When I started brewing with my Speidel a couple of years ago, I felt the existing brewing software was not exactly what I was looking for. Therefor I developed something myself. I shared this on the dutch forums almost 3 years ago. Originally the software had a Dutch interface. I just translated about 95% of it into English and made an export format for this forum. You can find more info and the program as such at the link above. There is no manual, but I think it has no learning curve, justifying a manual.
Main screen:

Exporting this recipe gives:
Yet another Yabs based recipe (www.homebrew.be/Yabs) |
Algemeen:
Gegeven | waarde |
Recipe name | P-R8-ig |
Desired start SG / Pt | 1.074 / 18 |
Desired bitterness [IBU] | 24 |
Calculated color [EBC] | 50 |
Mash efficiency | 78 |
Boil time | 75 |
Volumes:
Entry | Value |
Mash water [l] | 23 |
Sparge water [l] | 3 |
Evaporation boil [l/hr] | 1.7 |
Final volume in kettle [l] | 19 |
Malt and sugars:
Name | gram | % total | EBC |
Pilsmout 3 | 3965 | 68.4 | 3 |
Cara-Munich | 406 | 7 | 120 |
Special W 275 | 203 | 3.5 | 275 |
Geroosterde Gerst 1000 | 110 | 1.9 | 1000 |
Amber 150 (Aroma) | 58 | 1 | 150 |
Tarwevlokken | 160 | 2.8 | 4 |
Bruine kandijsuiker | 899 | 15.5 | 10 |
Hop:
Name | gram | % total | % alpha | boil time [min] | Type |
Stryrian | 36 | 40 | 3.2 | 75 | bellen |
Hersbrucker | 18 | 20 | 2.8 | 75 | bellen |
Styrian | 11 | 12 | 3.2 | 25 | bellen |
Hersbrucker | 25 | 28 | 2.8 | 25 | bellen |
Mash scheme:
Rest time | Temp | Description |
0 | 52 | Inmaisch Temperatuur |
5 | 54 | stap 1 |
65 | 62 | stap 2 |
13 | 68 | stap 3 |
13 | 73 | stap 4 |
Yeast:
Wyeast 1762 Starter van +/- 2 liter Afgieten voor gebruik. starten op 20C |
Other adjuncts:
Clarimalt: + 6 gram |
The malt database is still 'dutch only'. You can easily add stuff to the database by editing the xml file. Or if someone has an english list with malts, I would be happy to transform it into this xml format.