Designing a recipe

[sholbert]

I have a question. If a recipe calls for approximately "10-15% of the grain bill," how exactly do you figure that when extract is involved. The recipe will include a mini-mash of about 4 pounds of grain, the rest will be liquid extract. I get very different numbers when calculating the % of ingredients used and the % of what I'd actually extract.

I know this probably sounds very confusing because I'm not explaining it well, but if anyone can make some sense out of it and help me out, I'd appreciate it. Thanks!

[Azorean Brewer]

Sholbert

I believe that it is calculated from the total batch size. 10 % of your bill will be the specialty that you are adding. So if your recipe calls for 10 % adjunct, and it uses 4 pounds pale malt, and 5 pounds of extract and 1 pound of adjunct, this one percent will be 10% of the total 10 pounds.

Does this make sense everyone ?

Paul.

[BillyBock]

Sholbert: It sounds like you could use this resource. It's an article at Ken Schwartz's website titled, "Converting All-Grain Recipes to Extract/Partial-Mash."

http://home.elp.rr.com/brewbeer/extract/pres.pdf

This will guide you through the entire process and some of the things you should consider along the way. Give it a read, and let us know if it helped. If not, then post your recipe and we'll help you figure it out.

v/r
Bill

[sholbert]

Thank you both for your help. Excellent article Billy, this is a great resource.

[BillyBock]

No problem...let us know how it works out.