Wort Ammout

[fishpig]

Hi weve just built a kit,we have 3 50lt stainless kegs 2 for fermenting with holes in the top and flanged for sealing and a bung threaded down the bottom for draining.the other keg we have cut the top completely off,this is our boiler or kettle as they say.
were going to boil our own wart and roughly want to know howmuch liquid wart we will need for a 50lt batch,the other keg will be used for the second fermentation.this is our first time and all info will help greatly.does anyone have a good recipe for us to start.oh were not bottling ither we are splitting the 50lt into 2 25lt kegs which we will gas and serve from the tap and fridge on our balcony,
thanks guys :unsure: :chug:

 

[DJR]

http://www.aussiehomebrewer.com/forum/inde...mp;#entry158775

Read that. You won't be able to boil more than about 44L in a 50L keg. It depends on your setup and how intense the boil is but you'll lose 10%. So if you want exactly 50L at the end, boil with 44L, will reduce to 40L, then add 10L of water at the end to make it up to 50L.

Plenty of recipes in the recipes section, if you give us some pointers as to what recipes you like then you'll get more help on that.

 

[fishpig]

http://www.aussiehomebrewer.com/forum/inde...mp;#entry158775

Read that. You won't be able to boil more than about 44L in a 50L keg. It depends on your setup and how intense the boil is but you'll lose 10%. So if you want exactly 50L at the end, boil with 44L, will reduce to 40L, then add 10L of water at the end to make it up to 50L.

Plenty of recipes in the recipes section, if you give us some pointers as to what recipes you like then you'll get more help on that.

thanks we like german pilz,and a nice stout (guinness).but i think we'll start with a pillz,
we talked about buying some tins of malt extract and and boiling off with some extra hops for a different flavour? or shall we go from scratch?we need a recipe thats easy for us to understand and runs from a to z of how to do it this is our first.weve done the easy way via just malt and sugar in a bottle,but were ready to do it for real,thanks

 

[Stuster]

The classic is How to brew. It's the a to z you are after.

If you have the kettle, all you need is an old esky. Add a tap and you can be brewing with grain before you know it. But start with some extract brews to get the hang of that first and then before you know it, lots of lovely beer and you are obsessed. :super:

 

[fishpig]

The classic is How to brew. It's the a to z you are after.

If you have the kettle, all you need is an old esky. Add a tap and you can be brewing with grain before you know it. But start with some extract brews to get the hang of that first and then before you know it, lots of lovely beer and you are obsessed. :super:

whats the esky for?cant you just drain into a fermenter?

 

[Stuster]

You can just use your kettle. Read the Brew in a bag thread for more info. Lots of us use an esky to mash the grain, then drain into the kettle. How to brew has lots of info on that. The BIAB method is a good way to start with only a kettle. Hope it helps. Don't worry. Eventually all the info will make sense.

 

[DJR]

You're on your way to making good beer, don't get confused by all the brewing terms and just read,read, read until you get it, and in no time you'll be making beer that's better than commercial. Sites like howtobrew coupled with a good usage of the search tool on sites like this and www.brewboard.com are a great start.

If u want to brew something from scratch there is 3 ways to go about it- full mash, partial or extract. A german pils should be light and malty and use noble hops and a clean yeast. Here's a couple of simple recipe variations on the same theme - a malty, clean pils.

For a extract recipe try

3kg pale malt extract
Hersbrucker/hallertauer hops to 20IBU at 60mins (about 20g of 5% hallertau)
More hops at 10m - about 30g of some more hallertau for flavour

For partial, use 1.5kg of the pale malt extract and add 1kg of Munich or Vienna malt and 1kg of Pilsner malt in a mini-mash at 67C (see howtobrew), with the same hops.

Or for all grain, use 1.5kg of Munich or Vienna malt and 2.5kg or 3kg of Pilsner, mashed at 67C. Same hops.

Yeast: up to you, personally i'd use WLP830 or W34/70 dry as that is pretty forgiving, ferment at 10-12C for 2 weeks or so, raise the temp to 16-18C for a diacetyl rest for 48 hours, rack it to a 2nd fermenter and cold lager at 2-4C for at least 3-4 weeks. Make sure you make a 2L starter for your yeast.

 

[fishpig]

You're on your way to making good beer, don't get confused by all the brewing terms and just read,read, read until you get it, and in no time you'll be making beer that's better than commercial. Sites like howtobrew coupled with a good usage of the search tool on sites like this and www.brewboard.com are a great start.

If u want to brew something from scratch there is 3 ways to go about it- full mash, partial or extract. A german pils should be light and malty and use noble hops and a clean yeast. Here's a couple of simple recipe variations on the same theme - a malty, clean pils.

For a extract recipe try

3kg pale malt extract
Hersbrucker/hallertauer hops to 20IBU at 60mins (about 20g of 5% hallertau)
More hops at 10m - about 30g of some more hallertau for flavour

For partial, use 1.5kg of the pale malt extract and add 1kg of Munich or Vienna malt and 1kg of Pilsner malt in a mini-mash at 67C (see howtobrew), with the same hops.

Or for all grain, use 1.5kg of Munich or Vienna malt and 2.5kg or 3kg of Pilsner, mashed at 67C. Same hops.

Yeast: up to you, personally i'd use WLP830 or W34/70 dry as that is pretty forgiving, ferment at 10-12C for 2 weeks or so, raise the temp to 16-18C for a diacetyl rest for 48 hours, rack it to a 2nd fermenter and cold lager at 2-4C for at least 3-4 weeks. Make sure you make a 2L starter for your yeast.

thanks.just 1 question,is this recipe for 50lt ?

 

[DJR]

No, 23L sorry, you'll have to scale it up for 50L... If you get a program like Promash, beersmith, brewsta or qbrew you can do all the calculations to work out SG, IBU (Bitterness) etc.