shanecb
Well-Known Member
I was recently listening to the High Gravity episodes of Brew Strong and a couple of questions came to me. Unless I was misinterpreting multiple times, it seems like they were saying that the maximum pre-boil gravity attainable with all-grain, within normal mash thickness, is something like 1.075-1.080. Well, ok, that makes sense, since adding more grain means you need to add more water (assuming you're trying to keep a consisten mash thickness). They more or less seemed to be saying that to get into really high gravity brews (1.100+) you're going to need to add either extract or simple sugars to the boil.
That really confuses me for a few reasons. First, just looking through recipes here on HBT, I see plenty of recipes put up that have OGs over 1.100, with no extract additions, and only a 60-90min boil. If the maximum possible pre-boil is 1.075-1.080, it doesn't seem to me like you would be able to boil off enough to hit a 1.130 gravity, for example.
Secondly, I've been reading a lot about Sahti recently because I brewed a recent batch. The Brewing Techniques article I pulled a lot of my information from states that Sahti is traditionally no-boil, but that OGs can be over 1.100 even with all malt. Again, how is that doable? Is it just a result of unusually thick mashes? That would help but would seem counterproductive as your ability to convert would be impacted.
I'm probably just thinking about things incorrectly, so if someone could sort me out I would appreciate it.
That really confuses me for a few reasons. First, just looking through recipes here on HBT, I see plenty of recipes put up that have OGs over 1.100, with no extract additions, and only a 60-90min boil. If the maximum possible pre-boil is 1.075-1.080, it doesn't seem to me like you would be able to boil off enough to hit a 1.130 gravity, for example.
Secondly, I've been reading a lot about Sahti recently because I brewed a recent batch. The Brewing Techniques article I pulled a lot of my information from states that Sahti is traditionally no-boil, but that OGs can be over 1.100 even with all malt. Again, how is that doable? Is it just a result of unusually thick mashes? That would help but would seem counterproductive as your ability to convert would be impacted.
I'm probably just thinking about things incorrectly, so if someone could sort me out I would appreciate it.