Pisty_Pete
Well-Known Member
Hi All,
I'm interested in making some of my favorite recipes more "sessionable" and was wondering how this might be best accomplished.
Would you suggest simply scaling all the grist down (maintaining the same percentages) to get a lower OG?
Or, is it best to only reduce the base malt and maintain all of the specialty malts at the same weights as the original recipe? The volume being brewed is not changing, so I'm thinking this may be the way to go.
I'd like to keep them just as flavorful, only not quite as strong.
Thanks,
p
I'm interested in making some of my favorite recipes more "sessionable" and was wondering how this might be best accomplished.
Would you suggest simply scaling all the grist down (maintaining the same percentages) to get a lower OG?
Or, is it best to only reduce the base malt and maintain all of the specialty malts at the same weights as the original recipe? The volume being brewed is not changing, so I'm thinking this may be the way to go.
I'd like to keep them just as flavorful, only not quite as strong.
Thanks,
p