I plan on brewing 1 gallon batches. The problem is that most recipes are for 5 gallon batches.
The scaling seems obvious: divide the amount of each ingredient by 5.
With this in mind, a few questions:
- What about hops measured in AAUs (seen below)? Do these still get scaled down, even though they are a relative measure of acidity?
- How does yeast scale? I can't imagine dividing a small pack of yeast by 5 and having my beer ferment appropriately...
- Are there any other "gotchas" that I should consider when scaling back ingredients?
Example recipe from howtobrew.com:
Cincinnati Pale Ale Ingredients for a 5 gallon batch 3-4 lb. Pale malt extract syrup, unhopped 2 lb. Amber dry malt extract 12 AAU of bittering hops (any variety) For example, 1 oz. of 12% AA Nugget, or 1.5 oz. of 8% AA Perle 5 AAU of finishing hops (Cascade or other) For example, 1 oz. of 5% Cascade or 1.25 oz. of 4% Liberty 2 packets of dried ale yeast
After my proposed scaling:
Cincinnati Pale Ale Ingredients for a 1 gallon batch 0.6-0.8 lb. Pale malt extract syrup, unhopped 0.4 lb. Amber dry malt extract ?? AAU of bittering hops (any variety) ?? AAU of finishing hops (Cascade or other) ?? packets of dried ale yeast