I'm a newbie with around 5 brews under my belt now. For my next brew, I want to try Edwarts Haus Pale Ale AG, 10 gallon batch (using Notty yeast).
1. Is it as simple as just doubling the grain bill for this recipe?
2. I'm assuming the temperatures will all remain the same, but will the mash time stay the same also?
What else should I be aware of in converting this recipe to a 10 gallon batch?
I always research other threads for answers before posting a question, however, I've gotten a very wide array of advice regarding this. Half of everybody says just double everything, but others say that the water amounts and hop amounts will change. I just don't want to mess up by not getting the proper grain bill and or water, so that's why I'm posting.
I don't know if this is poor forum etiquette or not, but will someone please run this recipe through Beersmith for a 10 gallon batch and post the results?
Here's the recipe:
Recipe Type: All Grain
Batch Size (Gallons): 5.5
Original Gravity: 1.051
Final Gravity: 1.011
Boiling Time (Minutes): 60
Color: 5 SRM
Primary Fermentation (# of Days & Temp): 10 Days at 68 degrees
8 lbs. 2-Row Pale Malt
2 lbs. Vienna Malt
0.5 lb. Crystal 10L Malt
Single Infusion mash for 60 minutes at 152 degrees.
I batch sparge in a 10 gallon water cooler with a stainless braid manifold.
Dough-in with 3.5 gallons of water. After 60 minutes, add 5 quarts of 175 degree water and begin vorlauf. Have another 3.25 gallons of 175 degree water ready for the next batch sparge. You should then get 6.5 gallons to your kettle for the boil.
Boil & Hops
1.0 oz Cascade 6.6% at 60 min.
0.5 oz. Cascade 6.6% at 30 min.
0.25 oz. Cascade 6.6% at 15 min.
0.25 oz. Cascade 6.6% at 5 min.