Post Number: 1
|Posted on Monday, December 06, 2004 - 08:42 pm: ||
I brewed an ESB this past Saturday. The problem is that I only collected about four gallons of wort. I busted the OG with three pounds of DME. The OG turned out to be around 1.068. What would happen if I diluted the four gallons (which will be less in the end after racking, etc.) with one gallon of water? Is this a good or bad idea?
Post Number: 1360
|Posted on Monday, December 06, 2004 - 09:01 pm: ||
Dilution to 5 gallons will reduce the effective O.G. to 1.054 and the bittering by about 25 percent. The effect on hop aroma and flavor are more difficult to estimate. It's up to you.
Post Number: 6
|Posted on Monday, December 06, 2004 - 10:21 pm: ||
Do an all-grain mash of the exact same recipe, collect four gallons of wort, discard, collect another gallon and add that ... oh yeah, and remove the DMA boster from your original batch.
Seriously, though, I think the dilution is the way to go. I would not splash it in. I would, however, add it as soon as possible, before the yeast gets all drunk and calls it a day.
Post Number: 6
|Posted on Monday, December 06, 2004 - 10:33 pm: ||
I hope it's ok to continue in this thread, because this is exactly what I had thought about doing today. I have my 4.5gl OG1128 barley wine in the primary and it was planned to come out as OG1100. How much water should I add to get it in the 1100 area and when should I do it?
Post Number: 763
|Posted on Monday, December 06, 2004 - 10:42 pm: ||
Mike: chances are the yeasties have already got it there for you!
Post Number: 1363
|Posted on Monday, December 06, 2004 - 11:04 pm: ||
Michael, the formula for dilution is relatively simple:
Volume of dilution water = (volume before dilution * (gravity before dilution - target gravity after dilution)) / (target gravity after dilution - 1)
In your case that works out to 1.26 US gallons (just over five quarts) of water to reduce the gravity to 1.100.
Dilute with water that has been boiled and cooled (to remove dissolved oxygen that could oxidize the beer).
(Message edited by BillPierce on December 06, 2004)