🍺 Top-down Brew: Homebrewing Calculators

What is top-down brewing?

The concept for the beer (top) drives the weights that are needed (bottom). The name is borrowed from sensation/perception research, which views perception as a dynamic interaction between previous learning (top-down) and current sensory data (bottom-up).

Calculating recipes via targets and percentages

• Beer engine overview: This is a percentage-driven recipe calculator that runs in web browsers.
• Beer engine - concise: A compact way to communicate and calculate recipes
• Beer engine - FlexStyle: Guidance for brewing style-based recipes
• Make your own recipe calculators

Water tools

• Water volume estimation
• Easy but crude water salt concentrations
• Mash pH from ion concentrations

Mash processes

• Mash volume estimation: Can I mash it?
• Mash strike water temperature
• Mash step water additions
• Batch sparge water volume
• Diastatic power for mash conversion
• Decoction percentage
• Mash efficiency: Basic tutorial, Advanced
• Grain bill calculations, percentages to weights based on yield with color estimation:
  • Using preset yield values
  • Using coarse-grind, as-is values from malt data
  • Using coarse-grind, dry-basis values from malt data

Hops and Yeast

• IBU calculations (Tinseth and Rager)
• Yeast pitching rates from the brewing industry and yeast providers

Wort Gravity Adjustments

• Increasing original gravity with malt extract
• Decreasing original gravity with water
• Parti-gyle blending: Combining two worts of different specific gravities

Packaging

• Priming with sugar
• Priming with sugar: Volume based upon liquid weight
• Priming with sugar: Pressurized fermentation (spunding valve)
• Priming with sugar: Dry priming - sugar amount per bottle
• Priming with unfermented wort (mit speise)
• Priming with unfermented wort (mit speise) when additional sugar is needed
• Priming with fermenting wort (kraeusening)
• Estimating the number of bottles that are needed
• Keg carbonation pressure calculator

Measurement and miscellaneous

• Alcohol by volume or weight
• Alcohol after freeze distillation (eisbock, eisbier) or dilution
• Calorie and carbohydrate estimation
• Determine volume from weight
• Determining kettle volume and dipsticks
• Temperature corrections for adjusting specific gravity
• Convert specific gravity to Brix or Plato (and vice versa)
• Refractometer correction after fermentation
• Using bleach as a sanitizing solution

Download all the calculators: topdownbrew.com2025-02-20.zip

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