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Old 02-16-2012, 02:58 AM   #11
petry121
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Jan 2012
Posts: 26

That would be great if you could post the adjusted recipe for a 10 gallon batch.

I am mashing in a home depot 10 gallon igloo cooler.

Thanks for all your help.

 
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Old 02-16-2012, 03:02 AM   #12
petry121
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Jan 2012
Posts: 26

Quote:
Originally Posted by kosmokramer
Oh ya... that sucker is a good porter... i used oak cubes for a couple weeks... i really like it
Just out of curiosity, why did you use the cubes instead of the chips?

 
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Old 02-16-2012, 04:32 AM   #13
mountainman619
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Feb 2012
Jamul, CA
Posts: 44
Liked 1 Times on 1 Posts


Ok. I'm posting EXACTLY what BS2 gave me. I have not brewed it, so just be aware of that. I only scaled the base recipe (malt and hops) the rest is really to taste. I did compare against a 6 gallon batch and it matches SRM and IBU.

22lb 1.0oz Pale
4lb 4.0oz Munich
2lb 4.9oz Brown
1lb 14.7oz Chocolate
1lb 8.6oz Crystal 120
12.3oz Crystal 40
1.624oz Magnum for 60 min
.812oz EK Golding for 10 min

If you want me to scale anything else let me know. But the oak, bourbon etc. is to taste. A good starting point for those (in my unprofessional opinion) is to double the quantity, then multiply by 0.84. That will get you real close.

Cheers

*EDIT-I use an HD cooler as well. It works very nice. I only see about 1 degree drop in 60 minutes (as long as the lid is on and you can leave it be).
__________________
Josh

Reason: See edit note*

 
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