• Welcome to the new forum! We upgraded our forum software with a host of new boards, capabilities and features. It is also more secure.
    Jump in and join the conversation! You can learn more about the upgrade and new features here.

scaling math - lactose mass went up way more than others - how come?

roger wood

Apprentice
Joined
Jan 28, 2017
Messages
16
Reaction score
0
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 read some time ago that pro brewers might use 25 lbs in a 7 barrel batch.  Some go higher depending on how much you want to taste it.  I've seen 50 lbs on 7 barrels mentioned. 

 
Back
Top