qBrew - Homebrewers Recipe Calculator

 qBrew is the beer recipe calculator of choice for homebrewers looking for a free software program that's intuitive and easy to use. qBrew comes installed with it's own beer style, grain and ingredients database and is ready to use right away with minimal setup. qBrew will automatically calculate the gravity, color and bitterness of your recipe as you add in grains, extracts, adjuncts and hops, it works for both ales and lagers as well.

 ** Special considerations: The qBrew application was written by David Johnson, last updated May 25th, 2008 and was originally available as an open source download from his now defunct qBrew Site at www.usermode.org/code.html. While the original .qbrewdata database file did not contain ingredients for Mr. Beer products users of qBrew have added them and other hop varieties, yeast types and fermentables.

 Many brewers, myself included, have devoted their time to researching and adding updates to the original qBrew database so that we can share it with other brewers. Thank you to the countless other brewers out there who have shared their understanding of the inner workings of the qBrew formulas and how they are used to calculate your recipe's characteristics.

 qBrew lets you to override any of the numbers associated with a given recipe ingredient, in case your current supplier has a different alpha acid percentage for the hops your using or for differences in grain or brewing efficiency. The default recipe numbers are loaded into qBrew from the database and can be changed in your recipe to match your actual numbers without changing the database default numbers.

 The upper section of qBrew is where you enter the recipe title and brewer name and select the style of your recipe. The characteristics of the style are then displayed showing the minimum and maximum numbers for the Original gravity, Bitterness and Color. As you enter your ingredients into the lower section of qBrew the characteristics of your recipe are calculated and displayed in bold letting you know how the ingredients can influence your expected results.

qBrew's Grain/Extract/Adjunct Entry Screen

Download the qBrew recipe calculator program installation

      Click here to download qBrew 4.1 for Windows

      Click here to download qBrew 4.1 for Mac OSX


Download the latest qBrew database (Includes Mr. Beer/Coopers and BrewDemon refills)

Updated on September 4, 2025   ** Includes 10 Favorite Recipes Inside**

 The November 2014 qBrew database has been greatly expanded to include new beer styles, an expanded selection of yeast strains and a more detailed reference of grains, including malt flavor characteristics to help you craft your next recipes. Keep your qBrew recipe calculations, ingredient lists and much more up to date with this easy to install database update.

** Includes the new BrewMax (LME/DME) SoftPacks and Deluxe Refills like Classic American Light Deluxe, Porter Deluxe and many many more existing new recipes!

** Includes the new BrewDemon Basic, Plus and Signature HME refills like
American Prophecy Ale, Hellfire Deep Red Ale and Shedu Oatmeal Stout!

 ** For the new Mr. Beer/Coopers extracts enter them as 1.87 pounds for Grains and 1.00 ounce at five minutes for Hops, see sample recipe included in this update

Ingredient Database Installation For Windows 10 or 11 Users:


      Click here to download Screwy's latest qBrew database (.qbrewdata) 

Ingredient Database Installation For Windows 10 or 11 Users:

Locate the .qbrewdata file in the C:\Program Files\qBrew\ folder and rename it to .qbrewdata-orig.  Unzip the .qbrewdata file from the screwy-qbrewdata.zip file you downloaded and copy it to the  C:\Program Files\qBrew\ folder, qBrew will load this latest database file when it runs.

If qBrew was installed to another folder location Like D:\qBrew\ then rename the .qbrewdata file to .qbrewdata-orig.  Unzip the .qbrewdata file from the screwy-qbrewdata.zip file you downloaded and copy it to the  D:\qBrew\ folder and qBrew will load this latest database file when it runs.

Ingredient Database Installation For MAC Users:

      Click here to download Screwy's latest qBrew database (qbrewdata-MAC) 

 Extract the compressed qbrewdata.MAC file from the screwy-qbrewdata-MAC.zip file you downloaded and rename it to qbrewdata (remove the .MAC extension).

 Open a new Finder window, go to your Applications folder and Ctrl+click the qBrew application. Select 'Show Package Contents' then navigate to Contents->Resources and rename the qbrewdata file in this folder to qbrewdata.orig.

From the original Finder window, drag the new qbrewdata file into the Resources folder in the new window. Restart and qBrew will load this latest database file when it runs.

You can also copy and paste the file into the new directory using Command-C and Command-V respectively instead of having to jump between windows.

