If you wish to formulate a recipe the following are some guidelines to help you. Detailed calculations are available on our on-line or tutored courses.
Recipe Formulation – Initial Decisions
- Target ABV (alcohol by volume)
- Style of beer
- Volume to make
- Yeast strain to use
Recipe Formulation – Calculation of OG
- Gravity needed for the required ABV using the F Factor table
- Determine the Original Gravity (OG) for a yeast strain and/or mashing in temperature.
- The difference between 2 b. and 2 a. will give you an idea of the Final Gravity (FG) of the beer.
- Note that altering the mash temperature can increase or decrease the FG
Recipe Formulation – Calculation of LDK needed
When you have the OG you can then calculate the
- LDK (litre degrees per kilogram) at 100% efficiency
- Using the mash efficiency, you can then calculate the total LDK needed.
Recipe Formulation – Calculation of the weights needed of each malt
Once you know the total LDK needed you can
- Calculate the weights of each ingredient using the extract potential of each malt/adjunct/sugar
- The extract potential can be found on the malt data sheets
Recipe Formulation – Calculation of the liquor needed to hydrate the mash and the sparge liquor volume
Add up all the weights of the dry ingredients to calculate the
- Mash liquor required to hydrate the dry ingredients
- The sparge liquor required to extract the sugars
Recipe Formulation – Calculation of water (liquor) treatment
- The next stage is to calculate the water treatment needed for a beer style
- Decide if you need to increase or decrease the alkalinity
- From this calculate the amount of acid or bicarbonate to add to the liquor tank
- Note the liquor tank volume is different from the brew volume
- Next calculate the amount of Calcium Sulphate you need to add for the beer style you are making
- Then calculate the amount of Calcium Chloride for the beer style
- The next stage is to determine if you have enough calcium
- Calculate the Calcium required for the beer style
- Calculate calcium from the liquor sullied and from the Calcium Sulphate and Calcium Chloride
- If there is a surplus Calcium that is acceptable
- If there is a shortage of Calcium you may have to review the water treatment you are using for alkalinity reduction.
Recipe Formulation – Colour calculations
Then calculate the colour of the beer
- To do this you will need the weight from each malt/adjunct/sugar
- The colour potential from each malt/adjunct/sugar.
- The colour potential can be found on their product data sheets.
Recipe Formulation – Hop calculations
Final part of the recipe formulation is to look at the hops you need and determine the bitterness
- First Decide what EBU you are aiming for
- Decide what the final bitterness you require in the beer
- Decide what hops you are going to use for both first addition and late additions
- Obtain the % alpha acid for each hop
- Decide the weight of each hop you are going to use as a late hop and at what stage of the boil you are going to add these.
- Calculate the EBU produced from each late hop addition and add these together
- From f. you can then calculate the EBU needed from the first hop addition by subtracting (a.-f.)
- Once you know the EBU needed from g. calculate the weight of each hop to use as the first hop.