC L Wyeast Medium Medium
Belgian Strong Ale 1388 L Wyeast Low 74-78%
Belgian Strong Ale WLP545 L White Labs Medium High
Belgian Style Ale Yeast Blend WLP575 L White Labs Medium 74-80%
Belgian Style Saison Ale Blend WLP568 L White Labs Medium 70-80%
Belgian Wheat 3942 L Wyeast Medium 72-76%
Belgian White ECY11 L East Coast Yeast Low Medium
Belgian Wit Ale WLP400 L White Labs Low/Med 74-78%
Belgian Wit II Ale WLP410 L White Labs Low/Med 70-75%
Belgian Witbier 3944 L Wyeast Medium 72-76%
Belle Saison D Lallemand Low High
Berliner Blend ECY06 L East Coast Yeast NA
Berliner Weisse Blend WLP630 L White Labs Medium 63-80%
Berliner-Weisse Blend 3191-PC L Wyeast Low Medium
Biere de Garde 3725-PC L Wyeast Low Medium
Bohemian Lager 2124 L Wyeast Medium 73-77%
Bohemian Lager Yeast D Mangrove Jack High High
Bourbon Yeast WLP070 L White Labs Medium 75-80%
Brett Anomala ECY04 L East Coast Yeast NA
Brett bruxelensis ECY05 L East Coast Yeast NA
Brett custersianus L East Coast Yeast NA
Brett nanus L East Coast Yeast NA
Brettan. Bruxellensis 5112 L Wyeast Medium High
Brettan. Lambicus 5526 L Wyeast Medium High
Brettanomyces Bruxellensis Trois L White Labs Low High
Brettanomyces Bruxellensis Trois WLP644 L White Labs Low 85%
Brettanomyces bruxellensis WLP650 L White Labs Low 70-85%
Brettanomyces Claussenii WLP645 L White Labs Low 70-85%
Brettanomyces Lambicus WLP653 L White Labs Low 70-85%
Brewferm Blanche D Brewferm Low High
Brewferm Lager D Brewferm High High
Brewferm Top D Brewferm Med/High NA
British Ale 1098 L Wyeast Medium 73-75%
British Ale II 1335 L Wyeast High 73-75%
British Ale WLP005 L White Labs High 75-80%
British Ale Yeast D Mangrove Jack High High
British Cask Ale 1026-PC L Wyeast Med/High Medium
British Mild Ale ECY18 L East Coast Yeast Low Low
Budvar Lager 2000 L Wyeast Med/High 71-75%
BugCounty ECY20 L East Coast Yeast NA
BugFarm ECY01 L East Coast Yeast NA
Burton Ale WLP023 L White Labs Medium 69-75%
Burton Union ECY17 L East Coast Yeast Medium Medium
Burton Union Yeast D Mangrove Jack High High
California Ale V WLP051 L White Labs Med/High 70-75%
California Ale WLP001 L White Labs Medium 73-80%
California Lager 2112 L Wyeast High 67-71%
Canadian/Belgian Ale 3864-PC L Wyeast Medium Medium
CBC-1 (Cask and Bottle Conditioning) D Lallemand Low/Med NA
Coopers Pure Brewers' Yeast D Coopers High High
Cream Ale WLP80 L White Labs Medium 75-80%
Cry Havoc WLP862 L White Labs Low Low
Czech Budejovice Lager WLP802 L White Labs Medium 75-80%
Czech Pils 2278 L Wyeast Medium 70-74%
Danish Lager 2042 L Wyeast Low 73-77%
Denny's Favorite 50 1450 L Wyeast Low Medium
Dry English ale WLP007 L White Labs High 70-80%
Dusseldorf Alt WLP036 L White Labs Medium 65-72%
East Coast Ale WLP008 L White Labs Low/Med 70-75%
East Midlands Ale WLP039 L White Labs Med/High Medium
Edinburgh Ale WLP028 L White Labs Medium 70-75%
English Ale Blend WLP085 L White Labs Med/High 69-76%
English Ale BRY 264 L Siebel Inst. Medium High
English Ale WLP002 L White Labs Very High 63-70%
English Special Bitter 1768-PC L Wyeast High Low
Essex Ale Yeast WLP022 L White Labs Med/High 71-76%
European Ale WLP011 L White Labs Medium 65-70%
European Lager 2247-PC L Wyeast Low Medium
Farmhouse Ale 3726-PC L Wyeast Medium Medium
