I joined the forum as I'd been dabbling with homebrew kits on-and-off with mixed success and wanted to improve consistency and move towards all-grain. Thanks to the advice on here, things have massively improved on the kit front and getting well-fermented, clear beer each time. :thumb:
So now for the next stage - stove-top all-grain.
I wanted to knock up some single-hop ales of around 5%, so planning on using the Single Hop Ale recipe from Greg Hughes. This calls for 4.7kg Pale Malt and 235g Carapils for a 27l boil (23l into the FV).
I have a 20l (30cm diameter, 30cm height) SS pan for the main affair and a spare 7l one that I can use on the side. So in scaling the recipe, I was hoping to get some views on water quantities and approach.
I was generally thinking:
- Mash in the 7l pan with all the grain in a big grain bag, filled to the brim. Leave for an hour.
- Heat the "sparge" water in the 20l pan and transfer the bag of grain from the smaller pan, gently dunk the bag a few times to extract sugars. Leave for about 15 mins. Remove bag.
- Mix small pan of mashed wort into big pan, topping up to about 18l? (or could I get more in there without boiling over) and boil for 1h10m (per the recipe) with various hop additions etc.
- Cool in sink of ice, top up to 18l and transfer to FVs.
I'm guessing that suggests I should use a bit more grain than a simple scaled recipe as I'll be topping up with water after the boil.
Could I get some help on the maths and approach please?
Ideally looking to get 18l into the FV, split between 2 10 or 12 l jerry cans each with a different yeast for side-by-side comparison.
So now for the next stage - stove-top all-grain.
I wanted to knock up some single-hop ales of around 5%, so planning on using the Single Hop Ale recipe from Greg Hughes. This calls for 4.7kg Pale Malt and 235g Carapils for a 27l boil (23l into the FV).
I have a 20l (30cm diameter, 30cm height) SS pan for the main affair and a spare 7l one that I can use on the side. So in scaling the recipe, I was hoping to get some views on water quantities and approach.
I was generally thinking:
- Mash in the 7l pan with all the grain in a big grain bag, filled to the brim. Leave for an hour.
- Heat the "sparge" water in the 20l pan and transfer the bag of grain from the smaller pan, gently dunk the bag a few times to extract sugars. Leave for about 15 mins. Remove bag.
- Mix small pan of mashed wort into big pan, topping up to about 18l? (or could I get more in there without boiling over) and boil for 1h10m (per the recipe) with various hop additions etc.
- Cool in sink of ice, top up to 18l and transfer to FVs.
I'm guessing that suggests I should use a bit more grain than a simple scaled recipe as I'll be topping up with water after the boil.
Could I get some help on the maths and approach please?
Ideally looking to get 18l into the FV, split between 2 10 or 12 l jerry cans each with a different yeast for side-by-side comparison.