Originally Posted by MikeP
so here's a 'dumb' question. to convert the 10 gal recipie to a 5 gal batch, do you just cut everything in half? is it really that simple???
Yeah, pretty much. The hops utilization changes a bit, but not enough to worry about.
Here's one of my ambers I am liking right now:
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 62.22 %
2 lbs Munich Malt (9.0 SRM) Grain 17.78 %
1 lbs 4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 11.11 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.89 %
1.50 oz Williamette [4.80 %] (60 min) (First Wort Hop) Hops 27.9 IBU
1.00 oz Williamette [4.80 %] (10 min) Hops 6.1 IBU
0.50 oz Cascade [5.40 %] (5 min) Hops 1.9 IBU
0.50 oz Cascade [5.40 %] (1 min) Hops 0.4 IBU
0.50 oz Williamette [4.80 %] (0 min) (Aroma Hop-Steep) Hops
I know 19% crystal seems like a lot, but it worked out great in this recipe. I mashed at 150, used nottingham ale yeast, and got 85% attenuation. If you use a less attenuative yeast, or mash higher, you could reduce the crystal to 12% or so with good results.