vast_reaction
Well-Known Member
Hi all! I currently brew 5 gallon extract batches. From what I can wrap my head around, the only limitations in making a 5 gallon AG batch on a stovetop are boil volume constraints, and the lack of setup to perform a proper sparge.
Basically, I want to know if it seems feasible to do a very low gravity, 3 gallon All-Grain batch on my electric stovetop. I brew in a 5 gallon pot. I am sure that I can safely mash 5-6 pounds of grain in my grain bag. I made a recipe in BeerSmith for a Southern English Brown Ale, All-Grain. All I'm using is:
3.5# Marris Otter (76.7%)
.25# Biscuit Malt (5.5%)
.25# Crystal 40L (5.5%)
.25# Chocolate Malt (5.5%)
.25# Brown Sugar (5.5%)
.5oz Styrian Goldings @50 min for 14.4 IBU
Mashing this at 151F for 1 hour puts me at an OG of 1.041. When I steep for my extract batches or do partial mashes, I "sparge" by just pouring a couple quarts of 170F water over the grain bag. Can I wing it and do this here, or is a "real" sparge necessary to hit my OG with an All-Grain brew? I appreciate any feedback on my process, or the recipe.
-Matt
Basically, I want to know if it seems feasible to do a very low gravity, 3 gallon All-Grain batch on my electric stovetop. I brew in a 5 gallon pot. I am sure that I can safely mash 5-6 pounds of grain in my grain bag. I made a recipe in BeerSmith for a Southern English Brown Ale, All-Grain. All I'm using is:
3.5# Marris Otter (76.7%)
.25# Biscuit Malt (5.5%)
.25# Crystal 40L (5.5%)
.25# Chocolate Malt (5.5%)
.25# Brown Sugar (5.5%)
.5oz Styrian Goldings @50 min for 14.4 IBU
Mashing this at 151F for 1 hour puts me at an OG of 1.041. When I steep for my extract batches or do partial mashes, I "sparge" by just pouring a couple quarts of 170F water over the grain bag. Can I wing it and do this here, or is a "real" sparge necessary to hit my OG with an All-Grain brew? I appreciate any feedback on my process, or the recipe.
-Matt