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Main
Date: 24 Oct 2006 15:51:24
From: Mark Mitchell
Subject: partial volume boils when brewing all-grain?
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I tried an experiment last night to see if I could boil a full volume on the
stove.
I know from experience that my stove struggles to keep 3.5g of extract wort
boiling, so what I tried is using my 6-7g turkey fryer. I placed it on the
stove so that it covered 2 burners and ran both of them.
I was also playing with hitting mash temps, so I was steeping with 2 30min
rests at mashing temps.
Everything went fine until 15mins into the boil, the CO monitor went off (in
the kids' room, after bedtime). So, full volume boiling is out on the stove.
I've been contemplating moving to all-grain brewing, and I don't want to
wait until spring when I can start brewing outside again. What would your
suggestions be to brew all-grain, boiling no more than 3.5gal of wort at a
time?
My thinking is, sparge out ~6gal, 3gal on the stove for the hopping boil,
set the other 3 gal aside. When the first one is done, get that started
cooling and start boiling the remainder of the wort (How long would this
have to boil?). Cool that, add it to the fermenter, pitch yeast, done.
Comments welcome.
Mark
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Date: 24 Oct 2006 09:56:04
From: Chris Sprague
Subject: Re: partial volume boils when brewing all-grain?
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Mark Mitchell wrote:
> I tried an experiment last night to see if I could boil a full volume on the
> stove.
>
> I know from experience that my stove struggles to keep 3.5g of extract wort
> boiling, so what I tried is using my 6-7g turkey fryer. I placed it on the
> stove so that it covered 2 burners and ran both of them.
>
> I was also playing with hitting mash temps, so I was steeping with 2 30min
> rests at mashing temps.
>
> Everything went fine until 15mins into the boil, the CO monitor went off (in
> the kids' room, after bedtime). So, full volume boiling is out on the stove.
>
> I've been contemplating moving to all-grain brewing, and I don't want to
> wait until spring when I can start brewing outside again. What would your
> suggestions be to brew all-grain, boiling no more than 3.5gal of wort at a
> time?
>
> My thinking is, sparge out ~6gal, 3gal on the stove for the hopping boil,
> set the other 3 gal aside. When the first one is done, get that started
> cooling and start boiling the remainder of the wort (How long would this
> have to boil?). Cool that, add it to the fermenter, pitch yeast, done.
>
> Comments welcome.
> Mark
I brew 6.5 gallon batches outside all during the Maine winter.
Honestly, it's not THAT cold the majority of days. And even when it
is, it's not like you have to stand outside the entire time, either.
The only thing to watch out for is excessive boil-off. We tried to
counteract this by leaving the lid partially on, but after an otherwise
fantastic batch of Marzen was spoiled by DMS, we now just add
additional water if necessary to compensate for boil-off.
- Chris
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Date: 24 Oct 2006 17:00:45
From: John Bleichert
Subject: Re: partial volume boils when brewing all-grain?
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Chris Sprague <spraguec@adelphia.net > wrote:
> Mark Mitchell wrote:
>> I tried an experiment last night to see if I could boil a full volume on the
>> stove.
>>
>> I know from experience that my stove struggles to keep 3.5g of extract wort
>> boiling, so what I tried is using my 6-7g turkey fryer. I placed it on the
>> stove so that it covered 2 burners and ran both of them.
>>
>> I was also playing with hitting mash temps, so I was steeping with 2 30min
>> rests at mashing temps.
>>
>> Everything went fine until 15mins into the boil, the CO monitor went off (in
>> the kids' room, after bedtime). So, full volume boiling is out on the stove.
>>
>> I've been contemplating moving to all-grain brewing, and I don't want to
>> wait until spring when I can start brewing outside again. What would your
>> suggestions be to brew all-grain, boiling no more than 3.5gal of wort at a
>> time?
>>
>> My thinking is, sparge out ~6gal, 3gal on the stove for the hopping boil,
>> set the other 3 gal aside. When the first one is done, get that started
>> cooling and start boiling the remainder of the wort (How long would this
>> have to boil?). Cool that, add it to the fermenter, pitch yeast, done.
>>
>> Comments welcome.
>> Mark
>
> I brew 6.5 gallon batches outside all during the Maine winter.
> Honestly, it's not THAT cold the majority of days. And even when it
> is, it's not like you have to stand outside the entire time, either.
