What's with the fraction of oz measurements in recipes?

[widsith]

So if someone hands you a recipe that calls for 3.362 lbs of pilsner, you're going to make the extra effort to change it to 3.4 lbs on paper then take the time to *precisely* measure out 3.4 labs on the scale, when you could have more easily just measured out 3.362 lbs to begin with. Doesn't that smell futile? why bother tweaking numbers for no other reason than your subconscious tells you that nice, simple, even numbers look nice???? You're going to expend the same effort in measuring 3.4 lbs or 3.362 labs when you get right down to it.

As pointed out earlier, while its just as easy to measure 3.362lbs as 3.400lbs, its a darn sight easier to measure 3.4lbs. To put this in context, one kernel of barley is approx 65mg, so with a bit of rounding (horrors!) we get roughly 7000 kernels to the pound.

So, if Im measuring 3.4 lbs and an extra 100 kernels slip off my scoop/out of the bag, Im still good. But if Im measuring 3.36 lbs, those 100 kernels have put me over. If Im measuring 3.362lbs, its even worse, half a dozen kernels can put me over. Now if 6 extra kernels fall onto the scale, are you picking them off, or are you saying, 3.363lbs is close enough?

You've spent a tremendous amount of time trying to argue specifics to help your case...its variable organics, it doesn't matter.... its just base grains, it doesn't matter. Why not just be as *precise* as you are with all the other parts of your brew process???? i.e. measuring dme for starters, measuring hops, measuring specialty grains. Not using a common method or practice is actually more effort.

Because you are not being just as precise with the rest of your process. As has been pointed out, you are not just as precise when measuring water. As homebrewers, we dont even have the means to measure alpha acid concentration of the hops or the sugar content of the grains. Our boil off rates are educated guesswork. So you are being *far* more precise in one area of the process than almost everything else. That precision is going to get lost in errors and approximations introduced elsewhere in the process, so why bother?

O.1 lbs of base gran difference *doesn't* matter... but why bother go to the extra effort to change it?

Because the effort of rounding in my head is far easier than the physical process of slowing my pour to the right scale or adjusting the number of grains to the 10's. It would be even easier if I didnt need to do so when reading the recipe and people only reported the precision that is necessary.

 

[AnOldUR]

I say use metric and screw that stupid Oz measurement, problem solved.

I see a metric measurment in a recipe and I stop reading.

American homebrewer using metric = Hipster


On topic: My grains are always based on percentage of the total bill but get rounded off.



edit:
And for our next decussion, let's talk about the cell counts numbers you see people using.

 

[EoinMag]

I see a metric measurment in a recipe and I stop reading.

American homebrewer using metric = Hipster


On topic: My grains are always based on percentage of the total bill but get rounded off.



edit:
And for our next decussion, let's talk about the cell counts numbers you see people using.

Homebrewer using metric=accurate.....the shame

 

[dobe12]

It's caused either by scaling a recipe up or down or moving from metric to English.

Just round to the nearest half-pound if a base malt or quarter pound if specialty malt. No big deal.

This is exactly what this entire thread is talking about. Welcome!

 

[dobe12]

Agreed. Since you are measuring anyway, the rounded number is as arbitrary as the original.

I see value if an order calls for 1.07 lbs of carapils and you grab the 1lb bag ofF the shelf at the LHBS.

Excellent point!

 

[dobe12]

So if someone hands you a recipe that calls for 3.362 lbs of pilsner, you're going to make the extra effort to change it to 3.4 lbs on paper then take the time to *precisely* measure out 3.4 labs on the scale, when you could have more easily just measured out 3.362 lbs to begin with. Doesn't that smell futile? why bother tweaking numbers for no other reason than your subconscious tells you that nice, simple, even numbers look nice???? You're going to expend the same effort in measuring 3.4 lbs or 3.362 labs when you get right down to it.

You've spent a tremendous amount of time trying to argue specifics to help your case...its variable organics, it doesn't matter.... its just base grains, it doesn't matter. Why not just be as *precise* as you are with all the other parts of your brew process???? i.e. measuring dme for starters, measuring hops, measuring specialty grains. Not using a common method or practice is actually more effort.

O.1 lbs of base gran difference *doesn't* matter... but why bother go to the extra effort to change it?