 
Setup qBrew Defaults:
  Run qBrew and select Configure from the Options menu then the Recipe tab.

Select Pellet for Hop type and enter 2.13 gallons for the Mr. Beer keg size

  Verify that the default settings are setup on the Calculations tab. 

.75 Mash Efficiency Default Calculations Setting

Example Mr. Beer based recipe:

Mr. Beer Extracts Weigh 1.21 Pounds

 Grains: Enter fermentable grains, extracts, sugars and fruit.

 For creating recipes you first enter a new line on the grains tab by right clicking in the lower section and selecting 'Add Ingredient'. Left click on the default grain inserted into the lower grid and select the type of extract you are using in your recipe. You then enter the weight of the extract by left clicking in the 'Weight' column and adjusting the default value to match your recipe, for instance Muntons extract cans weigh 3.3 pounds while Mr. Beer extract cans weigh 1.21 pounds. Both unhopped malt extracts (UME) and hopped malt extracts (HME) are available for entry on the grains tab.

For Hopped Malt Extracts (HME) Use A 5 Minute Boil Time

Hops: Enter the variety of hop, weight, alpha acid, boil time and type.

  Insert a new line and change the default hop variety to add to your recipe by selecting it from the drop down list and adjusting the weight, alpha acid, boil time and type to match your recipe. The hops tab saves your hop variety and their current percentage of alpha acids as well as the boil times used for this recipe. Screwy's .qbrewdata database file contains the full list of Mr. Beer HME values.

Example: If you were going to add more bitterness to this extract recipe you might add a new line for 1/2 ounce of Cascade hops boiled for 30 minutes. For flavor add another new line for 1/4 ounce of Cascade hops boiled for 12 minutes and a new line for 1/4 ounce of Cascade hops boiled for 5 minutes for aroma.

Special Note When Entering Hop Additions: If you want to add up all the IBUs for your hop additions enter all your hops before adding in your grains. As you add in your grain additions qBrew's built in formula will begin subtracting the malt's sweetness from the hop's bitterness in order to indicate the balance of the recipe. The formula qBrew uses to calculate this balance is the same one used by my Bitterness Balance Calculator to display the recipe's overall balance between hopped bitterness and malt sweetness in a hopped beer style.

The formula takes into consideration the beer's original gravity, actual attenuation and bittering level but does not take into account phenol, ester or other complexities. The beer drinker should use the desired IBUs as a reference point and decide for themselves what they consider to be balanced.

Select The Type Of Yeast And Quantity

Miscellaneous: Enter the type of yeast used for fermentation

  Insert a new line and change the default yeast value to add to your recipe by selecting it from the drop down list and adjusting the weight if necessary.

Enter Recipe And Batch Notes For Future Reference

Notes: Type in any recipe and batch related notes for the recipe, this will come in handy in the future when you try to reproduce the great beer you just drank. All brewers should take notes and keep records of the beer recipes they brew, including the brewing process that was used. If you're like me you will want to tune and tweak your favorite recipes and brewing processes trying to improve on them each time you brew.

Calculated Characteristics For Your Recipe

Characteristics: We setup qBrew to use a realistic mash efficiency of .75 as this is an  acceptable average efficiency for most home brewers. Any differences in the percentage of alcohol by volume (ABV) calculations performed by qBrew and those stated by any extract supplier are related to differences in efficiencies used when determining the extract's rated ABV.

  Good brewers rely on consistency when calculating their recipes and during their brewing process. qBrew lets you to create recipes based on beer's key ingredients and then calculates the expected characteristics of the beer using formulas widely accepted by homebrewers. As you brew your recipes some fermentable volumes or boil times may need to be tweaked as needed to match your brewing process.


Hop Calculation Tip: When entering all your hop additions on the 'Hops' tab before entering any ingredients on the 'Grains' tab qBrew will calculate the IBU for those hops. Record this number in the 'Notes' tab for later reference as this number will change when ingredients are entered in the 'Grains' tab.

Hops, Grains And Water

Click for more...Hops In Your Beer

Recipe #39 -Weizen-Wiessbier Wheat

 The last Wiessbier I brewed back in September was the first wheat recipe I had made using DME and honey instead of liquid extracts. As in the first recipe this recipe uses a wheat/barley mix DME base. The yeast I picked for the first brew was Safbrew WB-06 dry wheat yeast and after tasting a sampling before I bottled it tasted good so I decided to stick with it.

