So most people brewing a 1 gallon AG batch would heat up approximately 2.5 quarts to 3 quarts of strike water for 2 lbs of grain, add the grains, mash, sparge with water to get them to 1.5 gallons to 2 gallons, boil for an hour down to about a gallon, then cool to 70 degrees, pitch yeast, ferment, and so on..
If a person wanted to really speed up, and simplify the cooling of the wort, could they use one of these methods instead:
1. Same steps above except keep boiling until you have about half a gallon of wort, then remove from heat and add cold water to drop temperature and get to 1 gallon 70 degree post-boil wort.
or
2. Reduce the strike water to .5 gallon (1qt/lb), sparge to 1.25 pre-boil gallons, boil down to half a gallon, then add cold water to get to one gallon and the desired pitching temperature.
I am going to assume this is a bad idea because it would be very easy to scale to 5 gallon recipes, it would eliminate the need for wort chillers, and it is so damn easy everyone would be doing it.
If a person wanted to really speed up, and simplify the cooling of the wort, could they use one of these methods instead:
1. Same steps above except keep boiling until you have about half a gallon of wort, then remove from heat and add cold water to drop temperature and get to 1 gallon 70 degree post-boil wort.
or
2. Reduce the strike water to .5 gallon (1qt/lb), sparge to 1.25 pre-boil gallons, boil down to half a gallon, then add cold water to get to one gallon and the desired pitching temperature.
I am going to assume this is a bad idea because it would be very easy to scale to 5 gallon recipes, it would eliminate the need for wort chillers, and it is so damn easy everyone would be doing it.