I'm trying to scale the following 5.25 gal recipe to 10.50 gal and trying to decide how to scale the orange, coriander, and chamomile. Any tips are greatly appreciated. Thanks.
Code:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Belgian Wit
Brewer: Justin
Asst Brewer:
Style: Witbier
TYPE: All Grain
Taste: (0.0)
Recipe Specifications
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Boil Size: 7.89 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.050 SG
Estimated Color: 3.5 SRM
Estimated IBU: 14.9 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 82.1 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type # %/IBU
4 lbs 4.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1 44.2 %
3 lbs 14.0 oz Wheat, Flaked (1.6 SRM) Grain 2 40.3 %
1 lbs Oats, Flaked (1.0 SRM) Grain 3 10.4 %
8.0 oz Munich Malt (9.0 SRM) Grain 4 5.2 %
1.33 oz Hallertauer Mittelfrueh [3.02 %] - Boil Hop 5 14.9 IBUs
1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 6 -
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 7 -
1.50 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 8 -
0.40 oz Coriander Seed (Boil 5.0 mins) Spice 9 -
0.03 oz Chamomile Flower (Boil 5.0 mins) Spice 10 -
1.0 pkg Belgian Wit Ale (White Labs #WLP400) [35 Yeast 11 -
Mash Schedule: Single Infusion, Medium Body, Equal Batch Sparge
Total Grain Weight: 9 lbs 10.0 oz
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Name Description Step Temperat Step Time
Mash In Add 12.03 qt of water at 170.2 F 154.0 F 60 min
Sparge: Batch sparge with 3 steps (Drain mash tun, 3.22 gal, 3.22 gal) of 168.0 F water
Notes:
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