jts15
Active Member
Hi guys, I'm a noob. I did my first AG kit 2 weeks ago and it went great. I decided to do a recipe I found online instead of a kit this time. I bought all of the ingredients before I realized that the batch size is 6 gallons. I don't have a pot big enough for that (32 qt.). I boiled 6.5 gallons down to 5.25 on my first kit in 60 minutes.
Would you suggest that I scale the recipe down (AHS usually has 5.25 gal)? If so, how much?
The thought crossed my mind to just forge on with what I've got and just have my gravity higher.
Also, why the 90 min boil? I've always done 60.
Thanks in advance for any help. I tried to put this in Beersmith but it's a little beyond me yet.
Here is the recipe:
Oatmeal Stout
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
13-C Stout, Oatmeal Stout
Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 48
Min Clr: 22 Max Clr: 60 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 12.90
Anticipated OG: 1.055 Plato: 13.47
Anticipated SRM: 35.3
Anticipated IBU: 36.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.74 Gal
Pre-Boil Gravity: 1.042 SG 10.55 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
72.9 9.40 lbs. Pale Malt(2-row) Great Britain 1.038 3
7.8 1.00 lbs. Flaked Oats America 1.033 2
5.8 0.75 lbs. Chocolate Malt America 1.029 350
5.8 0.75 lbs. Victory Malt America 1.034 28
3.9 0.50 lbs. Crystal 80L 1.033 80
3.9 0.50 lbs. Roasted Barley America 1.028 500
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.80 oz. Goldings - E.K. Pellet 5.00 36.1 60 min.
Yeast
-----
White Labs WLP002 English Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 12.90
Water Qts: 16.77 - Before Additional Infusions
Water Gal: 4.19 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60
Total Mash Volume Gal: 5.22 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Would you suggest that I scale the recipe down (AHS usually has 5.25 gal)? If so, how much?
The thought crossed my mind to just forge on with what I've got and just have my gravity higher.
Also, why the 90 min boil? I've always done 60.
Thanks in advance for any help. I tried to put this in Beersmith but it's a little beyond me yet.
Here is the recipe:
Oatmeal Stout
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
13-C Stout, Oatmeal Stout
Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 48
Min Clr: 22 Max Clr: 60 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 12.90
Anticipated OG: 1.055 Plato: 13.47
Anticipated SRM: 35.3
Anticipated IBU: 36.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.74 Gal
Pre-Boil Gravity: 1.042 SG 10.55 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
72.9 9.40 lbs. Pale Malt(2-row) Great Britain 1.038 3
7.8 1.00 lbs. Flaked Oats America 1.033 2
5.8 0.75 lbs. Chocolate Malt America 1.029 350
5.8 0.75 lbs. Victory Malt America 1.034 28
3.9 0.50 lbs. Crystal 80L 1.033 80
3.9 0.50 lbs. Roasted Barley America 1.028 500
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.80 oz. Goldings - E.K. Pellet 5.00 36.1 60 min.
Yeast
-----
White Labs WLP002 English Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 12.90
Water Qts: 16.77 - Before Additional Infusions
Water Gal: 4.19 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60
Total Mash Volume Gal: 5.22 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.