Arpeggiator
Active Member
Ok, i've searched and searched but still can't wrap my head around this. I recently went to my lhbs with a recipe i designed:
10 gal batch
12lbs. maris otter
12lbs. vienna malt
4 lb. cara-pils
2lb. aromatic
2lb. 20L
2lb. rye malt
the guy at the shop told me that the recipe did not have enough DP to allow proper conversion and that my efficiency would be really low. He told me this after he had crushed and bagged the grains. Not wanting everything to go to waste, he told me that if I added 2 lbs of 2 row then I should be in the clear.
I just don't understand the calculation (or why beersmith didn't throw any red flags). If maris and vienna have DP's of 120 and 140, and aromatic and rye clock in at 30 and 105 (briess website), then how am I not in the clear. All the info on the wiki says anything over 35 is self-converting, and i shouldn't be worried about converting the dextrine, right? Was he just blowing smoke, or am i really overlooking something.
What is the formula I should follow when writing a recipe? I've had some efficiency woes since switching to AG but now I feel like that is because the recipes I write are doomed from the get-go (too much specialty grains?). Any advise would be appreciated. Cheers and happy brewing!
10 gal batch
12lbs. maris otter
12lbs. vienna malt
4 lb. cara-pils
2lb. aromatic
2lb. 20L
2lb. rye malt
the guy at the shop told me that the recipe did not have enough DP to allow proper conversion and that my efficiency would be really low. He told me this after he had crushed and bagged the grains. Not wanting everything to go to waste, he told me that if I added 2 lbs of 2 row then I should be in the clear.
I just don't understand the calculation (or why beersmith didn't throw any red flags). If maris and vienna have DP's of 120 and 140, and aromatic and rye clock in at 30 and 105 (briess website), then how am I not in the clear. All the info on the wiki says anything over 35 is self-converting, and i shouldn't be worried about converting the dextrine, right? Was he just blowing smoke, or am i really overlooking something.
What is the formula I should follow when writing a recipe? I've had some efficiency woes since switching to AG but now I feel like that is because the recipes I write are doomed from the get-go (too much specialty grains?). Any advise would be appreciated. Cheers and happy brewing!