10 Litre Recipes

[rsfreitas]

Hello! First post here... Just bought a Braumeinster 10L and I'm trying to figure out the best way to get new recipes.
A) Is there a good source for 10L recipes?
B) What's the best way to convert from the 5 gallon/20L ones? I read you should just do proportionally, but Braumeinster recipes are not 50% less than the 20L ones. Their IPA goes from 4.5kg to 2.5kg of malt.

Thanks!

[Rhodesy]

Do you have Beersmith? I am sure you can download 10L equipment profiles. That way you can put in a recipe you like and then scale it down. You would also find over time with Beersmith you fan roughly guess what the OG will be and scale then tidy up.

[legion]

Put the recipe into brewmate with the settings set to weight. Change it to percentage and then change the brew length from 23l to 10l.

Alternatively you could just take any 23l recipe and multiply everything by 0.434.

[laithclark]

Hello! First post here... Just bought a Braumeinster 10L and I'm trying to figure out the best way to get new recipes.
A) Is there a good source for 10L recipes?
B) What's the best way to convert from the 5 gallon/20L ones? I read you should just do proportionally, but Braumeinster recipes are not 50% less than the 20L ones. Their IPA goes from 4.5kg to 2.5kg of malt.

Thanks!

Hi there

I am not a Braumeister brewer (yet!) but I do make quite a few 10 litre brews although they would still need to be set up for your BM as the equipment profile but take a look on my blog here and start about 7 from the bottom - http://www.thehomebrewdiaries.co.uk/recipes/

[basswulf]

Alternatively you could just take any 23l recipe and multiply everything by 0.434.

I use this approach. I've plugged various recipes from Graham Wheeler's Brew Your Own British Real Ale book into a spreadsheet and then used a multiplication like this to scale things back to fit my equipment. I'm doing stovetop BIAB so about 10l is about the maximum volume of water I can start with and I often scale to a round figure for the pale malt (typically 1000g or 1500g depending whether I'm using a whole 1kg bag or half a 3kg bag - that lets me keep the main ingredient fairly fresh).

To figure out what multiplication factor to use, I used educated guess work to narrow in on a suitable figure and then apply sensible rounding to get measurable figures for each of the ingredients (eg. if I end up with 18.7g of black malt, I'll probably count that as 20g or 19g if I'm feeling very picky). If you are using a program like Excel, there is a 'Goal Seek' tool that will figure this out for you automatically and with a ridiculous degree of precision!

It works well enough given all the other variables in the brewing process and, by recording what I do, I can always tweak and refine the settings if I decide to repeat it (or keep them the same and see if I actually get the same result).

Wulf