chris moffatt (220.127.116.11)
|Posted on Tuesday, March 09, 2004 - 08:52 pm: ||
I would like to scale down a recipe to make some smaller, maybe 2-3 gallon, batches. Is there a simple rule of thumb for adjusting a recipe? I'm assuming that the amount of grain/extract is just adjusted proportionally, but what about the amount of hops used? I recall reading someplace that hop utilization changed with the volume of wort boiled... Any help would be greatly appreciated!
Bill Pierce (18.104.22.168)
|Posted on Tuesday, March 09, 2004 - 09:11 pm: ||
I'm assuming you are boiling the full wort volume. In that case you can merely adjust all the ingredients proportionally. It is true that hop utilization increases in commercial batch sizes (at least 50 gallons or larger), but this is not an issue for homebrewers. Hop utilization decreases in partial wort boils because of the higher gravity of the more concentrated boil.
|Posted on Tuesday, March 09, 2004 - 09:13 pm: ||
scale it down by %
hop utilization changes when you boil part of the wort and top-off with water
if your boiling full-wort, scale down by %, if you were boiling partial-wort - just match the IBUs
John Shaw (22.214.171.124)
|Posted on Tuesday, March 09, 2004 - 11:17 pm: ||
Chris, I've been doing this for awhile which allowed me to get into all grain. The brewing software promash is a great tool for scaling recipes up or down. You can get an evaluation copy at www.promash.com. Just plug in the 5 or 10 gal recipe, lock ingredients, and then adust the volume. It will automatically adjust the grain and hop amounts for you. Then you can tweak the amounts to get the IBUs and OG you're looking for.