I have been liquor backing for quite some time, typically with pale beers. on a 5bbl brewhouse I have scaled up my recipes from roughly 12 plato starting gravity to 17 plato. this allows me to get close to 7bbl's of beer in the FV. On the last few beers I have followed this process on a couple dark beers that should be close to stout black and end up closer to brown porter brown. I have just scaled linearly, do I need to increase the percentage of specialty malts to account for this on dark beers when color is more critical? any other thoughts? I add additional liquor pre-fermentation.
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Derric Slocum
Co-Founder/Brewer
Lunkenheimer Craft Brewing Co
Weedsport NY
(315) 834-7027
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