I've noticed that when I put recipes into B.S., the numbers seem to be a bit...questionable.
I put a couple of recipes from Jamil's "Classic Styles" book, and his numbers are always different from what B.S. gives. I also have a Kolsch recipe that B.S. says is 6.1 SRM, but I'm only using 2oz. of C20. Even removing that, I'm still at 5.8, with the darkest malt at 4.5, and I'm cutting that down with over 2 1/2 lbs of other grains.
Has anyone else noticed anything like that?
Also, what is the formula for figuring out SRM by hand? I can't seem to find it anywhere.
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