How much should I brew?

[Happydad1689]

I would like to move to BIAB but I only have a 5 gal pot.

This weekend if like to try a batch and I was thinking of going with a 3 gal batch (2.5 gal mash - double crushed - 1 gal sparge)

1. Does this seem feasible? (size wise)

2. I'm clueless where to start with grain. Id like to brew an amber/ reddish beer like an IPA with cascade. Any input?

3. I only have a 5 gal carboy free. Is this too big for a 3 gal batch?

Really this is just a trial run. I'm going to get a bigger pot but want to try this out before. Thx

 

[doug293cz]

Ok, let's say you want to brew a beer with an OG of 1.050. For 3 gal that's 150 gravity points. Assuming 75% mash efficiency, you will need a grain bill with 150/0.75 = 200 potential gravity points. Assuming an average of 35 potential points/lb, you will need 200/35 = 5.71 lbs of grain, so let's call it 5 lbs, 12 oz. According to this calculator, you will need between 4 & 4.25 gal total water. You probably want to mash with no more than 3 gal of strike water, so you have headroom for stirring. So, 2.5 - 3 gal of strike water would work, with the balance being sparge water.

You can ferment in a 5 gal carboy, as the headspace will get filled up with CO2 from fermentation without any problems.

As far a recipe, you can check out the recipe section of HBT. Use software like BeerSmith or Brewers Friend to scale the recipe to 3 gallons.

Brew on

 

[jtratcliff]

I like the GreenBay Rackers "Can I mash it" calculator. It'll tell you if a particular grain bill and mash thickness will fit in a particular volume. Google will find it for you.

 

[chickypad]

I do 2.5-3 gal BIAB batches in my old 5 gal pot. @doug's calculations seem about right to me. I can't quite fit a full volume mash for most batches (typical grainbill of 6-8 lbs) so I usually do a 2.5 gal mash with 2 gal sparge. I squeeze the bag but I'm probably on the wimpy side, and I end up losing about .09 gal per lb vs. priceless's default of .08 in that calculator. Boil off in my pot is .65 gal per hr.

 

[Happydad1689]

Thanks for all your input.....very helpful

 

[Happydad1689]

Any insight on this recipe: (Yeast?)


Amount Fermentable PPG °L Bill %
3 lb American - Pale 2-Row 37 1.8 54.5%
2 lb American - Vienna 35 4 36.4%
0.5 lb American - Rye 38 3.5 9.1%
5.5 lb Total


Hops
Amount Variety Type AA Use Time IBU
1 oz Brewer's Gold Pellet 9 Boil 60 min 62.37
1 oz Cascade 10 min

 

[wilserbrewer]

I'm greedy, I would use about a half to a pound more grain, and try and exceed the 3 gallons, if only by a quart or two. Top off with a little water if needed. For the price of a 1/2 pound of grain, don't go short. I would rather throw out a quart or two of wort if you are over gravity, than go through all this effort for watery low abv beer, jmo. This will also allow for some losses and you will get three finished gallons of beer.

Be sure to crush the grain well, if LHBS, perhaps double crush.

Good luck / have fun!

 

[chickypad]

Any insight on this recipe: (Yeast?)


Amount Fermentable PPG °L Bill %
3 lb American - Pale 2-Row 37 1.8 54.5%
2 lb American - Vienna 35 4 36.4%
0.5 lb American - Rye 38 3.5 9.1%
5.5 lb Total


Hops
Amount Variety Type AA Use Time IBU
1 oz Brewer's Gold Pellet 9 Boil 60 min 62.37
1 oz Cascade 10 min

Since it's your first AG batch we don't know your efficiency yet, but say you plan for 3 gal post boil at 75% efficiency that looks like about 1.049. 62 IBU's may be a little high (you don't mention style but I assume you're going for an APA)? For yeast you'd have lots of choices depending on what you're after - one of the chico strains, Pacman, Denny's favorite, Wyeast 1272/WL051.

Edit: I meant to mention that I think the grainbill looks nice but you may or may not be able to pick out the rye at that percentage, at least based on my experience. If it's your first time using rye and you want to start there that's fine. I tend to go about 20-25% when using rye.

 

[Happydad1689]

Ok. Can you describe the taste of Rye..... I know it's hard to describe a taste

 

[McKnuckle]

Ok. Can you describe the taste of Rye..... I know it's hard to describe a taste

This, minus the corned beef and pickle.

 

[chickypad]

That about sums it up! Some folks say spicy, though to me it's not really spice like a spiced beer or like some yeasts can be. I also find it fairly dry, like dry toast but not the same toasty dry as biscuit/victory. You're right kind of hard to describe, but like rye bread is probably the best.