Scaling down a Recipe for IMPERIAL RUSSIAN STOUT

[DC]

Hi all, I am looking at making a Russian Imperial Stout for my next brew and have looked at different recipes and tried doing my own but theres always something not quite right with it be it malt or sugars etc. After looking through the recipe section I came across the recipe below and was wondering if one of you nice guys with that fancy beer making software would be able to scale this recipe down to a 10L batch size and post the scaled down recipe here so I can look at it and start ordering the ingredients etc online . Ive got around 30 odd 300ml bottles set aside for the RIS I intend to brew next.

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by norman » Sun Sep 24, 2006 4:57 pm

IMPERIAL RUSSIAN STOUT John Smiths Tadcaster.

25l batch OG 1102 ABV 10% 235 units of colour 50 units of bitterness.

PALE MALT 5955 gms
AMBER MALT 2134 gms
BLACK MALT 284 gms
SUGAR 1594 gms Added to boiler.

HOPS boil time 90 minutes

TARGET 89 gms

I suggest one of the high gravity yeasts WHITE LABS Super HIgh Gravity WLP099.
This is one of the strongest beers brewed in Britain and needs BOTTLE CONDITIONING,and a long maturation time.

Cheers DC

[barney]

There is no need for software really,

Keeping things in easy manageable numbers is a good place to start

Method 1) Divide all quantities by five then multiply by two
Method 2) Divide quantities by 10 then multiply by four

Each method has both positive and negative aspects, but are equal in that they can both be calculated without recourse to mechanical aid.

[JammyBStard]

What Barney said, you just need to adjust everything by the same ratio in this case you want 10/25 of the original bill.
10/25 = 0.4
Multipy all the quantities by 0.4

[DC]

Hi guys, Thanks for the swift replies regarding scaling down the recipe, I never realised it was that simple! (who needs fancy software?). I have scaled it down and listed the recipe below. I have another quick question regarding the hops for this recipe, the recipe calls for Target hops which I don’t have in my store cupboard. I do however have some Challenger & Hallertau Hersbrucker hops left over from previous brews which I would like to use up, which of these would be best to use in place of the Target hops? Or maybe a combination of both types? Any suggestions?

10L Batch

PALE MALT 2382 gms
AMBER MALT 853 gms
BLACK MALT 113 gms
SUGAR 637 gms Added to boiler.

HOPS boil time 90 minutes

Target 35 gms

Cheers DC

[seymour]

...the recipe calls for Target hops which I don’t have in my store cupboard. I do however have some Challenger & Hallertau Hersbrucker hops left over from previous brews which I would like to use up, which of these would be best to use in place of the Target hops?...

Challenger would be a good replacement, I think I'd actually prefer it. Its alpha-acid percentage is typically lower than Target, though, so you'd want to use about 52.4g to equal the same IBU.

Your Hallertau Hersbrucker is a lower alpha German noble aroma type, so you'd need 85g of it. Since Hersbrucker wouldn't have the correct flavor/aroma profile anyway, I'd say save it for a lighter leftovers recipe down the road.