Calculating grain bill when using adjuncts?

[Newton]

Lets say I want to brew a stout that is 2.5% black patent malt. I'm going to add 1.5 lbs of brown sugar to end of the boil. In determining my grain bill, do I look at the 2.5% in relation to the other malts or the total fermentables?

 

[BigEd]

Add all the malt, grain and adjuncts together. The 1.5 lb of brown sugar needs to be part of the list.

 

[Bob]

Are you adding the sugar - that's a freakin' LOT, by the by - to a recipe which already reads "Black Patent Malt - 2.5%"? That is to say, are you adding the sugar to an existing recipe which has 2.5% BPM as part of the grist? If so, your addition will screw up all the percentages.

Cheers,

Bob

 

[Newton]

Are you adding the sugar - that's a freakin' LOT, by the by - to a recipe which already reads "Black Patent Malt - 2.5%"? That is to say, are you adding the sugar to an existing recipe which has 2.5% BPM as part of the grist? If so, your addition will screw up all the percentages.

Cheers,

Bob

Yeah thats what I'm doing. I have a relatively small mash tun and it doesn't handle 20 pounds of grain well. So what I'm doing is taking out an amount of the 2-row and replacing it (in the boil kettle) with brown sugar to hit my OG. I'm basically wondering how I should adjust my grain bill with this sort of substitution.