> The only thing to watch out for is excessive boil-off. We tried to
> counteract this by leaving the lid partially on, but after an otherwise
> fantastic batch of Marzen was spoiled by DMS, we now just add
> additional water if necessary to compensate for boil-off.
>
> - Chris
>
Wind can be a problem too, esp. in central NY. What is DMS, exaclty?
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 24 Oct 2006 16:48:50
From: John Bleichert
Subject: Re: partial volume boils when brewing all-grain?
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Mark Mitchell <me@getbent.org > wrote:
> I tried an experiment last night to see if I could boil a full volume on the
> stove.
>
> I know from experience that my stove struggles to keep 3.5g of extract wort
> boiling, so what I tried is using my 6-7g turkey fryer. I placed it on the
> stove so that it covered 2 burners and ran both of them.
>
> I was also playing with hitting mash temps, so I was steeping with 2 30min
> rests at mashing temps.
>
> Everything went fine until 15mins into the boil, the CO monitor went off (in
> the kids' room, after bedtime). So, full volume boiling is out on the stove.
>
> I've been contemplating moving to all-grain brewing, and I don't want to
> wait until spring when I can start brewing outside again. What would your
> suggestions be to brew all-grain, boiling no more than 3.5gal of wort at a
> time?
>
> My thinking is, sparge out ~6gal, 3gal on the stove for the hopping boil,
> set the other 3 gal aside. When the first one is done, get that started
> cooling and start boiling the remainder of the wort (How long would this
> have to boil?). Cool that, add it to the fermenter, pitch yeast, done.
>
> Comments welcome.
> Mark
I tried doing a full boil in my kitchen once. Once.
I plan on boiling outside on my turkey fryer all through the NY
winter. Is this not possible for you?
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 24 Oct 2006 18:35:21
From: Derric
Subject: Re: partial volume boils when brewing all-grain?
|
> My thinking is, sparge out ~6gal, 3gal on the stove for the hopping boil,
> set the other 3 gal aside. When the first one is done, get that started
> cooling and start boiling the remainder of the wort (How long would this
> have to boil?). Cool that, add it to the fermenter, pitch yeast, done.
You could also split the hops and basically make two batches (which you
can then add back together or not). With this method you have simply
split the batch. If you are doing normal full-grain, you'd probably
have to boil each section about the normal length of time (60 - 90
minutes each).
You could spend a little more on grain, make a more concentrated first
3.5 gallon runoff, and boil that for hops additon. Then you can then
add water back to make your 5 gallons of regular strength. Basically
this is a concentrated boil like with extract. If you can only boil
3.5 - 4 gallons, however, I don't know if you'll be able to make it work.
(Let's see, say you'd have about 3 g after the boil and would have to
add 2 g back to it to have 5 g total. For a typical 1.045 batch, that's
5*45=225 points, 225/3=75... so you'd need to have 1.075 after your boil,
before the dilution. To have 4 gal at 1.056 to boil down to 3 gal @ 1.075,
with 40% efficiency, you'd need 563 points of grain, or about 19 lbs).
So, you'd need to mash with 19 lbs of grain to get a dense ~4 gal runoff
to boil down/bitter as a concentrate. That would shorten your time by
about 1/2, but would cost $10 or more extra in grain due to the poor
efficiency required to get a high concentration 4 gallon first runnoff.
You'd also need somewhat more hops due to the lesser bittering with the
higher concentrated wort ... Never mind... :)
Derric
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Date: 24 Oct 2006 17:38:47
From: Mark Mitchell
Subject: Re: partial volume boils when brewing all-grain?
|
On 2006-10-24, John Bleichert <syborg@earthlink.net > wrote:
> Mark Mitchell <me@getbent.org> wrote:
>> I tried an experiment last night to see if I could boil a full volume on the
>> stove.
>
> I tried doing a full boil in my kitchen once. Once.
>
> I plan on boiling outside on my turkey fryer all through the NY
> winter. Is this not possible for you?
>
I live in MN. No garage or other ventilated shelter available. I also have
no way to deal with waste water other than dumping it in the yard or the
alley, and I'd rather not create a skating rink.
No, I don't think outdoors brewing is an option for me.
Mark
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Date: 24 Oct 2006 17:47:24
From: John Bleichert
Subject: Re: partial volume boils when brewing all-grain?
|
Mark Mitchell <me@getbent.org > wrote:
> On 2006-10-24, John Bleichert <syborg@earthlink.net> wrote:
>> Mark Mitchell <me@getbent.org> wrote:
>>> I tried an experiment last night to see if I could boil a full volume on the
>>> stove.
