timrussell
Member
Apologies in advance if this is discussed in another area here. I have searched but not yet found anything.
My question is in regard to ingredient factoring. I have a recipe I'd like to try and it is set up for 6 gallons. My current equipment however limits me to 5 gallons. Is it correct for me to assume that I can reduce all ingredient quantities by 1/6 to get a recipe that will yield 5 gallons of wort/beer?
This sounds correct to me (as it would work with cooking or baking recipes) but I want to be sure I'm not overlooking something.
Thanks
My question is in regard to ingredient factoring. I have a recipe I'd like to try and it is set up for 6 gallons. My current equipment however limits me to 5 gallons. Is it correct for me to assume that I can reduce all ingredient quantities by 1/6 to get a recipe that will yield 5 gallons of wort/beer?
This sounds correct to me (as it would work with cooking or baking recipes) but I want to be sure I'm not overlooking something.
Thanks