I just picked up my new kettle from the welder today- I converted a 15.5G sanke keg into my new brew kettle complete with a ball valve and site gauge. I calibrated the site gauge today and realized my dead space is a lot more than my previous kettle. It came out close to 2 gallons (basically the volume left in the kettle after letting it drain without tipping it on its side.
How should I account for this in recipe formulation and water needed? In my prior kettle I did tip the kettle towards the end of draining it thru the wort chiller and into the fermenter to maximize my volume. Any suggestions?