Shoegaze99
Well-Known Member
My instinct tells me I'm way off base on this, but my grasp on recipe science is tenuous at best. Have a recipe for a pale ale. It's a good, solid recipe; a Sierra Nevada clone, pretty much.
For no reason at all I punched it into Beer Calculus at Hopville, switched it from 5 gallons to 3, looked at the numbers, and thought, "Is this now a robust IPA or DIPA?"
The gravity and ABV are in line with that, as are the IBUs, but ... no, that can't be right. I'm clearly missing something here about how recipes scale, so experienced recipe creators, educate me. What am I overlooking?
Cheers!
For no reason at all I punched it into Beer Calculus at Hopville, switched it from 5 gallons to 3, looked at the numbers, and thought, "Is this now a robust IPA or DIPA?"
The gravity and ABV are in line with that, as are the IBUs, but ... no, that can't be right. I'm clearly missing something here about how recipes scale, so experienced recipe creators, educate me. What am I overlooking?
Cheers!