mangine77
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Ok, I'm going to do the Stone IPA all-grain (In the recent copy of BYO) tomorrow but I have a few issues and I'm looking for advice on how to make a few adjustments.
Roughly 14lbs. of grain, 2 kinds of bittering hops at 90min., another at 15 and then it's dry hopped.
My issue is that the recipe calls for a 90 minute boil. I use a turkey fryer and a 7.5 gallon kettle. I usually aim to start the boil with 6.5 gallons and then burn off 1 gallon during a 60 minute boil.
I don't have the brewpot capacity for a 90 minute boil. Am I better off boiling down for an hour and topping up for the last 30 minutes, or making adjustments and just going with a 60 minute boil??
What kind of affects will reducing the boil have on the beer?
If I do make it a 60 minute boil, how do I adjust my hop amounts and addition times?
I'm also wondering if mashing with half a gallon less water than it calls for will have any major affects on wort??
Last question, (thanks in advance) I want to batch sparge and beersmith calls for 3 seperate 1.38 gallon sparges. Can I just add these together and do 2 2.07 gallon sparges? Just seems easier than having 3 pots of sparge water.
Sorry for all the questions, but this is only my 3rd all-grain batch and I want to get it right. I plan on getting a bigger kettle to solve this in the future, but for now, I have to work with what I've got. Thanks!!
Roughly 14lbs. of grain, 2 kinds of bittering hops at 90min., another at 15 and then it's dry hopped.
My issue is that the recipe calls for a 90 minute boil. I use a turkey fryer and a 7.5 gallon kettle. I usually aim to start the boil with 6.5 gallons and then burn off 1 gallon during a 60 minute boil.
I don't have the brewpot capacity for a 90 minute boil. Am I better off boiling down for an hour and topping up for the last 30 minutes, or making adjustments and just going with a 60 minute boil??
What kind of affects will reducing the boil have on the beer?
If I do make it a 60 minute boil, how do I adjust my hop amounts and addition times?
I'm also wondering if mashing with half a gallon less water than it calls for will have any major affects on wort??
Last question, (thanks in advance) I want to batch sparge and beersmith calls for 3 seperate 1.38 gallon sparges. Can I just add these together and do 2 2.07 gallon sparges? Just seems easier than having 3 pots of sparge water.
Sorry for all the questions, but this is only my 3rd all-grain batch and I want to get it right. I plan on getting a bigger kettle to solve this in the future, but for now, I have to work with what I've got. Thanks!!