Hi guys.
After brewing a 'Partial' IPA out of 'The Complete Joy Of Home Brewing' and it turning out really well Ive decided to brew a few more of the Partials in the book. Only all his brews are 19l and all that hard work just doesnt get my hard work:Beer ratio high enough. Being very new to Brew mate. Never used it before. I set the brew volume to 19l added all the ingrediants and then increased the boil volume to 24l. This increased all my ingrediants which is all good. But when I want to start mashing the grain and try and work out the increase in water volumes needed and increase in strike water temps to get my mash temp right I start to struggle.
The recipe only has 1.4kg of american 2 row for the 19L batch, increasing it to a 24L batch brings it to 1.76kg.
The 19l batch calls for 3L at 65c add grain and should stabilize at around 56c. Hold for 30mins then add 1.5L of boiling water this should raise the temp to around 68c then hold it at that for 45mins.
I used this method with the Ipa I made just with different water volumes and it worked well.
Just wondered if theres an easy way to work out how much more water to add when increase batch volumes, and if i need to increase strike temp to hit the right mash temp.
Cheers Rob
After brewing a 'Partial' IPA out of 'The Complete Joy Of Home Brewing' and it turning out really well Ive decided to brew a few more of the Partials in the book. Only all his brews are 19l and all that hard work just doesnt get my hard work:Beer ratio high enough. Being very new to Brew mate. Never used it before. I set the brew volume to 19l added all the ingrediants and then increased the boil volume to 24l. This increased all my ingrediants which is all good. But when I want to start mashing the grain and try and work out the increase in water volumes needed and increase in strike water temps to get my mash temp right I start to struggle.
The recipe only has 1.4kg of american 2 row for the 19L batch, increasing it to a 24L batch brings it to 1.76kg.
The 19l batch calls for 3L at 65c add grain and should stabilize at around 56c. Hold for 30mins then add 1.5L of boiling water this should raise the temp to around 68c then hold it at that for 45mins.
I used this method with the Ipa I made just with different water volumes and it worked well.
Just wondered if theres an easy way to work out how much more water to add when increase batch volumes, and if i need to increase strike temp to hit the right mash temp.
Cheers Rob