Brew log
A diary for every brew: mash temperatures, hopping, fermentation gravity and notes. History stays on the phone and opens without the internet.
A brewing diary that stays in your pocket
Each brew is its own entry. You log parameters as you go; a month later you open it and see exactly what you did. That is how repeatable recipes are born.
Mash and rests
Every rest: 63–65 °C for fermentable sugars, 72–73 °C for body, 78 °C at mash-out. HopNote stores actual temperatures and times — you see where the brew left the plan.
Boil and hops
Each addition is its own line: variety, mass, alpha acid and minute from the start of the boil. The log remembers when the hops actually went into the kettle.
Fermentation and gravity
Readings with dates: OG, checkpoints, FG. HopNote calculates attenuation and ABV from what you actually got, not only from the recipe formula.
Free-form notes
“Yeast kicked off in 6 hours”, “raised to 20 °C”, “citrus and pine”. These details vanish first — and they make the next brew better.
What one brew looks like in the log
Sample fields for an American IPA at ~20 L — the same ones you fill in during your own brew. This is a record structure, not an app screenshot.
Brew day
- Mash: 63 °C — 45 min, 72 °C — 20 min, mash-out 78 °C
- 60 min boil: Magnum 15 g (12% AA) from the start; Citra 30 g at 15; Citra 40 g at cooldown
- OG: 1.052, fermenter volume — 21 L
- Yeast: US-05, 2 packs, rehydration
Fermentation
- Day 1: 17 °C, vigorous fermentation, OG 1.052
- Day 4: 1.020, raised to 19 °C
- Day 8: 1.012, activity dropped
- Day 10: FG 1.011 — dry hop Citra 50 g
Start the log on your next brew
Record parameters as you go. After a couple of brews you will brew more precisely than from someone else's recipes.