Mr. Wizard
Topic: Recipe Calculations
Utilizing A Brewing Water Calculator
Me and my big fingers! Did I type some words about my water tool? While it’s tempting to geek out with water math, I’ll try to keep this answer informative without jumping
Developing A Brewing Calculator
I also consider developing my own calculation tools a key part of my hobby and, previously, part of my job as a commercial brewer. I have a pretty handy collection of calculations
Using Allspice
One of the easiest ways to work a spice into beer recipes is to consider how the spice is used in cooking and then create a beer that mimics the food concept.
Counting Calories: Pastry Stouts
This is a fun question considering the source region; Empire Brewing in Syracuse and Cazanovia, NY has been brewing their Skinny Atlas Light since 1994 using water from Lake Skaneateles. Not sure
Recipe Creation
Developing new recipes is really one of my favorite things about brewing and I have some fairly strong opinions about this topic. Before I begin with my answer I think it is
Scaling Up Recipes
The hard part about answering this question involves determining IBUs in a beer. For the moment, let’s ignore the elephant in the room and pretend that that is not so difficult for
Scaling Down Recipes
I have been designing beers using math since I first learned how to calculate a brew 25 years ago. There is something rewarding in the formality that goes into crunching numbers and
Finding Balance
Mr. Wizard helps a reader make his maltiness more massive.
Brewing a “hybrid” style
I haven’t brewed tons of off-the-wall beers in my brewing life, but every now and then I get the urge to stray from the norm. There are no rules to follow when
When you want to double the batch size of a recipe, do you just double all the ingredients also?
Dear Mr. Wizard, I’m a partial mash brewer and formerly brewed single, 5-gallon (19-L) batches using 2.5 gallons (9.5 L) of water in the brew pot. After the boil was complete, we
