Hi everybody,
We just scaled up our brewing system to a 500L system for our biergarten here in Germany. I brewed a test batch on the new system, a golden ale scaled up in a linear manner, and the calculated efficiency has increased to 84%, up from 75%.
Next up is a robust porter, and after adjusting for the increased efficiency, I noticed that the color dropped, which is self-explanatory as the actual amount of malt is less with a higher efficiency. Now I am thinking that the actual flavor of the robust porter may change due the lowered amount of specialty malts in the grain bill overall. My question then is:
Should I leave the specialty malts constant and only change the amount of base malt based off the new efficiency? (It seems as though less specialty malt in the same amount of liquor would leave less chocolate flavor, etc.)
or
Should I keep percentages the same and be happy with the increased efficiency? (Although color may suffer, etc.)
Thanks in advance!
Prost!
Dave
We just scaled up our brewing system to a 500L system for our biergarten here in Germany. I brewed a test batch on the new system, a golden ale scaled up in a linear manner, and the calculated efficiency has increased to 84%, up from 75%.
Next up is a robust porter, and after adjusting for the increased efficiency, I noticed that the color dropped, which is self-explanatory as the actual amount of malt is less with a higher efficiency. Now I am thinking that the actual flavor of the robust porter may change due the lowered amount of specialty malts in the grain bill overall. My question then is:
Should I leave the specialty malts constant and only change the amount of base malt based off the new efficiency? (It seems as though less specialty malt in the same amount of liquor would leave less chocolate flavor, etc.)
or
Should I keep percentages the same and be happy with the increased efficiency? (Although color may suffer, etc.)
Thanks in advance!
Prost!
Dave
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