Printable Home Brew Log: Brewday Checklist & Batch HistoryBrewing beer at home is part science, part art — and entirely easier to repeat when you write things down. A printable home brew log is one of the simplest tools that separates hobbyists from consistent brewers. It gives you a place to capture recipes, process steps, measurements, and tasting notes so you can reproduce successes and learn from mistakes. This article explains what to include in a printable home brew log, gives a ready-to-print layout you can use, and offers tips for making the log an effective part of your brewing routine.
Why use a printable home brew log?
Keeping detailed records helps you:
- Repeat successful batches by tracking ingredients and exact process steps.
- Troubleshoot problems by comparing batches and spotting patterns.
- Improve recipes through incremental adjustments and notes on outcomes.
- Track aging and conditioning so you know when a beer reaches its best flavor.
- Share reliable recipes with other brewers or rebuild a favorite batch years later.
A printable format has extra benefits: it’s portable, easy to annotate during brew day, and doesn’t require electronics around hot kettles and sticky surfaces.
Essential sections for your brew log
A complete brew log covers the entire lifecycle of a batch, from recipe idea to final tasting. Include these sections on each batch sheet:
-
Batch identification
- Brew date
- Batch number
- Recipe name and style
- Brewer(s)
- Target batch size (e.g., 5 gallons / 19 L)
-
Ingredients
- Grain bill (malt type, weight)
- Hops (variety, weight, AA%, addition time)
- Yeast (strain, pitch rate, form — liquid vs. dry)
- Adjuncts (spices, fruit, sugars)
- Water profile and any adjustments (salts, pH)
-
Mash / Process details
- Mash schedule (temperatures, times, infusion or step mash)
- Sparge details (temperature, volume)
- Pre-boil volume and gravity
- Boil time and additions timeline
-
Measurements
- Original gravity (OG) and how measured (hydrometer/refractometer)
- Final gravity (FG) and date measured
- Calculated ABV and attenuation
- Mash pH, kettle pH, fermentation temperatures
- Carbonation method and volumes (priming sugar amount or keg PSI)
-
Fermentation log
- Start date and activity notes (e.g., vigorous krausen on day 2)
- Temperature schedule (set and actual)
- Racking/transfers (dates, volumes)
- Dry-hop or secondary additions (dates and amounts)
-
Packaging
- Date packaged (bottled/kegged)
- Number of bottles and fill volume
- Priming sugar type and weight
- Kegging pressures and fill method
-
Aging & Serving
- Conditioning time and temperature
- Cellar notes and best-by suggestions
- Serving temperature and glassware
-
Tasting notes
- Appearance, aroma, flavor, mouthfeel, overall impression
- Flaws detected (oxidation, off-flavors, infection)
- Score (optional) and recipe changes for next time
-
Miscellaneous
- Cost per batch (optional)
- Equipment used and any changes
- Links or references to original recipe sources
Printable layout (ready to use)
Below is a sample single-page layout you can paste into a document editor, adjust to your page size, and print. Duplicate the page per batch or bind into a notebook.
Batch #: ___________________ Brew Date: ______________ Recipe Name: ______________________ Style: ______________________ Brewer: ________________ Target Volume: _______________
Ingredients
- Malts / Adjuncts:
- 1) ______________________ Amount: _______
- 2) ______________________ Amount: _______
- 3) ______________________ Amount: _______
- Hops (variety — amount — time):
- 1) ______________________ — _______ g/oz — _______ min
- 2) ______________________ — _______ g/oz — _______ min
- Yeast: ______________________ Pitch Rate/Notes: ___________________
- Water adjustments: __________________________
Mash & Process
- Mash temp(s) / time(s): ______________________
- Sparge temp / volume: ______________________
- Pre-boil vol: _______ L / _______ gal Pre-boil gravity: _______
- Boil time: _______ min Hop additions timeline: __________________
Measurements
- OG: _______ Method: _______ Temp: _______
- FG: _______ Method: _______ Temp: _______
- Calculated ABV: _______ Apparent attenuation: _______%
- Mash pH: _______ Fermentation temps: __________________
Fermentation Log
- Started: _______ Day 1 activity: ___________________
- Peak krausen: _______ Activity notes: ___________________
- Racked/transferred (date & volume): ___________________
- Dry hop / secondary additions: ___________________
Packaging
- Packaged (bottled/kegged): _______ Date: _______
- Number bottles / keg size: _______ Priming sugar: _______
- Carbonation target: _______ vols or _______ PSI
Aging & Serving
- Conditioned until: _______ Temp: _______
- Recommended serving temp: _______ Glassware: _______
Tasting Notes (appearance, aroma, flavor, mouthfeel)
- Date tasted: _______ Score: _______/100
- Notes: _____________________________________________________________
- Changes for next time: _______________________________________________
Other notes / cost / equipment changes:
Tips for using the log effectively
- Fill it in during brew day. Writing measurements and observations in real time avoids guesswork later.
- Use a pencil or pen that won’t smear around sticky wort. Consider a clipboard.
- Keep a master recipe index so you can quickly find previous batches and compare variations.
- Photograph hydrometer/refractometer readings and stick the photo on the page for proof of numbers.
- Use consistent units (metric or imperial) throughout the log.
- Date every note — even small timing differences can matter.
Variations and templates
- Single-page batch sheet (as above) for each brew.
- Multi-batch comparison sheet to track iterations of the same recipe.
- Fermentation-only log for large or long-aging beers.
- Bottling/kegging checklist sheet to standardize packaging steps.
Sample filled entry (short)
Batch #: 12 Brew Date: 2025-06-15 Recipe: Summer IPA Style: American IPA Brewer: Alex Target Volume: 19 L (5 gal)
Ingredients
- Pale malt 4.5 kg; Crystal 200 g; Citra 50 g (dry hop)
- Hops: Columbus 20 g (60), Cascade 15 g (10), Citra 30 g (whirlpool), Citra 50 g (dry hop)
- Yeast: Wyeast 1056 (liquid) pitch 2 L starter
Measurements
- OG 1.060 (hydrometer) Temp 20°C
- FG 1.012 Temp 20°C
- ABV ≈ 6.2%
Fermentation: vigorous 48–72 hrs; dry hop day 5 for 4 days. Packaged: Kegged 2025-06-28, 2.5 vols CO2 Tasting: bright citrus aroma, balanced bitterness, clean finish. Change: increase late hop by 10 g next time.
Final thoughts
A printable home brew log is a low-tech but powerful tool. It turns guesswork into repeatable results, helps you learn faster, and creates a personal archive of your brewing journey. Start simple, keep it consistent, and let your logs evolve with your brewing style.
If you want, I can convert the single-page layout above into a downloadable PDF or printable A4/Letter template.
Leave a Reply