Is scaling up from say 12 L batch size to 36 L batch size linear with respect to amounts of ingredients (3 x more) assuming processes are almost the same. (the cooking pot is bigger, the fermentor is bigger, temperature come up and cool down time longer).
I am doing a whole grain (various malts with corn and wheat flakes), hops and lager yeast. Process is a temperature step up mash.
Any comments of scaling up would be well received. Thanks