Maybe not everyone has a scale that measures down that accurately. Even more, I'm willing to bet that most who have scales that measure that accurately have NOT calibrated in some time (if ever) which means they aren't actually that accurate.

 

[dobe12]

This entire thread comes down to how precise of a person you are. I stated earlier, I have a good bit of cooking knowledge, but can't bake to save my life. I loath the exact preciseness of baking. This is why when I see a recipe that calls for 4.25oz of some malt, I will just use 4oz. Or maybe I want it to be a bit darker and will use 5oz. If I see 26.5gms of a hop, I will surely just weigh out an ounce. I don't stress over very slight variables. In brewing EVERYTHING is variable. Weights, efficiency, boil off, trub loss, the list goes on and on. If I agonized over every single little measurement that wasn't just right, well, I'd probably stop brewing. It wouldn't be fun anymore.

BUT I fully realize that there are a whole other group of people out there who like to work in exact numbers and love to be precise. This is what you thrive on. You're probably great bakers! And that's awesome. I don't have that same attention to detail.

At the end of the day, I very much enjoy the beer I make as I'm sure you do to. We just have a different way to go about it.

 

[AnOldUR]

Homebrewer using metric=accurate.....the shame

Your smiley face is appropriate if it’s for sarcasm. That statement is just silly. Neither system is more accurate. Another decimal point can always be added to either to get you closer to a precise number. It’s all about communication and most people in the US can relate to pounds and ounces more than grams.

A system based on water at melting point is pretty arbitrary in the scheme of the universe. Someday an egghead will come up with something “better” and convince the hipsters to switch again.

“Look. All the units rhyme, so they’re easier to remember.”

 

[EoinMag]

Your smiley face is appropriate if it’s for sarcasm. That statement is just silly. Neither system is more accurate. Another decimal point can always be added to either to get you closer to a precise number. It’s all about communication and most people in the US can relate to pounds and ounces more than grams.

A system based on water at melting point is pretty arbitrary in the scheme of the universe. Someday an egghead will come up with something “better” and convince the hipsters to switch again.

“Look. All the units rhyme, so they’re easier to remember.”

This issue is only arising because people can't make up their minds. Ounces should never be mixed with decimal points, in a real world you'd go full on medieval and use 16th's and 8th's and never touch a decimal point behind an ounce.....

 

[LandoLincoln]

I'm sorry, but there isn't much of a worse recommendation to be found on this site.

Yeah, and you're full of it as well. Maybe if you're making a one-gallon batch you should be concerned about quarter pounds of grain, but for a five gallon or more batch? You are not going to taste the difference.

 

[boydster]

Yeah, and you're full of it as well. Maybe if you're making a one-gallon batch you should be concerned about quarter pounds of grain, but for a five gallon or more batch? You are not going to taste the difference.

Yup. And a one-thousandth of an ounce, like was being argued earlier? Forget about it.

 

[Weezy]

Look fellas, no hard feelings. No one needs to thump chests around here. People are set in their ways and will go to great lengths to justify them. I just don't think ad hoc rounding, and the mindset that goes along with it, is going to help improve the quality of your beer.

So, where do you draw the line? We have variables in the quality of the grain due to age, malting, grind, etc. We have potentially inaccurate scales. We have many factors. How precise do we need to be? Whole ounce? Half ounce? Quarter pound?
How about hops? 1/4 ounce?

Can the answers to these questions vary between batch size? Measuring to a whole ounce of hops and quarter pound on grains might be fine on 20 gallon batch? But what about a 2 gallon batch?

I think you're short changing yourself if you start using rules of thumb that can lead to variations between batches, especially if you share the recipes with others. I know I would taste a beer and say that's a pinch too hoppy or too chocolatey. What do you do? How do you finely tune a recipe that started out with grains rounded to a quarter pound and halves of ounces of hops?

 

[LandoLincoln]

Look fellas, no hard feelings. No one needs to thump chests around here. People are set in their ways and will go to great lengths to justify them. I just don't think ad hoc rounding, and the mindset that goes along with it, is going to help improve the quality of your beer.

