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I assume that goes for the hops too? I guess the wort concentration would be the same, so halving the hops would work equally well? This leads to the question then: why are recipes always size specific? why not just say "pounds/gallon?"
I prefer to think of recipes as OG and percent for grain bill and IBU and oz/gallon for hops. This is kind of a universal way to describe a recipe. Its also an easy way to "think out" ideas in your head. From there it's the same math exercise no matter what batch size you're using.
Quote from: DW on March 08, 2015, 12:12:01 pmI assume that goes for the hops too? I guess the wort concentration would be the same, so halving the hops would work equally well? This leads to the question then: why are recipes always size specific? why not just say "pounds/gallon?"Most recipes are designed for a particular batch size and when writing a recipe convenience tends to play a role in the ingredient volumes used. You are likely to find full pounds or ounces used in recipes rather than 2.3443 ounces. It's easier to buy and measure in convenient increments. People can scale recipes as they need it. At homebrew levels you can generally scale from one size to another without problems but when you are jumping from a five gallon batch to a 15 BBL commercial recipe the mechanics of brewing at that volume changes sufficiently that a linear scaling does not always work perfectly.