dukes7779

Recipes 

so.....I did my secong AG batch. I paid more attention to gravities and volumes this time. I used BrewPal for my volumes.

Recipe: 6.4 lb. 2 Row
1 lb. rice hulls
4 lb. white wheat
1.25 60L crystal
0.33 lb. roasted barley
0.84 lb. amber

mashed with 5.2 gallons water, sparged with 3.8 gallons. yielded 7 gallons wort. The recipe only predicted 6.67 gallons to boil for 60 min. down to 5.25. I ended up with 7 gallons that boiled down to 5.75. should I have boiled longer to get to 5.25 or do the 60min. boil and the volume is what it is or only boiled 6.67(ish) of the 7 gallons and discarded the rest?

Yooper

Recipes 

I never discard wort! I either get less to begin with (and once you know your system you can simply tweak it to get the correct amount) or save it by boiling it and freezing it for starters! But once you nail down your exact system, you won't overshoot your volume anymore. Don't sweat it for now.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

JoeyChopps

Recipes 

Damn that's a great idea to bottle and freeze I'm doing that next time instead of over filling my carboy thanks

dukes7779

Recipes 

How does knowing my system prevent me from overshooting volumes? Because I will decrease my mash and sparge volumes? So I should have just boiled the 6.67 for 60 minutes and saved the rest of the wort? Thanks!

lumpher

Recipes 

yep, that's exactly what she's saying. you'll learn exactly what your system needs to hit your target batch ( 5 gallons or whatever), and no more. in the meantime, the rest can be frozen, and used for starters on the next batch you brew

__________________
-

on tap - Prestidigitation Porter, Centennial Blonde, Blueberry Hefe
Kegged - Sangria, Cherry Wit, Hard Lemonade, AIIPA
Primary - APA
Lagering -
Casked -
On Deck - Hefeweizen, Jamil's Dark Mild, Cream of 3 Crops Cream Ale