taking a look at the saison figolla recipe that was in the BA listmail today, i'm looking for a tip re: strategy to convert it to a 5 gallon batch - i have the beersmith software, but haven't become familiar enough with it yet to achieve this task and currently am using the brewers friend recipe calculator page. i'm guessing the conversion is not as simple as halving the ingredients - is there a "recipe conversion for dummies" formula ? >>> posted recipe was @ http://www.beeradvocate.com/mag/13826/dance-the-can-can-canning-a-homebrewed-saison/ SAISON FIGOLLA For 10 gallons at 1.057 OG, 1.009 FG, 26 IBU, 6.4% ABV Malt 13.75 lbs German pilsner 3.25 lbs German Munich malt 1.25 lbs Caravienne malt 0.67 lbs Biscuit malt Mash Single infusion at 148°F for 60 minutes. Mash out at 168°F for 20 minutes. Hops 0.8 oz Magnum | 12.9% AA | 60 minutes 0.5 oz Crystal | 4.2% AA | 5 minutes Extras 1 lemon, zested, added at knockout 2 blood oranges, zested and juiced, added at knockout 19 ml almond extract, added at packaging Yeast Wyeast 3711 French Saison thanks for any direction that can be provided
If it were me, I'd just halve everything. Your yeast pitch rate would change, but a single smack pack would be seriously underpitching 10 gallons of 1.057 wort. One smack pack for 5gal is a little bit low, but is basically fine.
@drewbage I think this is one of yours... I would just cut the grist in half and plug the hop additions into my brewing software to tweak it where I wanted it.
nice. thanks. and one more question. i've never subbed in different hops, but currently have a crap ton of various french hops i've been brewing with. with the understanding that the character will be different, if i'm thinking about subbing in a hop with a different AA% - when i plug in the subbed hop into the brewing software, am i just looking to closely match the IBU the higher AA% hop will produce ?
For this one it's pretty safe just to cut straight in half. Things get a little hinky with the higher caramels and roasts in my book!
