Was looking for some help in using beersmith to manage our commercial recipes and estimate our product costs. Had a few questions.
Here's the parameters on our equipment.
Brewhouse:
8BBL HLT - 247 gallons working volume, 310 gallons total volume
8BBL Mash Tun - 247 gallons working volume, 310 gallons total volume
8BBL Boil Kettle - 247 gallons working volume, 310 gallons total volume
6 x 15BBL Jacketed Conical Unitanks - 465 gallons working volume, 580 gallons total volume
1) Hop utilization: We'll be well over the suggested 20g 100% hop utilization figure, so any ideas on what we should set that figure to?
2) When it comes to mash tun volume, is that the working volume or the total volume?
3) When fermenting, is there a certain percentage of the total batch that should be used to estimate loss to trub and chilling? I was going to stick with a 4% volume loss when cooling from 212 degrees to 68 degrees.
4) Should I leave the mash tun specific heat at .12? It's stainless, but I plan on insulating it with something - any suggestions on materials to use for insulating?
5) The boil volume looks like it will be 297.8 gallons on a boil kettle that only has a volume of 310 gallons...seems to me that would lead to boil overs. Is my batch volume of 230 gallons overly optimistic, or are my losses of 25 gallons to boil off (on a 45 or 60kW electric system), 10.7 g loss to cooling, 13.5g loss to trub, and 13.25g loss in the fermenter to yeast high?
Here's my equipment profile as it stands right now:
Thanks
Here's the parameters on our equipment.
Brewhouse:
8BBL HLT - 247 gallons working volume, 310 gallons total volume
8BBL Mash Tun - 247 gallons working volume, 310 gallons total volume
8BBL Boil Kettle - 247 gallons working volume, 310 gallons total volume
6 x 15BBL Jacketed Conical Unitanks - 465 gallons working volume, 580 gallons total volume
1) Hop utilization: We'll be well over the suggested 20g 100% hop utilization figure, so any ideas on what we should set that figure to?
2) When it comes to mash tun volume, is that the working volume or the total volume?
3) When fermenting, is there a certain percentage of the total batch that should be used to estimate loss to trub and chilling? I was going to stick with a 4% volume loss when cooling from 212 degrees to 68 degrees.
4) Should I leave the mash tun specific heat at .12? It's stainless, but I plan on insulating it with something - any suggestions on materials to use for insulating?
5) The boil volume looks like it will be 297.8 gallons on a boil kettle that only has a volume of 310 gallons...seems to me that would lead to boil overs. Is my batch volume of 230 gallons overly optimistic, or are my losses of 25 gallons to boil off (on a 45 or 60kW electric system), 10.7 g loss to cooling, 13.5g loss to trub, and 13.25g loss in the fermenter to yeast high?
Here's my equipment profile as it stands right now:
Thanks