O I've heard pro brewers talk about the fact that scaling up a recipe at some point becomes nonlinear. For instance, utilization of dark malts at some point apparently levels out so that you only increase base malts and not specialty malts (or something like that).
Does anyone know the magic point at which the scale becomes nonlinear? 1bbl? 7bbl? 30bbl?
Does anyone know the magic point at which the scale becomes nonlinear? 1bbl? 7bbl? 30bbl?
