Recipe Scaling: Batch Size, Ingredients per hL and Packs to Order
This lesson is part of the course
In this lesson
You turn a 20-litre pilot recipe into a 30 hL production batch: ingredients per hectolitre, malt corrected for brewhouse efficiency, packs to order and the total grist.
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Lessons in this course
- Recipe Scaling: Batch Size, Ingredients per hL and Packs to Order Locked
- Ingredient Cost per Batch, per hL and per Litre Locked
- Yield and Losses: from Brewhouse to Packaged Volume Locked
- Packaging Cost by Format: Cans, Bottles and Kegs Locked
- Overhead Allocation per hL: Brewing and Packaging Pools Locked
- Excise Duty (Illustrative): per hL × % ABV, Bands and Small-Producer Relief Locked
- Pricing and Margin by Channel: Taproom, Wholesale, Distributor Locked
- Tank Capacity Scheduling: Tank-days, Brews and hL per Month Locked