All tools Tool

The Brewer's Ledger

Convert the old measures of historic brewing — bushels, barrels, the Scheffel, the stoop, the velte and the vedro — into modern equivalents, and reckon a brewable recipe from them.

Historic measure Quantity

The historic recipe, as written

Batch / wort volume

Malt / grain

Hops

Recorded strength (optional)

Modernising assumptions · all editable

These are judgement calls, not constants. Historic malt was less modified and lower-extract, efficiencies were lower, and old hops carried far less alpha acid than modern varieties. Defaults are reasonable for an 18th–19th c. recipe; change them to suit.

Malt bulk density (volumetric grain → kg)0.55 kg/L

Historic malt yield28 PPG

Modern malt yield37 PPG

Historic brewhouse efficiency60 %

Modern brewhouse efficiency75 %

Historic hop alpha acid4.0 %

Modern hop alpha acid5.0 %

Tier I is exact arithmetic · Tier II is an estimate, not a clone
Sources: pre-1824 English measures · Bavarian & Prussian standards · Habsburg (Vienna) · Dutch/Flemish casks · Paris poids-de-marc · Imperial Russian · Swedish/Danish/Norwegian

This site uses Umami, a privacy-friendly analytics tool — no cookies, no cross-site tracking, no personal data collected.