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Scale a recipe from 4 to 50 servings (serves), double or halve it, with head chef Cristopher's verified rules. Each line says why: straight maths, fixed ratio (garlic, onion, ginger, thickeners) or start low and taste up...
Scaled ingredients in fractions and grams, spice-scaling notes, pan-size and bake-time adjustment
Ingredient weights from baker's percentages with true hydration, yeast conversions and water temperature
Dough weights, yeast for fermentation time/temp, schedule and oven guidance by style
Safe and preferred internal temperature, pull temperature after carryover, rest time and roast time
Time to reach bath temperature from thickness plus pasteurization hold, with safety flags
Brine percent, grams, dry-brine amounts, curing-salt limits and brining time
ABV, attenuation, calories, alcohol grams, hydrometer temperature and refractometer corrections
Tinseth IBU per addition, Morey SRM color, starting gravity and BU:GU balance with style check
Grams of priming sugar for a target CO2, keg PSI, bottle counts and style carbonation levels