I've read in a couple of places that when your modifying a recipe to accommodate your equipment and efficiency, the only thing you should be modifying is the base grain. I've read that the specialty grains should stay the same. How do others feel about this? I've always tried to keep the grains in the same % as the recipe given.
Also, if I'm adapting, say a recipe that's for a 10 gallon batch to 5 gallons, my first inclination is to simply cut the recipe in half and then go from there. How should I be making these adjustments?
Also, if I'm adapting, say a recipe that's for a 10 gallon batch to 5 gallons, my first inclination is to simply cut the recipe in half and then go from there. How should I be making these adjustments?