ezRecipe-RO - Brand New Web Based Recipe Designer

[ScrewyBrewer]

After fermenting a batch of this recipe at 67F using Danstar Windsor "British-Style Beer Yeast". I was surprised when 50% apparent attenuation was all Windsor could coax from this recipe. Mashed at 152F the original gravity was 1.056 and the final gravity 1.026. A hydrometer sample tasted like I thought a nice chocolaty under 4% alcohol Stout should taste like. Just perfect for a holiday dinner with thirsty family and friends. For those interested in water properties. Starting with straight RO or distilled water adjust to the following:
11ppm of Mg+2
12ppm of Ca+2
12ppm Na+
21ppm Cl-
43ppm SO4-2
You will be pleasantly surprised too.

 

[ScrewyBrewer]

Does it have a way to set the nominal apparent attenuation of the yeast to an attenuation that matches with real world experience, and not with manufacturers suggested attenuation figures?

@Silver_Is_Money I wanted to hear your thoughts on this. The OG/FG and ABV calculations assume an average yeast attenuation of 75%. In my experience using an average AA% works out very close for the majority of beers I brew. There are outliers though when using certain combinations of yeast and grains. Case in point is Danstar Windsor English Ale yeast which is stated as having 63% apparent attenuation. Recently I used it to ferment a Stout but the attenuation based on hydrometer samples was only 53%. So my question is how would someone know the attenuation rate of the yeast used in a recipe ahead of time? I've added a section in the next release of ezRecipe that I think will be helpful.

 

[Silver_Is_Money]

You can never know the precise %AA you will get in advance, but you generally want to know it post fermentation so you can get a far better handle on the ABV (but you have the post fermentation %AA covered adequately already).

%AA's generally range from about 60% to about 85%, so targeting 75% is not always (IMHO) the best plan. Simply let the end user put in his/her best guess as to the initially anticipated %AA.

 

[Silver_Is_Money]

You can always leave 75% as a default, and let the end user override the default if/as they desire.

 

[Ozarks Mountain Brewery]

I think a custom attenuation would be a nice touch to add just like Brewers friend because many brewers have a different final gravity and that would please the people who don't brew perfectly and trust me everyone brews different, all it changes is the final gravity and alcohol level

 

[ScrewyBrewer]

I think a custom attenuation would be a nice touch to add just like Brewers friend because many brewers have a different final gravity and that would please the people who don't brew perfectly and trust me everyone brews different, all it changes is the final gravity and alcohol level

Yes agreed and it's in the works. Thanks again for your feedback.

 

[ScrewyBrewer]

@Ozarks_Mountain_Brew the next release of ezRecipe v1.25 will include a new Yeast section that integrates yeast type, attenuation, and fermentation temperature into recipe calculations. Select a yeast attenuation rate from a drop-down list of 10 predefined options. Then enter a fermentation temperature to increase the accuracy of each recipe.

 

[ScrewyBrewer]

Here is a 10-gallon recipe where ezRecipe did an excellent job of predicting the actual wort volume, color, mash pH and original gravity. I'd add IBUs to the list if I had a way of measuring bitterness. As shown below 13.5 gallons was my pre-boil wort volume and 11.75 gallons my post boil wort volume. 12 gallons of strike water was treated with minerals and lactic acid to target a 5.21 mash pH measured at 30 minutes into the mash. This is the second time brewing this recipe where the predicted and actual values were very very close.

 

[Beer-lord]

Screwy, using your calculator, for the first time, after tweaking my process, I nailed it.
Thanks for your contribution to the brewing community!

 

[ScrewyBrewer]

View attachment 607065 View attachment 607066 Screwy, using your calculator, for the first time, after tweaking my process, I nailed it.
Thanks for your contribution to the brewing community!

@Beer-lord you're welcome and thank you for your feedback, I'd say the actual and predicted mash pH results were dead on! Stay tuned for my next version 2.01 release it's going to include a lot of new features. Including but not limited to support for mixed water sources such as tap/city/well water reports and RO and distilled dilution water. Support for saving, reloading and editing complete recipes for future tweaking and reuse. A setup page for entering your brewhouse settings and much more all in a new Excel spreadsheet format.

 

[Beer-lord]

I'm always willing to test out and help in any way I can and look forward to your next version!

 

[dmr]

Here is a 10-gallon recipe where ezRecipe did an excellent job of predicting the actual wort volume, color, mash pH and original gravity. I'd add IBUs to the list if I had a way of measuring bitterness. As shown below 13.5 gallons was my pre-boil wort volume and 11.75 gallons my post boil wort volume. 12 gallons of strike water was treated with minerals and lactic acid to target a 5.21 mash pH measured at 30 minutes into the mash. This is the second time brewing this recipe where the predicted and actual values were very very close.

View attachment 601739
View attachment 601740

Vince,

I see that you have posted experimental and predicted mash pH comparisons for two beers (and amber ale and a stout). Do you have any other experimental data that can be compared with predictions? Cheers!

-dmr

 

[ScrewyBrewer]

Vince,

I see that you have posted experimental and predicted mash pH comparisons for two beers (and amber ale and a stout). Do you have any other experimental data that can be compared with predictions? Cheers!

-dmr

Hi Mark, yes I have a few I can post for you now. I use 12 gallons of treated RO strike water for each recipe as they're all 10-gallon batches.

