Janet's Brown Ale Extract Advice

I'm planning on brewing the below recipe this weekend.
The instructions call for boiling 3 gallons. I have the capability of doing full boils, which I would like to do for this beer. What changes do I need to make
to the recipe when going to a full boil?
Thanks


From the recipe "Janet's Brown Ale", page 143 of Brewing Classic Styles.
Ingredients:
7 lbs 3 ozs Liquid Malt Extract - Light
1 lbs 4 ozs Crystal Malt 40L
1 lbs 4 ozs Dextrin (Cara-Pils) Malt
1 lbs Wheat Malt
8 ozs Chocolate Malt
1 ounce Centennial Hops
3 ounce Cascade Hops
3 ounce Northern Brewer Hops
1 packet White Labs California Ale (001)

Instructions:


Steep for 30 minutes at 154 °F:

1 lbs 4 ozs Dextrin (Cara-Pils) Malt
1 lbs 4 ozs Crystal Malt 40L
1 lbs Wheat Malt
8 ozs Chocolate Malt

Boil Schedule:

7 lbs 3 ozs Liquid Malt Extract - Light at 60 minutes
2 ounce Northern Brewer Hop pellets at 60 minutes
1 ounce Northern Brewer Hop pellets at 15 minutes
1.5 ounce Cascade Hop pellets at 10 minutes
1.5 ounce Cascade Hop pellets at 0 minutes

Yeast:

1 packet White Labs California Ale (001)

Fermentation:

1 ounce Centennial Hop pellets at 7 days

 

no changes really. hop utilization will be somewhat higher supposedly. i don't think that warrants any adjustments, especially in a strongly hoppy beer such as janet's brown.

 

I'm pretty sure all the beers in BCS are listed assuming you'll do them with a full boil, starting with 7 gallons, and boiling off 1 gallon in the process, so you shouldn't need to change anything.

 

This one calls for the final volume to be 5 gallons. So do I start with 6 gallons, then top off if it's below 5 gallons in the carboy?

 

all BCS recipes are 6 gallon recipes. you are expected to lose 1/2 gallon to the kettle trub and another 1/2 gallon to the yeast cake, yeilding 5 gallons for your corny.

 

Thanks for your reply. I didn't know BCS recipes are 6 gallon.
You saved me

The directions have a 3 gallon boil, then toping off to atain 5 gallons in the fermenter.

To do a Full Boil.
So get the begining boil volume up to 7 gallons, boil an hour.
Strain after cooling-thus losing 1/2 a gallon.
Resulting with 5.5 gallons in the fermenter.
Then when I transfer to my keg, I will lose 1/2 gallon that's in the trub area.
Did you just net me an extra 1/2 gallon of beer? :rockin:

 

The posters above are right. Your hop utilization will be better. To give you an idea how much better, you can use beer software to tell you. I have Brew Pal on my iPhone and I put all the recipes I use from this site into it and then adjust for my own equipment, etc. It also tells me how much water I need to start the boil in order to end up with what I want at the end of boil. I usually aim for 5.25 gallons at end of boil. Brew Pal will compute extract beers.

Behrhea out!