I'm not really experienced in 10 gal batches. I usually just do a standard 5. In aromatic beers (lots of late hop additions) do you make any additional adjustments, or do you just double the amount of hops? I'm curious to see what people say here.
I've just doubled mine. Bitterness has been spot on, but if the beer comes out less hoppy (Aroma) than desired, it gets another dry hopping (e.g. 2-3x dry hopping). Seems to work just fine. I've rarely brewed the same hoppy beer more than once, so probably not the best person to really answer your question.
I usually just double the hops, but I've noticed on Beersmith if you scale the recipe it will give you some oddball #s.
You know a lot of people a lot smarter than I am, say that the trick to hop aroma is getting the oils to carry through the brewing process. And a lot of the oils don't get out of the kettle because they stick to surfaces, like kettle walls. So I'd say that you don't have to double the late addition hops.
True, it's not he he's going from 10 gal to 10 bbls. But one thing that can make a difference is in cooling. My guess is if one is doing immersion chilling, the time spent in the hot stand range won't change too much. But if one holds the kettle hot 2x as long while there is a delay for a plate chiller, then I feel that there would be difference.
Been struggling to quantify this. Finding my hoppy stuff to be more bitter than previous batches both due to an increase in boil utilization (way stronger boil after changing out a bad propane regulator) and longer chilling time following the hop stand for 10 vs 5 gal batches. In DIPAs not really a concern, but in sessionable stuff and IPAs haven't been happy with the bitterness levels (too much) of identical recipes brewed on new/altered equipment.
