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SkiCub
Joined: 30 Apr 2014 Posts: 15 Location: Sacramento, CA
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Link Posted: Sat Nov 22, 2014 4:16 pm Post subject: Scaling up a recipe |
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I found a recipe in Jamil and JJ's book, Brewing Classic Styles, that looks good: Chocolate Hazelnut Porter. I like that the hazelnut comes in the end and I can vary the amount, or even introduce vanilla, or nothing, to the base chocolate porter. The question now is how to scale their 5 gal recipes up to 10 gal using all grain on our EB system?
From the recipe (pg. 266): "if using all grain, replace the light extract with 11.4 lbs American 2-row and the Munich extract with 1.5 lbs of Munich malt and mash at 156F for 60 min. OG 1.066, FG 1.019."
They make the assumption of an efficiency of 70% for malt yield. I was thinking our EB set up is more in the 80-90% efficiency?
Simply doubling the grain bill would lead to a 34 lb. total grain bill! I'm thinking that grain bed would be too thick and could affect sparging no?
Help! How do I convert this recipe to a 10gal EB batch???
Many thanks!
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Sat Nov 22, 2014 8:56 pm Post subject: |
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SkiCub wrote: | They make the assumption of an efficiency of 70% for malt yield. I was thinking our EB set up is more in the 80-90% efficiency? |
Correct. But it vary depending on your process and exactly what equipment you use.
Quote: | Help! How do I convert this recipe to a 10gal EB batch??? |
Enter the recipe into your brewing software and use the built in tools to scale based on (a) the amount you want to brew, and (b) your system's efficiency.
Kal
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foomench
Joined: 21 Feb 2012 Posts: 704 Location: Longmont, CO
Drinking: Pinot barrel aged quad
Working on: Flanders oude bruin in barrel, Flanders red fermenting to refill the barrel
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Link Posted: Mon Nov 24, 2014 5:18 pm Post subject: Re: Scaling up a recipe |
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SkiCub wrote: | Help! How do I convert this recipe to a 10gal EB batch??? |
Or read a book like Designing Great Beers. Software is great, but learning the math behind it will give you a better understanding of what makes a beer what it is.
_________________ Brewery equipment photos (et al) here: https://picasaweb.google.com/114861423235799103704
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Kevin59
Joined: 03 Aug 2012 Posts: 1047 Location: Fort Collins, CO
Drinking: Imperial Brown Ale
Working on: Oatmeal Stout, IPA
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Link Posted: Tue Nov 25, 2014 3:50 am Post subject: |
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The book foomench recommends is excellent and worth adding to your library.
If you want to play around with scaling in software check out https://www.brewersfriend.com/#a_aid=5982783965026
You can enter a few recipes and store for free, and if you like it you can subscribe.
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alphakry
Joined: 27 Oct 2018 Posts: 88
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Link Posted: Fri Apr 14, 2023 12:44 am Post subject: |
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bringing back an old thread, but on the topic of scaling...
What are your opinions on yeast scaling. Specifically dry yeast.
Most of Kal's recipes that use dry yeast call for 36 grams. Scaling them up to a 1BBL scale using the software puts it somewhere in the neighborhood of 100g of yeast. So that's exactly what I pitch.
I don't rehydrate, create a starter or wash my yeast from previous batches, but rather just sprinkle 100g of fresh dry yeast on top of the 1BBL of wort. Typically it takes about 24 hours before I see bubbling coming out of the blowoff (1/2" ID hosing, so I imagine some of the time is the pressure building enough in this wider blowoff)
So generally speaking and in your opinion, am I over/under pitching and changing up the beer using this logic?
_________________ painfully aware of his inexperience and the questions that come due to it...
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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