The recipe calls for 11 lbs of base malt and 1.25 lbs of crystal 60L to yield an OG of 1.065 for a 5 gallon batch. As I was planning my brew I realized that this would require a mash efficiency of something like 90%, which is way higher than I get. I decided to increase the amount of base malt to 12.5 lbs, which would give me the correct gravity while still keeping close to the ratio of 90%/10% for the base/C60 blend.
Yesterday I saw a recipe for Resilience on the Brew Your Own magazine web site:
I looked at it and found, much to my satisfaction, that it calls for 12.5 lbs of base malt and 1.25 lbs of C60, which is exactly what I used.
So far I have had the Sierra Nevada version and a cask ale version from a local brewery. I look forward to tasting my brew in another week or so.
I agree that you need to tweak recipes to your own setup, but both of these claimed to come from the same source. At the bottom of both is the identical wording: “This recipe was provided by Sierra Nevada Brewing Company and scaled down from the original by Chip Walton of Chop and Brew.”
BYO explains their recipe standards on the 3rd or 4th page in every issue. They standardize all the recipes they publish to help control variences. If you use thier recipies a lot, it might help you know what to expect.
I get the digital edition. It once was a replica of the printed version, and had the information you refer to on pages 3 and 4. I remember seeing it once. Now the digital edition is just a set of articles, and all the non-article information is missing. There are no pages, and I can’t access their information on standardizing recipes.
BYO has made many ridiculous changes lately that, in my opinion, have taken down an otherwise good and informative publication. My paper subscription ends this fall.
I have an article coming up in the next issue and had to write up two recipes by their standards. It’s mostly a standard efficiency, 65%, and having both metric and U.S. measurements. Tedious, but not difficult.
I suppose an explanation is in order. Before recently, I was able to use my account number from my printed publication to go on-line to the BYO website to research stories, articles and recipes with ZERO restrictions. I simply entered the account number that was printed on the mailing label that was stuck on the magazine. This is no longer the case. Instead, they’ve hit me with many unsolicited emails with links to articles and recipes that take me to a solicitation page that want me to spend more money to get the stuff I use to get included in my subscription.
So, I agree, the magazine has very good and useful information. However, it seems they’ve become nothing more than a money-grab…IMO. Once my subscription expires this fall, I’m going to check out the Zymurgy publication instead.