cyberbrau Une bière, s'il vous plaît
(Oon bee-air, seel voo pleh)
-French
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Welcome to CyberBrau.
CyberBrau is a completely free, online resource for recipes, tools, and projects to help the homebrewer. Launched in 2001, Cyberbrau has been helping homebrews for over 15 years!

From here you can Create new recipes, add ingredients to the database, create batches and view observations of your drinkers.

  Just poke around from the menu up top to get a sense of whats going on here. Browse our recipes, post your own, even schedule your own batch here.

Coming soon:
Tools

  • Mash Water Calculator
  • Mash Infusion Calculator
  • Alcohol Calculator
  • Color Converter
  • Malt Potential Extract Calculator
  • Hydrometer Temperature Correction
  • Pitch Rate Calculator
Calculators
Recipes

Soon to be able to import recipes from popular tools such as BeerSmith, BrewTarget, as well as the BeerXML file format

Today's Random Recipe
Batch size (US gal.):
Beer's Name: Mein Weig Style: Wheat (Weizenbock)
 Original Gravity: 1.094
 Final Gravity: 1.023
 Alcohol content: 9.31%
 Calories (per 12 oz.): 314
 Total IBU (Bitterness): 38
 SRM (color): 13
Ingredients:       (portions for a 5 gal. batch)
 8 lbs.  Wheat malt  
 4 lbs.  American 2-row Pale Malt  
 0.5 lbs.  Crystal -80L  
 1 oz.  Hallertauer   (pellet% AA) Boil time 60 min.
 1 oz.  Hallertauer   (pellet% AA) Boil time 45 min.
 1 oz.  Saaz (Czech)   (Pellets% AA) Boil time 10 min.
 3 oz.  Wyeast 3056 (Bavarian Wheat )  Yeast   (Ideal ferm. temp: 64-74°F)
Directions:
Mash in @ 105F. Hold for 5 minutes. Heat to 120F and hold for 20 minutes for protein rest.
Heat to 145F and hold for 10 minutes. Heat to 155F and hold for 20 minutes. Heat to 165F
and hold for 20 minutes. Lauter & sparge.


Highly malty....if you like esters in heavy beers primary and secondary ferment at 70F.
Age at least 3 months before drinking at 45 F.

Primary Fermentor:   10 days  Secondary  2 weeks  In Bottles:   2 months
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