Conversion calculator

[westy1970]

I got a recipe for an all grain Saison recipe from a local brewery but they gave me the recipe is % rather than pounds. I need to convert this to a five gallon batch. Anyone know of a conversion chart or calculator for doing this? I would love to try this recipe.


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[chickypad]

If you figure out the total lbs of grain you will need based on your usual efficiency then you can work out weights from the percentages. First determine the total gravity pts needed by multiplying the OG in pts x gallons. Different grains will have different potentials but I would just use 36 as an average to figure out how much you need in lbs. So say the recipe is for a 1.060 beer and your average efficiency is 75%. 60 x 5 means you need 300 gravity pts. 300 / (36 x .75) = 11 lbs grain. That should get you close.

 

[westy1970]

Thanks. I may need my 8 year old daughter help me with that math. Lol. Seriously, I think I can figure it out with your formula. I've had this recipe for about a year and it may be a while before I get to it as I am just starting to switch from extract to all grain. Thanks again.


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[iaefebs]

I prefer all my recipes in %. It makes it easier to convert. If I have a recipe in lbs I convert to % and use BeerSmith to adjust the recipe to my system. I'm not sure if other programs have the same feature.

 

[westy1970]

The OG is 1.048 and the FG is 1.014. The percentages are-
90% Pal ale
7.2% German type 1 Munich
2.7% Special B

What would the formula be?


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[iaefebs]

What size batch? What efficiency?

 

[westy1970]

5 gallons


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[iaefebs]

I have a 5.5 gal setup I leave .5 gal in the fermentor. But the recipe would be @72% efficiecy

9# .3oz Pale
11.5oz Munich
4.3oz Special B

 

[westy1970]

Thanks. If this recipe works out I will post it in the recipe section.


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[chickypad]

Yep, I get the same numbers as iaefebs. This is off topic a bit but that seems like a high FG for a lowish gravity saison. What yeast do they recommend using? Did the list a mash temp?

 

[westy1970]

Here is the full recipe as I have it:

90% pale ale malt (I used RAHR)
7.2% German type 1 munich
2.7% Special B
mashed at 150
Gypsum--.5 grams per gallon (with loveland water)
bitter with Chinook 60 min till end of boil
flavor and aroma with Tettnanger 15 min till end, and 5 min
23 IBUs
fermented with safale t-58 at 68 degrees F
OG 1.048
FG 1.014



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