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Old 10-23-2012, 03:26 AM   #1
Jul 2012
Kansas City, Missouri
Posts: 17

I have a tendency to make 1 gal batches to test different recipes, and I have learned that cutting a 5 gal batch down to 1 gal recipes doesn't always translate well in terms of hop additions. Does anyone have any words of wisdom? I know I should be adding less than what the recipe would call for at 5gals. I keep getting a metal taste to my small batches.
I study microbiology to make better beer.

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Old 10-23-2012, 10:24 AM   #2
Calichusetts's Avatar
Nov 2011
Plymouth, MA
Posts: 3,016
Liked 505 Times on 303 Posts

As for the metal taste...what type of pot are you using and what type of water?

I've got 50+ 1-gallon batches under my belt and have found you can and should go slightly higher than the 1/5 of a 5 gallon scale. Still, I hop burst so I can add more hops later instead of trying to get .1 ounces. I'm usually adding .2 to .25 ounces per addition. If I'm doing a combo I run into the .1 area. I dry hop with anywhere from 1.25-1.5 ounces and get a pretty outrageous aroma and flavor in my brews.

I don't know what if any software you use but beersmith is terrible with 1 gallon batches and getting IBUs. I just stick to one system and after a few batches can dial in where I want it to be. Hope this helps.

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Old 10-23-2012, 01:41 PM   #3
Jan 2011
Sierra, Nevada
Posts: 4,039
Liked 440 Times on 351 Posts

Learn to add hops based on the amount of IBUs they contribute versus adding 0.25, 0.50, 1 ounce increments. This method works well until you get down to about 5-1 minutes left in the boil. Use common sense for that addition. At that addition time, you wouldn't be adding 1 or 2 whole oz. for a 1 gallon batch.

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