My buddy and I have been going strong with this recipe. We've made a few adjustments here and there but in a few weeks we're going back to the original recipe but looking to rock out nine gallons. Before we get started, I wanted to touch base on a couple of things. Thanks for any information you can provide to help balance things out. On a quick aside, we're doing the no-sparge, BIAB method.
1) Conversion
To start, we've done the math and have settled on increasing the original grain/hop bill by 1.5% (original weight/grain x 9/6 (1.5)). This balanced out to:
Two Row → 17.63 lbs
Munich → 1.7 lbs
Carafoam → .75 lbs
Caramel 60 → .75 lbs
Melanoiden → .75 lbs
Total Weight → 21.58 lbs
Citra FWH: 1.125 oz
Citra Boil: 1.875 oz @ 15, 10, 5, and 1
Citra Dry Hop: 4.5 oz
Total Hop: 13.125 oz
Seeing as this is the first time that we've needed to make an adjustment, does this look correct with TWO packs of re-hydrated S-04.
Looks more like ~150%
2 packs should work
2) Hop in the Mash
After having a conversation with a brewer at the local home brew shop, we were introduced to the thought of adding hops to the mash to help set the bitter/flavor before the boil begins. We've never done this but the thought intrigued both of us because, like many of you, are HUGE Citra lovers.
If we were to add to the Citra to the mash, what would our target amount be and how would it effect the mash going into the boil? We would still be doing the FWH addition.
I haven't heard enough good things about mash hopping to ever mess with it (with exception to no-boil berliner weisse)
3) Fermenting (Perhaps better asked in another thread?)
We currently have only five and six gallon carboys/brewing buckets. We'd rather have a large batch like this ferment in one vessel instead of two, but if we cannot acquire a vessel large enough by the time we do this, should we worry about splitting the batch across two five-gallon carboys? Are there pros or cons to either, and how would the yeast be pitched (one per vessel or mass pitched and then split/siphoned between each)?
Again, thanks in advance for any info you can provide! We've done four runs of this already; the first three have been great while the last is fermenting now.
