When scaling a recipe (with respect to efficiency), should you keep the candi sugar constant?

[kangabrew]

Hi,

If you scale a recipe with respect to efficieny (NOT volume), should you let the amount candi sugar be constant? You will add this at the end of the boil anyway.

Of course you will not hit your OG by doing this, but I was thinking that you can add some more / less malt to account for the sugar's GP contribution.

Thanks.

 

[RPh_Guy]

Yes, keep the sugar constant.

FYI -- you can use table sugar (sucrose) instead of clear candi sugar.

 

[kangabrew]

Thanks,

The recipe calls for and dark and clear candi sugar, so I'll buy the dark one only then

I wish Brewfather would let me keep the sugar from scaling though...

 

[CascadesBrewer]

I have seen some debate about how to scale specialty grains as well. The easiest thing is to scale them the same. The real solution depends a bit on if the efficiency difference is do to the mash efficiency vs volume losses. The real, real solution is likely that scaling a batch from one system to another is never a 1 to 1 mapping, so you likely have to brew once and adjust.

The same applies to some extent here. If you leave half a gal of wort in pumps and hoses, then you want to keep the ratio the same. But I suspect the "keep the sugar constant" advice is correct for most situations.