Here is one I found on the net. . This brewer is on his fourth batch and claims to be getting close. For a smaller batch could you just cut all the ingredients in half?
A ProMash Recipe Report
Recipe Specifics
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Batch Size (Gal): 13.00
Wort Size (Gal): 13.00
Total Grain (Lbs): 36.50
Anticipated OG: 1.076
Plato: 18.44
Anticipated SRM: 13.9
Anticipated IBU: 22.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
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Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 15.29 Gal
Pre-Boil Gravity: 1.065 SG 15.82 Plato
Formulas Used
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
Amount Name Origin
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82.2 30.00 lbs. Pilsener: Germany
2.7 1.00 lbs. CaraMunich Malt: Belgium
2.7 1.00 lbs. CaraFoam Dextrine
2.7 1.00 lbs. Aromatic Malt: Belgium
3.4 1.25 lbs. Biscuit Malt: Belgium
3.4 1.25 lbs. Special B Malt: Belgian
2.7 1.00 lbs. Turbinado Sugar: Generic
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
5.00 oz. Hallertau Hersbrucker Pellet 2.67 22.3 60 min.
Extras
Amount Name Type Time
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1.00 Oz Bitter Orange Peel Spice 15 Min.(boil)
7.00 Unit(s)Clove, whole Spice 15 Min.(boil)
1.00 Oz Corriander Seed Spice 15 Min.(boil)
6.00 gm Grains of Paradise Spice 15 Min.(boil)
1.00 Unit(s)Whirlfloc tablet Fining 15 Min.(boil)
6.00 gm White Pepper Spice 15 Min.(boil)
Yeast
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WYeast 3864 Canadian / Belgian
Mash Schedule
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Mash Type: Single Step
Grain Lbs: 35.50
Water Qts: 36.52 - Before Additional Infusions
Water Gal: 9.13 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.03 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 120
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 170 Time: 10
Total Mash Volume Gal: 11.97 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.