homebrewer_99 said:Your question was kind of deceptive...
If you are intending on brewing a big beer in a small pot you should really look into the late addition technique and add the majority of the malt after flame out instead of adding it all to the small pot. Your hop utilization will go way down with that much malt.
I add 1 lb of malt to 1.5 gals of water...my total boil. This keeps the boil gravity around 1.040 and has a very high bitterness extraction level.
That's what I`ve been doing. Read that boiling thr hops in plain water leads to astringent tastes. Haven`t noticed that so far but am thinking I`ll add a bit for DME at the start of the boil to give me a low gravity wort and the rest at the end just to be sure.Remember, the higher the gravity of the wort you're boiling, the lesser the hops utilization. You can add extract near the end of the boil (it just needs to be boiled for ~10 minutes to be sanitized) to overcome this. That'll also keep the color a bit lighter.
Anyone have an idea?Thread rez!
I have a question similar to the OP. I have not used DME in a partial boil in probably 17 or 18 years and am not sure how to proceed. I need to bump up the gravity of a 2 bbl batch in our brewery (long story) and need to add a BUNCH of DME while adding the least amount of volume possible. Was wondering what you all think the greatest number of #s DME per gallon of water is that will still be manageable when mixing/heating? Hop extraction is a non issue as the beer in question is already thoroughly hopped, just needs a fermentable boost.
No, no clue at all. I'm picturing sugar, though, and I can dissolve pounds and pounds of sugar in a gallon of warm/hot water (like when I make wine). A pure wild guess would be 7-8 pounds or so per gallon. That is completely unscientific, and just a memory from me adding sugar to water on my stove to boost the OG of a wine.Anyone have an idea?
Dangle a string in, cover it, and cool. Malt rock candy. :fro:However, super saturated solution (IE at room temperature, it would be more highly saturated than what it could normally hold), so it WILL begin to crystalize out of solution once the temperature is reduced, even if only slowly. So once cooled, you may have some percipitation issues as well as when mixing in with the current batch.
Only cool if you have at least hopped the super saturated solution fir....Dangle a string in, cover it, and cool. Malt rock candy. :fro: