1-Gallon Brewers UNITE!

[BigRock947]

I think I have a brewing problem. Brewed up a Australian galaxy SMaSH today. I think I need to slow down.

NEVER! Is there really a brewing too much problem? I find if I don't brew at least once a week I think I'm not brewing enough. Of course, the 1 gallon brews helps keep the time and space issues in check

 

[BigRock947]

Ok, I have down mash at 152, but didn't keep that. Most of the 60 min it was at 150.

To cold steep I have this little kit. a plastic container w/a filter and a cork plug in the bottom. The coffee goes in I think 3 oz then water, let it sit 5 min then another 3 oz grounds then more water. Cover and let it sit over night. Then in the morning place it over a glass container and pull the cork. It slowly drains into the glass jar. I can get more technical in the morning when the wife is awake and can find the directions. Try Google it.

The Kona was only 10% Kona so maybe you can find it. I did some once w/another Big Island Coffee and it was good, just different. You can use any coffee that you really like to drink. I could probably get you a 10 oz bag in the mail if need be.

Thanks for the information about mashing. I was thinking of mashing at 154 since a sweeter stout might compliment the chocolate. I'll try the 150-152 range and see how it turns out.

The cold steeping seems easy enough, I was concerned about not boiling the water/coffee before bottling. Have you had any issues with infection with cold steeping? Edit: Doing some more research I'm not concerned about infection now. Cold steeping coffee has interested in trying it out as my drinking coffee.

Oh thanks for the offer to mail some coffee. The only reason I mentioned it is because my in-laws have been to Hawaii several times and they always bring Kona coffee home for the wife and I. Might be a mental thing but it seems the coffee they bring us taste better than what I can find in our stores. I'll try one of our coffee gourmet shops here in town, they do a pretty good job.

I'm going to try this recipe this weekend and I hope it will be ready for ice fishing season. I think it will taste awesome when I'm sitting on my bucket out on the lake!

 

[BigRock947]

Yeah I forgot to use my mesh bag for the boil. I'm not too concerned though

I never use a hop bag. I used to rack from my brew kettle into carboy but with the 1-gallon batches I've been pouring the whole kettle into the bucket.

 

[cheesecake]

Yeah I always try too but I was busy bottling up other beer and trying to get all the fermenters clean....I really dislike cleaning a 15 gallon fermenter in my bath tub

 

[user 83772]

Hey all - relatively new to the forum, and I think I'm finally ready to stop lurking and start brewing. I'll be doing 1-gallon batches for the forseeable future, so it's been awesome to read through this thread and see all the killer brews being produced.

I wonder if you fine folks would mind looking over a recipe I just converted, and let me know if everything looks on the up-and-up or if I need to go back to the drawing board. For reference, the original recipe is here.

I used the Homebrew Calculator at Brewer's Friend and came up with the following:

Miniature Mint-Chocolate Stout

Recipe Type: All-grain
Yeast: WLP004
Yeast Starter: None
Batch Size (Gallons): 1
OG: 1.045
FG: 1.013
ABV: 4.23%
IBU: 32
Boiling Time (Minutes): 60
Color: 34.11 SRM
Primary Fermentation: 14 days @ 68F.
Add’l Fermentation: None
Secondary Fermentation: Bottle conditioned

Grain Bill

1.6 lbs American Pale 2-Row
3.2 oz. Flaked Barley
1.6 oz. Carafa III
1.6 oz. Crystal 40
1.6 oz. Chocolate Malt
1.6 oz. Rice Hulls

Mash @ 156F for 60 mins.

9.8 g. East Kent Goldings (4.5% AA) @60 mins.
22.4 g. Unsweetened Cocoa Powder @5 mins.
2 Peppermint Tea Bags @5 mins.

The only question I have (and I recognize it's potentially a stupid one) if I'm looking for about 1.5 gallons post-mash, what should the volume of strike water be? The original recipe called for a batch sparge, but it seems silly to bother with such a small batch, especially since I plan to oven mash (haven't gotten around to building a cooler mash tun yet!)