>>
>> I tried doing a full boil in my kitchen once. Once.
>>
>> I plan on boiling outside on my turkey fryer all through the NY
>> winter. Is this not possible for you?
>>
> I live in MN. No garage or other ventilated shelter available. I also have
> no way to deal with waste water other than dumping it in the yard or the
> alley, and I'd rather not create a skating rink.
>
> No, I don't think outdoors brewing is an option for me.
>
> Mark
Ive been puzzling over the "skating rink" all Fall so far. I think I'm
going to have to rig some sort of chiller recirculation unit before
winter truly hits.
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 24 Oct 2006 16:56:11
From: Matt
Subject: Re: partial volume boils when brewing all-grain?
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I boil 6.5 gal of wort over two burners and it works great. I have a
pretty wide kettle and only a few inches between burners so I'm getting
allot of heat all over the bottom of the kettle.
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Date: 24 Oct 2006 14:47:52
From: Spitzbuben
Subject: Re: partial volume boils when brewing all-grain?
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When I brewed at a buddies house his only option is toI boil with two 4
gal pots on two seperate burners.... works just fine. Hops additions
are split and to cool you just combine the batches.
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Date: 24 Oct 2006 12:50:17
From: Chris Sprague
Subject: Re: partial volume boils when brewing all-grain?
|
Mark Mitchell wrote:
> You carry 5gals of boiling wort inside? To do that, I'd have to carry the
> pot up 4 steps on a bad knee.
>
> I use my immersion cooler on the burner, then rack to fermenter, cover, then
> bring it inside.
>
> Mark
I suppose that's the advantage of brewing with friends. One guy on
each side, grabbing a handle. FWIW, it's usually 6.5 gallons of
boiling wort, but in a 10-gallon brewpot, that leaves quite a bit of
headspace to avoid splashes when moving it around. I realize that not
everybody has a) a larger brewpot, and b) brewing buddies.
Best of luck finding a solution though, as winter is my favorite time
to brew, since the cellar temps are usually great for low-ester
fermentations.
- Chris
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Date: 24 Oct 2006 12:27:17
From: Chris Sprague
Subject: Re: partial volume boils when brewing all-grain?
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Mark Mitchell wrote:
> On 2006-10-24, John Bleichert <syborg@earthlink.net> wrote:
> > Mark Mitchell <me@getbent.org> wrote:
> >> I tried an experiment last night to see if I could boil a full volume on the
> >> stove.
> >
> > I tried doing a full boil in my kitchen once. Once.
> >
> > I plan on boiling outside on my turkey fryer all through the NY
> > winter. Is this not possible for you?
> >
> I live in MN. No garage or other ventilated shelter available. I also have
> no way to deal with waste water other than dumping it in the yard or the
> alley, and I'd rather not create a skating rink.
>
> No, I don't think outdoors brewing is an option for me.
>
> Mark
Waste water? We always bring our brewpot back inside once the boil is
over, and rack into the fermenter from there. The waste water goes
down the kitchen sink. It has never occured to me to dump water on the
lawn, even during the summer. The only thing we do outside is the boil
(the part that requires the burner, which is not safe to use indoors).
What is your process like?
- Chris
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Date: 24 Oct 2006 19:36:10
From: Mark Mitchell
Subject: Re: partial volume boils when brewing all-grain?
|
On 2006-10-24, Chris Sprague <spraguec@adelphia.net > wrote:
>
> Mark Mitchell wrote:
>> On 2006-10-24, John Bleichert <syborg@earthlink.net> wrote:
>> > Mark Mitchell <me@getbent.org> wrote:
>> >> I tried an experiment last night to see if I could boil a full volume on the
>> >> stove.
>> >
>> > I tried doing a full boil in my kitchen once. Once.
>> >
>> > I plan on boiling outside on my turkey fryer all through the NY
>> > winter. Is this not possible for you?
>> >
>> I live in MN. No garage or other ventilated shelter available. I also have
>> no way to deal with waste water other than dumping it in the yard or the
>> alley, and I'd rather not create a skating rink.
>>
>> No, I don't think outdoors brewing is an option for me.
>>
>> Mark
>
> Waste water? We always bring our brewpot back inside once the boil is
> over, and rack into the fermenter from there. The waste water goes
> down the kitchen sink. It has never occured to me to dump water on the
> lawn, even during the summer. The only thing we do outside is the boil
> (the part that requires the burner, which is not safe to use indoors).
