I'm a bit confused after seeing some post on other forums about scaling recipes up from test batch sizes to larger sizes. In my case I'm going from a 1/2 barrel system to a 10bbl system. I realize the specific capacities come into play but my question is this...
Say for a 10bbl system, when formulating my recipes, should my process be "ending up with 10bll" when all is said and done, or "starting with 10bbl" or whatever capacity I can handle in my BK and then expect to get whatever I get as a final number?
When I used beersmith to formulate the recipe.. In the equipment profile I entered numbers so that after boil off, cooling, trub, line loss, FV loss to guestemate ending up with a kegging volume of 10bbl and plan on adjusting that as I go as I get real numbers.
Input or thoughts please?
Thanks!
Say for a 10bbl system, when formulating my recipes, should my process be "ending up with 10bll" when all is said and done, or "starting with 10bbl" or whatever capacity I can handle in my BK and then expect to get whatever I get as a final number?
When I used beersmith to formulate the recipe.. In the equipment profile I entered numbers so that after boil off, cooling, trub, line loss, FV loss to guestemate ending up with a kegging volume of 10bbl and plan on adjusting that as I go as I get real numbers.
Input or thoughts please?
Thanks!
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