I am busy planning a much larger brewery. At the moment we use Beersmith for our 10 gallon system quite successfully.
From what I've read so far there are some tricks to scale from a small system to something as big as 3-6 BBL... Hops utilization in particular.
Our basic system will consist of:
Hot Liquor tank with HERMS coil (direct electric heating)
Mash / Lauter Tun
Wort Grant
Kettle (direct electric heating)
Plate chiller for cooling (with pre-cooled water)
What factors & tricks do I need to take into account to scale my current recipes...?
Thanks in advance
From what I've read so far there are some tricks to scale from a small system to something as big as 3-6 BBL... Hops utilization in particular.
Our basic system will consist of:
Hot Liquor tank with HERMS coil (direct electric heating)
Mash / Lauter Tun
Wort Grant
Kettle (direct electric heating)
Plate chiller for cooling (with pre-cooled water)
What factors & tricks do I need to take into account to scale my current recipes...?
Thanks in advance
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