> What is your process like?
You carry 5gals of boiling wort inside? To do that, I'd have to carry the
pot up 4 steps on a bad knee.
I use my immersion cooler on the burner, then rack to fermenter, cover, then
bring it inside.
Mark
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Date: 24 Oct 2006 19:50:25
From: John Bleichert
Subject: Re: partial volume boils when brewing all-grain?
|
Mark Mitchell <me@getbent.org > wrote:
> On 2006-10-24, Chris Sprague <spraguec@adelphia.net> wrote:
>>
>> Mark Mitchell wrote:
>>> On 2006-10-24, John Bleichert <syborg@earthlink.net> wrote:
>>> > Mark Mitchell <me@getbent.org> wrote:
>>> >> I tried an experiment last night to see if I could boil a full volume on the
>>> >> stove.
>>> >
>>> > I tried doing a full boil in my kitchen once. Once.
>>> >
>>> > I plan on boiling outside on my turkey fryer all through the NY
>>> > winter. Is this not possible for you?
>>> >
>>> I live in MN. No garage or other ventilated shelter available. I also have
>>> no way to deal with waste water other than dumping it in the yard or the
>>> alley, and I'd rather not create a skating rink.
>>>
>>> No, I don't think outdoors brewing is an option for me.
>>>
>>> Mark
>>
>> Waste water? We always bring our brewpot back inside once the boil is
>> over, and rack into the fermenter from there. The waste water goes
>> down the kitchen sink. It has never occured to me to dump water on the
>> lawn, even during the summer. The only thing we do outside is the boil
>> (the part that requires the burner, which is not safe to use indoors).
>> What is your process like?
>
> You carry 5gals of boiling wort inside? To do that, I'd have to carry the
> pot up 4 steps on a bad knee.
>
> I use my immersion cooler on the burner, then rack to fermenter, cover, then
> bring it inside.
>
> Mark
Yeah that's how I do it. I'm looking into a recirculation rig using a
small ~$50 pond/aquarium pump so I can continue to do this outside
without having to deal with the waste water. Boiling inside
stinks. Literally.
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 24 Oct 2006 19:56:02
From: Mark Mitchell
Subject: Re: partial volume boils when brewing all-grain?
|
On 2006-10-24, John Bleichert <syborg@earthlink.net > wrote:
> Mark Mitchell <me@getbent.org> wrote:
>> On 2006-10-24, Chris Sprague <spraguec@adelphia.net> wrote:
>>>
>>> Mark Mitchell wrote:
>>>> On 2006-10-24, John Bleichert <syborg@earthlink.net> wrote:
>>>> > Mark Mitchell <me@getbent.org> wrote:
>>>> >> I tried an experiment last night to see if I could boil a full volume on the
>>>> >> stove.
>>>> >
>>>> > I tried doing a full boil in my kitchen once. Once.
>>>> >
>>>> > I plan on boiling outside on my turkey fryer all through the NY
>>>> > winter. Is this not possible for you?
>>>> >
>>>> I live in MN. No garage or other ventilated shelter available. I also have
>>>> no way to deal with waste water other than dumping it in the yard or the
>>>> alley, and I'd rather not create a skating rink.
>>>>
>>>> No, I don't think outdoors brewing is an option for me.
>>>>
>>>> Mark
>>>
>>> Waste water? We always bring our brewpot back inside once the boil is
>>> over, and rack into the fermenter from there. The waste water goes
>>> down the kitchen sink. It has never occured to me to dump water on the
>>> lawn, even during the summer. The only thing we do outside is the boil
>>> (the part that requires the burner, which is not safe to use indoors).
>>> What is your process like?
>>
>> You carry 5gals of boiling wort inside? To do that, I'd have to carry the
>> pot up 4 steps on a bad knee.
>>
>> I use my immersion cooler on the burner, then rack to fermenter, cover, then
>> bring it inside.
>>
>> Mark
>
> Yeah that's how I do it. I'm looking into a recirculation rig using a
> small ~$50 pond/aquarium pump so I can continue to do this outside
> without having to deal with the waste water. Boiling inside
> stinks. Literally.
>
Actually, I got surprisingly lucky there. I got my turkey fryer in Aug, and
ever since, the wife has been complaining that she'd rather I brew inside.
She likes the smell of boiling wort.
Can't stand the beer, but likes the wort.
