dsteel0
New Member
- Joined
- Jun 6, 2018
- Messages
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- Reaction score
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Afternoon folks,
I'm looking for a little assistance. I picked up a recipe from the web, I've pasted it below.
I have a couple of questions on it...
- Since I work with a 20 litre pot, I'd be looking for my boil amount to be 20 litres. Can I just scale the recipe back by whatever that number is (about a 3rd) to achieve that?
- Alternatively, can I add just plain water during the boil to keep it topped up and have the final fermentation amount higher, closer to the original?
- On that note, what;s the difference between batch and boil size? From previous recipes, I'm used to seeing an initial mash amount, then a "plus whatever" to bring it up to the boil amount. Is "batch" the mash amount? So the below recipe would add 7.2 litres (through sparging I assume) to bring it up to 28.2 for boiling?
- I've just realied I've bought WHOLE Otter Maris grain rather than crushed. I assume I should be using crushed? Can I use whole and just mash for longer? Should I reorder or is there a good way to get it crushed to the correct consistency at home if I need crushed?
Any help appreciated...!
Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 28.20 L
Estimated OG: 1.043 SG
Estimated Color: 8.4 EBC
Estimated IBU: 35.2 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
4000.00 gm Maris Otter Pale Malt (5.5 EBC) Grain 94.12 %
250.00 gm Wheat Malt (3.9 EBC) Grain 5.88 %
25.00 gm Pearle [6.90 %] (90 min) Hops 20.6 IBU
20.00 gm First Gold [8.20 %] (20 min) (Aroma Hop-SHops -
20.00 gm Cascade [7.10 %] (15 min) Hops 7.9 IBU
15.00 gm First Gold [8.20 %] (15 min) Hops 6.8 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
I'm looking for a little assistance. I picked up a recipe from the web, I've pasted it below.
I have a couple of questions on it...
- Since I work with a 20 litre pot, I'd be looking for my boil amount to be 20 litres. Can I just scale the recipe back by whatever that number is (about a 3rd) to achieve that?
- Alternatively, can I add just plain water during the boil to keep it topped up and have the final fermentation amount higher, closer to the original?
- On that note, what;s the difference between batch and boil size? From previous recipes, I'm used to seeing an initial mash amount, then a "plus whatever" to bring it up to the boil amount. Is "batch" the mash amount? So the below recipe would add 7.2 litres (through sparging I assume) to bring it up to 28.2 for boiling?
- I've just realied I've bought WHOLE Otter Maris grain rather than crushed. I assume I should be using crushed? Can I use whole and just mash for longer? Should I reorder or is there a good way to get it crushed to the correct consistency at home if I need crushed?
Any help appreciated...!
Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 28.20 L
Estimated OG: 1.043 SG
Estimated Color: 8.4 EBC
Estimated IBU: 35.2 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
4000.00 gm Maris Otter Pale Malt (5.5 EBC) Grain 94.12 %
250.00 gm Wheat Malt (3.9 EBC) Grain 5.88 %
25.00 gm Pearle [6.90 %] (90 min) Hops 20.6 IBU
20.00 gm First Gold [8.20 %] (20 min) (Aroma Hop-SHops -
20.00 gm Cascade [7.10 %] (15 min) Hops 7.9 IBU
15.00 gm First Gold [8.20 %] (15 min) Hops 6.8 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale