DustinHickey
Well-Known Member
Hello All,
I am planning on making a barley wine soon and have one question. I currently use a 8 gallon kettle and am looking to hit an original gravity after the boil of around 1.105.
My question is as follows:
Is it possible to acheive such a high gravity in 5 gallons of wort from batch sparging without having to boil off extra gallonage to get to your target?
For example, since I only have 1 (8 gallon pot) I am hoping to hit my target OG boiling down from 6.5 to 5 gallons without having to boil down to 5 gallons, add additional wort from sparge, and then boil down to 5 gallons, and repeat until I hit my gravity.
I was just hoping someone would have some experience in this?
In other words, if I am mashing at a grain to water ratio of 1 quart per pound of grain and using about 21 pounds of grain, the first runnings would provide about 5 gallons of wort giving me about 1.5 gallons to sparge with. Do you think I can hit my taret gravity with this amount of water or would I have to sparge with more water to get the correct amount of sugars out of the grain and then boil it down over and over?
Notes:
My mash effeciency is always right on at about 75%.
-Thanks,
Dustin Hickey
I am planning on making a barley wine soon and have one question. I currently use a 8 gallon kettle and am looking to hit an original gravity after the boil of around 1.105.
My question is as follows:
Is it possible to acheive such a high gravity in 5 gallons of wort from batch sparging without having to boil off extra gallonage to get to your target?
For example, since I only have 1 (8 gallon pot) I am hoping to hit my target OG boiling down from 6.5 to 5 gallons without having to boil down to 5 gallons, add additional wort from sparge, and then boil down to 5 gallons, and repeat until I hit my gravity.
I was just hoping someone would have some experience in this?
In other words, if I am mashing at a grain to water ratio of 1 quart per pound of grain and using about 21 pounds of grain, the first runnings would provide about 5 gallons of wort giving me about 1.5 gallons to sparge with. Do you think I can hit my taret gravity with this amount of water or would I have to sparge with more water to get the correct amount of sugars out of the grain and then boil it down over and over?
Notes:
My mash effeciency is always right on at about 75%.
-Thanks,
Dustin Hickey