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Glad you found some use for it! ...And that there are others following the Tao of Excel. The all grain to extract converter in your spreadsheet looks very helpful. I was thinking of doing something similar, but I guess I've been beaten to the punch!

I'd avoid aggressive American style hops. To my taste buds, they don't play well with saison yeast esters.

I'd say basic is the way to go to get a feel for a style. I've often started with a complex recipe initially, then simplified it later on and ended up with a better beer.

I know this is a long-dead thread, but for anyone who might stumble onto it like I did... I've had three separate water tests done in the last couple years, from three different locations in Nashville and in three separate seasons. Some numbers: Lowest Highest...

I also second the plan for a simple recipe. Not necessarily a smash beer, but pretty close. If it were me, I'd probably do 80-90% of a base grain (pils, Maris otter, etc), and wheat malt for the rest, then a couple doses of some noble hops and/or EKG. Definitely post the results when you're done!

This sounds awesome. Have you thought about distributing the calculator as a webpage or desktop app instead of a spreadsheet? Utilities like https://www.brewersfriend.com/abv-calculator/ or http://www.data-brew.com/fermtemp/ are super user friendly.

ran off to

Hi there brewers. I made a little excel dashboard that shows charts and graphs of key info for the BJCP 2015 beer styles, including comparisons for average values over all the styles. Others have probably done similar things, but I couldn't find them on HBT. I was unable to post the spreadsheet...

To cut costs, I've been saving trub from the bottle of my kettle in jars, letting it settle out in the fridge, then pouring off the clear wort that gathers on top. That gets diluted for starters , so no need for extract. Stir plate for 2-3 days, cold crash for 2, decant (sometimes a vitality...

I'd also say Brewer's Friend, except for the FG prediction. For that you might instead try this: http://www.data-brew.com/fg/

I think there may be an error in your Celsius to Fahrenheit calculations. A difference of 2-3C is not a difference of 35-37F. A difference between 20 and 22C is the difference between 68 and 71.6F. There might be problems if you wanted to ferment at 68F and pitched at 31F!!!