Recipe Design

[Ian R]

I am putting together my first extract recipe and could do with a bit of help. I am planning to use Liquid Malt Extract and Dry Spraymalt, when calculating the recipe do you class the spraymalt as sugar i.e. 100% fermentation or do you class it as Liquid Malt Extract. The recipe I am going to try and do is:
90% Light Malt (Extract & Spraymalt)
5% Crystal Malt
5% Chocolate Malt
Progress Hops

I am trying to get an end product of around 4.2% and so far my calculations have been for an OG of around 1042 but this may be flawed as I may have calculated wrong.

I am going to follow the process put on the forum that DaaB posted recently.

Thanks again for the help

[Ian R]

Thanks DaaB,

Much appreciated

Ian