Questions tagged [recipe-scaling]

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3
votes
4answers
80 views

Doubling a mead recipe

If I double a mead recipe, do I need to double the yeast I put in to have the same fermentation time? I'm doubling a small batch from a half gallon to a gallon, would I need to add a second packet?
1
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2answers
236 views

How to correctly adjust hops for different alpha acid content

So far during all my brewing experience I've used (more or less) the correct hop variety, but with varying alpha acid content than required in the recipe. As far as bittering is concerned, I'm pretty ...
4
votes
1answer
65 views

Newbie… Question on halving a recipe

I'm planning on brewing a dead pony club clone, however I don't want to do the full 25L I'd rather do 10L or half it. So if I just half everything on the recipe e.g instead of 2.79kg of pale malt I ...
4
votes
1answer
93 views

Brewer's Friend one gallon equipment profile

I'm a newbie one-gallon brewer (done 4 batches as for now). I tried several recipe sources and now I'm trying out the Brewer's Friend. The thing is that most of the recipes are 5+ gallon batches so I'...
1
vote
1answer
55 views

Can scaling down a recipes grain bill lead to increased mash efficiency in a smaller pot while maintaining the same final batch size?

I’m asking this because I’m thinking it might be possible to reduce the cost of my grain bill if the resulting mash efficiency can be increased to compensate for the fewer grains. The idea would be to ...
2
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2answers
342 views

Can I all grain brew 20 litre lager batch using 12 litre pot and same 4.3 kg grain bill?

To elaborate, the recipe I have was for 20 litre batch at OG 1046. I used my 12 litre (safely boilable) pot to mash the 4.3 kg grain bill specified for a 20 litre batch. My problem was that I only ...
3
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3answers
77 views

Scaling a recipe for bad efficiency

A little over a year ago I did my first all-grain. I adapted it from some recommendations for a good Christmas ale. I listed the grains below. It was a huge success except for one problem. We ran ...
2
votes
1answer
49 views

If you make wine in higher quantities, is there a higher chance of contamination?

I am currently only making wine in one gallon quantities but I am looking at increasing that. As a beginner is there more room for making a bad wine if there is more of it?
5
votes
1answer
92 views

Input on recipe idea (are my calculations correct)

I'm looking for some input as to whether my planned recipe looks right. I have only just finished my first ever brew and wanted to try my hand at pulling together my own recipe (but I am not skilled ...
5
votes
5answers
2k views

Doubling batch size by diluting wort in fermenter?

I would like to double the size of my batches from 5 gallons to 10 gallons without changing equipment. For example, let's say I have a 5 gallon recipe for an IPA. I know my mash cooler is big enough ...
3
votes
7answers
121 views

How do you take ingredients from a brewer's website and make a recipe

A lot of commercial brewer's websites give grain bills and hop profiles for their various beers. I was wondering if there is a way to take that information, perform some calculation on it (whether ...
1
vote
1answer
88 views

Scale down An extract beer kit

I bought A 23 lt Muntons wheat beer kit. I plan to do primary fermentation in 19lt plastic fermenter with A 15lt volume. And after do A secondary fermentation with dry hops in A 15lt glass carboy. I ...
1
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2answers
114 views

How to adjust recipes for high mash / sparge efficiency?

It seems most recipes out there assume 75 - 80% efficiency*. Seems sensible for homebrewer. but I consistently get 95%. I should feel lucky, but this means that I either: have too much alcohol for ...
2
votes
1answer
602 views

How is the conversion of raisin to tannin and acid?

It's hard to find tannin powder as there is no wine making supplies in my country. There, I'd rather use raisin as tannin substitute in my wine making process. However, I'm not sure how the conversion ...
1
vote
2answers
804 views

Adjusting beer recipes to smaller batches

I would like to starting making smaller batches (10L) but most of the recipes that I have found online are for larger batches. Luckily, it seems that you can scale down ingredients linearly but ...
0
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2answers
88 views

Bitter orange and scaling

I'm getting ready to make my first Saison (all grain). This will be the first beer I've made that uses any kind of spice. The recipe I'm using is for a 5g batch. I'll be making a 20g batch. The 5g ...
2
votes
3answers
481 views

Mash & Sparge Calculation

I'm planning on brewing a double batch of "OktoberFAST" this weekend. I've used a few online brewing calculators and they seem to be giving me the wrong answer. I've always read that if more then 50% ...
2
votes
1answer
49 views

Doubling Extract Recipe

At this stage of my brewing experience I brew boxed recipes from my local HB store. My sister is getting married and I wanted to brew for the reception. I plan to brew 2 double batches from recipes I ...
0
votes
2answers
85 views

Changing the Brew for Small Batches

Its easy for us homebrewers, but how difficult is it for a commercial brewer (whether it be small or large scale) to change a brewing recipe to affect the taste for small batches (10-100 bottles)? I'...
2
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2answers
1k views

Scaling recipe ingredients to smaller batches? How do AAUs scale?

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 ...
6
votes
1answer
779 views

Can BIAB be scaled down to tiny batches?

I just watched a Brewing TV epsiode on brewing-in-a-bag (BIAB). They took 7lb (3.2KG) of grains, and 5 US Gallon (19 Litres) of water. After mashing they had 4 US Gallons (15 Litres) of 1.052 gravity ...
3
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2answers
526 views

Scaling from partial boil recipe to full

So for the NB Innkeeper, I've read the ibu's should be mid 30's, and their extract kits account for partial boil. The same additions once scaled for a 6 gallon boil shoots to mid 40's. I'm guessing ...
2
votes
1answer
124 views

adding 1 g to 5 g recipe - keep OG the same

So i've got a 5 gallon partial mash kit(OG 1.065), and I am looking to add around a gallon to increase my yield for the session. What formula could I use to know how much extra dme to use to keep ...
2
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3answers
4k views

Formula for make up water / gravity change

If I were to put 3.5 gallons of 1.060 wort into a carboy, and use 0.5 gallons of water to top off to 4 gallons: - What could I project that gravity would be? - Anyone have a good formula, even if just ...
4
votes
1answer
456 views

When modifying a recipe, should you scale hops based on alpha acids?

I am planning on brewing several versions of an IPA where I keep the grain bill the same, and just change out the hops. I will use a single hop for each batch. The idea is to learn the aroma and ...
7
votes
2answers
1k views

Is there anything I need to keep in mind if I double a recipe?

I found a recipe that I would like to try, but it is for a 5 gallon batch and I want to make a 10 gallon batch. Is there anything special that I need to keep in mind or calculate when doubling a ...
13
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3answers
7k views

Will scaling a recipe from 5 gallons to 1 gallon introduce significant differences?

Will scaling a recipe down to 1 gallon (i.e.: dividing the amount of each ingredient by 5) produce a pretty close approximation of the results of a full 5 gallon batch? Are there any additional ...
7
votes
1answer
240 views

On scaling a recipe's gravity…

If I have a recipe for a beer that I'd like to simply make bigger, what should be taken into account when scaling the recipe? Imagine I have an amber ale recipe that I like. It comes in with an OG ...
4
votes
2answers
888 views

[Wiki] Tips for recipe scaling

What are some best practices for scaling a 5 gallon homebrew batch up to something bigger, be it a 10-15 gallon batch, or a full on multiple barrel commercial batch? Efficiency goes up on some bigger ...