7
votes
Accepted
Doubling batch size by diluting wort in fermenter?
This has been done before. Essentially you are brewing a high gravity wort and diluting it. I understand some large breweries do the same. This article from More Beer has some thoughts on it. They ...
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6
votes
Doubling batch size by diluting wort in fermenter?
High gravity brewing is a technique used by the giant macro brewers of adjunct american lager. They'll brew a high gravity wort, and add water in the fermenters. I first heard this from Mitch Steele ...
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5
votes
Accepted
How do you take ingredients from a brewer's website and make a recipe
It's impossible to look at a beers ingredient list and derive an exact recipe from it. You have to go through a process of trial and error, using any information you can get from the manufacturer ...
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5
votes
Doubling batch size by diluting wort in fermenter?
This is something that is commonly done, and I have done it myself many times. A lot of extract recipes call for a partial boil with water added to make the final volume. The main thing you need to ...
5
votes
Doubling a mead recipe
Dry yeast packets are generally enough for 3-6 gallons. So with 1 gallon, about 1/4 of one pack is plenty for a commercial dried yeast such as Danstar Lallemand Nottingham Ale yeast. And you most ...
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4
votes
Newbie... Question on halving a recipe
Yes you can do that. I'm a newbie too and have been doing this myself, because I can only boil enough for a 10L brew. A couple of bits of advice I would offer are firstly that the dried yeast packs ...
4
votes
Accepted
If you make wine in higher quantities, is there a higher chance of contamination?
No, the process is the same. If you sanitize everything correctly, you do not have more chances of spoilage, it will only take more time to rack and bottle.
Make sure you have the right size ...
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2
votes
Scaling a recipe for bad efficiency
Yes you scan scale and adjust your recipe to fit your brewhouse efficiency.
Programs and apps do this very easily.
One simple free Android app is BrewR.
I think you would benifiet more from fixing ...
- 18.5k
2
votes
Input on recipe idea (are my calculations correct)
As a general suggestion on recipe formulation, this would be a good starting point: http://homebrewmanual.com/home-brewing-calculations/
- 2,585
2
votes
Doubling a mead recipe
As a general rule, when you are re-sizing recipes you want to keep all ingredients in basically the same proportions. This includes the number of yeast cells.
If you do not double the yeast, you will ...
- 516
2
votes
Accepted
How to correctly adjust hops for different alpha acid content
tl;dr version:
yes, you are right, there are seasonal variations in a hop's aromatic qualities, and AA variations which necessitate adjusting the quantity of a given hop addition gives rise to even ...
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2
votes
How to correctly adjust hops for different alpha acid content
It does apply if the aroma hops have any time or above 175°. Then they will contribute to the isomerized alpha-acid IBU.
That said, beer can be made more bitter with a lot of dry hops. But it's not ...
- 18.5k
2
votes
Accepted
Can scaling down a recipes grain bill lead to increased mash efficiency in a smaller pot while maintaining the same final batch size?
Yes
It's much easier to apply high efficiency methods in smaller volumes.
The biggest gain will be from being able to crush grains to near flour gauges. Allowing much more of the endosperm to have ...
- 18.5k
1
vote
Brewer's Friend one gallon equipment profile
The equipment profile is just used for your Efficiency calculations. Mash efficiency and brew house efficiency.
These really have little to do with scaling down a recipe.
The only concern would be ...
- 18.5k
1
vote
Accepted
Can I all grain brew 20 litre lager batch using 12 litre pot and same 4.3 kg grain bill?
You just had very poor mash efficiency.
All the causes and solutions have been covered in other Q&A here.
When done correctly you should be able to easily produce 10l of 1.096 wort post boil and ...
- 18.5k
1
vote
Doubling batch size by diluting wort in fermenter?
Liquoring back can also be used to control the OG in your brews if you have overshot your FG then adding a little liquor to the finished wort is a widely accepted practice.
To expand the volume I ...
- 7,048
1
vote
How do you take ingredients from a brewer's website and make a recipe
As the other answers say, you can go off the experience of others and use trial and error to dial in a recipe. I agree with them, but I also highly recommend Ray Daniel's "Designing Great Beers" for ...
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1
vote
How do you take ingredients from a brewer's website and make a recipe
Short answer: No.
There is no way to just look at a list of ingredients, with no quantities, and with great accuracy know how the beer is made, or what those quantities are. The best you can do is ...
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Only top scored, non community-wiki answers of a minimum length are eligible