That's AG batchs, so heating strike water, sparge water, etc.
I know this is highly variable, but I just need a general idea.
I've had a natural gas grill for the last 4 years, so I've gotten rusty at estimating how full the propae bottle is by lifting it.
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale