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Recipe Scaling

Enter original and target batch sizes to find scaled ingredient amounts.

Scale factor —
Scaled grain —
Scaled hops —
Scaled yeast —
Scale all ingredients by the ratio of new batch / original batch. Yeast should be rounded up (never under-pitch). Hops scale linearly for bitterness but may need adjustment for late additions.

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How to Scale a Homebrew Recipe

To scale a homebrew recipe, divide the new batch size by the original batch size. Multiply all ingredients by this factor.

Grain and hops scale linearly. Yeast should always be rounded up to the next whole pack. Water chemistry additions scale linearly with volume.

To scale a recipe, all fermentable ingredients (grain, malt extract, adjuncts), hop additions, and water volumes scale linearly with batch size. If your target is 5 gallons and the original recipe is 3 gallons, multiply all quantities by 5/3 = 1.667.

Hops: scale weight by the same ratio. Bitterness (IBU) stays roughly consistent if utilization is similar, but verify with an IBU calculator after scaling — larger batch volumes with longer chiller times may change late-addition utilization slightly.

Yeast: most dry yeast packets (11g) handle up to 5–6 gallons at normal gravities. For liquid yeast or high-gravity batches, scale accordingly — typical pitching rate is 0.75 million cells per mL per °Plato for ales, 1.5 million for lagers.

Spices, salts, and acids do NOT always scale linearly — flavor intensity is not always proportional to volume. As a starting point, scale at 75% of the linear amount and taste/adjust. Water chemistry additions (gypsum, calcium chloride) generally scale linearly since they target ppm concentrations.

See also: IBU Calculator · Mash Water Calculator