Maps a raw sum to 0–5 with one saturating curve per wheel: 5·(1 − exp(−raw/k)).
Hop raw is grams per liter × score × use factor, so at hop: 12 a Pils with
1.5 g/L of Saaz (floral 4) in an 80 °C whirlpool reads floral about 1.7,
5 g/L of a score-4 dry hop reads about 4, and a hazy IPA's 15 g/L reads 5.
Malt raw is grist share × score × potency.
The k constants are a first calibration, tuned by hand against six made-up
recipes: a Pils, a Weissbier, a dry stout, a West Coast IPA, a NEIPA and a
saison. They haven't been checked against real medal-winning recipes yet.
Maps a raw sum to 0–5 with one saturating curve per wheel:
5·(1 − exp(−raw/k)).Hop raw is grams per liter × score × use factor, so at
hop: 12a Pils with 1.5 g/L of Saaz (floral 4) in an 80 °C whirlpool reads floral about 1.7, 5 g/L of a score-4 dry hop reads about 4, and a hazy IPA's 15 g/L reads 5. Malt raw is grist share × score × potency.The k constants are a first calibration, tuned by hand against six made-up recipes: a Pils, a Weissbier, a dry stout, a West Coast IPA, a NEIPA and a saison. They haven't been checked against real medal-winning recipes yet.