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Old 04-08-2013, 02:48 AM   #1
Oct 2012
Watertown, MA
Posts: 60
Liked 5 Times on 5 Posts

I usually brew 5 gallons at a time using my basic kitchen setup (5G Igloo cooler, 30 qt gas/electric kettle, immersion chiller). Recently I needed to brew 11 gallons of beer without the time to do two completely separate brews. I was also going to be splitting in to two 6.5G fermenting buckets for a yeast experiment, so I wanted the wort to be as similar as possible. How to accomplish this?

Basically I took a page out of the Partial Mash brewer's book and did the whole thing as a PM. Scaled the base recipe back to 9# of grain and used DME to bump the SG back up to where I wanted it. Did my usual mash in the cooler, ran-off into the kettle, and added the DME. Boiled what I could (6.5G down to 5.5G), calculating the hops with concentrated boil efficiency. Cooled it down a bit after the boil and splash strained into one of the buckets. Siphoned about half into the other bucket and topped both off to 5.5G (a little tight, but I know this is a yeast that doesn't throw much krausen). Pitched the two yeasts and called it two beers.

It's just a scaled up version of what a PMer would do with 4.5# of grain and a 3G boil kettle. You make do with what you can and compensate for the rest. I hadn't done it before and it has opened my eyes to the possibility of brewing more with very little additional effort. Actually a little less as I didn't have to cool the wort all the way to pitching temp, just to 150 or so. The cold topping liquor took care of the rest. Hit a SG of 1.032 and 70'F in 5 hours.

Has anyone else had this epiphany? If so, what else do you take into account? Does anyone else know what a blivet is?

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Old 04-08-2013, 05:17 AM   #2
Mar 2012
spokane, wa
Posts: 1,971
Liked 242 Times on 183 Posts

my last partial mash had 10lbs of grain.

sometimes you have to work with the little 5gallon cooler.

really its upscaling the stovetop partial boil. boil 6 gallons top up with 4. Your saving extract $$by mashing a part of it.

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Old 04-09-2013, 11:25 AM   #3
Tamarlane's Avatar
Dec 2011
Tampa, FL
Posts: 271
Liked 174 Times on 61 Posts

Well I have a 10 gallon cooler but only a 7.5 gallon kettle and one 6.5 gallon fermenter...so I brewed 5.5 gallons of an 11 gallon recipe and plan on watering it down at kegging

I plan on siphoning off a pint or two of the undiluted product first to tuck away and bottle condition just to see what an imperial schwartzbier would taste like...

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