chadjaja
Well-Known Member
- Joined
- 4/10/08
- Messages
- 431
- Reaction score
- 2
I've got a shiny new mash tun thats basically double the size of my old one as I scored it cheap and I was sick of doing tiny batches of Belgians due to limited mash space.
Its occured to me I can do larger batches of my normal beers too LOL
I have a 40L urn and with my evaporation rate and watching for boil overs like a hawk at the start of the boil I could comfortably do 28-30L batches. What I'm looking into doing though is 40L batches using the 30L amount of boil concentrated and split into two fermenters diluting each with 5L of water post boil/cool.
Beersmith tells me to do this I need a boil with a gravity of 1.100 to get my SG of 1.075 for my doppelbock for eg.
I know to use the scale up feature to adjust my current recipes but how do I set the boil, adjust the hop amounts wich will be more etc?
I know a few of you use this technique, looking for pointers and tips please. Double batches being time poor is gold!
Cheers.. :icon_cheers:
Its occured to me I can do larger batches of my normal beers too LOL
I have a 40L urn and with my evaporation rate and watching for boil overs like a hawk at the start of the boil I could comfortably do 28-30L batches. What I'm looking into doing though is 40L batches using the 30L amount of boil concentrated and split into two fermenters diluting each with 5L of water post boil/cool.
Beersmith tells me to do this I need a boil with a gravity of 1.100 to get my SG of 1.075 for my doppelbock for eg.
I know to use the scale up feature to adjust my current recipes but how do I set the boil, adjust the hop amounts wich will be more etc?
I know a few of you use this technique, looking for pointers and tips please. Double batches being time poor is gold!
Cheers.. :icon_cheers: