Hi,
I have just started all grain brewing :grin: . My first attempt wasn't too bad, but I found that throughout the process (boil, sparging, cooling, transferring etc.).I lost about 10 -11 litres of liquid. and had to top up with boiled water to get back what I lost, and also ended up with less than full secondary fermenting container .
This time I want to try and start off with more wort so at the end of the process and fermentation have at least 23 litres in my secondary fermenter (so I have a very little air gap, and hopefully less chance of the beer being oxidised after fermentation). Calculating in my losses from the first time I have worked out I would need about 34 litres of wort before sparging.
Here's my Question :hmm: :
I use brewing software "Qbrew" to calculate my recipe for bitterness, colour, and Alcohol content etc, and these factors all seem to be determined by the batch size, quantity of grain and hops. What I was wondering is, if I need 34 litres of wort before sparging to get my final amount of beer in the secondary fermenter to around 23 litres, should I use 34 litres as my batch size for calculating the bitterness, colour, amount of grain and alcohol content of the recipe?
I have just started all grain brewing :grin: . My first attempt wasn't too bad, but I found that throughout the process (boil, sparging, cooling, transferring etc.).I lost about 10 -11 litres of liquid. and had to top up with boiled water to get back what I lost, and also ended up with less than full secondary fermenting container .
This time I want to try and start off with more wort so at the end of the process and fermentation have at least 23 litres in my secondary fermenter (so I have a very little air gap, and hopefully less chance of the beer being oxidised after fermentation). Calculating in my losses from the first time I have worked out I would need about 34 litres of wort before sparging.
Here's my Question :hmm: :
I use brewing software "Qbrew" to calculate my recipe for bitterness, colour, and Alcohol content etc, and these factors all seem to be determined by the batch size, quantity of grain and hops. What I was wondering is, if I need 34 litres of wort before sparging to get my final amount of beer in the secondary fermenter to around 23 litres, should I use 34 litres as my batch size for calculating the bitterness, colour, amount of grain and alcohol content of the recipe?