Assuming 23 grams of yeast per 10-gallon batch (2 dry packs). Weigh the totals using a jewelry scale to determine the percentages based on 23 grams of total weight. For example, 21.1g S-04, 1.1g T-58, .7g WB-06. If you prefer to pitch more, use the same ratios based on 31.5 grams or 3 packs.