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Old 01-16-2013, 10:08 PM   #11
S2005
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Thanks guys for all the input!!! I really appreciate it.

I think this 20qt will work fine for this extract batch.

I do have a 5gal extract kit for rogue i2pa that has a lot more components.


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Old 01-16-2013, 10:18 PM   #12
ktblunden
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Quote:
Originally Posted by S2005 View Post
Just measured it out, it will hold 4 gallons 48 oz (ish) when filled to the rim.

(So that makes mine just a tad bit over 20qts if I remember my math)
20qts is 5 gallons (4qts in a gallon). You have a 17qt pot (plus 16oz). Like others said, do a partial boil and top off in the fermenter. Be careful, when you hit the boiling point it will boil over FAST. If you don't have a lot of headroom in the pot be ready to turn the fire down as soon as the hot break comes.



 
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Old 01-17-2013, 02:06 AM   #13
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Quote:
Originally Posted by ktblunden View Post
20qts is 5 gallons (4qts in a gallon).
yeah, I majored in math, not arithmetic
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Old 01-17-2013, 03:14 AM   #14
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I recently moved to a 10.5 gallon pot, but before that I did my full boils in 2 smaller pots. Helped my stove too since I could get an extra burner involved. After good boil I'd then combine the worts into one pot for chilling.

 
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Old 01-17-2013, 03:50 PM   #15
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Have you noticed any subtle variations in flavor profiles of the beer since you've moved to a larger pot for one full boil? I've always been curious about the increased carmelization that can occur from increased burner surface area. It's probably an easy way to give a nice boost to some simpler ales.

 
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Old 01-18-2013, 01:54 AM   #16
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Quote:
Originally Posted by DonLiguori
Have you noticed any subtle variations in flavor profiles of the beer since you've moved to a larger pot for one full boil? I've always been curious about the increased carmelization that can occur from increased burner surface area. It's probably an easy way to give a nice boost to some simpler ales.
Not yet. First batch is only one I'm drinking so far. Was supposed to be a very pale ale...partial mash. Scorched the LME in a patch about as big as a dollar bill and got something a bit darker than I'd intended....since all of my pre 10 gal pot batches were partial mash/extract + steeped grain batches, and most of my post switch will be all grain (soon as I finish that 33 lb LME purchase) not sure I'll really ever be able to answer.

Will say that until I get a proper burner I am inclined to "get to the boil" splitting my batch between two kettles, then combine the contents at some point after hot break. Last batch I started with 4.5 gal in my 10 gal bk, and 3.5 in my 5 gal pot. Combined after hot break no problem.

 
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Old 01-21-2013, 04:35 PM   #17
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Quote:
Originally Posted by eric19312 View Post
...not sure I'll really ever be able to answer.

Will say that until I get a proper burner I am inclined to "get to the boil" splitting my batch between two kettles, then combine the contents at some point after hot break. Last batch I started with 4.5 gal in my 10 gal bk, and 3.5 in my 5 gal pot. Combined after hot break no problem.
You might be able to answer that question after all! Since you've got pots and burners big enough to handle a split-boil, you could try doing just that all the way through and compare it to a post-hot-break combo boil. Just an idea.

Either way, innovative way to get to boil temps. I like it.

 
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Old 01-22-2013, 01:55 PM   #18
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Quote:
Originally Posted by DonLiguori

You might be able to answer that question after all! Since you've got pots and burners big enough to handle a split-boil, you could try doing just that all the way through and compare it to a post-hot-break combo boil. Just an idea.

Either way, innovative way to get to boil temps. I like it.
Sounds like a good experiment. I think I'm up for it in about 2 or 3 weeks as I just started 2 batches on Sunday. I actually did the double kettle all the way through on the second batch as it was a big beer, collected 8 gallons and wanted to make sure I got to 6.5 in a 90 min boil. Actually got to 6.25 and nailed my OG even though my mash efficiency was slightly lower than planned.

I'll post the experiment plan in a few days. Think it will be a simple light colored ale all grain recipe. Balanced malt and hops and clean yeast so can think about how the boil technique impacts appearance and flavor from both the malt and hops.

 
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Old 01-23-2013, 09:22 PM   #19
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Excellent plan. You should post your recipe and any brew notes (temps, times, etc) for the whole process so we can observe the outcome.

 
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Old 01-26-2013, 12:21 AM   #20
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Experimental Plan

Recipe (for 10 gallons)
Marris Otter 26#
Rye malt 1#
US caramel 40L 8oz
German Melanoidin 8 oz
Hops warrior/cascade/citra 60/20/0/DH for total of 60 IBU
Target OG 1.063 SRM 5.7
Yeast is US-05 harvested from prior batch' built starter day before

Mash for 10 gallon batch
90 min mash at 152 with 15 min mash out
Collect 15 gallons runnings
Clean mash cooler and use cooler to combine/mix runnings.

Boil 1: 60 min boil in 3 kettles, 2.5 gal in each pot
Combine at end, measure volume, chill and transfer to fermentor

Boil 2: est 90 min boil in one kettle
Add bittering hops with est 60 min to go
Watch volume and add flavor / aroma hops as volume approaching final volume from boil 1
Measure volume, chill and transfer to fermentor

Data to collect
Boil times
Volumes: pre and post boil, transfer and final packaged beer
Gravity pre,post boil, OG, FG
Photos pre boil, at pitching ( side by side), final product ( side by side)
Taste photo samples and get notes



 
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