 This recipe I'm about to describe is a bit different than the first recipe in that it uses only the wheat/barley mix DME and some Munich steeping grains. Both recipes use Hallertauer hops but the new recipes uses different boil times and weights.

I used qBrew's default 'Weizen/Wiessbier' style guidelines to crunch the recipe's numbers. You can download the October 2010 qBrew database below and use it to upgrade your current ingredient database. This latest ingredient database includes more yeast, fruits, extracts and other helpful entries then ever before.

 Click to download Screwy's latest qBrew database   

Recipe:
Click to download this recipe file for qBrew 
Size 2.13 gallons: Estimated IBU=15, SRM=5, OG=1.044, FG=1.011, ABV=4.3%

1/4 Munich (German)
2 pounds Muntons DME - Wheat

1/4 ounce Hallertauer (German) pellet hops boiled for 30 minutes

1/4 ounce Hallertauer (German) pellet hops boiled for 12 minutes

1/2 ounce Hallertauer (German) pellet hops boiled for 5 minutes

11.5 grams Safbrew WB-06 dry wheat yeast
Pitched at 65F and fermented at 63F

Directions:
Steep grains at 155F for 30 minutes in 3.5 quarts filtered water

Boil DME in wort for 10 minutes

Add and boil hops in wort for 30 minutes
Add and boil hops in wort for 12 minutes

Stir in 2 lbs. DME and boil for 10 minutes

Add and boil hops in wort for 5 minutes
Place in ice bath until wort temperature cools to 65F

Add 4 quarts cold filtered water to Mr. Beer fermenter

Pour cooled wort into fermenter keg aerate and pitch yeast  
Ferment at constant 63F temperature for 21 days

October Bottling Day: Dry Stout

 The last beer I bottled this weekend was the Dry Stout recipe that I brewed three weeks ago. I had fermented the stout at a constant 60F for the past 21 days, allowing the temperature to rise to the 70F bottling temperature over the last 3 days.Surprisingly enough the stout fermenter showed the least amount of krausen floating at the top of the fermenter, even though it had the largest percentage of grains compared to the Oktoberfest and the Weissbier.

Minimal Krausen Floating On Top Of Dry Stout

 I sanitized the bottles and let them soak for 10 minutes before emptying them and adding my priming sugar. used my Bottle Priming Calculator to help figure out how much priming sugar would be needed to hit the correct Co2 volumes for a Dry Stout beer style. The bottle priming calculator takes into account the temperature of the beer at bottling, the type of priming sugar used and the small amount of Co2 that is already in your fermented beer.

Dry Stout Calls For 1.6 to 2.0 Co2 Volumes Of Carbonation

 The Stout poured out of the fermenter into the bottles with ease, the trub was compacted enough in the Mr. Beer keg that it did not get into any of the bottles when I filled them. Right out of the fermenter the beer went into the bottles with no need to rack to a secondary, cold crash, mix in any gelatin or use any other methods to clarify my beer, so again I'm really happy about that.

Bottom Filling Dry Stout In 1 Liter Bottle

  I poured a sample into a small glass for tasting and the beer came out free of trub or krausen with a small amount of residual Co2 bubbles clinging to the sides of the glass. It's amazing how the hints of chocolate came through without adding chocolate or mocha powder to the recipe, it all came from the grains I used.

 Dry Stout Bottling Sample With Residual Co2

 All of my fermenters are now empty again so it's time to start planning out my next batch of brews. The lager I did came out so good that I'm going to do at least a few more on my next brew day. It's early fall here now so my next brews will have to be hearty enough for winter and I should also include a couple of long fermenters for early spring as well.

Recipe #32 - Bavarian Hefeweizen With Steeped Grains

 This past year I've brewed seven wheat beers using Mr. Beer extracts and assorted types of yeasts. Some recipes have included a lot of adjuncts as well, like orange, grains of paradise, clove and coriander. In this next batch of wheat beer that's being planned now I want to include steeping wheat malt into the recipe. The purpose of adding steeping grains to my recipes is to add more complexity to the finished beer while I learn the basic concepts of brewing great tasting beer with grains.

I used qBrew's default 'Witbier' style guidelines to crunch the recipe's numbers.

