roger wood
Apprentice
- Joined
- Jan 28, 2017
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This is definitely not a tech problem question, but rather "please help me with your logic" request.
I just scaled up a milk stout recipe from 10 gallons (my home/pilot rig) to 200 gallons for production. Most ingredients increase by a factor of 15x to 17x depending on ingredient, and your math for retaining color/etc. The lactose addition, however, increased by 27x! Is this because lactose's ability to impart mouthfeel doesn't scale linearly with mash weight/wort volume it is mating with?
Understanding this will give me greater confidence pouring it into the kettle later this week!
thx
Roger
I just scaled up a milk stout recipe from 10 gallons (my home/pilot rig) to 200 gallons for production. Most ingredients increase by a factor of 15x to 17x depending on ingredient, and your math for retaining color/etc. The lactose addition, however, increased by 27x! Is this because lactose's ability to impart mouthfeel doesn't scale linearly with mash weight/wort volume it is mating with?
Understanding this will give me greater confidence pouring it into the kettle later this week!
thx
Roger