Farmhouse Brett ECY03 L East Coast Yeast NA
Fermentis US-05 D Fermentis Medium 77-81%
Flanders Golden Ale 3739-PC L Wyeast Low/Med Medium
Flemish Ale Blend WLP665 L White Labs Low/Med High
Flemish Ale ECY02 L East Coast Yeast NA
Forbidden Fruit Yeast 3463 L Wyeast Low 73-77%
French Ale WLP072 L White Labs Med/High Low
French Saison 3711 L Wyeast Low High
German Ale 1007 L Wyeast Low 73-77%
German Ale/Klsch WLP029 L White Labs Medium 72-78%
German Bock Lager Yeast WLP833 L White Labs Medium 70-76%
German Lager WLP830 L White Labs Medium 74-79%
German Wheat 3333 L Wyeast High 73-77%
Hefeweizen Ale WLP300 L White Labs Low/Med 72-76%
Hefeweizen IV Ale WLP380 L White Labs Low 73-80%
Hella Bock 2487-PC L Wyeast Medium Medium
Irish Ale 1084 L Wyeast Medium 71-75%
Irish Ale WLP004 L White Labs Med/High 69-74%
Klsch 2565 L Wyeast Low 73-77%
Kolsch II 2575-PC L Wyeast Low Medium
Klschbier ECY21 L East Coast Yeast High Medium
Lactobacillus 5335 L Wyeast NA
Leuven Pale Ale 3538-PC L Wyeast High Medium
London Ale 1028 L Wyeast Low/Med 73-77%
London Ale III 1318 L Wyeast High 71-75%
London Ale WLP013 L White Labs Medium 67-75%
London ESB Ale 1968 L Wyeast High 67-71%
Lucky #7 L Real Brewers Yeast High 70-80%
Manchester Ale WLP038 L White Labs Med/High Medium
Mexican Lager Yeast WLP940 L White Labs Medium 70-78%
Munich (German Wheat Beer) D Lallemand Very Low Medium
Munich Festbier ECY15 L East Coast Yeast Medium Medium
Munich Helles WLP860 L White Labs Medium Medium
Munich Lager 2308 L Wyeast Medium 70-74%
Munich Lager II 2352-PC L Wyeast Medium Medium
Muntons Premium Gold D Muntons High High
Muntons Standard Yeast D Muntons High High
Neutral Grain WLP078 L White Labs Medium 77-84%
Newcastle Dark Ale Yeast D Mangrove Jack Medium Medium
North American Lager 2272-PC L Wyeast High Medium
North European Lager BRY 203 L Siebel Inst. Low High
Northeast Ale ECY29 L East Coast Yeast High High
Northwest Ale 1332 L Wyeast High 67-71%
Nottingham D Lallemand High High
Octoberfest Lager Blend 2633 L Wyeast Low/Med 73-77%
Oktoberfest/Mrzen WLP820 L White Labs Medium 65-73%
Old Bavarian Lager Yeast WLP920 L White Labs Medium 66-73%
Old Newark Ale ECY10 L East Coast Yeast High Low
Old Newark Beer ECY12 L East Coast Yeast Medium Medium
Old Sonoma Ale WLP076 L White Labs Medium Medium
Oud Brune ECY23 L East Coast Yeast Medium
Pacific Ale WLP041 L White Labs High 65-70%
Pediococcus Cerivisiae 5733 L Wyeast NA
Pilsen Lager 2007 L Wyeast Medium 71-75%
Pilsner Lager WLP800 L White Labs Med/High 72-77%
Rasenmher Lager 2252-PC L Wyeast Low Medium
Ringwood Ale 1187 L Wyeast High 68-72%
Rocky Mountain Lager 2105-PC L Wyeast Med/High Medium
Roeselare Ale Blend 3763 L Wyeast High
Safale S-04 D Fermentis High 79%
Safale US-05 D Fermentis Medium High
Safbrew S-33 D Fermentis Med/High 75%
Safbrew T-58 D Fermentis Low 75%
Safbrew WB-06 D Fermentis High High
Saflager S-23 D Fermentis Med/High 80%
Saflager W-34/70 D Fermentis High High
Saison Brasserie Blend ECY08 L East Coast Yeast Medium Medium
Saison Single-Strain ECY14 L East Coast Yeast Medium Medium
San Diego Super Yeast WLP090 L White Labs Med/High High
San Francisco Lager WLP810 L White Labs High 65-70%
Scotch Whiskey WLP045 L White Labs Medium 75-80%
Scottish Ale 1728 L Wyeast High 69-73%
