creole_hops

Recipes 

My first recipe using John Cincinnati Pale Ale recipe:
How to Brew - By John Palmer - Boiling and Cooling
Cincinnati Pale Ale
Ingredients:
3-4 lbs. of Pale malt extract syrup, unhopped.
3 lbs. of Amber dry malt extract.
12 AAUs of Bittering Hop (any variety)
5 AAUs of Finishing Hop (Cascade or other)
3 packets of dried ale yeast


My question is that I need to reduce the recipe to result in a 2 gallon finished product. Conventional wisdom has told me that converting a 6 gallon recipe to a 2 recipe means using 1/3 of all required ingredients. But reading these forums has led me to believe otherwise.
If someone could provide me steps that would assist me in creating a 2 or 3 gallon version of this Cincinnati Pal Ale, I would be extremely thankful. Please include adjustments to the yeast, boiling adjustments, etc.

Thanks in advance.

beersydoesit

Recipes 

Try going to beer calculus and typing in your numbers. Why not divide by three as a start. This is pretty self explanatory and kinda fun.
You can change the batch size to 2 gallons and see what comes out.

Beer Calculus . homebrew recipe calculator

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Dave in Madison