A brewing notebook for homebrewers who like to plan a batch on paper and keep a proper record of how it went. Each of the 24 batches gets an open two-page spread: the recipe and plan on the left, written before brew day, and a dated log on the right for gravity readings, temperature changes, dry hops, the crash, packaging, tasting notes and the lesson for next time. The plan page has room for eight fermentables, a hop table you label by stage (boil, whirlpool and dry hop days), additions, water salts and pH, and open rows for mash steps and a ferment schedule, so a single infusion, a step mash or a free-rise ferment all fit. A filled-in example batch shows one way to use it. Up front are the reference pages you would otherwise look up on your phone with wet hands: - A 2027 calendar with a brew plan for each month - A brew day checklist with a typical day's timings - The water profile for Wellington and the Hutt Valley, New Zealand (Waiwhetu aquifer), with salt additions for a 23 L batch by beer style, plus Pilsen, Munich, Dortmund, London, Dublin and Burton profiles for comparison and a table for your own water report - Specific gravity to Plato, ABV, hydrometer temperature and refractometer corrections, and unit conversions - Carbonation volumes by style, keg pressure by temperature and priming sugar - 16 common faults with how to prevent and fix them - A brewing glossary - A BJCP 2021 quick reference for 36 popular styles - 19 New Zealand hops with alpha ranges, character and substitutes There's also a batch index, a shopping and plans page, and dot-grid notes pages at the back. A4, coil bound so it lies flat on the bench, 72 pages. Made in Wellington by the brewer behind brews.traineffect.co.nz.