Vinz Clortho - the Keymaster of Gozer the Gozerian
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Join Date: Mar 2011
Location: St. Petersburg, FL
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FYI, the calculation of the full water volume you are going to use throughout your process is always the same for all brew styles and systems. You will use it in different places, depending on your process, but it'll always be this calculation. If you are not getting your intended final volume, you are not accounting for one of these correctly.
For extract, the most common place you are missing volume is you just aren't topping off with enough water post-cooldown, or possibly are not adding a bit extra to account for the trub you don't rack over:
Batch Size (i.e., 5.0 gallons)
Loss to grain absorbtion (This is only about 0.3 gallons in my process, but I squeeze the daylights out of my BIAB bag)
Loss to boiloff (this is about 1.2 gallons/hr. on my pot, but all pots are different. Boiloff is a function of surface area)
Loss to trub (however much hotbreak you leave behind post boil AND however much you leave behind when you rack from primary...on my system this # is about 0.5 gallons total)
Loss to contraction (you lose somewhere about 0.2-0.3 gallons during cooldown just due to the hot liquid contracting as it cools)
Total water volume.
Primary #1 - Summer Hopped Hefeweizen
Primary #2 - EMPTY!
Primary #3 - EMPTY!
Secondary #1 - Downtown Flanders Brown (Due June 2013)
Secondary #2 - Pinot Noir Wine (Due December 2013)
Keg #1 - Bavarian Pilsner Ale
Keg #2 - Hard Cider (Spring SeaCider)
Keg #3 - Centennial Blonde
Bottled - NONE!