Free tool
Found a recipe for a different batch size? Set your original and new volumes, add your ingredients, and get the scaled amounts instantly, for beer, wine, mead or cider.
Scaling is just a ratio: divide your new batch size by the original to get a scale factor, then multiply each ingredient by it. Double the batch and everything doubles; halve it and everything halves.
Most ingredients scale cleanly this way. The two to eyeball yourself are hops (bitterness shifts a little with volume and boil off) and yeast (one pack covers a range, but big batches may want a starter). Everything else, this handles.
Work out the scale factor by dividing your new batch size by the original (e.g. 23 L ÷ 19 L = 1.21), then multiply every ingredient by that factor. This calculator does it for you for as many ingredients as you like.
Ingredients (grains, fruit, honey, hops, sugar) scale linearly, and this tool handles those. Two things to watch by hand: hop bitterness changes slightly with batch volume and the amount that boils off, and yeast does not scale in a straight line. A single pack covers a range of sizes, but very large batches may need a bigger pitch or a starter.
The scale factor does not care about units: whatever unit you enter an ingredient in (kg, g, ml, oz), the scaled amount comes back in the same unit. Just keep each ingredient consistent.
Absolutely. Enter a smaller new batch size and the factor drops below 1. Scaling down to a 1-2 L trial batch is a great way to test a recipe before committing to a full one.
Demijohn Journal lets you build recipes, scale your batches and track every fermentation in one place. Free, in your browser.
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