Beer creator

Three ways to your own recipe

By preference: tick colour, strength, bitterness, flavour and special ingredients. The site suggests matching beer styles and works out a recipe.

Pick a style: choose one of 29 beer styles and adjust alcohol, bitterness, colour and brewhouse efficiency with sliders.

Describe it: simply write how your beer should be, for example “a dark, slightly smoky beer around 6% with some coffee”. The site picks out the keywords and builds the recipe.

What the recipe contains

Every recipe contains the grain bill, the hop additions with boil time, whirlpool and dry hops, the yeast with amount, mash water, sparge water and total water, and step-by-step brewing instructions. Alcohol, bitterness and colour are calculated with the same formulas as in the Brauwerkstatt calculators.

You can scale saved recipes, load them into the calculators, download them as a PDF and share them in the forum.

The 29 beer styles you can adjust

Lagers

• German Pils – Pale, dry and bitter with a fine hop aroma. 4.4–5.2 % · 25–40 IBU · 5–10 EBC
• Munich Helles – Mild, malty lager with gentle hop bitterness. 4.7–5.4 % · 16–22 IBU · 6–10 EBC
• Kellerbier – Unfiltered, fresh lager from Franconia. 4.7–5.4 % · 20–35 IBU · 8–20 EBC
• Vienna lager – Amber, malty and lightly toasted. 4.7–5.5 % · 18–30 IBU · 18–32 EBC
• Märzen – Full-bodied, malty and amber – the classic festival beer. 5.6–6.3 % · 18–25 IBU · 16–34 EBC
• Munich Dunkel – Dark lager with bread crust, malt and little bitterness. 4.5–5.6 % · 18–28 IBU · 34–56 EBC
• Schwarzbier – Almost black but light and dry with mild roast notes. 4.4–5.4 % · 20–30 IBU · 50–80 EBC
• Smoked beer (Rauchbier) – Bamberg style: a Märzen made with beech-smoked malt. 4.8–6.0 % · 20–30 IBU · 24–40 EBC
• Helles bock (Maibock) – Strong, pale lager with lots of malt. 6.3–7.4 % · 23–35 IBU · 12–22 EBC
• Doppelbock – Dark, strong Lenten beer with caramel and bread. 7.0–10.0 % · 16–26 IBU · 30–50 EBC

German and British ales

• Kölsch – Pale, fresh and crisp, top-fermented and cold-conditioned. 4.4–5.2 % · 18–30 IBU · 7–11 EBC
• Altbier – Copper-coloured, bitter and malty, from Düsseldorf. 4.3–5.5 % · 25–50 IBU · 22–40 EBC
• English bitter – Amber and malty with earthy hop bitterness. 3.8–4.6 % · 25–40 IBU · 16–30 EBC
• Irish red ale – Reddish, with caramel, toffee and a dry finish. 3.8–5.0 % · 18–28 IBU · 20–34 EBC
• Brown ale – Brown, nutty and malty with chocolate notes. 4.2–5.4 % · 20–30 IBU · 30–50 EBC

Wheat beers

• Hefeweizen – Cloudy and sparkling, with banana and clove. 4.3–5.6 % · 8–15 IBU · 4–14 EBC
• Dunkelweizen – Wheat beer with banana, caramel and bread crust. 4.3–5.6 % · 10–18 IBU · 28–45 EBC
• Witbier – Belgian white beer with coriander and orange peel. 4.5–5.5 % · 8–20 IBU · 5–10 EBC

Porter and stout

• Porter – Dark with chocolate, coffee and caramel. 4.8–6.5 % · 25–40 IBU · 60–90 EBC
• Dry Irish stout – Black, dry and roasty with a creamy head. 4.0–4.6 % · 25–45 IBU · 50–90 EBC
• Imperial stout – Very strong and full-bodied with roast, chocolate and coffee. 8.0–11.0 % · 50–90 IBU · 80–150 EBC

Hoppy ales

• American pale ale – Golden with citrus and floral aroma from Cascade hops. 4.5–6.2 % · 30–50 IBU · 10–20 EBC
• West Coast IPA – Clear, dry and bitter with lots of citrus and pine. 6.0–7.5 % · 50–75 IBU · 10–20 EBC
• Hazy IPA (NEIPA) – Hazy, soft and very fruity with little bitterness. 6.0–7.5 % · 25–45 IBU · 7–14 EBC
• Session IPA – Light but full of hop aroma. 3.8–4.8 % · 35–55 IBU · 8–14 EBC

Belgian beers

• Belgian blonde – Golden, fruity and spicy with Belgian yeast. 6.0–7.5 % · 15–30 IBU · 8–14 EBC
• Dubbel – Dark abbey beer with dried fruit, caramel and spice. 6.0–7.6 % · 15–25 IBU · 20–40 EBC
• Tripel – Pale, strong and dry, fruity and spicy. 7.5–9.5 % · 20–40 IBU · 6–12 EBC
• Saison – Sparkling, dry and peppery, originally a farmhouse beer. 5.0–7.0 % · 20–35 IBU · 7–14 EBC