Brewing Classic Style book question

[QcSylvanio]

Hi,

In the book Brewing Classic Style with John Palmer, he says :

6 gallons supposed to be leave at the end of the boil,
5.5 gallons are transferred to the fermenter and
5 gallons of beer into packaging.

While I understand we lose some beer from fermenter to racking, I do not understand why we love 0.5 gallons from the end of boil to the fermenter?

I usually don't leave any beer behind during this step.

Any tough?

 

[mrgrimm101]

Maybe it's assuming you're trying to leave behind the cold break material and/or hop sludge in the boil kettle..

Or that you're willing to sacrifice some volume to fit in the vessel..

 

[Hello]

Some people have a good amount of hop trub that they'll leave behind. I know that prior to using any kind of hop filter or even a hop sock, I could easily leave at least 1/4 of a gallon just due to that. Assuming you're being very conservative when racking from the BK to your fermenter, I can see how someone would generalize losses at 1/2 a gallon. Many don't actually leave that behind. It is really up to the brewer to learn their system and determine losses and deadspace in mash tuns.

 

[Calypso]

Depending on the amount of BK hops I use, I'll easily leave 1/4 to 1/2 gallon behind.

 

[Homercidal]

I think his best practice is be a bit less efficient and leave some wort behind while trying to leave as much break and hop material behind as well.

He can't assume to know everybody's systems, so he simply made it easy for anyone to follow the recipe.

 

[QcSylvanio]

Ok.

Sounds good. Thanks for the help guys!

 

[MDExile]

And just to apply a little physics, you will lose some volume due to thermal contraction. The cool wort is more dense than the hot wort.

About 0.15 gallons between 212 degrees F and 70 degrees F is what the internet calculates.

 

[QcSylvanio]

Ok.

Then it all make sense!!