Is seems that there are varying definitions on what exactly is the batch size. For example, Beer Smith defines it as the volume in the primary fermenter and it appears that Brew Pal defines batch size as the volume in keg/bottling bucket. How do you define batch size when is comes to recipe formulation?
Batch size differences?
- Thread starter rack04
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Batch size relates to the volume when you collected your Original Gravity. So, if you had 5.5 gal in your boil kettle when you took your gravity of 1.052 the batch size is 5.5. You may lose volume when transferring to a fermentor due to saturated hops and trub, but that gravity reflects the total volume of your batch when you are finished boiling.
