[Richard]

In November, the AHA website had a recipe for Sierra Nevada Resileince Butte County Proud IPA: https://www.homebrewersassociation.org/homebrew-recipe/sierra-nevada-resilience-ipa/

The recipe calls for 11 lbs of base malt and 1.25 lbs of crystal 60L to yield an OG of 1.065 for a 5 gallon batch. As I was planning my brew I realized that this would require a mash efficiency of something like 90%, which is way higher than I get. I decided to increase the amount of base malt to 12.5 lbs, which would give me the correct gravity while still keeping close to the ratio of 90%/10% for the base/C60 blend.

Yesterday I saw a recipe for Resilience on the Brew Your Own magazine web site:
https://byo.com/recipe/sierra-nevada-resilience-butte-county-proud-ipa-clone/

I looked at it and found, much to my satisfaction, that it calls for 12.5 lbs of base malt and 1.25 lbs of C60, which is exactly what I used. 

So far I have had the Sierra Nevada version and a cask ale version from a local brewery. I look forward to tasting my brew in another week or so.

[denny]

I adjust very recipe for my own efficiency so in that regard the grain amounts given in a recipe don't matter to me.

[Bob357]

Differences in systems and processes will cause differences in results. It's as simple as that.

[Richard]

I agree that you need to tweak recipes to your own setup, but both of these claimed to come from the same source. At the bottom of both is the identical wording: "This recipe was provided by Sierra Nevada Brewing Company and scaled down from the original by Chip Walton of Chop and Brew."

Given that, I would expect them to be the same.

[KellerBrauer]

I adjust very recipe for my own efficiency so in that regard the grain amounts given in a recipe don't matter to me.

+1 to that!

[BrewBama]

It also says “recipe scaled to BYO recipe standards”. Whatever that means.

Chip Walton

There’s your problem right there. LOL.

(Jk Chip. I learned a lot from your videos at NB early on.)


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[Slowbrew]

It also says “recipe scaled to BYO recipe standards”. Whatever that means.

BYO explains their recipe standards on the 3rd or 4th page in every issue.  They standardize all the recipes they publish to help control variences.   If you use thier recipies a lot, it might help you know what to expect.

Paul

[Richard]

I get the digital edition. It once was a replica of the printed version, and had the information you refer to on pages 3 and 4. I remember seeing it once. Now the digital edition is just a set of articles, and all the non-article information is missing. There are no pages, and I can't access their information on standardizing recipes.

[BrewBama]

Sounds like that’s the missing piece to your puzzle. Once ‘un-standardized’ it’s probably the AHA version.


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[KellerBrauer]

BYO has made many ridiculous changes lately that, in my opinion, have taken down an otherwise good and informative publication.  My paper subscription ends this fall.

[dmtaylor]

BYO has made many ridiculous changes lately that, in my opinion, have taken down an otherwise good and informative publication.  My paper subscription ends this fall.

Really.  I still love the BYO, and Zymurgy as well.  Two excellent magazines, every issue cover to cover.

[jeffy]

It also says “recipe scaled to BYO recipe standards”. Whatever that means.

BYO explains their recipe standards on the 3rd or 4th page in every issue.  They standardize all the recipes they publish to help control variences.   If you use thier recipies a lot, it might help you know what to expect.

Paul

I have an article coming up in the next issue and had to write up two recipes by their standards.  It's mostly a standard efficiency, 65%, and having both metric and U.S. measurements.  Tedious, but not difficult.

[hopfenundmalz]

It also says “recipe scaled to BYO recipe standards”. Whatever that means.

BYO explains their recipe standards on the 3rd or 4th page in every issue.  They standardize all the recipes they publish to help control variences.   If you use thier recipies a lot, it might help you know what to expect.

Paul

I have an article coming up in the next issue and had to write up two recipes by their standards.  It's mostly a standard efficiency, 65%, and having both metric and U.S. measurements.  Tedious, but not difficult.

Will look for it. What is the topic?

[jeffy]

It also says “recipe scaled to BYO recipe standards”. Whatever that means.

BYO explains their recipe standards on the 3rd or 4th page in every issue.  They standardize all the recipes they publish to help control variences.   If you use thier recipies a lot, it might help you know what to expect.

Paul

I have an article coming up in the next issue and had to write up two recipes by their standards.  It's mostly a standard efficiency, 65%, and having both metric and U.S. measurements.  Tedious, but not difficult.

Will look for it. What is the topic?

Brewing with peppers.  I just hope I don't embarrass myself on the national stage.

[denny]

Drew and I are writing the Techniques column for BYO now.  Just finished the first one which will appear in the June issue.