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Old 03-23-2013, 06:58 PM   #1
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Default Amount of water

So I've brewed a couple of batches so far, with the help of my LHBS. I ended up buying ingredients from them after having already purchasing a wheat kit.

So I have this partial wheat kit sitting around that I'm cannabilizing.
Here is my recipe:
2 - 3.3# cans of unhopped wheat malt extract
2 # of Muntons Amber DME

1 oz Centeniall hops (at 30min)
1 oz Cascade at 30min
1 oz Cascade at 15min

Now my real question is with the 6.6 pounds of liquid extract, and the two pounds of DME, how much water should I boil in my brew pot to add these ingredients to? (I don't have the capability to boil 5 gallons at this time)

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Old 03-23-2013, 07:04 PM   #2
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It all depends on how much your BK will hold. I use a 4 gallon BK and boil 3 gallons, topping off once it goes into the fermentor.

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Old 03-23-2013, 07:36 PM   #3
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Alright, I didn't know if there was a magical number there, something to do with the point of solubility of sugars in water.

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Old 03-23-2013, 08:41 PM   #4
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Alright, I didn't know if there was a magical number there, something to do with the point of solubility of sugars in water.
Amount of water really (practically) only makes a difference concerning hop utilization. The more water you have in the kettle, the higher the IBU's in the finished product.
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Old 03-23-2013, 08:54 PM   #5
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If you have a 5 gallon (20QT) kettle,you can boil up to 3.5 gallons safely. If you keep an eye out for hot break. I even boil that much in mine for PM.

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Old 03-23-2013, 11:37 PM   #6
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Excellent, I really appreciate the responses. I'm pretty much throwing together some random ingredients that I just have on hand because I'm itching to brew and I'm broke - so who knows what will result. I tried using the brewing calculators, but I'm not very good with them yet either.

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Old 03-24-2013, 06:59 AM   #7
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Not to get to crazy here...but...

Once I got a flow chiller I started doing full boils of water and everything else except the malt extracts. I add those at flameout after the last hop addition.

You will get better hop utilization (which may or may not matter to you), the boil overs just don't happen (for me at least) and you will never have to worry about scorched malt extract on the bottom of the kettle...

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Old 03-25-2013, 02:47 AM   #8
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Well, I formulated my recipe and did it up tonight, with about a gallon and half of water in the pot. I can't do full boils yet as I'm brewing on an old electric stove.
I crushed the pound of grains and infused at 160 for half an hour, then sparged some of the wort over it. Brought to boil, added 2 pounds of the amber dried extract, and the 6.6 pounds of wheat malt extract. Cascade and Centeniall hops for 30 minutes, then another ounce of Cascade at 15 minutes. I chilled with 6 bottles of frozen water (after sterilizing in the sink) and brought down to pitching temp in about 15 minutes. (Also the bottled water I was using was chilled in the freezing to about 40 degrees, so that helped). This is my third batch, and I think it went very well. If I used my hydrometer correctly, I believe my starting gravity is 1.058, reading taken at about 70 degrees.

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Old 03-25-2013, 02:48 AM   #9
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Quote:
Originally Posted by Kaedos View Post
Well, I formulated my recipe and did it up tonight, with about a gallon and half of water in the pot. I can't do full boils yet as I'm brewing on an old electric stove.
I crushed the pound of grains and infused at 160 for half an hour, then sparged some of the wort over it. Brought to boil, added 2 pounds of the amber dried extract, and the 6.6 pounds of wheat malt extract. Cascade and Centeniall hops for 30 minutes, then another ounce of Cascade at 15 minutes. I chilled with 6 bottles of frozen water (after sterilizing in the sink) and brought down to pitching temp in about 15 minutes. (Also the bottled water I was using was chilled in the freezing to about 40 degrees, so that helped). This is my third batch, and I think it went very well. If I used my hydrometer correctly, I believe my starting gravity is 1.058, reading taken at about 70 degrees.
Next time, add the bulk of the extract at the end of the boil and the beer will taste less like "cooked extract" and not be quite as dark, especially if you can only boil 1.5 gallons. I'd use a pound of extract at the beginning, and add the rest at flame out.
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Old 03-25-2013, 02:58 AM   #10
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Huh, that's certainly different from the way I've been doing it now. So are you saying that the infusing of the grains is more important than the boiling of the extracts?

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