Need advice on double batches - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Need advice on double batches

Reply
 
Thread Tools
Old 08-29-2011, 08:47 PM   #1
spaced
Recipes 
 
Jan 2011
Brisbane, QLD, Australia
Posts: 305
Liked 3 Times on 3 Posts



Hi All,

I'm wanting to do double batches so that I can cut down my time in the kitchen.

Currently I'm putting 10L water + 2.8kg Sorghum Syrup (6pounds) + hops in there.

I'm wanting to increase the water by about 2L, double the sorghum syrup and double the hops. Split to fermenters and top up with cool water. Is this ok to do? Or is there some glaringly obvious fault I'm not seeing?
__________________
My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

 
Reply With Quote
Old 08-30-2011, 12:38 PM   #2
KevinM
Recipes 
 
Sep 2010
Ann Arbor, Michigan
Posts: 1,171
Liked 20 Times on 20 Posts


I think there's some sort of reduction in alpha acid extraction from hops during the boil when there's more sugar material. (Gluten free and gluten source). As well as something about the concentration of liquid (not quite sure about this one).

In other words, you may be looking at slightly more than double the hops, but perhaps not to the amount of 2.5x the amount.
__________________
Primary: Sake
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.

 
Reply With Quote
Old 08-30-2011, 01:31 PM   #3
Slowfro
Recipes 
 
Aug 2008
Wisconsin, Wisconsin
Posts: 420
Liked 13 Times on 13 Posts


Volume in the boil definitely affects hops utilization. Unless you plan on having this mass produced or entered in a competition you can go this route, but the calculations for IBUs won't necessarily be correct anymore.

The other "glaringly obvious" concern that some people will point out is the risk of infection by putting a non-boiled/sanitized element into your beer (cold water, assuming you meant from the tap). I've done extract batches where I do a 3.5gallon boil, then put ice in the fermenter, pour the hot wort over it and it brings it down to yeast pitching temps in no time. I've never had an infection from using ice, but the risk is definitely there.

Short answer, yes you CAN do this, and you'll still make beer. It just may not be the exact beer you think you're making.
__________________
Great Outdoors Brewery:
You can't drink all day unless you start in the morning!

www.frobrew.com
@frobrew on the twitter

 
Reply With Quote
Old 08-30-2011, 05:16 PM   #4
DirtbagHB
 
DirtbagHB's Avatar
Recipes 
 
Apr 2010
Pocatello, ID, Idaho
Posts: 234
Liked 1 Times on 1 Posts


+1 to everyone. To cut down on your risk of infection you could buy bottled water by the gallon and top up with that instead of tap water, but that would increase your cost per batch.

 
Reply With Quote
Old 08-30-2011, 08:53 PM   #5
spaced
Recipes 
 
Jan 2011
Brisbane, QLD, Australia
Posts: 305
Liked 3 Times on 3 Posts


Ok, from the sounds of things I'm not doing it right how it is now.

Because I'm boiling 8 to 10 L of water with sorghum and hops, cold crashing, then topping up with bottled water. But this is really just down to my equipment (stove being crap mainly). I'll give it a go and report back my findings, but from the sounds of things it should be similar to my current results.
__________________
My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

 
Reply With Quote
Old 08-31-2011, 02:43 AM   #6
dorklord
Recipes 
 
Mar 2010
La Crosse, Wisconsin
Posts: 577
Liked 2 Times on 2 Posts


Quote:
Originally Posted by spaced View Post
Ok, from the sounds of things I'm not doing it right how it is now.

Because I'm boiling 8 to 10 L of water with sorghum and hops, cold crashing, then topping up with bottled water. But this is really just down to my equipment (stove being crap mainly). I'll give it a go and report back my findings, but from the sounds of things it should be similar to my current results.
Personally, I wouldn't add straight tap water to my brew. Bottled water, sure, but I'll boil the tap water first.

Also, 2 other things: there is a maximum limit to the amount of hops utilization you can get in a boil. Normally, this is only an issue for a partial boil if you are doing a very high IBU beer, but from what I understand, you are aiming to do a 'quarter boil', where you are going to boil 10-12 L and aim to produce 40 L of finished beer (if this isn't right, please let me know)


Second, a more concentrated wort is more likely to have issues with scorching to the bottom of your pot, and you'll have more darkening of the wort during your boil (maillard reactions).

You can help the second problem by doing a late extract addition, which I recommend anyway (I'd do it at 30-40 minutes into your 1 hr boil, as it seems like I'm still getting a lot of hot break material happening after the extract has been boiling for 10-15 minutes.)
__________________
That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...

 
Reply With Quote
Old 08-31-2011, 09:00 AM   #7
spaced
Recipes 
 
Jan 2011
Brisbane, QLD, Australia
Posts: 305
Liked 3 Times on 3 Posts


Quote:
Originally Posted by dorklord View Post
Personally, I wouldn't add straight tap water to my brew. Bottled water, sure, but I'll boil the tap water first.

Also, 2 other things: there is a maximum limit to the amount of hops utilization you can get in a boil. Normally, this is only an issue for a partial boil if you are doing a very high IBU beer, but from what I understand, you are aiming to do a 'quarter boil', where you are going to boil 10-12 L and aim to produce 40 L of finished beer (if this isn't right, please let me know)


Second, a more concentrated wort is more likely to have issues with scorching to the bottom of your pot, and you'll have more darkening of the wort during your boil (maillard reactions).

You can help the second problem by doing a late extract addition, which I recommend anyway (I'd do it at 30-40 minutes into your 1 hr boil, as it seems like I'm still getting a lot of hot break material happening after the extract has been boiling for 10-15 minutes.)
Yep, 1/4 boils.

Thanks for the info. Also yeah, I'm not planning super hopping or anything. My IPA's are around the 60's.
__________________
My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Brewed my first GF batches today caburdet78 Gluten Free Brewing 15 05-16-2011 04:30 PM
Experimental Batches DKershner Gluten Free Brewing 151 03-04-2011 01:45 PM
Brewed up another version of lcasanova's double chocolate stout chilort Gluten Free Brewing 14 02-11-2011 10:18 PM
Gluten Free Belgian Double recipe? meadowstream Gluten Free Brewing 10 12-22-2010 06:00 PM
lcasanova, your double IPA is next! chilort Gluten Free Brewing 30 11-15-2010 05:43 PM


Forum Jump