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Scaling Recipes for Commercial Use

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BeerSmith:
Scaling Beer Recipes for Commercial Use with BeerSmith (Article I wrote...)

  http://beersmith.com/blog/2014/06/11/scaling-beer-recipes-for-commercial-use-with-beersmith/

Cheers,
Brad

Byrdman96:
Hi, I (we) have recently purchased a 3bbl system and are currently running test batches at a 1bbl level. We have run into issues with efficiencies are not hitting our targets in terms of Pre-boil gravity and post boil gravity.

I used the software and entered the mash tun specs.

I feel like we are missing something, but I am at a loss as to what we are missing.

Any suggestions?

Beeradley Ales:
Hi Brad

Is "Large Batch Hop Util" now somewhat redundant given that we can specify a "Whirlpool Time (above 85 C)" value and chose to "Estimate Boil Hop Util in Whirlpool"?

Other than this increased whirlpool stand above 85C, I don't see any other reason why "large boils simply extract more bitterness" - it was never discussed when I studied my Graduate Diploma of Brewing and I'm struggling to find any reference to it in any of my texts or online resources.

Cheers
Brad

PS Cool name!

BeerSmith:
I don't honestly know the cause, but I can tell you that if you take a pilot 10 or 15 gallon recipe and scale it up to 10 barrels without adjusting the hops it will be much too hoppy!  I believe it is related to the kettle geometry that results in higher isomerization at commercial scales.  This is a pretty well known effect, at least among those who brew commercially and I know there are many hundreds of breweries using BeerSmith to scale up batches in this way.

Keep in mind that the Tinseth and other utilization equations were developed in labs on small batches, not on commercial size batches.   

Brad

Ankurnapa:
I have 12500 Litre =106.6 bbl (US) Brewlength. How to set equipment profile for the same.

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