Kolsch
20 lbs. - Pilsner [Avangard]
1 lb. - Vienna [Briess]
2g - calc. chlor., 3g - Epsom salt, 11ml lactic acid [88%]
5.12 pH mash sample taken 20 minutes in at 77F

Cali' Common
10.5 lbs. - Pilsner [Avangard]
10.5 lbs. - Pale 2 Row [Briess]
7g - gypsum, 1g - calc. chlor., 1g - Epsom salt, 5ml lactic acid
5.17 pH mash sample taken 20 minutes in at 76F

Brown IPA
16 lbs. - Pale 2 Row [Briess]
3 lbs. - Victory Malt
2 lbs. - Brown Malt [UK]
1 lb. - Crystal 60L
1 lb. - Crystal 90L
1g - gypsum, 6g - calc. chlor., 7g - baking soda
5.80 pH mash sample taken 30 minutes in at 76F

 

[dmr]

Hi Mark, yes I have a few I can post for you now. I use 12 gallons of treated RO strike water for each recipe as they're all 10-gallon batches.

Kolsch
20 lbs. - Pilsner [Avangard]
1 lb. - Vienna [Briess]
2g - calc. chlor., 3g - Epsom salt, 11ml lactic acid [88%]
5.12 pH mash sample taken 20 minutes in at 77F

Cali' Common
10.5 lbs. - Pilsner [Avangard]
10.5 lbs. - Pale 2 Row [Briess]
7g - gypsum, 1g - calc. chlor., 1g - Epsom salt, 5ml lactic acid
5.17 pH mash sample taken 20 minutes in at 76F

Brown IPA
16 lbs. - Pale 2 Row [Briess]
3 lbs. - Victory Malt
2 lbs. - Brown Malt [UK]
1 lb. - Crystal 60L
1 lb. - Crystal 90L
1g - gypsum, 6g - calc. chlor., 7g - baking soda
5.80 pH mash sample taken 30 minutes in at 76F

Most excellent! Thanks!

I'm trying to collect as much data like this in hopes of updating MpH. If anyone else out there has such data, I'd most appreciate it being posted. Perhaps a new thread for such measurements should be started?

I do have a bit of data from some other sources, but I am coming to the conclusion, that I may need to do a few more experiments before I can really nail things down to my satisfaction.

Cheers!

 

[ScrewyBrewer]

Most excellent! Thanks!

I'm trying to collect as much data like this in hopes of updating MpH. If anyone else out there has such data, I'd most appreciate it being posted. Perhaps a new thread for such measurements should be started?

I do have a bit of data from some other sources, but I am coming to the conclusion, that I may need to do a few more experiments before I can really nail things down to my satisfaction.

Cheers!

You’re welcome. My thoughts exactly. Please create a new thread for posting recipes already brewed and their actual mash pH results.

I know I have results going back some years. Over time I hope to organize all the results I’ve recorded.

 

[ScrewyBrewer]

Here's a first look at the upcoming release of ezRecipe Design 2.01.

 

[Silver_Is_Money]

Here's a first look at the upcoming release of ezRecipe Design 2.01.

Nice video presentation there!

 

[Beer-lord]

Excellent work!

 

[ScrewyBrewer]

A lot of progress continues to be made on the ezRecipe 2.01 desktop version. So much so that I will be creating a new post in this forum dedicated to its Spring release. That'll give me another 25 days to wrap up the current Beta testing cycle.

 

[ScrewyBrewer]

In response to a question a beta tester had, I've uploaded a new video to show how it's done. I figure "a picture is worth a thousand words" so I hope this video proves to be helpful.

ezRecipe 2.01 - Adding A New Grain Type

 

[ScrewyBrewer]

I've uploaded a new video showing how ezRecipe can be used to change grain values on the fly. Right from the Design page.

ezRecipe 2.01 - Changing Grain Values On The Fly

 

[ScrewyBrewer]

Here's a preview of the soon to be released ezRecipe Design v2.01. Built from the start to provide brewers with ease of use and their most talked about features. With three years in development and a year of brewday testing ezRecipe Design is now ready to be made available.

For download instructions and system requirements look in this forum for a new post sometime next week!

 

[ScrewyBrewer]

Wow! I completely forgot to update this post in February so here goes.

ezRecipe version 2.02.01 supports one-click standard and metric entry and is for download at www.ezhomebrewing.com.

You can follow the latest updates for this release here.

 

[ScrewyBrewer]

ezRecipe Design version 2.02.03 is now available.

Just in time for the Fall brewing season, this months update includes the following improvements:

• Enhanced support for importing and exporting BeerXML recipe files.
• Expanded internal storage for saving recipe and brewing system information.
• Improved single click standard to metric measurement conversion.
• New feature to create PDF format documents of your recipes and brewing notes.
• Additional performance, stability, and usability enhancements.
• Five of my most often brewed recipes in metric and standard units of measure to get you started.

To Upgrade

1. From your current version of ezRecipe export your favorite recipes as BeerXML files.
2. Next download the current September 2, 2019 release of ezRecipe and save it to the location of the previous version.
3. Open ezRecipe Design 2.02.03 to import the saved BeerXML files and save them to the new ezRecipe Design version.

Click here to get the latest version of ezRecipe Design.

 

[ScrewyBrewer]

Just in time for the Holiday brewing season the free version of ezRecipe Design 2.02.04 is now available!

 

[ScrewyBrewer]

The free version of ezRecipe Design 2.02.05 is now available to download and use. Start off your 2020 brewing season using the list of features included in this release.

ezRecipe Design Online First Look:

Development continues to make progress towards a scheduled 2020 release date. The same ezRecipe Design form and functionality available as a cloud based application. Alpha version shown below.