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Brews & Views Bulletin Board Service * Brews and Views Archive 2003 * December 31,2003 * Boil volume < Previous Next >

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Ken Durning (68.98.41.106)
Posted on Tuesday, December 09, 2003 - 04:05 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I was thinking of doing Denny's Rye IPA for my first AG recipe. On the recipe it lists the water volume at 5.4 gallons. Is this the pre-boil volume, or what I should have after the boil? I usually boil off a little over a gal/hr, so I'd only have 4.5 or so gallons if this is pre-boil. I noticed several recipes don't list a pre-boil volume, they only say 5,6,10... gallon recipes. I'm a bit confused to say the least, about how much I wort I need to run off.

Here's the link to the recipe:
http://hbd.org/cascade/recipes/recipes.html

Thanks,
Ken
 

jason fuller (216.67.209.204)
Posted on Tuesday, December 09, 2003 - 05:43 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

That's a 5gal batch. The 5.4gal is for the mash. You should sparge until you have over 6gal "I usually boil off a little over a gal/hr" hope that helps.
 

Jeremy S (198.81.26.39)
Posted on Tuesday, December 09, 2003 - 08:21 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The SSoS recipe...anyone know what the AA of the hops are/were?
 

robert rulmyr (63.156.128.15)
Posted on Wednesday, December 10, 2003 - 12:14 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Jeremy, the typical AA for Chinook hops put the IBUs above what is possible I beleive. So just get those hops in there and you'll make a great IPA.

WacoBob
 

Brew Labs (150.159.224.8)
Posted on Wednesday, December 10, 2003 - 01:55 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

what does the FWH boil time refer to in the first mt hood hop addition
 

Bill Pierce (24.141.63.119)
Posted on Wednesday, December 10, 2003 - 02:41 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

FWH is first wort hops, the practice of adding hops to the kettle with the first runnings from the mash tun and letting them remain throughout the sparge and the boil. The evidence is that it can produce smoother hop flavor in styles that emphasize hops. Many people calculate the bittering as if it were a 20 minute hop addition, which seems counterintuitive but the mechanism that produces this effect is not really understood.
 

Brew Labs (150.159.224.8)
Posted on Wednesday, December 10, 2003 - 02:45 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

mmmmmmmmm sounds yummy
 

Ken Anderson (24.55.255.75)
Posted on Wednesday, December 10, 2003 - 02:49 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

How long do you have to wait before firing up the boil kettle if you are FWHing? As a little time-saver, I'd prefer to fire it up as soon as possible.
Ken
 

Bill Pierce (24.141.63.119)
Posted on Wednesday, December 10, 2003 - 02:58 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I start the burner when I have about half to two-thirds of the desired boiling volume. This way it is nearly boiling at the end of the sparge and saves about 15 minutes from the total time of the brewing session. I do this regardless of whether or not there are FWH.
 

Ken Anderson (24.55.255.75)
Posted on Wednesday, December 10, 2003 - 04:02 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

When you're checking out your boil volume, do you factor in the expansion? Even though it's not boiling yet, the temperature increase at that point in time must have some effect. I believe on a 12 gallon boil, it amounts to just under a half gallon. How do you guys handle this?
Ken
 

Bill Pierce (24.141.63.119)
Posted on Wednesday, December 10, 2003 - 04:24 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

A reasonable figure is to assume a 4 percent increase in water/wort volume between 70 F and boiling. You can factor this into your volume calculations for pre-boil gravity and efficiency.
 

Denny Conn (140.211.82.4)
Posted on Wednesday, December 10, 2003 - 06:50 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Ken D, like the others have said, the reason there's no preboil volume listed is because it's gonna be different for everyone. You have to determine it empirically for your system.
 

Jeremy S (205.188.208.75)
Posted on Thursday, December 11, 2003 - 02:49 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Ok...this is what my little hop cart says:

Chinook--Avg. AA%: 10.7%
Kent Goldings--Avg AA%: 5.7%
Fuggles--Avg. AA%: 5.0%

Does this sound about right? Another thing I can't get 135L Crystal malt...would 120L work just as well or would I need to increase the amount slightly?
 

Bill Pierce (24.141.63.119)
Posted on Thursday, December 11, 2003 - 02:22 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

That seems about right. You can adjust the amounts based on the actual alpha acid values of the hops you are using (they vary from year to year due to the growing conditions).

As for crystal malt, I think you can substitute 120L for 135L without major differences.

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