Scottish Heavy ECY07 L East Coast Yeast Medium Medium
So. German Lager WLP838 L White Labs Med/High 68-76%
Staro Prague Lager 2782-PC L Wyeast High Medium
Super High Gravity WLP099 L White Labs Medium >80%
Tennessee WLP050 L White Labs Medium 75-80%
Thames Valley Ale 1275 L Wyeast Medium 72-76%
Thames Valley Ale II 1882-PC L Wyeast High Medium
The Monk D Real Brewers Yeast Medium 75-80%
The One D Real Brewers Yeast High 70-80%
Trappist Ale BRY 204 L Siebel Inst. Medium High
Trappist Ale ECY13 L East Coast Yeast Medium Medium
Trappist Ale WLP500 L White Labs Low/Med 75-80%
Trappist Blend 3789-PC L Wyeast Medium Medium
Trappist High Gravity 3787 L Wyeast Medium 74-78%
Urquell Lager 2001 L Wyeast Med/High 72-76%
US West Coast Yeast D Mangrove Jack High High
Weihenstephan Weizen 3068 L Wyeast Low 73-77%
West Yorkshire Ale 1469 L Wyeast High Low
Whitbread Ale 1099 L Wyeast High 68-72%
Whitbread Ale WLP017 L White Labs High 67-73%
Windsor (British Ale) D Lallemand Low Medium
Workhorse Beer Yeast D Mangrove Jack Medium High
Ye Olde English D Real Brewers Yeast Medium 65-75%
Yorkshire Square WLP037 L White Labs High Low
Zurich Lager Yeast WLP885 L White Labs Medium 70-80%
Avg Atten Temp.
NA
77.5% 66-72
66-72
59-68
72.5% 65-69
75.0% 60-72
64-72
74.0% 60-72
75.0% 68-72
68-72
68-72
77.5% 48-58
77.5% 50-55
63
76.0% 58-74
79.0% 75-82
67-70
72.5% 65-70
75-78
77.0% 66-72
75.0% 46-58
75.0% 66-70
50-57
73.0% 64-75
75.0% 64-74
59-86
75.0% 65-70
66-72
76.0% 68-78
75.0% 65-75
81.5% 68-78
79-90
74.0% 65-85
65-80
75.5% 68-75
50-55
70.0% 63-75
78.0% 70-95
70.0% 68-75
68-78
68-75
62-74
75.0% 80-85
65-75
76.0% 64-80
66-72
77.0% 68-75
75.0% 70-80
74.0% 64-74
70-76
76.0% 67-74
72.5% 67-74
74.0% 60-75
63
70-74
71.5% 68-72
68-72
70-84
75.0% 45-68
50-59
77.5% 72-77
NA
NA
60-74
NA
60-75
60-75
70-85
85.0% 70-85
77.5% 85
77.5% 85
77.5% 85
64-73
50-59
64-77
74.0% 64-72
74.0% 63-75
77.5% 68-75
57-72
63-72
60-68
73.0% 48-56
NA
60-74
72.0% 68-73
64-69
62-74
72.5% 66-70
76.5% 68-73
69.0% 58-68
65-80
59-77
68-80
77.5% 65-70
55-58
77.5% 50-55
72.0% 50-58
75.0% 46-56
60-70
75.0% 65-70
68.5% 65-69
72.5% 68-73
66-70
72.5% 65-70
72.5% 68-72
59-68
66.5% 65-68
64-72
73.5% 66-70
65-70
46-56
70-84
NA
79.0% 59-75
64-80
68-80
60-74
75.0% 63-76
63-73
65-77
75.0% 55-68
75.0% 65-69
73.0% 48-55
76.5% 50-55
75.0% 63-75
74.0% 68-72
76.5% 66-70
48-56
73.0% 62-72
71.5% 65-68
75.0% 56-70
55-70
58-66
60-95
65-80
75.0% 60-72
73.0% 64-74
71.0% 66-71
69.0% 64-72
75.0% 68-75
65-70
74.0% 50-55
63
46-54
48-52
72.0% 48-56
52-62
57-77
57-77
80.5% 76-85
64-72
52-58
68-72
65-70
69.0% 65-75
 57-70
75.0% 48-58
69.0% 52-58
69.0% 50-55
60-68
58-68
66-70
68-74
67.5% 65-68
60-95
73.0% 48-56
74.5% 50-55
48-68
70.0% 64-74
48-56
65-85
79.0% 59-75
59-72
75.0% 59-75
75.0% 59-75
64-75
80.0% 48-59
54-59
75-85
75-82
65-68
67.5% 58-65
77.5% 72-77
71.0% 55-75
60-68
72.0% 50-55
50-58
65-69
77.5% 75-79
74.0% 62-72
60-70
77.5% 66-72
75.0% 68-75
64-72
74-76
77.5% 65-72
68-85
76.0% 64-78
74.0% 48-56
59-74
75.0% 64-75
64-72
70.0% 64-74
70.0% 66-70
64-70
59-68
70.0% 65-70
 65-70
75.0% 50-55
Description
Abbaye is an ale yeast of Belgian origin selected for its ability to produce great Belgian style beers including high gravity beers
Produces fruitiness and plum characteristics.
