Got a question for how people calculate grain bill (for all grain). Most recipes specify percentages of ingredients (i.e. 90% 2-row, 5% crystal 60, 5% victory).
Question is do you take the percentages by weight or by the amount of fermentables they will contribute. Currently I go by weight but I have a book that says to calculate by fermentable contribution.
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Question is do you take the percentages by weight or by the amount of fermentables they will contribute. Currently I go by weight but I have a book that says to calculate by fermentable contribution.
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