Yeah you can scale it down as much as you want . Stove top brews are very easy to manage. The only thing to keep in mind is your efficiency, on a stove top and with a smaller amount of water it can be difficult to perfectly manage your mash temp, because smaller volumes respond more quickly to heat. But with a good thermometer with an alarm (10$ digital meat ...
This is an old thread, but I cannot believe no one answered to use the Brew in a Bag method which means you mash in your boil kettle. No extra vessel needed. You line your boil kettle with a mesh bag and when the mash is complete you remove the bag and all the grain.
This is how I brew every time now, and I don't have to store the mash tun any more.
This is a super old thread but I had to deal with this recently and I was very happy with my results. Living in a walk-up second story apartment in Chicago, space being limited I purchased one of these Ikea BRIMNES wardrobes.
As a 5 gallon + 1 gallon extract brewer, this fit all of my equipment perfectly, gave my carboys a nice quiet place to sit during ...
I started off brewing in a dorm room. If you bottle in 12 oz bottles it is more work, but they'll fit under a bed (or at least the one we had). You can easily fit batches of beer under there. Another good option is the bottom of the closet and stack things on top. For both, I like to keep them in the 24 bottle boxes you purchase new ones from.
While the formulae can give you some insight into the appropriate sizes, there are quite a few unknowns. I would instead take into account the common wisdom for kettle sizes.
The general rule of thumb is to have the boil kettle around twice the volume of your target batch. I brew 38 liter/10 gallon batches and use a 75 liter/20 gallon blichmann kettle. Pre-...
Required Volume for each vessel:
Boil Kettle: (Batch Size + 4% expansion) + (Boiloff) + (Extra Space for Boilover)
Mash Tun: (Water to Grist Ratio) * (Largest Grist Bill) + (Grain Volume) * (Largest Grist Bill)
HLT: (Strike Water) + (Sparge Water)
Grain absorption is easy to estimate. I have always used 0.1 gallons of absorption per 1 pound of grain, or ...
I have a section of my pantry that I use to ferment, once fermentation is complete I rack to corny kegs and store them under an end-table. About 8 kegs can fit under the end table, with two other kegs in my kegerator.
I seem to be brewing more than I can drink, so I'm probably going to have to clean out a closet in the near future. I have one closet with 6 ...
A boilover is an even greater disaster in a small space situation. A few glass marbles dropped into the brew pot prevents most boilovers. Don't worry, the marbles can take a lot more heat that your stove can put out.
12 inches head-space is unimaginably tight!
The first big concern that comes to mind is efficiency of your mash. While the following example is impossible/impractical, imagine trying to mash the grains required for a 5 gallon batch of wort in a 2 gallon pot. Even if all the grains would fit, there's no way you'd have enough room for all the water, and ...
Draining from all the answers and comments above:
Boil Kettle = (((batch size + deadspace) + (boil off/h * boil length) ) + expansion) + extra Space for Boil over
With 9% boil off, 4% expansion, 90 min boil, a 20l batch and 5l dead space:
BK = (((20l + 5l) + (9% * 1.5)) + 4% )+ extra for boil over
BK = 29.5l extra for boil over
From the rule of thumb ...