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You can even brew inside on a plain gas stove, depending on your pot. When I lived in overseas and didn't have my propane gear, I used the stock-standard gas stove/oven with four small burners like you see in many houses in the USA. (Older houses, that is, not newer ones with big stove-tops and wide-spaced burners.) My pot, which was about the same size ...


3

Seeing how your pot doesn't really seem to be large enough to do what you propose, I would add 4 gallons of water and start heating it. Once you get it hot enough to dissolve the DME, I'd add that in and see ho wmuch room you have left. A measuring stick of some sort would help here to see it now you are at 4.5 gallons or 5 gallons. The DME will take up ...


2

In your position, I'd just brew it, and see how you like the outcome. Many factors affect perception of bitterness - it's far from an exact science. For instance, if the recipe has been stored for any length of time at room temperature, the hop alpha acids in some hop varieties will have deteriorated up to 50% in 6 months. But let's look at the theory all ...


1

When I go to my local HBS to get a kit made up, I have noticed that they do their best not to short me on ingredients but typically over it, sometimes by quite a bit. I assume that you got your kit from northern brewer but I can’t imagine that they don’t do something similar. Did you happen to weigh out you ingredients before you boiled?


1

I plugged your recipe into Beersmith, which comes up with a max OG of 1.064, assuming 100% efficiency extracting sugar from the 1/2 lb of specialty grains. How did you get 1.082? Guesses: Boiled the wort down too far and concentrated it. You'd have to boil off a whole gallon to get to 1.082, though. Hydrometer is bad - calibrate in 60F distilled water ...


1

Don't forget that you'll need headspace for the hot break, otherwise you'll be risking a boilover. Especially if you're not quick with a skimming device and able to easily control the heat right at pre-boil (remember that electric eyes will carry over a bit). You might be better off aiming for a 4 gallon batch size or doing a more concentrated boil and ...


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The point behind adding the LME late in the boil or straight to the fermenter is that the sugars in the LME will undergo the Maillard reaction during the boil. The gravity also affects the hop utilization rate. You need SOME sugars in the wort to isomerize the hop alpha acids, but the stronger the wort the less a given hop addition will bitter. Recipes ...



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