So, where do you draw the line? We have variables in the quality of the grain due to age, malting, grind, etc. We have potentially inaccurate scales. We have many factors. How precise do we need to be? Whole ounce? Half ounce? Quarter pound?
How about hops? 1/4 ounce?

Can the answers to these questions vary between batch size? Measuring to a whole ounce of hops and quarter pound on grains might be fine on 20 gallon batch? But what about a 2 gallon batch?

I think you're short changing yourself if you start using rules of thumb that can lead to variations between batches, especially if you share the recipes with others. I know I would taste a beer and say that's a pinch too hoppy or too chocolatey. What do you do? How do you finely tune a recipe that started out with grains rounded to a quarter pound and halves of ounces of hops?

The truth of the matter is, unless you're regularly testing your hops for AA viability, testing your grains for diastatic power, testing your water for mineral content and testing your yeast starters for cell count, your beer is only going to be a close approximation of what your recipe is calling for. I'm all for homebrewers spending tens of thousands of dollars on titration equipment, spectrophotometers and microscopes, but I think I'm in the minority.

So sure, go ahead and weigh your grains out to the smallest decimal that your inaccurate scale will measure them out to if it helps you sleep at night. But your beer is still going to be a relative crapshoot, ingredients-wise. I think that homebrewers should instead focus on the things that we DO have control over: the brewing process and fermentation regimen.

It's a fool's errand to try to "finely tune" a recipe on a homebrew scale. We don't have the equipment for it. You can keep messing with a recipe until it tastes just right and then send that recipe out into the homebrew world, and chances are the next guy that tries that recipe is not going to brew the same beer as you did, even if they measure everything as perfectly as they can. But their taste buds aren't the same as yours, so they might like their version even more.

 

[dobe12]

The truth of the matter is, unless you're regularly testing your hops for AA viability, testing your grains for diastatic power, testing your water for mineral content and testing your yeast starters for cell count, your beer is only going to be a close approximation of what your recipe is calling for. I'm all for homebrewers spending tens of thousands of dollars on titration equipment, spectrophotometers and microscopes, but I think I'm in the minority.

So sure, go ahead and weigh your grains out to the smallest decimal that your inaccurate scale will measure them out to if it helps you sleep at night. But your beer is still going to be a relative crapshoot, ingredients-wise. I think that homebrewers should instead focus on the things that we DO have control over: the brewing process and fermentation regimen.

It's a fool's errand to try to "finely tune" a recipe on a homebrew scale. We don't have the equipment for it. You can keep messing with a recipe until it tastes just right and then send that recipe out into the homebrew world, and chances are the next guy that tries that recipe is not going to brew the same beer as you did, even if they measure everything as perfectly as they can. But their taste buds aren't the same as yours, so they might like their version even more.

I completely, 100%, and fully agree with this statement!

I'd also like to add that life is too short to stress over tiny, miniscule details. Especially considering all the tiny variables associated with home brewing, as stated above.

 

[bob1852]

It's a fool's errand to try to "finely tune" a recipe on a homebrew scale. We don't have the equipment for it. You can keep messing with a recipe until it tastes just right and then send that recipe out into the homebrew world, and chances are the next guy that tries that recipe is not going to brew the same beer as you did, even if they measure everything as perfectly as they can. But their taste buds aren't the same as yours, so they might like their version even more.

Ding, ding.

If you give 10 different brewers the exact same recipes (I don't care if it rounded off to the pound or the 0.001 of an ounce), you'll wind up with 10 different beers just due to grain crush, water, yeast, and fermentation variables; let alone grain and hop weights...

 

[Ayuir]

Agree completely with the last few posters. With the scale that most home brewers are brewing at (say, up to the 30-40 gallon range, most in the 5-10 gallon range) the small variations are going to be overcome by differences in quality of ingredients (AA%, cell counts, age of malts, etc) and your technique.

When brewing at a microbrewery scale or larger, multi-barrels, the ingredients will tend to average out (and you're more likely to be testing for actual values). "What's that? The AA% is 4.3% not 5.2% as expected? Increase the hops to adjust..."

I believe that most of the recipes you see calling for small percentages of ounces of hops or malts have been scaled down from commercial recipes. We've all seen the recipe calling for 2.35oz of Simcoe. Really? I believe it if it's scaled down from 235oz.

