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Ingredient rations during additions

So I know the ratio of the ingredients in most recipes follow the traditional ratios of koji:rice:water ratio of 25:100:160. I’ve also seen it written that we double the volume of the brew with each addition…but I’ve noticed when I was working the numbers for my latest batch that the ratios of each addition don’t follow the above ratio and that the volume only very loosely doubles each time.

Have a look at these. The top is if I follow the Taylor-MadeAK guide or Fred Eckhardt’s. The bottom is all the ratio’s the same and actually doubling each time.

[attachment=0]ratios.jpg[/attachment]

So, aside from “it’s traditional” and/or “don’t fix what isn’t broken”, can anyone care or able to chime in about their thoughts brewing with the 2nd set of additions.

The only part I have serious concerns (well, minor concerns) is the extra koji in the Moto addition in the traditional method and the ‘extra’ koji in the ‘balanced’ method in the Tomezoe addition.

Thanks.

John

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