 Click to download Screwy's latest qBrew database

Recipe Size 2.13 gallons: Estimated  IBU=21, SRU=5, OG=1.045

1/2 pound Wheat Malt steeped at 153F for 30 minutes

1 Can Whispering Wheat Weizenbier (HME)

1 Can Golden Wheat (UME)

1/2 ounce Hallerteur pellet hops boiled for 10 minutes

1/2 ounce Hallerteur pellet hops finishing

11.5 grams Fermentis Safbrew WB-06 dry yeast

Pitched at 70F and fermented at 68F

Recipe #31 - American Ale With Steeped Grains

 For this recipe I decided to include crystal malt steeping grains into the brewing process. It would be the first time I've used grains in any of my beer recipes and I was sure it would produce some really good results so I was anxious to try it. I was happy to see that this step only increased my brewing time by less than an hour, compared to the all extract recipes I'd been used to. What surprised me the most was how the steeping grains filled my house with such really awesome aromas that reminded me of warm freshly baked breads.

I used qBrew's default 'American Pale Ale' style guidelines to crunch the recipe's numbers.

 Click to download Screwy's latest qBrew database

 Estimated  IBU=46, SRM=8, OG=1.059. FG=1.015, ABV=5.7%

1/4 pound Crystal 10L mixed with

1/4 pound Crystal 40L steeped at 155F for 30 minutes

3.3 pounds Muntons Hopped Lightly extract

1 ounce Cascade pellet hops boiled for 10 minutes

11 grams Nottingham dry yeast

1 ounce Cascade pellet hops added to fermenter

 As with the standard Mr. Beer instructions I started out by sanitizing my utensils and then filling a 3 quart pot with 4 cups of water, but instead of bringing it to a boil I brought the temperature up to about 160F and dropped my grain bag into the pot. Once the bag was in the pot I maintained the temperature by turning the flame on and off and I let the bag steep for 30 minutes.

 Crystal malt 10L and 40L mix steeped at 155F for 30 minutes

After steeping the Crystal mix in the 155F water for 30 minutes I removed the grain bag from the pot being careful not to squeeze it while removing it. 

 Remove the grain bag after 30 minutes and discard it

I then transferred the wort to larger pot for the boil adding in 1 ounce of Cascade pellet hops used for flavoring and 3.3 pounds of Muntons Hopped Lightly extract and stirring them well. I turned on the flame and brought the wort up to a rolling boil for 10 minutes.

 Boiling wort and extract with Cascade flavoring hops

I filled a sanitized 2.13 gallon Mr. Beer fermenter with 6 quarts of filtered water that was around 72-76F getting it ready ahead of time while the wort was still boiling.

Mr. Beer fermenter with 6 quarts of filtered water

  Once the boil was completed I let the pot sit on the stove while I filled the sink with ice cubes and cold water. I then placed the pot of wort into the ice batch until the temperature dropped down to 70F, the recommended temperature for pitching my yeast.

While the wort was cooling down in the sink I prepared my yeast by pouring 4 ounces of 90F water into a sanitized bowl and then adding 11 grams on Nottingham yeast to it. 

Nottingham yeast after a 15 minute soak

 To get the yeast temperature down to 70F I added about 4 ounces of wort to the mix every 5 minutes and stirred it gently, repeating this until the yeast mix was the same 70F as the wort.

Add wort and stir until mix is at 70F

When the Nottingham yeast mix was at 70F I tossed in 1 ounce of Cascade pellet hops, aerated the wort and pitched the yeast. After pitching the yeast I aerated the wort again and twisted on the top of the fermenter.

Pour yeast mix into well aerated 70F wort

  The fermenter is now sitting in an air conditioned room at 60F with one end of a wet tee shirt  wrapped around it and the other end sitting in an inch of water to help keep it cool. I'll be monitoring the fermentation over the next few weeks while imagining what this finished brew will taste like.

Fermenter with tee shirt for 'wick' cooling

 The Danstar Nottingham yeast took about 48 hours at 60F before it created any noticeable amounts of krausen at the top of the fermenter.  The Mr. Beer dry yeast at 70F has sometimes produced krausen within 24 hours in some of the prior brews I've done. By day 5 the 'Notty' had produced a very noticeable layer of krausen that is still visible on day 15.

Nottingham Krausen Layer On Day 5