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Old 11-30-2013, 03:02 PM   #1
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Default how does hop use change when scaling up recipes?

Is there a change in hop utilization as you go from say, a 10 or 5 gallon batch to a 3 bbl batch? I've found some sources saying that you get increased bitterness from normally scaled hop use - so 1 ounce at 60 for a 5 gallon batch might give you 35 IBUs, but 100 ounces for a 500 gallon batch could yield drastically more bitter beer.

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Old 11-30-2013, 03:13 PM   #2
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Or.. how does it change when dropping from 5gal to 1g or 2g batches.? I've seen it as simple as divide everything by 5 and then upscale that by 2 or 2.5 or 3.. for different size batched.. Still not comfortable that that's correct. Guess I'll have to experiment

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Old 12-16-2013, 04:04 AM   #3
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Anyone?

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Old 12-16-2013, 04:51 AM   #4
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I just put the scenario through an online calculator and the IBUs remained the same. Intuitively, it doesn't seem it should change. But who knows. Biochemistry is surprising.

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Old 12-16-2013, 05:02 AM   #5
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I thought hop utilization is lower for partial boils (at least with high-IBU recipes, since you're loading the IBU potential of the boil and then cutting it with 0 IBU water) but scales fine with batch size.

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