WBC is suite of homebrew software performing various calculation tasks. The main utility turns recipes into a brewday summary, while supporting utilities provide information about the beer. The recipe utility is discussed below. The other utilties are:
wbcabv: calculate ABV, ABW and residual extract (w/v) from original and final strengthwbcchill: calculate cooling efficiency, water usage or ice usage required to cool wort of given strength from a starting temperature to a desired temperaturewbcadjust: calculate the aggregate solution [and optionally a predicted final strength] when adjusting extract/water in a given wort/must/wash, e.g. adding priming sugar to already fermented beer, or boiling off a certain volumewbcco2: takes two of {pressure, temperature, dissolved CO2} and calculates the missing value, along with headspace CO2 required to push the beer outwbcso2: calculate the amount of metabisulfite to add, given the desired [molecular] SO2 level and pHwbcsolve: takes two of {volume, extract, strength} and calculates the missing value, making it for example possible to "play with" simple sugar recipes, or calculate "ppg" from the extract percentage commonly found on a nutrition labels
The wbcrecipe utility takes in a recipe and dumps out a
printable brewday summary, as demonstrated by the examples.
The goal of wbcrecipe is to replace pen-and-paper calculations. The goal of
wbcrecipe is not to think for the brewer and not to be so sophisticated that
the user experience becomes a matter of outsmarting the software.
The main (and only?) features are:
- recipe specification is so compact that you can get an idea of the beer with a single glance; see example recipes
- input and output units configurable to both metric and cryptic, also SG and Plato
- handle fermentable yields and estimated strength / ABV, and optionally convert grainbill percentages to masses (per target strength and volume)
- calculate water temperatures and volumes for multi-step infusion mashes. calculate decoction sizes.
- calculate IBUs and optionally calculate hop additions based on desired IBUs
- calculate YAN from the specified nutrients, plus how much nutrient is required for a desired total YAN (for wine, seltzer, etc.)
- scales recipes to desired final volume
- a machine-readable compiled format -- if the recipe is what you want to brew, the compiled format is the ingredients you used to achieve what you wanted. This data can be used to track ingredient usage, or be fed back into the software to see how the ingredients would have turned out with different system parameters (e.g. mash efficiency and/or boiloff rate)
The recipe interface might change in a way not backward compatible as the software reaches final gravity.
The "documentation" is provided by the examples. Yes, I agree, it's not real documentation, so we'll just use the "this software is self-documenting" bingo card. I will write documentation once the interface will not change.
name: MarBock
yeast: WLP833
boil: 60min
volume: 19l
mashparams:
temperatures: [ 30min @ 63degC, 45min @ 70degC ]
fermentables:
strength: 16.8 degP
mash:
Avangard Pilsner: rest
Avangard Vienna: 8.8%
Weyermann Munich I: 8.8%
Weyermann Melanoidin: 2.8%
package:
table sugar: 5g/l
hops:
- [ [ Magnum, 12.7%, ], 0.42 Recipe BUGU, boiltime ]
- [ [ Tettnanger, 3.7%, ], 1 g/l, 30 min ]
- [ [ Tettnanger, 3.7%, ], 1 g/l, 15 min ]
translated with wbcrecipe -P units_output=metric -P strength_output=plato:
===============================================================================
Name: MarBock
Aggregate strength: 16.8°P Package volume: 19.0L
Total fermentables: 5.72 kg Total hops: 52.4 g
Tinseth IBU / BUGU: 29 / 0.42 Color (Morey): 11.2 EBC, 5.7 SRM
Loss (v/e) Kettle: 1.5L / 265 g Fermentor: 8.0dL / 140 g
Boil: 60 min Yeast: WLP833
Water (20.0°C): 31.6L Brewhouse eff: 78.9%
Preboil volume : 25.8L (100.0°C) Measured:
Preboil strength: 14.2°P Measured:
Postboil volume : 22.2L (100.0°C) Measured:
Postboil strength: 16.4°P Measured:
Pitch rate, ale: 242 billion Pitch rate, lager: 485 billion
===============================================================================
