OrangeCatBrewery
Well-Known Member
Are there any advantages/disadvantages to doing a 3 gallon boil as opposed to a 1.5 gallon boil? I am not ready to do a full boil and was thinking of doing a 3 or maybe 4 gallon boil on my next batch.
better hop utilization
I do 1.5 gal boils and only use 3%AAs hops in my HWs.
For a 6% AA hop that's only 1/2 oz......that's pretty good hop utilization in my book...how much hops do you use?
That true, but it's not that I failed, the OP didn't mention AG, just boil size.Yeah but you failed to mention your late addition method. That's not an option with AG brewing. For extract brewers, I agree with the late extract addition...
That true, but it's not that I failed, the OP didn't mention AG, just boil size.
Even though I am not an AGer I know that you can't do an AG with only a 1.5 gal boil...
I'll be at Picatinny/Dover next week...are you around? Ready for some drinking???
I can see where it would be confusing if you've never done it before.I don't understand how you can accurately measure IBU's doing late additions. Lets say you boil the hops for 45 minutes, then add your extract, then it takes 10-15 minutes to get back to boil. Do you count that as boil time or when do you start counting again? It seems f-ed up if you ask me. You'll still make beer, but there will be no consistency batch to batch unless you consistently fudge the hop addition times the same. I've made a VERY pale ale by boiling all of the extra pale LME for 60 minutes. It was like SRM or like 6-8 which is damn good IMO for LME. Granted if you are making a honey wheat you are probably only using 3-4# Wheat DME plus a couple pounds honey.
At 4.5 lbs of malt it's on the light side. I would not recommend you use that much CS. It'll turn the brew cidery.Thanks.....good information, the OP was for extract, no grain. Would you have to increase your Extract Amounts if you increase your boil size?
I am going for something light like this:
3lb LME Pilsner
1.5lb DME Pilsner
1lb Corn Sugar
1/2oz Perle (60 min)
Nottingham Dry Yeast
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