Authentic Trappist style yeast. Available Jul-Aug.
Full flavored, but clean tasting with estery flavor.
Produces a slight amount of banana and clove notes.
Well balanced. Ferments dry, finishes soft.
Clean ale strain
Slightly nutty, soft, clean and tart finish.
Blend celebrates the strengths of California ale strains.
Consists of a traditional farmhouse strain and Brettanomyces.
Produces slightly fruity beer, some residual sugar.
Bold, complex and aromatic; slight diacetyl.
Dry and clean with a very slight apple fruitiness.
Very clean ale flavor.
Produces a dry, slightly tart, crisp beer.
Produces low ester profile and moderate fussel oils. Used in high-gravity beers.
Clean, almost lager-like with biscuity ale aroma. Available Nov-Dec.
For a clean, malty and bready beer.
Full malt flavor and clean finish.
A high gravity, Trappist style ale yeast.
Produces rich, malty, full-bodied beers.
Moderately high, spicy phenolic overtones of cloves.
A very estery beer with mild clove-like spiciness.
Balance banana esters w/ apple and plum esters.
Produces mildly estery and phenolic wheat beers.
Lots of classic banana and clove esters, balanced with clove and cinnamon-like phenolic aromas.
Good choice for most English style ales.
Limited availability. Robust, estery with large notes of clove and fruit.
Abbey-style, top-fermenting yeast for high gravity.
Slightly fruity with a dry finish.
Phenolic and spicy flavours dominate the profile.
Spicy and peppery characteristics.
Mild fruitiness with complex spicy character.
Seasonal Availability. High acid producer with balanced ester and phenol production allowing a good expression of malt profile.
A combination of fruitiness and phenolic flavors.
Clean, crisp with low sulfur production. Available Jan-Feb.
Rich, earthy aroma and acidic finish.
Very tart and dry with spicy and bubblegum aromatics
Produces earthy, spicy, and peppery notes.
Fruity ester production, moderately phenolic.
High fruit ester, slight tartness. Available Jul-Aug.
Seasonal Availability. Produces complex Belgian flavors and aromas.
Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pedioccus.
Seasonal Availability. Ferments to dryness and produces moderate levels of esters.
Fruity nose and palate, dry, tart finish.
Moderate levels of ester and spicy phenolic character.
Blend of Trappist yeast and Belgian ale yeast
Complex, fruity aromas and flavors.
Apple and plum like nose with dry finish.
Produces flavors reminiscent of wit biers
Slightly phenolic and tart.
Spicier, sweeter, and less phenolic than WLP400.
Alcohol tolerant, with tart, slight phenolic profile.
Aroma is fruity, spicy and peppery due to ester and phenol production.
For lactic sourness. Contains a Klsch ale yeast and two Lactobacillus strains.
Creates a subtle tart drinkable beer.
Seasonal availability. Includes a German ale strain and Lactobacillus.
Seasonal Availability. Low to moderate ester production with subtle spiciness.
Ferments clean and malty.
Earthy spiciness of both noble hops and Pilsner malt will be enhanced and supported by moderate to full body.
