The qBrew application was originally written by David Johnson and was last updated on May
25th, 2008. The qBrew application is also available as an open source download from his
original qBrew Site in
case anyone is interested in expanding on the calculator's original
functionality. Although the original .qbrewdata ingredient database file
is installed with the application it only contains ingredients that
were available to home brewers in 2008, since then many new ingredients
have been made available including hop
varieties, yeast types and fermentables.
qBrew Classic Homebrewer's Recipe Calculator
You can increase the usefulness of qBrew by clicking on the link below to get my November 2014 updated ingredient database for Windows, Linux and MAC right now. This updated ingredient database contains several brewing calculations, lots of new ingredients, hop varieties and yeast strains all combined in an easy to install database download. The classic qBrew application has been around for six years, has a very large user base and is accurate, reliable and easy to learn. Get started using the most up to date qBrew ingredient database with 10 favorite recipes today by clicking the link below.
The February 2013 qBrew ingredient database is now available for download and it comes with 6 great recipes to get you started. This month's update includes a greatly expanded selection of yeast, extract and grains to make brewing up your next recipe easier than ever before.
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
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:
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.
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.
The recipe I'm about to describe is a Classic American Pilsner extract recipe that uses an Extra Light DME and some Crystal 10L steeping grains. This style of beer had it's origins in Prohibition Era America brewed by immigrant German brewers when they settled in America. In keeping with the original style I have selected native American Cluster hops for bitterness, flavor and aroma.
I used qBrew's default 'Classic American Pilsner' 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.
The recipe I'm about to describe is a Classic Bohemian Pilsner extract recipe that uses an Extra Light DME and some Carahell steeping grains for head retention. This style of beer was first brewed in the 1840s placing it among the newest styles of beer. In keeping with the original style I have selected native Saaz hops for bitterness, flavor and aroma.
I used qBrew's default 'Bohemian Pilsner' 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.
This recipe is for an Oktoberfest/Marzen that uses an Extra Light DME, some Crystal 10L, Melanoidin and Munich grains for steeping. The Oktoberfest/Marzen style of beer has it's origins in Munich Germany around 1840 when brewed by the Spaten Brewery, soon after the lager yeast strain had been isolated. In keeping with the style I have selected Hallertauer hops for bitterness and flavor using a true lager yeast derived from the Weihenstephan strain.
I used qBrew's default 'Oktoberfest/Marzen' 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 for qBrew contains more yeast, fruits, extracts and other helpful entries then ever before. Click to download Screwy's latest qBrew database
The recipe I'm about to describe is a Standard American Lager extract recipe that uses an Extra Light DME base and some Crystal 10L steeping grains for head retention. This style of beer has little to no malt aroma and a light floral or spicy hopping, in keeping with this style I have selected Willamette hops for bitterness, flavor and aroma.
I used qBrew's default 'Standard American Lager' 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 database includes more yeast, fruits, extracts and other useful entries then ever before.
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.
This is the first recipe I've brewed using only DME and honey for fermentables. The hop schedule uses a 30 minute boil for bitterness, a 12 minute boil for flavor and dry finishing hops for aroma.
I used qBrew's default 'Weizen/Weissbier' style guidelines to crunch this recipe's numbers.
Add 4 quarts cold filtered water to Mr. Beer fermenter
Pour cooled wort into fermenter keg, including 1/4 oz. finishing hops and pitch yeast
Ferment at constant 60F temperature for 21 days
Wheat DME Boil Just Before the Hotbreak
I followed the accepted brewing practice of adding the DME to the boil 10 minutes before flameout, as longer boil times have been reported to darken the DME's color. After stirring in the DME and boiling for about 5 minutes or so the mixture really started to foam up to the top of the pot. To prevent the mixture from overflowing and making a huge mess of the stove top I removed the pot from the heat source until the foam receded, this is known as the hotbreak. Once the foam settled down I put the pot back on the burner and completed the rest of the boil.
In keeping with my promise to create and brew 6 interesting new versions of Mr. Beer favorite recipes using grains and upgraded yeasts for fermentation, I came up with the following St. Patrick's Irish Stout recipe. All the ingredients used, except for the grains, are available to order on the Mr. Beer website.
I used qBrew's default 'Irish Stout' style guidelines to crunch the recipe's numbers.
Directions: Steep grains at 155F for 30 minutes in 1.5 quarts water Boil hops in wort for 30 minutes, turn off flame and remove hops Stir in HME and UMEs after flame out Place in ice bath until wort temperature cools to 70F Add 6 quarts cold filtered water to Mr. Beer fermenter Pour cooled wort into fermenter keg and pitch yeast Ferment at constant 62F temperature for 21 days
