OK….Moving forward several weeks, we scaled our recipe, brewed it for the first time and TADA! It is exactly like the nano batch we brewed (which never happens). But the key, if you are a home brewer, is to pick one, use it, learn it, and make it work for you and your recipes. They each have their advantages and disadvantages, things they do well and not so well. We at NoCoast use Beersmith to design and scale our recipes.
It is the brewers experience and knowledge of their specific equipment that is needed to make the scale up process go smoothly.
GRAIN ABSORPTION BEERSMITH SOFTWARE
Obviously, the more experience you have the shorter the learning curve, but it still takes some trial and error.įortunately, brewing software helps to shorten the scaling process considerably, but any experienced brewer will tell you that the software is just a tool designed to get you close. I will not discuss each one of these issues here, but suffice it to say that all of these issues are highly equipment and brewhouse dependent and require experience with a specific brewhouse in order to gain any amount of proficiency. Differences in mill settings, mash efficiencies, grain to water ratios, grain absorption, variations in temperature, length of time to dough in, mash out, and transfer, whirlpool characteristics (time and intensity), and knockout time, to name a few. There are numerous issues that need to be navigated in order to properly scale a recipe. Right? Wrong! If only it were that simple. Simple, right? If there’s 50 lbs of malted barley in the 1 BBL recipe then I just need to multiply that times 20 to get my 20 BBL recipe or 1,000 lbs. So, going from a nano system (1 BBL) to our brewhouse (20 BBL) is ultimately our goal. But our goal at NoCoast is, of course, to produce our beer on an industrial scale, or at least on the scale of our current brewhouse. Why would a home brewer want to scale up? They usually are designing and refining their recipes on the scale they plan to brew on indefinitely. If 1 lb of ground beef will feed 4 people, how many lbs do I need to feed 20 people? This is the part of the process that you don’t read much about, especially on homebrew blogs. Scaling up a recipe is the process of converting an existing recipe for a specified volume into a recipe for a larger volume in such a way that the larger volume product tastes the same as the smaller volume product. In Part 2 we will discuss briefly the NoCoast process and challenges of scaling up a recipe, test marketing, developing the branding/packaging of the product, and distribution. That brings us where we are in this blog, Part 2 of New Product Development. In our last Brewer’s Blog we discussed New Product Development and we got through the part where we brewed a nano batch (1 BBL) of a new recipe and we liked it.
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