how much water to use?

[Plinythelderphan]

Hi everyone,

A new brewer here, just finished one batch and it went well. I'm looking towards my next batch, an IPA. I have continuously run into the same problem as I'm looking at my next selection (this month's Zymurgy is all IPA, so I'd like to do something in there, Ruination or Blind Pig).

I continue to have the same problem, the recipes provided in BYO and Zymurgy are not specific on the amounts of water to use. The first batch I brewed from BYO was ultra specific about water volumes at the various stages.

Is there a way to determine the necessary water? Is there a grain/gallon(ltr) ratio in the steep? Boil?

Thanks very much for your help!

 

[duboman]

Are you doing the extract version or AG version, you mentioned steeping so I will assume Extract:

You can steep the specialty grains in 2-3 gallons for 30 minutes, then add 1 gallon water to begin boil, add extract, boil 60 minutes, then top off to 5 gallons in the primary. Most extract recipes are configured to be partial boil just like kits unless it states full boil.

If you are doing AG version the general rule is 1.25qt/lb of grain for mashing

 

[twistr25]

What's your equipment setup too? I prefer to steep my grains in my full boil water.

 

[rifraf]

What's your equipment setup too? I prefer to steep my grains in my full boil water.

I did this but all my beers had an astringent flavor. I now steep in about 2 quarts/lb of grains and the flavor is gone.

 

[twistr25]

I did this but all my beers had an astringent flavor. I now steep in about 2 quarts/lb of grains and the flavor is gone.

That's weird, I've never had an issue. I feel like I can pull a bit more color and flavor out of the grains when there is a little more space for it to leech into.

 

[rifraf]

That's weird, I've never had an issue. I feel like I can pull a bit more color and flavor out of the grains when there is a little more space for it to leech into.

Yeah not sure what was going on. I read conflicting things...some articles saying for steeping it didn't matter and others saying that with 4-5 gallons of water and only a couple pounds of grain, you weren't lowering the Ph enough to not get tannins. I don't know enough to say it was that or some other variable I managed to eliminate from brew day but for now I'm sticking with it.

 

[bobbrews]

I did this but all my beers had an astringent flavor. I now steep in about 2 quarts/lb of grains and the flavor is gone.

Steep volume shouldn't matter with converted grains. Steeping in your full volume of water should work fine.

Any differences you may have noticed were probably due to other factors, such as using different water source, steeping different grains, too hot of a steep, too long of a steep, etc.