Produces a caramel malty character with balanced ester profile. Used in high-gravity beers.
Very estery with some light funk and acidity.
Quite funky with barnyard notes accompanied by esters.
Displays an ester profile of mango and peach esters with limited to no barnyard funk.
Reveals a spicy saison-like profile with none to low esters.
Produces classic lambic characteristics.
Pie cherry-like flavor and sourness.
Produces a slightly tart beer with delicate characteristics of mango and pineapple.
Produces a slightly tart beer with delicate characteristics of mango and pineapple.
Classic strain used in secondary for Belgian styles.
Low intensity Brett character. More aroma than flavor.
High Brett character. Horsey, Smokey and spicy flavors.
Ferments clean with little or no sulphur.
Develops Witbeer aromas like banana and clove.
Universal top-fermenting beer yeast.
Ferments dry and crisp, slightly tart and fruity.
Malty flavor, crisp finish, clean, fairly dry.
English strain that produces malty beers.
Earthy, nutty, orange peel and mild spice.
Seasonal Availability. Produces a nice malt profile and finishes crisp and slightly tart.
Limited availability. Complex, woody ester profile. Leaves a malt profile with a slight sweetness.
Malty nose with subtle fruit. Finishes dry and crisp.
Availability: Nov-Dec. Contains the largest mix organisms for Lambic-style brewing.
A large complex blend of cultures to emulate sour beers.
Subtle fruity flavors: apple, clover honey and pear.
Limited availability. Citrusy flavor which accentuates mineral and hop flavors.
Some pear esters, possibly strawberry or kiwi-like aromas.
Produces a fruity, full-bodied beer.
Clean flavors accentuate hops; very versatile.
Produces malty, brilliantly clear beers.
Seasonal Availability. Banana and fruit esters complemented with mild phenolics and hints of acidity.
Valued for its refermentation ability.
Clean, round flavor profile.
A blend of ale and lager strains that creates a clean, crisp, light American lager style.
Can ferment at ale and lager temperatures, allowing for a variety of beer styles.
Produces dry and crisp lagers, with low diacetyl.
Dry but malty finish.
Rich Dortmund style with crisp, dry finish.
Can be used for almost any beer style. Accentuates malt, caramel, or fruit character.
Good for high gravity ales with no residuals.
Produces clean, slightly sweet alt beers.
Very clean and low esters.
Available Sept-Oct. Medium to low fusel fruit and alcohol production.
Malty, strong Scottish ales.
Moderate fruitiness and mineral-like.
Clean ale with slightly nutty and estery character.
Very clear with some residual sweetness.
Seasonal Availability. Produces light fruit and ethanol aromas along with soft, nutty flavors.
Drier finish than many British ale yeasts
Low ester production, giving a clean profile.
Seasonal Availability. Exhibits a clean and dry flavor profile often found in aggressively hopped lagers.
Seasonal Availability. Complex esters balanced with earthy/spicy notes.
Limited availability. Produces a fruity and funky profile with some acidity.
Clean with mild flavor for a wide range of styles.
Seasonal Availability. Will produce moderate fruity esters and spicy phenols.
Creates a complex, dark stone fruit characteristic.
Dry, sour, leathery and notes of cherry stone.
Phenolic profile, subdued fruitiness.
Clean strain that complements malt flavor. Available May-June.
Versatile strain for Saisons and other Belgian styles that are aromatic, estery, and spicy.
Ferments dry and crisp with a mild flavor.
A super-clean, lager-like ale.
Produces well balanced beers of malt and hop character.
Malty and clean; great for all German lagers.
Sharp, tart crispness, fruity, sherry-like palate.
Produces banana and clove nose.
Crisp, large clove and phenolic aroma and flavor.
Seasonal Availability. Attenuates well while still leaving plenty of malt character and body.
Slight residual diacetyl and fruitiness.
Light fruitiness and slight dry crispness.
Malty with a subdued fruitiness and a crisp finish.
Seasonal Availability. Rich flavor profile which accentuates a soft malt finish.
Limited availability. Clean lager-like profile at ale temperatures.
Lactic acid bacteria.
Seasonal Availability. Produces a spicy character and mild esters.
Bold and crisp with a rich mineral profile.
Very light and fruity, with a soft, balanced palate.
Dry malty ale yeast for pales, bitters and stouts.