Ta=20degC|Tb=100degC|Tp=100degC|Ts=82degC|bo=3.5l|fl=0.8l|ga=1.50L/kg|kl=1.2l
|me=88%|mh=1.5|ml=1l|mr=50%|mt=transfer|so=plato|uo=metric
===============================================================================
Fermentables amount ext (100%) ext (pkg)
===============================================================================
Mash
Avangard Pilsner 4.46 kg ( 77.9%) 3.36 kg 2.63 kg
Weyermann Munich I 503 g ( 8.8%) 382 g 300 g
Avangard Vienna 503 g ( 8.8%) 374 g 294 g
Weyermann Melanoidin 160 g ( 2.8%) 115 g 90.0 g
5.62 kg ( 98.3%) 4.23 kg 3.32 kg
-------------------------------------------------------------------------------
Package
table sugar 95.0 g ( 1.7%) 95.0 g 95.0 g
===============================================================================
5.72 kg (100.0%) 4.32 kg 3.41 kg
Mashstep Time Adjustment Ratio Volume
===============================================================================
63.0°C 30 min 15.7L @ 73.2°C 2.72 L/kg 19.6L
70.0°C 45 min 4.9L @ 100.0°C 3.56 L/kg 24.8L
-------------------------------------------------------------------------------
Mashstep water: 20.0L @ 20.0°C (1st runnings: ~13.2L @ 70.0°C)
Sparge water: 11.9L @ 82.0°C (11.6L @ 20.0°C)
1st wort (conv. %): 15.2°P (85%), 16.0°P (90%), 16.7°P (95%), 17.4°P (100%)
===============================================================================
Additions & Hops IBUs amount timespec timer
===============================================================================
Magnum [T90 12.7%] 19.4 14.3 g @ boil 30 min
Tettnanger [T90 3.7%] 5.8 19.0 g 30 min 15 min
Tettnanger [T90 3.7%] 3.7 19.0 g 15 min 15 min
===============================================================================
Speculative apparent attenuation and resulting ABV
===============================================================================
Str. Att. ABV Str. Att. ABV Str. Att. ABV
7.0°P 60% 5.3% 4.4°P 75% 6.8% 1.8°P 90% 8.3%
6.1°P 65% 5.8% 3.5°P 80% 7.3% 0.9°P 95% 8.8%
5.2°P 70% 6.3% 2.6°P 85% 7.8% 0.0°P 100% 9.3%
===============================================================================
translated with wbcrecipe -P units_output=us -P strength_output=sg:
===============================================================================
Name: MarBock
Aggregate strength: 1.069 Package volume: 5.0gal
Total fermentables: 12 9/16 lb Total hops: 1.85 oz
Tinseth IBU / BUGU: 29 / 0.42 Color (Morey): 11.2 EBC, 5.7 SRM
Loss (v/e) Kettle: 1.6qt / 9.35 oz Fermentor: 3.4cup / 4.94 oz
Boil: 60 min Yeast: WLP833
Water (68.0°F): 8.3gal Brewhouse eff: 78.9%
Preboil volume : 6.8gal (212.0°F) Measured:
Preboil strength: 1.058 Measured:
Postboil volume : 5.9gal (212.0°F) Measured:
Postboil strength: 1.067 Measured:
Pitch rate, ale: 242 billion Pitch rate, lager: 485 billion
===============================================================================
Ta=20degC|Tb=100degC|Tp=100degC|Ts=82degC|bo=3.5l|fl=0.8l|ga=1.50L/kg|kl=1.2l
|me=88%|mh=1.5|ml=1l|mr=50%|mt=transfer|so=sg|uo=us
===============================================================================
Fermentables amount ext (100%) ext (pkg)
===============================================================================
Mash
Avangard Pilsner 9 13/16 lb ( 77.9%) 7 3/8 lb 5 3/4 lb
Weyermann Munich I 1 1/16 lb ( 8.8%) 13.47 oz 10.57 oz
Avangard Vienna 1 1/16 lb ( 8.8%) 13.21 oz 10.36 oz
Weyermann Melanoidin 5.65 oz ( 2.8%) 4.05 oz 3.18 oz
12 3/8 lb ( 98.3%) 9 5/16 lb 7 1/4 lb
-------------------------------------------------------------------------------
Package
table sugar 3.35 oz ( 1.7%) 3.35 oz 3.35 oz
===============================================================================
12 9/16 lb (100.0%) 9 1/2 lb 7 1/2 lb
Mashstep Time Adjustment Ratio Volume
===============================================================================
145.4°F 30 min 4.1gal @ 163.8°F 5.67 qt/lb 5.2gal
158.0°F 45 min 1.3gal @ 212.0°F 7.42 qt/lb 6.6gal
-------------------------------------------------------------------------------
Mashstep water: 5.3gal @ 68.0°F (1st runnings: ~3.5gal @ 158.0°F)
Sparge water: 3.1gal @ 179.6°F (3.1gal @ 68.0°F)
1st wort (conv. %): 1.062 (85%), 1.065 (90%), 1.069 (95%), 1.072 (100%)
