Jamil,
Hopefully you're still paying attention to this thread.
I'm designing a brew to be scaled up to a 25HL batch size from a 6 gallon home brew.
I'm curious as to what kind of conversion you have used to convert the late hop additions talked about for this recipe to a late+dry hop addition in a commercial system.
I've tried to feel out the home brew system I have but I haven't yet managed to pin down the scaling from the commercial brews I've heard mentioned on CYBI to my home brew system, so the reverse equation also is still a mystery. When I scale down, i always end up with very resinous/hoppy beer. Still delicious, but certainly not a clone of anything. But that makes sense given what you've noted in this thread.
Just looking for some general information here, nothing too detailed.
Thanks,
Adam