Rich, malty character with balanced fruitiness.
Southern California ale yeast that ferments higher gravity worts up to 10% ABV.
Clean, dry finish with low esters.
Produces clean lager beer, with a crisp finish.
Estery to both palate and nose with typical banana notes.
Recommended for German lagers
Clean and strong fermenter. Available Mar-Apr.
Very smooth, well-rounded and full-bodied.
Seasonal Availability. Low diacetyl and low sulfur aroma. Great for malt-driven lagers.
Clean balanced ale yeast for 100% malt recipies.
Clean well balanced ale yeast.
Clean, fast fermentation used in high-gravity beers.
Aromas reminiscent of rich, dark fruit.
Seasonal Availability. Mild malty profile, medium ester profile, well balanced.
Well-balanced beer, fewer sulfur compounds.
A unique ale yeast with an abundance of citrusy esters accentuating American style hops.
Malty, mildly fruity, good depth and complexity.
Neutral for an ale yeast; fruity estery aromas.
Plenty of malt character and mouth feel. Low in sulfer.
Produces a very malty, bock-like style.
Finishes malty with a slight ester profile. Use in beers such as Octoberfest, Bock, and dark lagers.
Good for all styles of American and English ales
Identified as S. cerevisae, hence it is not a true lager strain, but should ferment at lager temperatures.
Neutral and versatile. Available May-June
For those who prefer sourness without the presence of Brett.
A popular ale yeast from the Pacific Northwest.
Lactic acid bacteria.
Smooth malty palate; ferments dry and crisp.
Somewhat dry with a malty finish.
Seasonal Availability. Produces clean lagers at low temp. fermentations, but also yields slight ester at higher temps.
A malty, complex profile that clears well.
Seasonal Availability. Mild malty profile, medium esters, well balanced.
Produces a dry beer with a complex, earthy profile and distinctive pie cherry sourness.
English ale yeast that forms very compact sediment.
Produces well-balanced beers with low diacetyl and clean end palate.
Versatile strain that can perform in beers up to 11.5% ABV.
Develops estery and somewhat peppery spiceyness.
Produces subtle estery and phenol flavor notes typical of wheat beers.
Produces a fruit esterness in lagers.
Good balance of floral and fruity aromas, clean flavor.
Limited availability. Both fruity and spicy characteristics accompanied by dryness.
Spring/Summer. Smooth, full character with mild esters reminiscent of apple pie spice.
Versatile, super-fast, super-clean strain.
For "California Common" type beer.
Used for scotch whiskey production from the early 1950s. Used in high-gravity beers.
Suited for Scottish-style ales, high-gravity ales.
Limited availability. Leaves a fruity profile with woody, oak esters reminiscent of malt whiskey.
A malty finish and balanced aroma.
Seasonal Availability. Will create moderate fruit and bready malt flavors in lagers.
High gravity yeast, ferments up to 25% alcohol.
Creates rich, smooth flavors. Used in high-gravity beers.
Clean, light malt character with low esters.
Seasonal Availability. Produces crisp, dry beers with rich malt profile and moderate stone fruit esters.
Ferments tripels and high-gravity ales to 15% ABV.
California ale yeast great for West Coast-style pale ales and IPAs.
Dry estery flavor with a light clove-like spiciness.
Traditional Trappist yeast with a complex, dry, fruity malt profile.
Distinctive fruitiness and plum characteristics.
Seasonal Availability. A unique blend of Belgian Saccharomyces and Brettanomyces.
Ferments dry, rich ester profile and malty palate.
Mild fruit and floral aroma. Very dry with mouth feel.
Very neutral strain. Citrus and pine hops will be enhanced.
A unique, rich and spicy weizen character.
Produces full chewy malt flavor and character. Expect moderate nutty and stone-fruit esters.
Mildly malty and slightly fruity.
Brittish style, slightly fruity with a hint of sulfur.
Full-bodied, fruity English ale.
Neutral and clean aroma suitable for all styles. Imitates lager characteristics.
Smooth and creamy for English
Availability: Nov-Dec. Toasty with malt-driven esters.
Swiss style lager yeast with minimal sulfer and diacetyl production.
