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Adam recommends rounding down on the hop additions when you scale up until you can find how your system changes hop utilizations. For example, you may get more IBU extraction as your batch sizes increase. Key 4 – Hops extract differently at various scales. If your small batch is batch sparged on a direct flame and your big batches are fly sparged on steam heat, you won’t get the exact same beer without modifying one of the recipes. Key 3 – Process changes need to be considered in scaling, too. If you suspect a small batch will need to be scaled up at some point, it helps to design the big recipe first with grains in bag-size increments, and then scale down to your smaller batch. With malts, Adam likes to round recipes to the nearest bag size to minimize the number of partial bags lying around. Key 2 – If you are really scaling up, be mindful of both your open- and full-bag grain inventory. To make sure you get your desired results, understand both your current system and scaled systems’ brewhouse efficiency. BeerSmith’s “scale recipe” feature (tutorial here) lets you take your favorite recipe and transform it quickly and accurately.
#BEERSMITH RECIPES SOFTWARE#
Key 1 – Let software like BeerSmith TM do the heavy calculations for you. With ten-plus years as a homebrewer, a certified Cicerone and now head brewer at newly-opened Twin Span Brewing in Bettendorf, Iowa, he’s taken his fair share of great recipes and made them work at any volume.īelow, Adam shares his recommendations for scaling a recipe up or down, regardless of your intended batch size. When it comes to scaling a beer recipe, Adam Ross has notable experience.