So I've been thinking about this in the design of all grain recipes. How do ya'll do your all grain recipes? Once you determine what percentage of the grain bill you want each malt/grain to be does that malt/grain now compose that percentage of the total weight of grain you are using or does each grain now account for that percentage of the sugar/gravity you're shooting for?
Hope that makes sense. I've done a lot of reading about styles and appropriate malt/grain and such and haven't found a clear reference to this. It seems that when using some of the darker grains or some of the others that don't contribute much if any gravity it wouldn't make sense to calculate their quantity in terms of what gravity they would contribute. But when thinking about some brewing sugars and such it would make more sense to think of them in terms of how much gravity they will add.
Hope that makes sense. I've done a lot of reading about styles and appropriate malt/grain and such and haven't found a clear reference to this. It seems that when using some of the darker grains or some of the others that don't contribute much if any gravity it wouldn't make sense to calculate their quantity in terms of what gravity they would contribute. But when thinking about some brewing sugars and such it would make more sense to think of them in terms of how much gravity they will add.