I'm trying to finalize a one-gallon Irish Red Ale pilot batch. Here's what I've come up with:
1.2 lbs Amber DME
2.4 oz Crystal 40L
0.4 oz Roasted Barley
6.4 oz Toasted 2-row
0.15 oz Northern Brewer (7%) (60min)
0.2 oz Tettnanger (4.5%) (2min)
Steep grains for 30 min, 155 F; stir in DME, boil with NB hops 60 min. Add Tettnanger for final 2 min. Cool, transfer, pitch WLP001 (California Ale).
Couple Questions:
1: What think ye?
2: What I've done is assume that I can take what I think might be a good 5-gallon recipe & cut it by 5 to get my 1-gallon test batch; I'm assuming that behaviors don't change much between a 5g and 1g brew. Any experience with this? Can anyone scaling up from 5 to, say, 10 or 20g brews lend any lessons they've learned? Is this a nonsensical idea, and should I just say "screw it" and go for the 5g recipe?
3: Prost!
1.2 lbs Amber DME
2.4 oz Crystal 40L
0.4 oz Roasted Barley
6.4 oz Toasted 2-row
0.15 oz Northern Brewer (7%) (60min)
0.2 oz Tettnanger (4.5%) (2min)
Steep grains for 30 min, 155 F; stir in DME, boil with NB hops 60 min. Add Tettnanger for final 2 min. Cool, transfer, pitch WLP001 (California Ale).
Couple Questions:
1: What think ye?
2: What I've done is assume that I can take what I think might be a good 5-gallon recipe & cut it by 5 to get my 1-gallon test batch; I'm assuming that behaviors don't change much between a 5g and 1g brew. Any experience with this? Can anyone scaling up from 5 to, say, 10 or 20g brews lend any lessons they've learned? Is this a nonsensical idea, and should I just say "screw it" and go for the 5g recipe?
3: Prost!
