Water level for steeping/boil

[bnewmane]

I've been reading a lot about water level when stepping and then going into the boil. Some people say steep with very little water then add water for you boil, others say pour in the full amount of water then steep and boil.

My question is if I am doing a 5 gal brew does it matter how much water I put in my pot while steeping and then boiling. Can I put in 4-4.5 gal and then steep and add my ingredients or should I start with a low amount (1-2 gal) then steep and boil. Just looking for some clarification. Thanks y'all!

 

[Yooper]

I've been reading a lot about water level when stepping and then going into the boil. Some people say steep with very little water then add water for you boil, others say pour in the full amount of water then steep and boil.

My question is if I am doing a 5 gal brew does it matter how much water I put in my pot while steeping and then boiling. Can I put in 4-4.5 gal and then steep and add my ingredients or should I start with a low amount (1-2 gal) then steep and boil. Just looking for some clarification. Thanks y'all!

For steeping, it generally doesn't matter but then you may find yourself with some grains that must be mashed along with the steeping grains so then you have to change up your procedure.

What I always tell people to do (and I would do myself) is use 1.5 quarts of water per pound of grain, and then it doesn't matter. When you're done with your steep, lift out the grain bag and pour 170 degree water over it, to your boil volume. That works for steeping, and for mashing, and will ensure no pH issues.

That way, you don't have to worry about if you're doing it "right"- it's always right if you do it that way.

 

[bnewmane]

For steeping, it generally doesn't matter but then you may find yourself with some grains that must be mashed along with the steeping grains so then you have to change up your procedure.

What I always tell people to do (and I would do myself) is use 1.5 quarts of water per pound of grain, and then it doesn't matter. When you're done with your steep, lift out the grain bag and pour 170 degree water over it, to your boil volume. That works for steeping, and for mashing, and will ensure no pH issues.

That way, you don't have to worry about if you're doing it "right"- it's always right if you do it that way.

That helps. Thanks for the info!

 

[mgr_stl]

On a somewhat related note, what would be the ideal size pot to mash in for a "mini-mash" (as Austin Homebrew refers to it) or partial mash? I find my 9 gallon pot is too big (following the 1.5 qt per pound of grains) and the other pots I have in my kitchen are non-stick 1-1.5 gallons (too small).

If it helps, the last mini-mash I did was 3.25 lbs of grain. So I'm thinking a 2-3 gallon pot might be good.

What do you folks use?

 

[Yooper]

On a somewhat related note, what would be the ideal size pot to mash in for a "mini-mash" (as Austin Homebrew refers to it) or partial mash? I find my 9 gallon pot is too big (following the 1.5 qt per pound of grains) and the other pots I have in my kitchen are non-stick 1-1.5 gallons (too small).

If it helps, the last mini-mash I did was 3.25 lbs of grain. So I'm thinking a 2-3 gallon pot might be good.

What do you folks use?

I just always used a pot from my kitchen for very small grain bills like that- probably about 2 gallons in size. It worked well.

 

[E_Marquez]

On a somewhat related note, what would be the ideal size pot to mash in for a "mini-mash" (as Austin Homebrew refers to it) or partial mash? I find my 9 gallon pot is too big (following the 1.5 qt per pound of grains) and the other pots I have in my kitchen are non-stick 1-1.5 gallons (too small).

If it helps, the last mini-mash I did was 3.25 lbs of grain. So I'm thinking a 2-3 gallon pot might be good.

What do you folks use?

I use a 30qt SS pot for the steeping, mini mash (yes I buy from AHBS as well) and the boil.
I've done from 2.5 to 4.5lb of speciality grains and malts this way.. no issues so far that I know of. And done pretty much what yooper suggested "When you're done with your steep, lift out the grain bag and pour 170 degree water over it, to your boil volume. That works for steeping, and for mashing, and will ensure no pH issues. "

My boil amount after sparge water is accounted for is right at 4.5 gal, just under 4.25 at flameout.

Top off with very cold filtered water after the wort is cooled to 65 or so.