Originally Posted by mikemet
Im trying to wrap my head around a few things. I want to put together a few 5 gallon recipes -
If I am making a 5 gallon finished boil volume recipe- how much grain should I be calculating on the short side- and the high side?
If 1# grain = 1 1/4 quarts of water
then 10# grain = 12 1/2 quarts or 3 1/2 gallon Mash Volume.. sparge the final 2 gallons..
Why would I use 11 # of grain in a 5 gallon recipe- or even 12 # grain? While I might need to use more mash in water volume to get the right mash thickness- I would have less hot water to lauter at the end... is that the main disadvantage?
Is there a standard # of grain per 5 gallon recipe thats used across the board for the most part?
You seem to be asking two separate questions: The first being how to calculate a grain bill and the second being how to calculate volumes?
The grain bill is determined on the style of beer and desired gravity as well as the various grains to be used in the beer-this is really a matter of understanding recipe creation and formulation.
The second question will then be determined by your set up, grain bill, boil off, absorption, dead space, etc.
If you are just getting started in AG brewing I would suggest you look for a proven recipe or kit first to learn and understand the process of AG. If you post that recipe and your set up/equipment we can assist you in calculating volumes. Once you've gotten a few batches under your belt then you can start learning about creating recipes.
One place to look would be here:http://www.homebrewtalk.com/f82/