===============================================================================
Additions & Hops IBUs amount timespec timer
===============================================================================
Magnum [T90 12.7%] 19.4 0.51 oz @ boil 30 min
Tettnanger [T90 3.7%] 5.8 0.67 oz 30 min 15 min
Tettnanger [T90 3.7%] 3.7 0.67 oz 15 min 15 min
===============================================================================
Speculative apparent attenuation and resulting ABV
===============================================================================
Str. Att. ABV Str. Att. ABV Str. Att. ABV
1.028 60% 5.3% 1.017 75% 6.8% 1.007 90% 8.3%
1.024 65% 5.8% 1.014 80% 7.3% 1.003 95% 8.8%
1.021 70% 6.3% 1.010 85% 7.8% 1.000 100% 9.3%
===============================================================================
name: Return to IPAnema
yeast: WLP095
volume: 19.5l
boil: 20min
mashparams:
temperature: 66degC
fermentables:
strength: 16degP
mash:
Briess Pale: rest
Avangard Vienna: 18%
flaked oats: 10%
fermentor:
table sugar: 5%
defs:
- [ &mosaic [ Mosaic, 12.4%, T90 ] ]
- [ &citra [ Citra, 14.0%, T90 ] ]
hops:
- [ *citra, 10g, 20 min ]
- [ *mosaic, 10g, 20 min ]
- [ *citra, 10g, 2 min ]
- [ *mosaic, 10g, 2 min ]
- [ *citra, 15g, 10min @ 85degC ]
- [ *mosaic, 15g, 10min @ 85degC ]
- [ *citra, 11g, 3 day -> 0 day ]
- [ *mosaic, 11g, 3 day -> 0 day ]
- [ *citra, 52g, package ]
- [ *mosaic, 52g, package ]
translated with wbcrecipe -P units_output=metric -P strength_output=plato:
===============================================================================
Name: Return to IPAnema
Aggregate strength: 16.0°P Package volume: 19.5L
Total fermentables: 5.59 kg Total hops: 196 g
Tinseth IBU / BUGU: 19 / 0.30 Color (Morey): 11.2 EBC, 5.7 SRM
Loss (v/e) Kettle: 1.6L / 256 g Fermentor: 9.3dL / 159 g
Boil: 20 min Yeast: WLP095
Water (20.0°C): 29.6L Brewhouse eff: 78.9%
Preboil volume : 24.0L (100.0°C) Measured:
Preboil strength: 14.2°P Measured:
Postboil volume : 22.8L (100.0°C) Measured:
Postboil strength: 14.9°P Measured:
Pitch rate, ale: 245 billion Pitch rate, lager: 490 billion
NOTE: package hops absorb: 6.2dL => effective yield: 18.9L
NOTE: package hop volume: ~2.1dL => packaged volume: 19.7L
===============================================================================
Ta=20degC|Tb=100degC|Tp=100degC|Ts=82degC|bo=3.5l|fl=0.8l|ga=1.50L/kg|kl=1.2l
|me=88%|mh=1.5|ml=1l|mr=50%|mt=transfer|so=plato|uo=metric
===============================================================================
Fermentables amount ext (100%) ext (pkg)
===============================================================================
Mash
Briess Pale 3.75 kg ( 67.0%) 2.82 kg 2.20 kg
Avangard Vienna 1.01 kg ( 18.0%) 749 g 582 g
flaked oats 559 g ( 10.0%) 360 g 280 g
5.31 kg ( 95.0%) 3.93 kg 3.06 kg
-------------------------------------------------------------------------------
Ferment
table sugar 280 g ( 5.0%) 280 g 267 g
===============================================================================
5.59 kg (100.0%) 4.21 kg 3.32 kg
Mashstep Time Adjustment Ratio Volume
===============================================================================
66.0°C UNS 19.3L @ 74.6°C 3.54 L/kg 23.0L
-------------------------------------------------------------------------------
Mashstep water: 18.8L @ 20.0°C (1st runnings: ~12.2L @ 66.0°C)
Sparge water: 11.1L @ 82.0°C (10.8L @ 20.0°C)
1st wort (conv. %): 15.1°P (85%), 15.9°P (90%), 16.6°P (95%), 17.3°P (100%)
===============================================================================
Additions & Hops IBUs amount timespec timer
===============================================================================
Citra [T90 14.0%] 9.1 10.0 g @ boil ==
Mosaic [T90 12.4%] 8.0 10.0 g @ boil 18 min
Citra [T90 14.0%] 1.3 10.0 g 2 min ==
Mosaic [T90 12.4%] 1.1 10.0 g 2 min 2 min
-------------------------------------------------------------------------------
Citra [T90 14.0%] 0.0 15.0 g @ 85.0°C ==
Mosaic [T90 12.4%] 0.0 15.0 g @ 85.0°C 10 min
-------------------------------------------------------------------------------
Citra [T90 14.0%] 0.0 11.0 g fermentor 3d -> 0d