Mark
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Date: 24 Oct 2006 10:24:24
From: Scott L
Subject: Re: partial volume boils when brewing all-grain?
|
Mark Mitchell wrote:
> Everything went fine until 15mins into the boil, the CO monitor went off (in
> the kids' room, after bedtime). So, full volume boiling is out on the stove.
Weird. I'm assuming you're using a gas stove? Can't imagine any other
way CO could be produced. I'd suspect that the airflow to the burners
was partially blocked, somehow. There's no way the burner will start
putting out CO just because it's trying to boil a large volume.
Scott
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Date: 24 Oct 2006 17:40:28
From: Mark Mitchell
Subject: Re: partial volume boils when brewing all-grain?
|
On 2006-10-24, Scott L <scott-sp02@neuralnw.com > wrote:
> Mark Mitchell wrote:
>> Everything went fine until 15mins into the boil, the CO monitor went off (in
>> the kids' room, after bedtime). So, full volume boiling is out on the stove.
>
> Weird. I'm assuming you're using a gas stove? Can't imagine any other
> way CO could be produced. I'd suspect that the airflow to the burners
> was partially blocked, somehow. There's no way the burner will start
> putting out CO just because it's trying to boil a large volume.
>
Old gas stove in a rental property. Running one burner for 90mins seems to
be ok, 2 for 2hrs, not.
Mark
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Date: 25 Oct 2006 08:26:14
From:
Subject: Re: Brew pot - Stainless or aluminum?
|
Norm J wrote:
> On Tue, 24 2006 16:58:05 +1000, timmy <"timothy at
> open-networks.net"> wrote:
>
>
> >
> >i still think storing beer in AL is bad for it's flavour but. compare a
> >bottle to a tinny :) sure AL gets a layer of oxidization over it, but
> >since when does oxidization not effect beer.
>
> Were talking about Aluminum oxides on the aluminum. This is a stable
> compound and will not contribute any oxygen to wort.
>
> And theres another myth. That beer in aluminum cans doesn't taste as
> good as beer from bottles. I guess thats true if you like light struck
> skunked flavors. Modern aluminum cans have a non aluminum layer on the
> inside so no metallic flavors can get in the beer.
You have no idea how much I wish most breweries would put their good
beers in cans. Why, oh why, do so many European brewers bottle their
beer in brown glass in Europe, but then ship it to the U.S. in green?
Cans would fix that problem right quick. If they and the microbrewers
in the U.S. would use cans I could then take beer I can stomach places
that don't allow glass containers. Liquor companies have started
selling plastic bottles in the summer for just this reason.
Bryan
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Date: 25 Oct 2006 18:44:20
From: John 'Shaggy' Kolesar
Subject: Re: Brew pot - Stainless or aluminum?
|
On 25 2006 08:26:14 -0700, <yournotauser@gmail.com > wrote:
> You have no idea how much I wish most breweries would put their good
> beers in cans. Why, oh why, do so many European brewers bottle their
> beer in brown glass in Europe, but then ship it to the U.S. in green?
> Cans would fix that problem right quick. If they and the microbrewers
> in the U.S. would use cans I could then take beer I can stomach places
> that don't allow glass containers. Liquor companies have started
> selling plastic bottles in the summer for just this reason.
I think cans just have too much of an association with cheap crappy
beer in the US. If a decent import or microbrew tried to sell their stuff
in cans at microbrew prices, they probably wouldn't be very successfull.
The average Joe's knee jerk reaction standing in the store would be that
it's way too expensive for canned beer, even though they'd probably buy the
same beer at the same price if it were in a bottle.
John.
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Date: 25 Oct 2006 13:02:00
From: Joel
Subject: Re: partial volume boils when brewing all-grain?
|
Mark Mitchell <me@getbent.org > wrote:
>On 2006-10-24, Scott L <scott-sp02@neuralnw.com> wrote:
>> Mark Mitchell wrote:
>>> Everything went fine until 15mins into the boil, the CO monitor went off (in
>>> the kids' room, after bedtime). So, full volume boiling is out on the stove.
>> Weird. I'm assuming you're using a gas stove? Can't imagine any other
>> way CO could be produced. I'd suspect that the airflow to the burners
>> was partially blocked, somehow. There's no way the burner will start
>> putting out CO just because it's trying to boil a large volume.
>>
>Old gas stove in a rental property. Running one burner for 90mins seems to
>be ok, 2 for 2hrs, not.
I would take that complaint to your landlord ASAP.