Thanks a lot - looking forward to seeing what y'all have to say. :rockin:

 

[BigRock947]

Hey all - relatively new to the forum, and I think I'm finally ready to stop lurking and start brewing. I'll be doing 1-gallon batches for the forseeable future, so it's been awesome to read through this thread and see all the killer brews being produced.

I wonder if you fine folks would mind looking over a recipe I just converted, and let me know if everything looks on the up-and-up or if I need to go back to the drawing board. For reference, the original recipe is here.

I used the Homebrew Calculator at Brewer's Friend and came up with the following:

Miniature Mint-Chocolate Stout

Recipe Type: All-grain
Yeast: WLP004
Yeast Starter: None
Batch Size (Gallons): 1
OG: 1.045
FG: 1.013
ABV: 4.23%
IBU: 32
Boiling Time (Minutes): 60
Color: 34.11 SRM
Primary Fermentation: 14 days @ 68F.
Add’l Fermentation: None
Secondary Fermentation: Bottle conditioned

Grain Bill

1.6 lbs American Pale 2-Row
3.2 oz. Flaked Barley
1.6 oz. Carafa III
1.6 oz. Crystal 40
1.6 oz. Chocolate Malt
1.6 oz. Rice Hulls

Mash @ 156F for 60 mins.

9.8 g. East Kent Goldings (4.5% AA) @60 mins.
22.4 g. Unsweetened Cocoa Powder @5 mins.
2 Peppermint Tea Bags @5 mins.

The only question I have (and I recognize it's potentially a stupid one) if I'm looking for about 1.5 gallons post-mash, what should the volume of strike water be? The original recipe called for a batch sparge, but it seems silly to bother with such a small batch, especially since I plan to oven mash (haven't gotten around to building a cooler mash tun yet!)

Thanks a lot - looking forward to seeing what y'all have to say. :rockin:

Are you planning to Brew In A Bag this recipe? Also, curious why you're going with Peppermint Tea bags and not the extract at bottling?

 

[user 83772]

@BigRock: Yeah, I suppose BIAB would be the best way to go about it without a mash tun. And I chose to go with the tea bags rather than the extract because a few pages into the thread with the original recipe, the OP swapped the extract for tea bags and liked the end result much better than the extract version. I also happen to have a HUGE amount of fresh dried mint that a buddy gave to me from his garden recently.

 

[cheesecake]

When I get home from work I will enter that into beersmith and see how it comes out.

 

[user 83772]

@cheesecake: Much obliged.

 

[BigRock947]

@BigRock: Yeah, I suppose BIAB would be the best way to go about it without a mash tun. And I chose to go with the tea bags rather than the extract because a few pages into the thread with the original recipe, the OP swapped the extract for tea bags and liked the end result much better than the extract version. I also happen to have a HUGE amount of fresh dried mint that a buddy gave to me from his garden recently.

Okay. I skimmed through the rest of the thread and I saw the change to tea bags and lower amount of cocoa powder.

I'm not a huge expert at recipe building but it looks like the amounts are right on. Cheesecake will confirm that.

If your doing a BIAB you leave out the rice hulls, they are to prevent a stuck sparge. With BIAB, that's not a worry. You may want to experiment with Peppermint tea bags vs the dried fresh mint and see which mint flavor you like better. I personally like fresher stuff better but the flavor might be lighter.

I'd add more but I'm getting distracted here at work

 

[user 83772]

Good deal, thanks for the tips!

 

[C-Rider]

I've done 3 or 4 coffee stouts and always used the cold brew coffee w/o boiling. Never had an infection.
Here are the directions from my "kit"
1 cup water & 6 oz coffee into container
Slowly add 3 cups of water in circular motion
Add 6 oz of coffee and wait 5 minutes
Slowly add last 3 cups water, DO NOT STIR
Lightly press down on the topmost grounds with a spoon to insure all are wet
Let this sit for 12 hours
Remove plug on the bottom of the container and drain into glass decanter.
Stays fresh in fridg for up to two weeks.

