Brewing reference
The numbers behind the beer, and the model each one came from.
7 calculators that name the published model they run. 98 beer styles with their vital statistics. 34 recipes whose gravity, bitterness and colour are computed from the ingredients rather than typed in beside them.
The colour scale this whole site is built on
Morey equation, from malt colour units
Every swatch on this site, every chip beside a style name and the mark in the header itself are all drawn by the same function. Nothing here is a colour somebody picked to look appetising.
Why this site exists
Most brewing calculators will not tell you which model they ran.
Tinseth and Rager disagree by twenty per cent or more on the same recipe. Neither of them is wrong. But a calculator that hands you a number without naming its model has handed you a number you cannot reproduce, and that is nearly all of them.
ABV calculator
Work out how strong the beer actually finished.
Standard (OG-FG)x131.25 and the Cutaiar alternate for strong beer
IBU calculator
Plan the bitterness of a recipe before you buy the hops.
Tinseth
Beer colour calculator
Check a recipe will land the colour the style calls for.
Morey
Strike water calculator
Hit your mash temperature on the first try.
Standard mash thermodynamics
Recipes
Recipes that cannot disagree with themselves.
Every other recipe site publishes a grain bill and then separately asserts a gravity, a bitterness and a colour, with nothing checking that the two agree. Here only the ingredients are stored. Every figure is derived from them at build time, so changing a hop addition changes the stated bitterness automatically, and all 34 recipes are checked against their published style ranges before they ship.
The reference
98
Beer styles
Vital statistics from the BJCP 2021 guidelines, our own descriptions, and the mistake each style punishes most.
All styles →
63
Hop varieties
Alpha acid ranges, character and substitutes, for the day your shop is out of the one the recipe wanted.
All varieties →
45
Malts
Colour, extract and the share of the grist above which each one stops helping. The same figures the recipes compute from.
All malts →
35
Yeast strains
Attenuation, temperature and flocculation, with the commercial packets that are the same organism.
All strains →