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07-02-2008, 11:45 PM
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#1
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Junior Member
Join Date: Jul 2008
Location: Illinois, Illinois
Posts: 20
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Small Test Batches
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I am planning on making a go at commercial brewing. We are opening a bar and planning on getting the license to brew beer there. I want to test more recipies, but don't necessarily want to brew several dozen 5 gallon batches. Does anyone know if I can brew a 1 gallon batch (1/4 the ingredients) which would be representative of a larger batch without compromising the integrity of the product substantially? Would I use the same amount of yeast or less for a gallon?
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07-03-2008, 12:04 AM
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#2
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Senior Member
Join Date: Jun 2008
Location: Rockville, MD
Posts: 602
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You can use a little bit less, but if you're using liquid yeast you're probably going to use the whole thing. A pitching rate calculator is what you need.
Brewing software will help you downsize the recipe, the grain bill will pretty much scale, but the hops might not necessarily.
And good luck! |
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07-03-2008, 12:10 AM
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#3
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ARC Brewing
Join Date: Feb 2008
Location: Dallas, TX
Posts: 79
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Best of luck.  |
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07-03-2008, 12:19 AM
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#4
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Senior Member
Join Date: Mar 2007
Location: MN
Posts: 567
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your wanting to start commercially brewing beer, but 5 gallons is to big of a test batch? I must be missing something
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07-03-2008, 02:21 AM
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#5
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Senior Member
Join Date: Sep 2007
Location: Grand Forks, ND, USA
Posts: 517
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Quote:
Originally Posted by mot
your wanting to start commercially brewing beer, but 5 gallons is to big of a test batch? I must be missing something
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But he's doing several dozen. I can see his point. |
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07-03-2008, 04:54 AM
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#6
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Senior Member
Join Date: Mar 2007
Location: MN
Posts: 567
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Quote:
Originally Posted by Teacher
But he's doing several dozen. I can see his point.
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your still doing all the work and plan on doing it commercially, 5 gallons is not anything then 10 isnt even anything. I would think 10 or 5 would be better, you could split that up between a few carboys, test yeast, hops, dry hops, etc. |
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07-03-2008, 04:59 AM
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#7
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Senior Member
Join Date: Jan 2007
Location: Armpit of Dallas (Irving), TX
Posts: 2,213
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Also, opening up a brewery without knowing how to scale recipes...
__________________
Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA
www.franconiabrewing.com
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07-03-2008, 05:01 AM
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#8
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Senior Member
Join Date: Mar 2007
Location: MN
Posts: 567
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Quote:
Originally Posted by ilikestuff
Also, opening up a brewery without knowing how to scale recipes...
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oh snap  |
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07-03-2008, 06:04 AM
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#9
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Senior Member
Join Date: May 2008
Location: Roanoke, va
Posts: 230
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Who cares, he is going comercial!!! Are you???
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07-03-2008, 08:27 AM
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#10
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Maniacally Malty
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,798
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+1 on the brewing software to scale down (and up!)
i generally do five gallon batches, but ive been doing pilot batches of 2-2.5 gallons (just started, really) in 3 gallon carboys.
i'm also building an 18 gallon system which is the pilot for even larger batches planned in the near future.
i think from 1-20 gallons, you can probably just scale up so from 1 to 5 just take the ingredients times 5. i've heard it gets different when you go to large (think 10bbl or larger.) not sure why though. not something i've looked TOO far into, yet.
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