Author Topic: scaling math - lactose mass went up way more than others - how come?  (Read 1386 times)

Offline roger wood

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This is definitely not a tech problem question, but rather "please help me with your logic" request.

I just scaled up a milk stout recipe from 10 gallons (my home/pilot rig) to 200 gallons for production. Most ingredients increase by a factor of 15x to 17x depending on ingredient, and your math for retaining color/etc. The lactose addition, however, increased by 27x! Is this because lactose's ability to impart mouthfeel doesn't scale linearly with mash weight/wort volume it is mating with?

Understanding this will give me greater confidence pouring it into the kettle later this week!

thx
Roger

Offline jomebrew

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Re: scaling math - lactose mass went up way more than others - how come?
« Reply #1 on: September 10, 2018, 10:53:56 AM »
I read some time ago that pro brewers might use 25 lbs in a 7 barrel batch.  Some go higher depending on how much you want to taste it.  I've seen 50 lbs on 7 barrels mentioned. 

 

 

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