A abkulp New Member Joined May 21, 2013 Messages 2 Reaction score 0 May 28, 2013 #1 Is there anything tricky about scaling a recipe? I found a good recipe for a 5 gallon batch, but I want to scale it to half of that. Is it just a matter of cutting all the volume/weight numbers in half?
Is there anything tricky about scaling a recipe? I found a good recipe for a 5 gallon batch, but I want to scale it to half of that. Is it just a matter of cutting all the volume/weight numbers in half?
Magic8Ball Well-Known Member Joined May 17, 2013 Messages 235 Reaction score 46 Location Benton County May 29, 2013 #2 You could divide by two and get close however there are some items that may not scale by /2, like bitterness and color. For that some of the pay for software does a great job. Free is this scaling calculator: http://www.********.com/pages/recipe_scaling.html http://www.********.com/pages/recipe_scaling.html Link fail again I give up....just go to ********.com and click on "recipe scaling calculator" jeez
You could divide by two and get close however there are some items that may not scale by /2, like bitterness and color. For that some of the pay for software does a great job. Free is this scaling calculator: http://www.********.com/pages/recipe_scaling.html http://www.********.com/pages/recipe_scaling.html Link fail again I give up....just go to ********.com and click on "recipe scaling calculator" jeez