butterpants
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- Apr 29, 2013
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Quick thought I was pondering last night.... here's how it came about:
Currently I do full boil extract/partial mash batches. I live at 7000' and the altitude screws with my boiling temp and boil-off. When I'm experimenting sometimes I'll have 6 gallons of finished brew when the recipie was intended for 5....I can only assume that this is detrimental to my flavor intensity as there's an extra gallon of water for the same flavor components. Sounds logical. I've yet to make 2 identical batches and test my hypothesis varying only the boil volume though I'm sure someone has...
Looking for any feedback on varying recipie inital volume but with a standard amount of ingredients basically. While I'm not into watered down beer, the prospect of a flavor explosion sounds good. I can see there would be limitations due to OG and that you're not getting a more complex flavor per se, just more of the original. Thoughts?
Currently I do full boil extract/partial mash batches. I live at 7000' and the altitude screws with my boiling temp and boil-off. When I'm experimenting sometimes I'll have 6 gallons of finished brew when the recipie was intended for 5....I can only assume that this is detrimental to my flavor intensity as there's an extra gallon of water for the same flavor components. Sounds logical. I've yet to make 2 identical batches and test my hypothesis varying only the boil volume though I'm sure someone has...
Looking for any feedback on varying recipie inital volume but with a standard amount of ingredients basically. While I'm not into watered down beer, the prospect of a flavor explosion sounds good. I can see there would be limitations due to OG and that you're not getting a more complex flavor per se, just more of the original. Thoughts?