Brew Sheet

Use this form to walk you through your brew day. At the end you can email yourself the results.

Pre-Brew Calculations
  • Calculate total weight of grain (lbs)
  • Calculate strike water volume (1.25 quarts / lb of grain)
  • Target mash temp
  • Calculate sparge water temp (20 deg F higher than target mash temp)

Brew Day Checklist
  • Propane
  • Hydrometer or Refractometer
  • Thermometer
  • Timer
  • Stir Spoon
  • Sanitizer w/ Bucket
  • Fermenter w/ Airlock

Before Brewing
  • At the beginning of brew day, take your yeast out of the fridge and allow it to rise to room temperature
  • Complete "Brew Day Checklist"
  • If you opted for a Wyeast "Smack Pack" activate your yeast by following the instructions on the back of the package
  • If you made a yeast starter, turn off the stir plate and allow the yeast to settle out to the bottom of your flask
  • Do a personal inventory check of all equipment and ingredients
  • Make sure grains are milled before brewing
  • Check that all brew equipment is clean and ready for brew day

  • Heat strike water. Add 1.25 quarts (typical) of water per pound of grain into your brew kettle and begin to heat to around 20 degrees F higher than your target mash temperature
  • Pre-heat mash tun: While strike water is heating, bring a couple gallons of water to a boil and place in Mash tun to preheat. Dump this water before adding strike water
  • Once the target strike water temperature is reached, begin to mix your strike water and your milled grains into the Mash Tun. Be sure to stagger the water and grain additions, and stir as you go to break up any clumping
  • Stir the mash and then set a timer to mash for 60 minutes (typical) at the specified temperature, or until desired conversion is reached
  • Record Initial Mash Temperature
  • During the mash, begin heating sparge water
  • Record Final Mash Temperature

  • Stir the mash again and then begin settling the grain bed by recirculating the wort. Do this until the wort coming from the valve is clear.
  • Begin draining the MT into the BK while simutaniously adding sparge water to the MT, during this process make sure the water line is just above the grain bed
  • Continue sparging until the desired boil kettle volume is reached

  • Record Pre-Boil Specific Gravity (A good estimate is gaining ~10 points after a 60-minute boil for a 5-gallon batch)
  • Record Pre-Boil Volume
  • Turn on your burner and begin heating the wort to a boil. Be careful during this step, as boil-overs are extremely common.
  • Once a boil is reached, set a timer for 60 minutes (typical) and begin following the hop schedule.
  • Pre heat the wort chiller at the 30-minute mark. This is done to avoid killing the boil
  • Sterilize the pre heated wort chiller by placing it into the boil kettle during the last 15 minutes of the boil.
  • When your timer goes off, turn off the heat
  • Record Post-Boil Volume

  • Cool down the wort as fast as possible to prevent infection from outside yeast and/or bacteria. Start chilling wort until temperature reaches 70-80 degrees
  • Before transferring to fermenter, start a whirlpool to leave behind any solids inside the boil kettle
  • Use a sanitized siphon and/or funnel to transfer wort into a primary fermenter
  • Record Original Specific Gravity
  • Add yeast (sanitize first) to the fermenter
  • Vigorously rock the fermentation vessel back and forth for several minutes to create bubbles and introduce oxygen to promote yeast health
  • Place stanitized stopper and airlock on fermenter and store in a dark area at the appropriate temperature

Brew Day Notes

Email Information
  • First Name:
  • Last Name:
  • Email: