I recently upgraded my mash tun and mill and suddenly got a 20-25% increase in efficiency. While this is certainly great news, I have a lot of recipes that I’ve perfected over the last eight or so years. Of course simple grain bills and lighter colored beers should not be a problems to scale down and keep the percentages the same but I soon found myself scratching my head a bit when it came to dark beers.
If I have a porter or a stout and I suddenly need to reduce the ingredients by 20%, that’s going to reduce my color/roastiness. I haven’t come across a color calculation that includes efficiency. If I only decrease my base and crystal malts, that’ll up the percentage of my roasted malts. But on the flip side, if I keep all the percentages the same, the amount of roast character and color in my beer would drop, right?
Anyone have experience having to adjust their recipes like this? Am I over thinking it?