Mosaic [T90 12.4%] 0.0 11.0 g fermentor 3d -> 0d
-------------------------------------------------------------------------------
Citra [T90 14.0%] 0.0 52.0 g package package
Mosaic [T90 12.4%] 0.0 52.0 g package package
===============================================================================
Speculative apparent attenuation and resulting ABV
===============================================================================
Str. Att. ABV Str. Att. ABV Str. Att. ABV
6.6°P 60% 5.1% 4.2°P 75% 6.4% 1.7°P 90% 7.9%
5.8°P 65% 5.5% 3.3°P 80% 6.9% 0.8°P 95% 8.3%
5.0°P 70% 6.0% 2.5°P 85% 7.4% 0.0°P 100% 8.8%
===============================================================================
translated with wbcrecipe -P units_output=us -P strength_output=sg:
===============================================================================
Name: Return to IPAnema
Aggregate strength: 1.065 Package volume: 5.2gal
Total fermentables: 12 5/16 lb Total hops: 6.91 oz
Tinseth IBU / BUGU: 19 / 0.30 Color (Morey): 11.2 EBC, 5.7 SRM
Loss (v/e) Kettle: 1.7qt / 9.04 oz Fermentor: 3.9cup / 5.60 oz
Boil: 20 min Yeast: WLP095
Water (68.0°F): 7.8gal Brewhouse eff: 78.9%
Preboil volume : 6.4gal (212.0°F) Measured:
Preboil strength: 1.058 Measured:
Postboil volume : 6.0gal (212.0°F) Measured:
Postboil strength: 1.061 Measured:
Pitch rate, ale: 245 billion Pitch rate, lager: 490 billion
NOTE: package hops absorb: 2.6cup => effective yield: 5.0gal
NOTE: package hop volume: ~42.2tsp => packaged volume: 5.2gal
===============================================================================
Ta=20degC|Tb=100degC|Tp=100degC|Ts=82degC|bo=3.5l|fl=0.8l|ga=1.50L/kg|kl=1.2l
|me=88%|mh=1.5|ml=1l|mr=50%|mt=transfer|so=sg|uo=us
===============================================================================
Fermentables amount ext (100%) ext (pkg)
===============================================================================
Mash
Briess Pale 8 1/4 lb ( 67.0%) 6 3/16 lb 4 13/16 lb
Avangard Vienna 2 3/16 lb ( 18.0%) 1 5/8 lb 1 1/4 lb
flaked oats 1 3/16 lb ( 10.0%) 12.70 oz 9.88 oz
11 11/16 lb ( 95.0%) 8 5/8 lb 6 11/16 lb
-------------------------------------------------------------------------------
Ferment
table sugar 9.86 oz ( 5.0%) 9.86 oz 9.41 oz
===============================================================================
12 5/16 lb (100.0%) 9 1/4 lb 7 5/16 lb
Mashstep Time Adjustment Ratio Volume
===============================================================================
150.8°F UNS 5.1gal @ 166.3°F 7.38 qt/lb 6.1gal
-------------------------------------------------------------------------------
Mashstep water: 5.0gal @ 68.0°F (1st runnings: ~3.2gal @ 150.8°F)
Sparge water: 2.9gal @ 179.6°F (2.9gal @ 68.0°F)
1st wort (conv. %): 1.062 (85%), 1.065 (90%), 1.068 (95%), 1.071 (100%)
===============================================================================
Additions & Hops IBUs amount timespec timer
===============================================================================
Citra [T90 14.0%] 9.1 0.35 oz @ boil ==
Mosaic [T90 12.4%] 8.0 0.35 oz @ boil 18 min
Citra [T90 14.0%] 1.3 0.35 oz 2 min ==
Mosaic [T90 12.4%] 1.1 0.35 oz 2 min 2 min
-------------------------------------------------------------------------------
Citra [T90 14.0%] 0.0 0.53 oz @ 185.0°F ==
Mosaic [T90 12.4%] 0.0 0.53 oz @ 185.0°F 10 min
-------------------------------------------------------------------------------
Citra [T90 14.0%] 0.0 0.39 oz fermentor 3d -> 0d
Mosaic [T90 12.4%] 0.0 0.39 oz fermentor 3d -> 0d
-------------------------------------------------------------------------------
Citra [T90 14.0%] 0.0 1.83 oz package package
Mosaic [T90 12.4%] 0.0 1.83 oz package package
===============================================================================
Speculative apparent attenuation and resulting ABV
===============================================================================
Str. Att. ABV Str. Att. ABV Str. Att. ABV
1.026 60% 5.1% 1.016 75% 6.4% 1.007 90% 7.9%
1.023 65% 5.5% 1.013 80% 6.9% 1.003 95% 8.3%
1.020 70% 6.0% 1.010 85% 7.4% 1.000 100% 8.8%
===============================================================================