REMEMBER--Cold brewed coffee is STRONGER than what you make in a coffee pot.
When I drink some I use slightly less than 1/4 cup cold brewed in a coffee mug and then
top w/tap water. Place in microwave to heat to drinking temp

 

[cheesecake]

Heres what i came up with.:rockin::rockin:

Mint Chocolate Stout
American Stout
Type: All Grain Date: 11/8/2012
Batch Size (fermenter): 1.00 gal Brewer:
Boil Size: 1.54 gal Asst Brewer:
Boil Time: 60 min Equipment: BIAB 1 Gallon
End of Boil Volume 1.04 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 1.00 gal Est Mash Efficiency 72.0 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
1 lbs 13.8 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1 78.8 %
3.7 oz Barley, Flaked (1.7 SRM) Grain 2 9.9 %
1.4 oz Carafa III (525.0 SRM) Grain 3 3.8 %
1.4 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 3.8 %
1.4 oz Chocolate Malt (450.0 SRM) Grain 5 3.8 %
8.44 g Goldings, East Kent [4.50 %] - Boil 60.0 min Hop 6 28.0 IBUs
0.80 oz cocoa Powder (Boil 5.0 mins) Flavor 7 -
2.00 Items Mint Tea bag (Boil 5.0 mins) Spice 8 -
0.2 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 9 -

Beer Profile

Est Original Gravity: 1.060 SG Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.5 % Actual Alcohol by Vol: 5.9 %
Bitterness: 28.0 IBUs Calories: 182.3 kcal/12oz
Est Color: 34.2 SRM
Mash Profile

Mash Name: BIAB, Full Body Total Grain Weight: 2 lbs 5.9 oz
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.1 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 6.85 qt of water at 163.0 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.
Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 22.27 g Carbonation Used: Bottle with 22.27 g Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 65.0 F
Notes

 

[cheesecake]

Here is a great deal on a great scale. i use it to weigh out hops and small amounts of grain. I purchased it and i absolutely love it

Perfect Hops Scale

 

[cheesecake]

Here is the scale i use for weighing pounds of grain and to ship packages. it works awesome and it isnt a bad price.

ultraship 35

 

[JollyIsTheRoger]

Anyone keg their 1 gallon brews? I found somewhere where I can get one of these 5L keg dispensers for really cheap and was wondering if it would be worth it.

 

[cheesecake]

Here is the thermometer i have purchased for my 1 gallon batches. its a bit slow to read right away but is very accurate. I compared it to my 300 dollar one i use for hvac. its a bit slow compared to it but its perfect to get mash temp.

Dirt cheap Thermometer

 

[cheesecake]

Anyone keg their 1 gallon brews? I found somewhere where I can get one of these 5L keg dispensers for really cheap and was wondering if it would be worth it.

I was looking into it. but havent made the final call. i think its a great idea if you are a slow drinker because it would be a paint to clean the kegs if you kick one every night. there are some decent videos about those kegs on youtube

 

[JollyIsTheRoger]

I was looking into it. but havent made the final call. i think its a great idea if you are a slow drinker because it would be a paint to clean the kegs if you kick one every night. there are some decent videos about those kegs on youtube

Yeah, I'm watching some right now, haha. I only have like 1 maybe 2 beers a night so I drink slow enough it wouldn't be an issue. Just don't want to drop a bunch of money getting stuff set up only to find out that it doesn't work for me.

 

[JollyIsTheRoger]

Here is the thermometer i have purchased for my 1 gallon batches. its a bit slow to read right away but is very accurate. I compared it to my 300 dollar one i use for hvac. its a bit slow compared to it but its perfect to get mash temp.

