Calculating percentages of adjuncts
When calculating what percentage a certain grain/adjunct is going to be in the recipe, what do you use? Do you use weight, such as 80% 2-row by weight, or by gravity points, such as the 2-row will comprise 80% of the total gravity points with my personal efficiency?
The reason I ask is that I am brewing a Dubbel tomorrow and want to add a good amount of sugar. Style says up to 20%, but 20% of what? If I use 2 pounds in a 1.080 recipe, that is only about 14% by weight, but like 25% by gravity points.
Thanks for the help!
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