Partial to Full Boil & Hop Reduction

illin8 · 05-01-2008, 03:34 AM

I am looking to do this AHS Stout as a full boil instead of the partial (2 1/2 gallons) that is directed...Can anyone advise as to what I should do to modify the recipe based on the full boil? Thanks

3/4 lb Chocolate
1/4 lb Crystal 40L
1/8 lb Roasted Barley
1/2 lb 2-row
1/8 lb Black Patent
1/2 lb Malto Dextrin
7 lb amber extract
1 oz Premiant @ 60
1 oz unsweetened cocoa @ 5
Wyeast British Ale 1098

How much water should I start with (Bayou Classic).?

**BeerSmith** · 05-01-2008, 05:03 AM

Hmmm,
I calculated <15 IBUs (Tinseth) bitterness using BeerSmith (I assumed that the hop alpha was about 7.5%).

Scaling that up to a 6 gallon boil you need only 0.55 oz of hops. The rest of the recipe can stay the same.

However, I would personally step the IBUS up a bit to at least 20-25 IBUs (minimum) which would be 3/4 oz of hops for 60 minutes.

Cheers,
Brad

homebrewer_99 · 05-01-2008, 01:00 PM

The only thing you have to change from using a partial or full boil is the amount of hops you use.

What Beersmith said...

**TexLaw** · 05-01-2008, 01:22 PM

On your starting water, you will just have to find out what your evaporation rate is. You cannot know what it is until you've actually done such a boil, but most folks evaporate between 1 and 1.5 gallons per hour.

TL

FishinDave07 · 05-01-2008, 01:35 PM

Quote:

Originally Posted by TexLaw

On your starting water, you will just have to find out what your evaporation rate is. You cannot know what it is until you've actually done such a boil, but most folks evaporate between 1 and 1.5 gallons per hour.

TL

+1 i did an evaporation test, i boil EXACTLY 1.5 gallons off, and used 5 gallons of hot water to test the new Mash/Lauter Tun.

illin8 · 05-01-2008, 04:58 PM

Thanks for the replies...could you also kindly test my logic here.

I use the Bayou Classic 30 qt (7.5 gal to the top)...if I start with say 6 gallons, steep, boil, add extract, defend against boil overs, could I top off during the last 20 minutes or so? I'd imagine I'd have to add a little at a time to maintain the boil and not bring the wort temp down below boiling for any period of time. If thats the case, I think I just need to provide ample time to pasturize (15 mins of boiling). The overall goal would a wort of 5.25 gallons to account for .25 gallons of combined wort loss due to primary and secondary trub & hydrometer testing, or should I shoot for an extra 1/2 gallon?

Thanks again...I love this place