C. Painter
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- Aug 24, 2010
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So here is an issue that I need to work out.
In books like Designing Great Beers, styles are broken down and portions of the malt bill are generally expressed in % of total malt bill weight.
This seems to be how BeerSmith calculates it too.
However, when designing my own partial mash recipes, dry malt extract is treated as a straight weight, so a 8% speciatly grain as expressed in BeerSmith would really be... I don't know ... a 3% portion in an all grain recipe... (signicantly less anyway)
How should I maneuver around this. Should I design the beer as all grain and then convert some of the base malt into extract, leaving the percentages out of balance?
Am I making any sense?
Thanks,
-Clay
In books like Designing Great Beers, styles are broken down and portions of the malt bill are generally expressed in % of total malt bill weight.
This seems to be how BeerSmith calculates it too.
However, when designing my own partial mash recipes, dry malt extract is treated as a straight weight, so a 8% speciatly grain as expressed in BeerSmith would really be... I don't know ... a 3% portion in an all grain recipe... (signicantly less anyway)
How should I maneuver around this. Should I design the beer as all grain and then convert some of the base malt into extract, leaving the percentages out of balance?
Am I making any sense?
Thanks,
-Clay