![]() ![]() Hop utilization is both extremely important and extremely difficult to account for when scaling beer recipes for commercial use. Some of the more popular choices for brewing software include Beer Smith, Unleashed, Ekros, and Brewd. ![]() Along with this, brewing software has features that can help manage the brewing process itself, including scaling up recipes. ![]() These systems have features that assist breweries in inventory management, production scheduling, accounting, and communication. Many breweries utilize brewing software for their operations nowadays. Of course, in commercial brewhouses, efficiency is typically higher than it is in homebrew systems, so most likely, you’ll have to scale your system for a higher efficiency than a lower one. That would be 5.5 kilograms, multiplied by. Let’s say we had a recipe that used the same amount of malt, 5.5 kilograms, but had a 77% efficiency, and we needed to scale it to a 72% efficiency. You could see that if we were to scale a recipe down to a less efficient brewhouse size. 7)/.78 = 4.93 kilogramsĪs you can see, if a brewhouse is more efficient, then fewer grains are necessary to achieve the desired effect. 78 to get 4.93 kilograms of pale ale malt for the new 78% efficiency recipe. If we were to scale it to a system with a 78% efficiency rate, we would start by taking the 5.5 kilograms and multiplying it by. Let’s take another 5-gallon IPA recipe with an efficiency of 70% that uses 5.5 kilograms of pale ale malt. (Original grain or malt amount x original efficiency)/expected new efficiency=new grain or malt amount In this case, you take the amount of the grains or malt in the original recipe, multiply it by the efficiency percentage of the original recipe, and then divide it by the expected efficiency of the new recipe. This equation is a variation of the volume equation. Since your brewhouse’s efficiency only takes into consideration the malts and grains of the recipe, we will not need to factor hops, yeasts, or flavorings into the equation. You need to take into consideration what percentage of your fermentable ingredients are going to convert into sugar in your wort. (3.5 ounces/5 gallons) x 94.5 gallons = 66.15 ounces By Efficiencyīut volume isn’t the only number you are contending with when it comes to scaling up a beer recipe. If the original recipe calls for 3.5 ounces of Amarillo hops, then how many should go into our new recipe? We would take the 3.5 ounces divided by 5 gallons, then multiply that amount by 94.5 gallons to get 66.15 ounces of hops for the new recipe. Let’s take a five-gallon IPA recipe and scale it up to 3 barrels, or about 94.5 gallons, of beer. (Original ingredient volume/original recipe volume) x New recipe volume = New ingredient volume If you take the original ingredient volume, divide it by the total volume of the original recipe, and then multiply it by the total volume of the new recipe, you’ll get how much of that ingredient you need for the new recipe. This equation will work for each ingredient in the recipe, including hops, grains, yeast, and other flavorings such as spices and fruits. Different sources provide different equations for scaling a recipe up or down, but these are a few that are easy to reference. Spot light effect The Math behind scaling a beer recipeįortunately, scaling a beer recipe up or down is a matter of simple arithmetic. Rows of steel tanks for beer fermentation and maturation. ![]()
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