BjornJ
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Creating a new thread here for advice/comments on making a full-batch of beer in a small pot.
Equipment: 20 liter pot from BigW, grain bag, stove top, thermometer
I wanted to make an AG beer, BIAG is the only option living in a small apartment.
I have done this once before with only my 20 liter pot, but only made a small batch of beer.
This time I wanted to go for the full 23 liters in the fermenter.
I usually brew low-to-mid strength beers, so hoping the lower grain bill would make it ok in a small pot.
If nothing else this is just another way of showing it can all be done with limited equipment.
Aiming for a high mashing temperature to create a less fermentable wort.
Short story: Making a Porter @home
4.6 kg of grains in 69 degrees water.
mashed 60 minutes plus 30 minutes for heating up to mash-out = total mash time 90 minutes.
Boil time: 30 minutes to boiling point plus skimming + 60 minute for boiling hops.
Diluted with water up to 23 liters in the fermenter.
OG: 1032.
Using low attenuation yeast WhiteLabs English Ale Yeast WLP002 to leave lots of sugars in the beer
to give it body as I am starting out with very low OG.
Bitterness: IBU 25.8
Color: 51.7 (black)
Aiming for about 3 % alc
Longer story:
All grains/hops ready on the table before starting, adding everything to beersmith.
Grains:
2.00 kg of Marris Otter 5 EBC
1.20 kg of Munich 18 EBC
0.40 kg of Crystal 145 EBC
0.20 kg of Amber 40 EBC
0.40 kg of Chocolate 900 EBC
0.20 kg of Carapils 3.5 EBC
0.20 kg of Brown malt 150 EBC
total 4.6 kg
Heated 9.5 liters of water to 70 degrees, I was afraid to use any more water and still fit the grains.
After adding the grains I had to add about 1.5 liters of boiling water, then about a liter of cold water
again to adjust the temperature, ending on 69 degrees before wrapping the pot in a blanket.
getting ready:
adding grains:
measuring the temperature:
Thick mash!
mashing:
After 60 minutes the temperature was 68 degrees, turned heat to full to get mash-out temperature.
This helps beer stability and clearity, aiming to keep the pot at 77-78 degrees for 10 minutes.
This process on my stove top took 30 minutes, so total mash time ended up being 90 minutes.
Removed the grain bag from the pot, hanged it over another pot to drain.
I did no sparging whatsoever, only squeezed the bag every now and then, and poured what came out into the
boiling pot.
draining the grain bag in another pot:
It took about 30 minutes to bring the pot to the boil, and skim off the hotbreak.
I added about 1.5-2.5 liters of water during the boil to keep boiling volume at 9 liters.
I filled a glass with wort and put in the fridge until it was 20 degrees, OG was 1.088.
hops:
I boiled hops in the wort,
bag 1: 60 minutes boiling (10 grams East Kent Goldings 3%, 20 gr Challenger 7 %)
bag 2: 20 minutes boiling (20 gr Goldings, 10 gr Challenger)
bag 3: 5 minutes boiling time (10 gr Goldings)
Then after 60 minutes, so the last bag only got 5 minutes in the water, I removed the hop bags
and put the kettle in the sink with ice and cold water, lid on. Sprayed the pot/lid/bench with sanitizer
just in case.
Kept replacing the water for about an hour, added 6 liters of filtered water from the fridge to reduce temperature
as well. (all water used was filtered through our little filter mug and stored on 2 and 4 liter PET bottles)
Used beersmith to calculate what the OG would be depending on how much water I diluted the wort with.
If I went to 23 liters I would get an OG of 1.032.
This was a little lower than expected, I had hoped for 1.036 but still went for the full volume not to screw with the bittering.
Siphoned the wort into the fermenter splashing a bit, then added water up to 23 liters by adding some water from the bottle
then shaking it violently to aerate it!
Pitched 1 vial of WhiteLabs English Ale Yeast WLP002 at 20 degrees in 23 liters of wort in the fermenter and put it in the wardrobe.
What I should have done differently :
1: Sparging.
Had I used some of the water I used to dilute to sparge, I would probably have gotten a better OG than 1.032.
In hindsight it may had been smarter to aim for 1.040, but then again I am making a low/mid-strength beer,
so hoping to low attenuation yeast will be enough to leave the beer not too thin.
2: Kettle finings.
When I was going to add the Whirlfloc tablet 15 minutes before the end of the boil, I realised I had none..
Not sure what happened, but will make sure I have some before trying again.
I clearly remember buying a bag of 10 and using 1 the first time I brewed AG, no idea what happened to the bag. :unsure:
What I am unsure of:
3: Boil volume.
The grain/water mix was very thick, like a porride almost. The thermometer stood by itself in the mix when
measuring the temperature. I used a "potato masher" to stir the grains and move things around, afraid the temperature
in the bottom of the pot would be higher than in the top.
Does the fact that I only had about 11-12 liters of water reduce the amount of "sugar water" I got from my 4.6 kg of grains,
I do not know.
Does the fact that I boiled the hops in 1.088 (at 20 degrees) wort do anything to the hop utilisation?
Will I get more or less bittering than expected? I assumed that as people boil high-gravity stouts, me boiling the hops
at double gravity before diluting with water would be ok as well. But that is a guess from my side, I am sure there are
more technical explanations.
