All grain recipe terminology

tl:dr - write your grains in % and hops in g/L.Since doing a few different, odd-sized batches recently I've really had cause to think about the way recipes are written and I now think I know what works best for me; relative amounts! Annoyingly a lot of recipes contain fixed amounts of grain and hops on account of the unofficial "standard" batch size of 19-23L (5-6gal) and I always have to put together spreadsheets to do the scaling for me, but anyway, this is how how I think nowadays.Firstly, after switching to all grain it wasn't long before I started using percentages to describe how much of each was in the bill, as opposed to weights. Easy peasy.More recently I've also started thinking of hops differently. Late additions I now write down in terms of grams per litre. Seems like a pretty sensible way of seeing what might be a lot vs. a little is and it scales very well. Bittering hops I think of as bringing the whole thing up to a target IBU, so I start with the late additions to see how many more IBUs I need and add an amount of bittering hops accordingly.So here's how I would write an example recipe nowadays:Base malt 85%Other base malt 10%Specialty malt 5%Bittering hops @60 to 30 IBUs3 g/L Flavour hops @55 g/L Dry hops @dry (might even say "days before bottling" here)Target OG, FG and EBCYeast and fermentation temperatureNot all of that is necessary all the time, but for someone who does 12, 15, 23 and 27 litre all-grain batches it makes life easier. I can look at any of my recipes without having to do mental volume conversions to bring it back to "standard". via /r/Homebrewing https://ift.tt/2yOYgUY