A couple of quick questions on small batch all grain

[grilljockey]

In an effort to move up to all grain before I make all of the requisite investments in equipment, I was thinking about starting with half batches (2.5 gallons). Smaller batches will allow me to get a 'full' boil going on my stove and using a BIAB technique I figure I will get a better mash with the smaller grain volume. Also, I can use single batches of yeast rather than doubling. And finally, gives me more options to try different brews! I have a few 2.5g carboys already. I don't want to drop the money on the other equipment until I know I'm hooked.

First question might be an obvious answer, but just want to check to make sure. I can just halve the volume of all ingredients listed on a 5G batch, and keep the mash schedules, boil times and hop additions at the same intervals as I would on a larger batch, right?

Second question...how much of a quality loss is there likely to be if I do partial boil versus full boil? Reason I might consider a partial boil is because I don't have a wort chiller yet. Doing a smaller boil volume could allow me to freeze some previously boiled water in sanitized jars, and drop these large ice cubes into the concentrated wort to drop the temp faster. I know this changes the hop utilization, and that I would have to adjust accordingly. But otherwise, is there a really notable loss of quality in doing a partial versus full boil (on the half batch). The tradeoff is either a slower wort chill on a 'full' boil, or a faster wort chill on a partial boil.

Thoughts on either of these questions?

 

[samc]

Do a full boil, it really does make a better end product. Try to get yourself a wort chiller, give up the other vices for a few weeks to save up the cash. LOL

 

[mattd2]

Wow I think it was only on Monday I asked about this too
Thread -> https://www.homebrewtalk.com/f36/4-5-gallon-pot-how-big-boil-can-i-go-192205/
I would just point out to check your boil off as this could mean you could go bigger (or have to go smaller) than 2.5G. How big a pot do you have?

 

[ian-atx]

You can halve the ingredients pretty much. Brewing software is handy for things like this, but can easily be done on paper.

Also, not sure I understand the partial boil thing. All grain assumes boiling of all the wort collected (in separate pots, same pots, whatever). The other option would be to do high-gravity smaller batches and water down (say 1 gallon of strong wort, add a gallon of water to reach OG)...but I would just save the scratch for an immersion chiller and do the full boil and make life and your beer better.

 

[torbanac]

I am assuming that your pot is large enough for a full boil, you didn't say. If you are only doing small batches ( i also only do 2.5 gallon batches) it's pretty easy just to chill in the sink. I just freeze a bunch of water beforehand and keep dumping it in the sink filled with water around the pot. I also froze bags of water in freezer bags (good sealing ones) and put them in the fermenter with sanitizer for a few minutes and them dropped them in the pot and fish them out later on occasion. Then there's always no-chill. Haven't tried it yet but it's tempting.

 

[WCrane]

Frozen water bottles work fine. Having the ice bath ready to go works great. Also sanitizer frozen bottles help too. as long as you sanitary your good to go.

I use a 12qt (3g) pot on my stove no problems heating or cooling and I have filled that pot to the brim. I'm planning more 2.5g batch soon, My split boil 4g batches make a long day.

I also use a cheap SS 5g pot with a bazooka screen and valve as a mash tun. I use the oven to help of the temp. Works great.

 

[DustBow]

I've done a couple stove top AG small batches - did the beer in a bag thing.
As long as you have a sink or plastic tub big enough to hold your pot and some ice water, you can cool down a 2.5-3 gallon batch pretty quickly. I would do the full boil.