And put it in writing. There's absolutely NO excuse
for them to supply an appliance that puts out measurable
CO, and the fact that you have kids in that house makes
it worse. You don't even have to tell him you're brewing
beer, just that when you run the stove for awhile you get
CO in the kids' bedroom. (When I make things like
spaghetti sauce the burning runs for awhile, too.)
Recently we had a local landlord-- who was also a city
council member-- charged in the death of a tenant who
died from CO poisoning due to a malfunctioning furnace
she had previously complained about. That stuff is
deadly.
--
Joel Plutchak
"Things just fall apart." - Now They'll Sleep (Belly)
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Date: 25 Oct 2006 16:38:23
From: Mark Mitchell
Subject: Re: partial volume boils when brewing all-grain?
|
On 2006-10-25, Joel <plutchak@see.headers > wrote:
> Mark Mitchell <me@getbent.org> wrote:
>>On 2006-10-24, Scott L <scott-sp02@neuralnw.com> wrote:
>>> Mark Mitchell wrote:
>>>> Everything went fine until 15mins into the boil, the CO monitor went off (in
>>>> the kids' room, after bedtime). So, full volume boiling is out on the stove.
>>> Weird. I'm assuming you're using a gas stove? Can't imagine any other
>>> way CO could be produced. I'd suspect that the airflow to the burners
>>> was partially blocked, somehow. There's no way the burner will start
>>> putting out CO just because it's trying to boil a large volume.
>>>
>>Old gas stove in a rental property. Running one burner for 90mins seems to
>>be ok, 2 for 2hrs, not.
>
> I would take that complaint to your landlord ASAP.
> And put it in writing. There's absolutely NO excuse
> for them to supply an appliance that puts out measurable
> CO, and the fact that you have kids in that house makes
> it worse.
In any other situation, that is exactly what I'd do, but in this case, the
landlord is my sister's ex-girlfriend, who has far less money than we do.
She's saddled with more house than she can afford and is trying to unload it.
If I expected to be in this unit past next summer, I'd be looking at getting
it fixed myself, but as the lease is up in June...
Mark
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| |
Date: 25 Oct 2006 07:22:03
From:
Subject: Re: partial volume boils when brewing all-grain?
|
Mark Mitchell wrote:
> I've been contemplating moving to all-grain brewing, and I don't want to
> wait until spring when I can start brewing outside again. What would your
> suggestions be to brew all-grain, boiling no more than 3.5gal of wort at a
> time?
Back in the day, I used to do AG batches indoors using a 14 L kettle on
my stove. I would just increase the grain bill and sparge less... the
result was ~12 L of 2x-concentrated wort which I would then boil (down
to ~10 L) and dilute with 10 L water after chilling to hit my target
volume (20 L) and gravity.
It's a very inefficient way of doing things because you leave a lot of
sugars in the mash tun, but it was instead of partial mashing which,
with the high price of extract, was actually more expensive. Apparently
doing post-boil dilutions of this magnitude aren't recommended because
they supposedly have negative impact on the body and head, but I made
some pretty good beers this way, with no problems in either of those
areas.
Hope that helps.
|
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Date: 25 Oct 2006 12:54:05
From: Rowan Malin
Subject: Re: partial volume boils when brewing all-grain?
|
tkcbb77@hotmail.com wrote:
> Mark Mitchell wrote:
>
>> I've been contemplating moving to all-grain brewing, and I don't want to
>> wait until spring when I can start brewing outside again. What would your
>> suggestions be to brew all-grain, boiling no more than 3.5gal of wort at a
>> time?
>
> Back in the day, I used to do AG batches indoors using a 14 L kettle on
> my stove. I would just increase the grain bill and sparge less... the
> result was ~12 L of 2x-concentrated wort which I would then boil (down
> to ~10 L) and dilute with 10 L water after chilling to hit my target
> volume (20 L) and gravity.
>
> It's a very inefficient way of doing things because you leave a lot of
> sugars in the mash tun, but it was instead of partial mashing which,
> with the high price of extract, was actually more expensive. Apparently
> doing post-boil dilutions of this magnitude aren't recommended because
> they supposedly have negative impact on the body and head, but I made
> some pretty good beers this way, with no problems in either of those
> areas.
>
> Hope that helps.
>
I also do concentrated wort/partial boil brewing indoors. I usually brew
British styles (bitter, stout, porter), typically using 9-13 lbs of
grain for a pretty consistent efficiency of about 60%. I boil 3.5
gallons and top up with cold water for a 5 gallon batch.
So far, it's worked well for me.
Cheers,
Rowan
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