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Old 12-07-2009, 10:57 PM   #1
Dec 2008
Posts: 244
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I was reading the thread regarding BierMuncher's Red Hook ESB clone and it brought up a question. He mentioned that he wanted a beer a little less in alcohol and would make up for the mouth feel lost by increasing the mash temp. That roughly makes sense to me. My question is if you have a recipe that takes X lbs of base malt and you want to either increase or decrease the ABV, what do you do with the specialty grain? Would you scale that by the same percentage? I know that there is no tride and true answer, just looking for general recommendations.


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Old 12-07-2009, 11:04 PM   #2
Nov 2009
Vancouver WA
Posts: 112

I would simply scale it up or down on a percentage basis.
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Old 12-07-2009, 11:04 PM   #3

You cannot scale back the O.G. and still end up with the same beer. It can come close, but it won't look anything like the original grist ratios.
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Old 12-07-2009, 11:34 PM   #4
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Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
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I don't scale the specialty grains or the hops. If you just change the base grain 10-15%, you'll have a very similar beer. However, if you are talking about moving the ABV 20% or more, then you're into a totally different beer.
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