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General Category => Going Pro => Topic started by: In The Sand on February 12, 2013, 12:01:48 AM

Title: Beer Smith, Scaling, & Going Pro
Post by: In The Sand on February 12, 2013, 12:01:48 AM
Is Beer Smith sufficient for scaling hombrew recipes to 3 bbl, 7 bbl, etc?  Is this program enough for starting a microbrewery?  What considerations, if any, need to be taken into account when scaling recipes of that magnitude?
Title: Re: Beer Smith, Scaling, & Going Pro
Post by: Thirsty_Monk on February 12, 2013, 12:28:06 AM
I use Promash and it is working well for me.
Each equipment is just a little bit different so you might need to adjust your recipe to your equipment at that time.
Title: Re: Beer Smith, Scaling, & Going Pro
Post by: anthony on February 12, 2013, 04:32:05 AM
The biggest things I've noticed are hop utilization and specialty malt contributions.
Title: Re: Beer Smith, Scaling, & Going Pro
Post by: bluesman on February 12, 2013, 12:39:23 PM
I've tried scaling some recipes on a smaller scale with success. Knowing/understanding your equipment is fundamental to making this work well. Then the efficiency factor must be manipulated to calibrate your process. I think beersmith works well with all of these factors plus some.
Title: Re: Beer Smith, Scaling, & Going Pro
Post by: tschmidlin on February 13, 2013, 08:18:29 AM
I use beersmith to scale from 5 gallons to 75 gallons.  Like was mentioned, you will need to account for the new equipment - some things will change, but how much will come with experience.  I am getting better hop utilization, so some batches are more bitter than expected.  That is common.  I'm still tweaking recipes.
Title: Re: Beer Smith, Scaling, & Going Pro
Post by: kylekohlmorgen on February 13, 2013, 12:05:35 PM
(from the previous post on scaling):

The Brewing Network has a few great referencs, both on CYBI and Brew Strong.

For CYBI - look up the show on Pro-AM beers - JZ talks a lot about making commercial beer from a homebrew recipe. Also, you can get some idea of how hop utilization/extraction scales from pro to homebrew by listening to the Firestone Walker shows. Tasty talks about how he replicates the whirl pool on a homebrew scale. You can use the info in reverse.

For Brew Strong - I can't remember the show name, but if you look through their "Going Pro" series there is a show on equipment or recipe building, or both.

Hope this helps!
Title: Beer Smith, Scaling, & Going Pro
Post by: In The Sand on February 13, 2013, 01:55:19 PM
(from the previous post on scaling):

The Brewing Network has a few great referencs, both on CYBI and Brew Strong.

For CYBI - look up the show on Pro-AM beers - JZ talks a lot about making commercial beer from a homebrew recipe. Also, you can get some idea of how hop utilization/extraction scales from pro to homebrew by listening to the Firestone Walker shows. Tasty talks about how he replicates the whirl pool on a homebrew scale. You can use the info in reverse.

For Brew Strong - I can't remember the show name, but if you look through their "Going Pro" series there is a show on equipment or recipe building, or both.

Hope this helps!

Touché