RobWalker
Well-Known Member
Whoops! Apologies - didn't realise it was for a 10 litre batch, so i've probably confused you. In that case, you're probably quite on the ball with what you're doing.
A few things though - Beersmith makes converting pretty easy, so you might consider trying it out, it's free for 20 days. You just punch in the AG and click convert - but you might have to partial mash. There's free recipe tools online too, it's worth a once over before you brew. In that vein, your next step could be to try partial mash - it's not very hard if somebody explains it properly like nobody did for me, and it'll give you even more freedom with your brew.
Home and commercial brewing often works in percentages rather than weights, reason is that you can always get the quantities right. If you had a brew that's 1kg total grains - 660g DME and 330g Crystal Malt for example, DME would be 66% and Crystal Malt would be 33% of the bill.
The lower volume of your boil, the less effective your hop bittering will be. Again, this is why I'd shove it in a calculator, I recently accidentally brewed a beer with 8 IBU's - it was lovely though. :p
Most ales will drop to roughly 1.010 - 1.015 ish, depends entirely on the contents but as a general guideline for a malt and hop based beer, that's it.
Bear in mind that Wheat Malt will cause your boil to flare up even more, my last one went over with about 3 inches of headroom. After the flaring up stage though, it will only lose volume, so you could even consider boiling in 2 seperate pots to start with, just until that part is over.
As for steeping malts, check them against the style of beer you want to make, they're usually relatively specific.
Hopefully all of this is somewhat useful to you...
A few things though - Beersmith makes converting pretty easy, so you might consider trying it out, it's free for 20 days. You just punch in the AG and click convert - but you might have to partial mash. There's free recipe tools online too, it's worth a once over before you brew. In that vein, your next step could be to try partial mash - it's not very hard if somebody explains it properly like nobody did for me, and it'll give you even more freedom with your brew.
Home and commercial brewing often works in percentages rather than weights, reason is that you can always get the quantities right. If you had a brew that's 1kg total grains - 660g DME and 330g Crystal Malt for example, DME would be 66% and Crystal Malt would be 33% of the bill.
The lower volume of your boil, the less effective your hop bittering will be. Again, this is why I'd shove it in a calculator, I recently accidentally brewed a beer with 8 IBU's - it was lovely though. :p
Most ales will drop to roughly 1.010 - 1.015 ish, depends entirely on the contents but as a general guideline for a malt and hop based beer, that's it.
Bear in mind that Wheat Malt will cause your boil to flare up even more, my last one went over with about 3 inches of headroom. After the flaring up stage though, it will only lose volume, so you could even consider boiling in 2 seperate pots to start with, just until that part is over.
As for steeping malts, check them against the style of beer you want to make, they're usually relatively specific.
Hopefully all of this is somewhat useful to you...