 

[widsith]

Look fellas, no hard feelings. No one needs to thump chests around here. People are set in their ways and will go to great lengths to justify them. I just don't think ad hoc rounding, and the mindset that goes along with it, is going to help improve the quality of your beer.

So, where do you draw the line? We have variables in the quality of the grain due to age, malting, grind, etc. We have potentially inaccurate scales. We have many factors. How precise do we need to be? Whole ounce? Half ounce? Quarter pound?
How about hops? 1/4 ounce?

This is a good question. I think we all can agree that some measurement is too fine . . . no one is measuring nanograms of hops or pipetting their water to be accurate to the milliliter. But on the other hand, what is too course?

For me, its a judgement call. One part in 50 is probably a decent generalisation, but its still variable. I tend to measure to the oz on grains, although Im fairly forgiving of errors in my 2-row. But grains with stronger flavors or darker, I will measure more accurately. Particularly when the total amount is less than a pound. If a recipe calls for 3oz, Im likely to measure that down to the tenth, at 12oz, I may only worry if Im over or under by 2 or 3 tenths. If I need 8 1/2 lbs, 8lbs 9oz is going to be fine. Hops, Im likely only to worry about tenths of an oz, even though I may be measuring sub-oz quantities, because I dont think we can control the product that well.

Now, Ill note these variations in my logbook, ("a bit extra" or "a tad short") so if they do appear to have made a difference in the end-product, Ill know what I did for good or bad. Frankly, I want some variation between batches. Learning what does and doesnt make a difference is part of what makes a good chef, and I expect it will be part of what makes a good brewer. When cooking, I havent made a recipe as written in 20 years, and I take the same approach when brewing.

The first thing I do with your recipe is to enter it into my software, truncating what I think is unnecessary precision. Then, given that my process is likely different from yours, Im going tweak it to get the numbers that matter -- OG, IBU, inline with what the recipe lists. Then Ill likely tweak it further based on my own tastes -- I like a more bitter beer, so maybe Ill up the hop content, or shift some bittering charges earlier. Maybe Ill darken it or substitute some redwheat for part of the plain. Then finally, Im going to tweak it based on what I have in my closet -- If you call for 1/2lb 60L and I have 80L, I may try using it, possibly dropping an oz or two. Then Im going to print that and make that.

I just got a call from the store I placed an order with. Apparently they were out of one of the yeasts I ordered. Is that going to make a difference? Mabe, I told them to substitute another, similar yeast, Im quite confident that the beer I make this weekend will come out fine, maybe with a slightly different character, but it will still be tasty and I am sure I and my friends will enjoy it.

Can the answers to these questions vary between batch size? Measuring to a whole ounce of hops and quarter pound on grains might be fine on 20 gallon batch? But what about a 2 gallon batch?

Absolutely it depends on batch size. Any measurement needs to be accurate in proportion to its total amount.

I think you're short changing yourself if you start using rules of thumb that can lead to variations between batches, especially if you share the recipes with others. I know I would taste a beer and say that's a pinch too hoppy or too chocolatey. What do you do? How do you finely tune a recipe that started out with grains rounded to a quarter pound and halves of ounces of hops?

And in turn, I suspect you are shortchanging yourself by being too slavish to a recipe. If you dont have variation between batches, how do you learn? When I open a commercial brewery, Ill worry about consistent output, until then I enjoy the fact that each batch turns out a bit different, and my notes of "a tad over" and "sub 1lb for 6row" are sufficient for me to learn from.

 

[Zoidberg]

Its funny how different people think so differently. Everyone keeps saying all these little variations effect everything so what's the point in being so exact in measurements.

However, to me, in a hobby with so many variables and inconsistencies it just gives me that much more reason to be as exact on everything I can control.

 

[geoffm33]

For the average homebrewer (myself included), I would amend this to:

Agree completely with the last few posters. With the scale that most home brewers are brewing at (say, up to the 30-40 gallon range, most in the 5-10 gallon range) the small variations are going to be overcome by differences in quality of ingredients (AA%, cell counts, age of malts, etc) and especially your technique.

You could be off a 1/4 lb of specialty grain but you'll notice being off 3 degrees too high during fermentation more.

 

[bob1852]

We've all seen the recipe calling for 2.35oz of Simcoe. Really? I believe it if it's scaled down from 235oz.

I think it's scaled more on AAU's than scaled down from commercial recipes...

If you need 20 AAUs and your hops are 10% your math is going to give you a nice round number (2oz). But if your AA's are 9.3% and you truly want your 20 AAUs, it's not going to be as rounded (2.15oz).

 

[seefish]

It's either a conversion or a scale from a larger recipe. Most people with scales will tend to use metric because its easier. On the pro brewer scale...do you think they will measure out 49 pounds of grain? Of course not, its going to be a 50 pound sack that goes in.

 

[LandoLincoln]

Its funny how different people think so differently. Everyone keeps saying all these little variations effect everything so what's the point in being so exact in measurements.

However, to me, in a hobby with so many variables and inconsistencies it just gives me that much more reason to be as exact on everything I can control.

And that's fine. But it's still like herding cats. Control what you can, and accept the fact that your beer is still going to vary. That's homebrewing for you.

I'm still anal about measuring out my hops to the hundredth of an ounce. I know it's not going to make a bit of a difference if I'm off by even two tenths. Maybe even more. But I still do it, because it makes me happy to see "1.00" on my little scale.

 

[funnycreature]

Couldn't help but think of this:
http://rocknoceros.com/ajax-reader/nojs/245/node

I wish we used the metric system
But we don’t, so ya gotta learn the other one
It’s easy with the metric system
But the other one’s the one we use

An ounce weighs the birthday card you got in the mail
One pound weighs sixteen ounces when it's put on a scale
A stone is fourteen pounds, a pennyweight less than one
And in the U.S.A. two thousand pounds are a ton

These numbers all fill up my head
And that is why I've always said
I wish we used the metric system
But we don’t, so ya gotta learn the other one
It’s easy with the metric system
But the other one’s the one we use

You can use the inch to measure just how long is a worm
If you have 12 inches then it’s called a foot, that’s the term
One yard is three feet, and it could take a while
To walk a thousand-seven-hundred-sixty, that's a mile
A league is three miles and you might be
Twenty thousand of them under the sea

I wish we used the metric system
But the other one’s the one we use

When you’re making cookies you might need a teaspoon of salt
A tablespoon’s three teaspoons, and it’s not your fault
If dont know that two tablespoons are called a fluid ounce
Because eight fluid ounces make a cup and that’s what counts
Two cups are a pint and two pints are a quart
Four quarts are a gallon or five fifths, if you’re that sort

We wish we used the metric system
But the other one’s the one we use
The other one’s the one we use
The other one’s the one we use

 

[boydster]

Its funny how different people think so differently. Everyone keeps saying all these little variations effect everything so what's the point in being so exact in measurements.

However, to me, in a hobby with so many variables and inconsistencies it just gives me that much more reason to be as exact on everything I can control.

I agree with this, to a point: control the controlables. I just don't see that measuring a base grain to the one-thousandth of a pound, or even one-tenth of an ounce, will have any impact. I control my controlables as best I can, but only to a resolution that will impact the final product for my tastes. Is higher resolution better? That's up to the brewer. Example: I wouldn't notice the difference between 1080 and 4k pixel resolution on my cell phone screen, so IMO it would be a waste to spend any energy or money to achieve that.

 

[Weezy]

And that's fine. But it's still like herding cats. Control what you can, and accept the fact that your beer is still going to vary. That's homebrewing for you.

Well said. And that's how science works. Control what you can, be precise where you can, because of all the variables that you can't control. If you don't control the variables that you can control, things can only get worse. Nobody is wrong here.

Can we try a simple exercise?

Let me post this generic recipe that i just made up now and please take 5 minutes, throw it into your software, and post back your version of the recipe, with weights, that you'd actually brew including full specs. I'll post mine later too.

Mild Ale
OG 1.038

Grain bill
80% U.K. Pale Ale malt
7% Flaked Barley
5% Chocolate Malt
4% Cararye
4% Crystal 120

Hops
Fuggles - 20 IBUs@45 min.

Go!

 

[geoffm33]

Can we try a simple exercise?

Let me post this generic recipe that i just made up now and please take 5 minutes, throw it into your software, and post back your version of the recipe, with weights, that you'd actually brew including full specs. I'll post mine later too.

