Originally Posted by Ovidsmuse
If you want to make consistent beer you should be getting all the info you can about your actual ingredients, and not using the defaults the software uses. You should keep an inventory that has this information and update your recipes everytime you brew them. This includes hops, alpha and beta acid levels change all the time.
I do use updated color and gravity ratings. Obviously using ~.6lbs of 55L vs 62L malt isn't going to change the SRM a lot of points. There's going to be some variation regardless. Plugging in Jamil's recipe number for number (75L vs 60L) still gets me a pretty big gap. Obviously, this comes from using less specialty malt as this recipe of his is calculated for 70% efficiency. I'm just wondering if color compounds are separate from the sugar extraction.
Edit: I'm talking from a pure recipe planning standpoint here too. Regardless of source ingredients, lowering efficiency gets me a higher SRM rating and raising it gets me a lower SRM rating. Just wondering where that comes from.