1. Standard American Beer
1A. American Light Lager
1B. American Lager
1C. Cream Ale
1D. American Wheat Beer
2. International Lager
2A. International Pale Lager
2B. International Amber Lager
2C. International Dark Lager
3. Czech Lager
3A. Czech Pale Lager
3B. Czech Premium Pale Lager
3C. Czech Amber Lager
3D. Czech Dark Lager

Based on BJCP 2015 Beer Style Guidelines

4. Pale Malty European Lager
4A. Munich Helles
4B. Festbier
4C. Helles Bock
5. Pale Bitter European Beer 6. Amber Malty European Lager
5A. German Leichtbier 6A. Mrzen
5B. Klsch 6B. Rauchbier
5C. German Helles Exportbier 6C. Dunkles Bock
5D. German Pils
7. Amber Bitter European Beer 8. Dark European Lager 9. Strong European Beer
7A. Vienna Lager 8A. Munich Dunkel 9A. Doppelbock
7B. Altbier 8B. Schwarzbier 9B. Eisbock
7C. Kellerbier 9C. Baltic Porter
7C. Kellerbier: Pale Kellerbier
7C. Kellerbier: Amber Kellerbier
10. German Wheat Beer 11. British Bitter 12. Pale Commonwealth Beer
10A. Weissbier 11A. Ordinary Bitter 12A. British Golden Ale
10B. Dunkles Weissbier 11B. Best Bitter 12B. Australian Sparkling Ale
10C. Weizenbock 11C. Strong Bitter 12C. English IPA
13. Brown British Beer 14. Scottish Ale 15. Irish Beer 16. Dark British Beer
13A. Dark Mild 14A. Scottish Light 15A. Irish Red Ale 16A. Sweet Stout
13B. British Brown Ale 14B. Scottish Heavy 15B. Irish Stout 16B. Oatmeal Stout
13C. English Porter 14C. Scottish Export 15C. Irish Extra Stout 16C. Tropical Stout
16D. Foreign Extra Stout
17. Strong British Ale 18. Pale American Ale 19. Amber and Brown American Beer
17A. British Strong Ale 18A. Blonde Ale 19A. American Amber Ale
17B. Old Ale 18B. American Pale Ale 19B. California Common
17C. Wee Heavy 19C. American Brown Ale
17D. English Barleywine
20. American Porter and Stout
20A. American Porter
20B. American Stout
20C. Imperial Stout
21. IPA 22. Strong American Ale
21A. American IPA 22A. Double IPA
21B. Specialty IPA 22B. American Strong Ale
21B. Specialty IPA: Belgian IPA 22C. American Barleywine
21B. Specialty IPA: Black IPA 22D. Wheatwine
21B. Specialty IPA: Brown IPA
21B. Specialty IPA: Red IPA
21B. Specialty IPA: Rye IPA
21B. Specialty IPA: White IPA
23. European Sour Ale 24. Belgian Ale 25. Strong Belgian Ale
23A. Berliner Weisse 24A. Witbier 25A. Belgian Blond Ale
23B. Flanders Red Ale 24B. Belgian Pale Ale 25B. Saison
23C. Oud Bruin 24C. Bire de Garde 25C. Belgian Golden Strong Ale
23D. Lambic
23E. Gueuze
23F. Fruit Lambic
26. Trappist Ale 27. Historical Beer 28. American Wild Ale
26A. Trappist Single Gose 28A. Brett Beer
26B. Belgian Dubbel Kentucky Common 28B. Mixed-Fermentation Sour Beer
26C. Belgian Tripel Lichtenhainer 28C. Wild Specialty Beer
26D. Belgian Dark Strong Ale London Brown Ale
Piwo Grodziskie
Pre-Prohibition Lager
Roggenbier
Sahti
29. Fruit Beer 30. Spiced Beer 31. Alternative Fermentables B
29A. Fruit Beer 30A. Spice, Herb, or Vegetable Beer 31A. Alternative Grain Beer
