![]() 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. 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.
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