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Hello,
I'm from a homebrewing club in Pittsburgh, PA, and we are running into some issues scaling recipes up to our club system. We do a few group brews throughout the year on our 100 gallon system, and we are running into issues matching our expected results. The problem mostly arises when scaling recipes with a high proportion of specialty malts. I was wondering if there is a rule of thumb to go by when scaling recipes? I know it is very dependent on the system, and the recipes will have to be tweaked ultimately... just thought there might be a guideline for scaling that we could use as a starting point. Any suggestions? Thanks in advance.
I'm from a homebrewing club in Pittsburgh, PA, and we are running into some issues scaling recipes up to our club system. We do a few group brews throughout the year on our 100 gallon system, and we are running into issues matching our expected results. The problem mostly arises when scaling recipes with a high proportion of specialty malts. I was wondering if there is a rule of thumb to go by when scaling recipes? I know it is very dependent on the system, and the recipes will have to be tweaked ultimately... just thought there might be a guideline for scaling that we could use as a starting point. Any suggestions? Thanks in advance.
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