Mild Ale
OG 1.038

Grain bill
80% U.K. Pale Ale malt
7% Flaked Barley
5% Chocolate Malt
4% Cararye
4% Crystal 120

Hops
Fuggles - 20 IBUs@45 min.

Go!

HOMEWORK

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: One Mild Weezy
Brewer: Geoff Manning
Asst Brewer: 
Style: Mild
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 6.86 gal
Post Boil Volume: 5.86 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.038 SG
Estimated Color: 18.6 SRM
Estimated IBU: 20.0 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 81.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5 lbs 15.2 oz         Pale Malt (2 Row) UK (3.0 SRM)           Grain         1        80.0 %        
8.3 oz                Barley, Flaked (1.7 SRM)                 Grain         2        7.0 %         
6.0 oz                Chocolate Malt (450.0 SRM)               Grain         3        5.0 %         
4.8 oz                Caramel/Crystal Malt -120L (120.0 SRM)   Grain         4        4.0 %         
4.8 oz                Rye Malt (4.7 SRM)                       Grain         5        4.0 %         
1.22 oz               Fuggles [4.50 %] - Boil 45.0 min         Hop           6        20.0 IBUs

 

[bob1852]

So if this is what I was targeting...

Amt Name Type # %/IBU
5 lbs 15.2 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1 80.0 %
8.3 oz Barley, Flaked (1.7 SRM) Grain 2 7.0 %
6.0 oz Chocolate Malt (450.0 SRM) Grain 3 5.0 %
4.8 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 4.0 %
4.8 oz Rye Malt (4.7 SRM) Grain 5 4.0 %
1.22 oz Fuggles [4.50 %] - Boil 45.0 min Hop 6 20.0 IBUs

I'd honestly do this:

6lbs 2 row
8oz flaked barley
6oz chocolate
5oz 120L
5oz Rye malt

1.5oz Fuggles (though I'd use EKG since I hate fuggles )

I buy my specialty grains by the ounce, and I'm not going to bother storing and planning how to use an extra 0.7 or 0.2 here or there...

And, I'd pay more attention to water treatment, yeast pitch rates, and fermentation temperature.

It may not be the same beer, but it would be better.

 

[dobe12]

To hit your numbers perfectly, I'd have to do something like this:

1.038
20IBU
80% efficiency

5.4lbs pale
0.5lb flaked barley
0.35lbs chocolate
0.25lbs cararye
0.25lbs crystal 120

1.20oz of Fuggles at 45min

BUT if I were to make up MY recipe, I'd do something like this.

Same specs except IBUs go to 21
5.5 pale
0.5 flaked barley
0.25 chocolate
0.25 cararye
0.25 crystal 120

1.25oz fuggles at 45min

It's just easier for me to measure to 1/4, 1/2, 1lb increments on my scale. And more importantly, this is me assuming 80% efficiency. What if I get higher, like 85% which is very possible. Now all those precise numbers are right out the window.

 

[widsith]

Well said. And that's how science works. Control what you can, be precise where you can, because of all the variables that you can't control. If you don't control the variables that you can control, things can only get worse. Nobody is wrong here.

Can we try a simple exercise?

Let me post this generic recipe that i just made up now and please take 5 minutes, throw it into your software, and post back your version of the recipe, with weights, that you'd actually brew including full specs. I'll post mine later too.

Mild Ale
OG 1.038

Grain bill
80% U.K. Pale Ale malt
7% Flaked Barley
5% Chocolate Malt
4% Cararye
4% Crystal 120

Hops
Fuggles - 20 IBUs@45 min.

Go!

Mild Ale
5 Gallon Batch, 75% efficiency
OG 1.038
18.8SRM
20.4IBU

Grain bill
80% U.K. Pale Ale malt -- 6.0lb
7% Flaked Barley -- 8.0oz
5% Chocolate Malt -- 6.0oz
4% Cararye -- 5.0oz
4% Crystal 120 --5.0oz

Hops
Fuggles - 20.4 IBUs .75oz@40min, .75oz@20min
(Yes, I know I changed the schedule on you.)

 

[boydster]

The starting point for the recipe has 2 significant digits (80%...). That defines our resolution, no?