I stepped up to a much larger kettle about a year ago, and have not really figured out how to recalibrate recipes around hop utilization. I've found that some beers are a tad bit too bitter, so I think some adjustment is in order. Rather that just continue to wing it (doubling batches and then rounding down the hops), I thought I'd let the experts shed some advice. I also use beersmith, but am not that great with it.
Old kettle: 44 quart bayou classic
New kettle: 120 quart bayou classic
When using the new kettle, I am doing 10 gallon batches, full boil. So I tend to start with about 18 gallons, after biab we are down to about 14 (when the hops are added).
Dimensions:
Old: 15 x 15 x 19 inches
New: 24 x 24 x 22 inches
Old kettle: 44 quart bayou classic
New kettle: 120 quart bayou classic
When using the new kettle, I am doing 10 gallon batches, full boil. So I tend to start with about 18 gallons, after biab we are down to about 14 (when the hops are added).
Dimensions:
Old: 15 x 15 x 19 inches
New: 24 x 24 x 22 inches
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