Dirt cheap Thermometer

Here's the one I use, not sure if you can get it retail or not. I used to be a cook so I always had one of these around and the place I worked had so many that they thought it was easier to get a new one out than replace the battery, so I picked one up for free one day. Just had to replace the battery.

http://www.don.com/Catalog/productd...child=Thermometers%2fTimers_1008&prodid=K5462

 

[BigRock947]

Anyone keg their 1 gallon brews? I found somewhere where I can get one of these 5L keg dispensers for really cheap and was wondering if it would be worth it.

I've never used the 5L kegs but the one thing that I don't like about them is the small hole in the top. It looks like a nightmare to clean but like I said I've never used them.

I did research the Tap A Draft system was this close to pulling the trigger.

 

[cheesecake]

Here's the one I use, not sure if you can get it retail or not. I used to be a cook so I always had one of these around and the place I worked had so many that they thought it was easier to get a new one out than replace the battery, so I picked one up for free one day. Just had to replace the battery.

http://www.don.com/Catalog/productd...child=Thermometers%2fTimers_1008&prodid=K5462

I also have one like that. i have never compared it to anything else maybe ill do a test next time i brew

 

[JollyIsTheRoger]

I've never used the 5L kegs but the one thing that I don't like about them is the small hole in the top. It looks like a nightmare to clean but like I said I've never used them.

I did research the Tap A Draft system was this close to pulling the trigger.

Yeah, after reading through reviews, that dispenser is known for not working. I just saw it at a store at 60% off and thought I might be able to get it to work, but there are better things to spend the money on.

 

[cheesecake]

well im working on my first lager recipe....I forgot i had a small worthless mini fridge in my 2nd bedroom....well my 1 gallon fermenter fits in it so its not worthless anymore.....Im going to build a temp controller for it and ill start making 1 gallon lagers

 

[eanmcnulty]

I've been subscribed to this thread since near the beginning, and it is so hard to keep up. 600+ replies in 7 months.
I'm a 3g brewer mostly ("Handcrafted by the Case"), and I usually take off November-March, because it gets so cold in Chicago, and I'm wimpy. I am planning on keeping the brewing going this winter with some indoor 1g batches. After one more 3g batch, I'm heading indoors over turkey week.
Thanks for giving so many awesome ideas!

 

[bmwmunk]

Just started my first EVER batch of 1 gal. Super excited!!

 

[Calichusetts]

In terms of a thermometer...I find the 12 inch lab thermometer extremely useful. Not only is it very accurate but you can use it to measure out how much volume you have in your wort. Just fill up quart bottles and pour them in the kettle...slide the thermometer down against the side and take a reading of what "temp" you are at. Do this up to the volume you usually start your boil at (2.25 gallons for me since I do 2 hour boils). You can do some simple math to find any volume in between your marks. I come within .05 gallons of what I want my volume to finish at everytime. Seriously, its a great addition to the small batch arsenal.

Heres a link but they are at any brew shop:

http://www.amazon.com/dp/B00551N8Q2/?tag=skimlinks_replacement-20

Get the ones with the red triangle at the top so it can't roll...they usually come with a case as well

 

[cheesecake]

I've been subscribed to this thread since near the beginning, and it is so hard to keep up. 600+ replies in 7 months.
I'm a 3g brewer mostly ("Handcrafted by the Case"), and I usually take off November-March, because it gets so cold in Chicago, and I'm wimpy. I am planning on keeping the brewing going this winter with some indoor 1g batches. After one more 3g batch, I'm heading indoors over turkey week.
Thanks for giving so many awesome ideas!

There seem to be a lot of us from the Chicago area here

 

[JollyIsTheRoger]

There seem to be a lot of us from the Chicago area here

Haha I'm starting to see that too

 

[bmwmunk]

Just made my first ever gallon of beer last night. It's in the Carboy right now. Curious. Is there a target room temp for fermentation? Right now the room, my storage closet is 50 degrees F. Is that too cold? Also, I noticed a separation in the beer. Is that normal? Thanks for any help!