Quick question about mash times

[madk1ng]

Hi, I'm planning to brew tonight and I'm doing this recipe: https://www.homebrewtalk.com/f70/lemon-lime-hefe-weizen-255659/

I'm a little confused about the mash times - hoping someone can clear it up for me.

It says:

****Mash 158 for 45 minutes****
0.25 Motueka Hops at 60 Minutes
0.25 Sorachi Ace 20 minutes
0.25 Motueka Hops 20 minutes
0.25 Sorachi Ace 7 Minutes
0.50 Lime Zest 5 Minutes


I'm using extract instead of all grain. Does this mean 45 mins just with extract then another 60 minutes adding hops throughout?

Also, the batch size says 6 gallons. Does this mean 4 or 5 gallons in the pot and 1 or 2 added after racking into fermenter?

Thanks!

 

[zefbrew]

If you are not using any grains at all, there is no need to mash. You would bring your water to the boil, mix in your extract and start the 60 minute count. Batch size will usually refer to the amount of wort in the fermenter. If you are short a little bit once you add to the fermenter, top up with boiled water until you are at the batch size. The only time you need to mash is when using grains, not when using extract only. Hope this helps

 

[madk1ng]

Gotchya, thanks for explaining that I appreciate it!

 

[signpost]

Yeah, the mash and boil have separate timings. And the mash is eliminated from your process if you are using extract.

And yes, the batch size is the total amount you end up with in the fermenter. For a 6 gallon batch, you either need a really big fermenter, or you'll definitely need a blow off tube. Most buckets are 6.5 gallons and a half gallons worth of space is not much when you are dealing with a 6 gallon batch. Unless you have a larger than normal size bucket or you have a large conical fermenter, you need to think about how you are handling that batch size.

Options:

#1 - You can either use a blow off tube and hope it doesn't get clogged. This is probably your best bet.
#2 - Split the batch into multiple fermenters. This means extra work/cleanup after you bottle, but it would definitely keep you from having the top pop off a fermenter and making a mess.
#3 - Just make the batch smaller. If you leave the extract as it is in the recipe, you'll have a stronger beer. Or you could adjust the amount of extract to bring the gravity down to what the recipe intended.

Personally, I'd most likely just make it a smaller batch and leave the recipe as it is.