29B. Fruit and Spice Beer 30B. Autumn Seasonal Beer 31B. Alternative Sugar Beer
29C. Specialty Fruit Beer 30C. Winter Seasonal Beer
32. Smoked Beer 33. Wood Beer 34. Specialty Beer
32A. Classic Style Smoked Beer 33A. Wood-Aged Beer 34A. Clone Beer
32B. Specialty Smoked Beer 33B. Specialty Wood-Aged Beer 34B. Mixed-Style Beer
34C. Experimental Beer
 Required Priming Sugar (Method #1)1 Saturation Volume Typical Carbonation Levels
Saturation Vol. of CO2 = 0.88 LCO2 / Lbeer Temp CO2 Vol. of Vol. of
CO2 g/L
Preferred Vol. of CO2 = 2.45 LCO2 / Lbeer C F g/L CO2 (L) Beer Style CO2
5.88 g / Lbeer 0 32.0 3.34 1.70 British-style ales 2.7 - 3.9 1.5 - 2.2
Pure Glucose 0.79 oz / gal 2 35.6 3.14 1.60 Porter, stout 3.3 - 4.5 1.7 - 2.3
3.93 oz / 5-gal batch 4 39.2 2.95 1.50 Belgian ales 3.7 - 4.7 1.9 - 2.4
6.76 g / Lbeer 6 42.8 2.75 1.40 European lagers 4.3 - 5.3 2.4 - 2.6
Dextrose Monohydrate
(Corn Sugar) 0.90 oz / gal 8 46.4 2.55 1.30 American ales 4.7 - 5.3 2.2 - 3.0
4.51 oz / 5-gal batch 10 50.0 2.36 1.20 American lagers 2.5 - 2.8
7.64 g / Lbeer 12 53.6 2.20 1.12 Lambic 4.7 - 5.3 2.4 - 2.8
Dry Malt Extract3 1.02 oz / gal 14 57.2 2.06 1.05 Fruit Lambic 5.9 - 8.8 3.0 - 4.5
5.10 oz / 5-gal batch 16 60.8 1.94 0.99 German Wheat 6.5 - 8.8 2.8 - 5.1
8.23 g / Lbeer 18 64.4 1.83 0.93
Liquid Malt Extract3 1.10 oz / gal 20 68.0 1.73 0.88
5.50 oz / 5-gal batch 22 71.6 1.63 0.83

Priming Sugar (Method #2)2

Saturation CO2 = 1.73 gCO2 / Lbeer
Preferred CO2 = 4.70 gCO2 / Lbeer
6.42 g / Lbeer
Pure Glucose 0.86 oz / gal
4.28 oz / 5-gal batch
7.38 g / Lbeer
Dextrose Monohydrate 0.99 oz / gal
4.93 oz / 5-gal batch
8.34 g / Lbeer
Dry Malt Extract3 1.11 oz / gal
5.57 oz / 5-gal batch
8.98 g / Lbeer
Liquid Malt Extract 3
1.20 oz / gal
6.00 oz / 5-gal batch

1
HOMEBREW DIGEST #1796 (hbd.org/archive/1796.html)
2
Technical Guide to Bulk Priming (oz.craftbrewer.org/Library/Methods/BulkPriming/TechnicalGuide.shtml)
3
A Primer on Priming (www.brewery.org/library/YPrimerMH.html)
 All-Grain to Extract Conversion
Pale Malt (lb) LME (lb) DME (lb) lb to kg 0.45359237000000
8.73 = 7.09 6.00 kg to lb 2.20462262185000
Wheat Malt (lb) LWE (lb) DWE (lb) L to Qt 1.05668820497000
7.57 = 7.09 6.00 qt to L 0.94635295000000
qt/lb to L/kg 2.08635112182332
Extract to All-Grain Conversion F to C 154.0 67.78
LME (lb) Pale Malt (lb) oz to grams 28.34952000000000
6 = 7.38 L to gallons 0.26417205124200
ceof th exp water
DME (lb) Pale Malt (lb)
1/C (20-100C) 0.00045100000000
ceof th exp water
6 = 8.73
1/F 0.00776622000000
LWE (lb) Pale Malt (lb)
6 = 6.40
DWE (lb) Pale Malt (lb)
6 = 7.57

LME - Liquid Malt Extract

DME - Dry Malt Extract
LWE - Liquid Wheat Extract
DWE - Dry Wheat Extract
 Constants & Variables
C= 12.0107 amu
O= 15.9994 amu
H= 1.00794 amu

Avogadro's # 6.022E+23
R= 0.0820578 LatmK-1mol-1
T= 293.15 K
P= 1 atm

Alcohol & CO2 production

glucose ethanol carbon dioxide

C6H12O6 2(CH3CH2OH) 2(CO2)
180.15588 92.13688 + 88.019 amu