Equipment: 20 liter pot from BigW, grain bag, stove top, thermometer
I wanted to make an AG beer, BIAG is the only option living in a small apartment.
I have done this once before with only my 20 liter pot, but only made a small batch of beer.
This time I wanted to go for the full 23 liters in the fermenter.
I usually brew low-to-mid strength beers, so hoping the lower grain bill would make it ok in a small pot.
If nothing else this is just another way of showing it can all be done with limited equipment.
Aiming for a high mashing temperature to create a less fermentable wort.
Short story: Making a Porter @home
4.6 kg of grains in 69 degrees water.
mashed 60 minutes plus 30 minutes for heating up to mash-out = total mash time 90 minutes.
Boil time: 30 minutes to boiling point plus skimming + 60 minute for boiling hops.
Diluted with water up to 23 liters in the fermenter.
OG: 1032.
Using low attenuation yeast WhiteLabs English Ale Yeast WLP002 to leave lots of sugars in the beer
to give it body as I am starting out with very low OG.
Bitterness: IBU 25.8
Color: 51.7 (black)
Aiming for about 3 % alc
Longer story:
All grains/hops ready on the table before starting, adding everything to beersmith.
Grains:
2.00 kg of Marris Otter 5 EBC
1.20 kg of Munich 18 EBC
0.40 kg of Crystal 145 EBC
0.20 kg of Amber 40 EBC
0.40 kg of Chocolate 900 EBC
0.20 kg of Carapils 3.5 EBC
0.20 kg of Brown malt 150 EBC
total 4.6 kg
Heated 9.5 liters of water to 70 degrees, I was afraid to use any more water and still fit the grains.
After adding the grains I had to add about 1.5 liters of boiling water, then about a liter of cold water
again to adjust the temperature, ending on 69 degrees before wrapping the pot in a blanket.
getting ready:
adding grains:
measuring the temperature:
Thick mash!
mashing:
After 60 minutes the temperature was 68 degrees, turned heat to full to get mash-out temperature.
This helps beer stability and clearity, aiming to keep the pot at 77-78 degrees for 10 minutes.
This process on my stove top took 30 minutes, so total mash time ended up being 90 minutes.
Removed the grain bag from the pot, hanged it over another pot to drain.
I did no sparging whatsoever, only squeezed the bag every now and then, and poured what came out into the
boiling pot.
draining the grain bag in another pot:
It took about 30 minutes to bring the pot to the boil, and skim off the hotbreak.
I added about 1.5-2.5 liters of water during the boil to keep boiling volume at 9 liters.
I filled a glass with wort and put in the fridge until it was 20 degrees, OG was 1.088.
hops:
I boiled hops in the wort,
bag 1: 60 minutes boiling (10 grams East Kent Goldings 3%, 20 gr Challenger 7 %)
bag 2: 20 minutes boiling (20 gr Goldings, 10 gr Challenger)
bag 3: 5 minutes boiling time (10 gr Goldings)
Then after 60 minutes, so the last bag only got 5 minutes in the water, I removed the hop bags
and put the kettle in the sink with ice and cold water, lid on. Sprayed the pot/lid/bench with sanitizer
just in case.
Kept replacing the water for about an hour, added 6 liters of filtered water from the fridge to reduce temperature
as well. (all water used was filtered through our little filter mug and stored on 2 and 4 liter PET bottles)
Used beersmith to calculate what the OG would be depending on how much water I diluted the wort with.
If I went to 23 liters I would get an OG of 1.032.
This was a little lower than expected, I had hoped for 1.036 but still went for the full volume not to screw with the bittering.
Siphoned the wort into the fermenter splashing a bit, then added water up to 23 liters by adding some water from the bottle
then shaking it violently to aerate it!
Pitched 1 vial of WhiteLabs English Ale Yeast WLP002 at 20 degrees in 23 liters of wort in the fermenter and put it in the wardrobe.
What I should have done differently :
1: Sparging.
Had I used some of the water I used to dilute to sparge, I would probably have gotten a better OG than 1.032.
In hindsight it may had been smarter to aim for 1.040, but then again I am making a low/mid-strength beer,
so hoping to low attenuation yeast will be enough to leave the beer not too thin.
2: Kettle finings.
When I was going to add the Whirlfloc tablet 15 minutes before the end of the boil, I realised I had none..
Not sure what happened, but will make sure I have some before trying again.
I clearly remember buying a bag of 10 and using 1 the first time I brewed AG, no idea what happened to the bag. :unsure:
What I am unsure of:
3: Boil volume.
The grain/water mix was very thick, like a porride almost. The thermometer stood by itself in the mix when
measuring the temperature. I used a "potato masher" to stir the grains and move things around, afraid the temperature
in the bottom of the pot would be higher than in the top.
Does the fact that I only had about 11-12 liters of water reduce the amount of "sugar water" I got from my 4.6 kg of grains,
I do not know.
Does the fact that I boiled the hops in 1.088 (at 20 degrees) wort do anything to the hop utilisation?
Will I get more or less bittering than expected? I assumed that as people boil high-gravity stouts, me boiling the hops
at double gravity before diluting with water would be ok as well. But that is a guess from my side, I am sure there are
more technical explanations.