Brew Size
#1
Posted 12 October 2009 - 07:54 AM
#2
Posted 12 October 2009 - 08:00 AM
AFAIK you should just be able to take all of the ingredient amounts and scale them down accordingly. So if you wanted to go to 5 gallons you multiply all of the ingredient amounts by 5/11. This should certainly work for the grains but the hops could be off - I don't have the IBU calculations in front of me to figure it out right now...I was looking through the recipe swap forums and found a recipe that I wanted to try... the simple cream aleThis is my gain-bill for Saturday's brew:11 gallon brew16 lbs 2-row4 lbs flaked corn1lb corn sugar1.5oz Mt Hood @ 60min0.5oz Mt Hood @ 20 minSafale US-05The only problem is I don't want to do an 11 gallon batch for my first beer attempt, just for ease of practice... If I wanted to bring this down to a 3 or 5 gallon batch size how would I go about modifing the recipe?**also I read the thread and I am going to minus the 1lb of corn sugar as suggested and should be able to maintain a mid-60*F fermentation temp**
#3
Posted 12 October 2009 - 08:07 AM
#4
Posted 12 October 2009 - 08:17 AM
#5
Posted 12 October 2009 - 08:58 AM
#6
Posted 12 October 2009 - 09:03 AM
#7
Posted 12 October 2009 - 09:17 AM
#8
Posted 12 October 2009 - 09:46 AM
#9
Posted 12 October 2009 - 09:56 AM
No, tons of people brew with carboys and/or buckets. Conicals are nice but they are not required.Also still wondering if conical fermentation containers are absolutely needed for beer brewing?
#10
Posted 12 October 2009 - 11:18 AM
I was just wondering cause I know with cider and wines its not as important... but it seemed like "infection" was easier with beers than other homebrews.No, tons of people brew with carboys and/or buckets. Conicals are nice but they are not required.
#11
Posted 12 October 2009 - 11:31 AM
I was unaware of this. Why would a conical be less prone to contamination?I was just wondering cause I know with cider and wines its not as important... but it seemed like "infection" was easier with beers than other homebrews.
#12
Posted 12 October 2009 - 12:19 PM
Possibly easier due to the lower alcohol content but still pretty difficult. In any case, as zymological asked, why would a conical reduce chances of contamination?I was just wondering cause I know with cider and wines its not as important... but it seemed like "infection" was easier with beers than other homebrews.
#13
Posted 12 October 2009 - 01:31 PM
#14
Posted 12 October 2009 - 01:38 PM
That's definitely true and it's the big advantage of conicals. For instance, if I were going to switch to an in-line chiller (counterflow or plate), I would want to use conicals to remove the cold break before I pitch the yeast. But that doesn't have anything to do with contamination because you simply don't worry about removing trub if you're using a carboy.I assumed that since it was easier to remove the "lees" or yeast, proteins, etc it would reduce the chance of contamination.I know that in a conical "Technically" if you could almost completely remove the waste from the conical you might not have to drain the entire tank for secondary fermentation stages. or atleast thats what I gathered from my readings... realize I am still VERY new at all of this so I was more asking than stating since i hear a lot more talk of infection in beer brewing than I've heard in the other areas of this forum.
#15
Posted 12 October 2009 - 06:40 PM
#16
Posted 12 October 2009 - 07:01 PM
#17
Posted 13 October 2009 - 04:33 AM
#18
Posted 13 October 2009 - 07:55 AM
#19
Posted 13 October 2009 - 08:11 AM
#20
Posted 13 October 2009 - 09:52 AM
Is this your very first batch of beer, or your first all grain batch? You say later in the thread you are not sure if you have a pot large enough for a 5 gallon mash, can you do a 3 gallon mash instead and topping off in the fermenter. Do you mean a 3 gallon boil, then topping off? Which of course is yes, however you need to still do your mash if using this ag recipe, or convert to extract. Realizing this is pretty new to you, just want to make sure the terminology isnt getting mixed up, and you have a successful brew.The only problem is I don't want to do an 11 gallon batch for my first beer attempt, just for ease of practice... If I wanted to bring this down to a 3 or 5 gallon batch size how would I go about modifing the recipe?
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