Brew in bag question.

[JulesRS]

I have been on this forum for a while now and learnt many things from all the posts I have read. Up until now I have just been doing coppers kits which have all worked out brilliantly. I now am heading for Brew in the bag as a cheap and quick fix until I go full all grain set up.

My question is..... I currently only have a 15 litre stock pot for the boil. How should I go about making it up to the full 23L batch? I was considering boiling whatever I could fit in the pot and then adding cold water when I transfer to the FV. I thought this would be good for both making up the volume but also a way of bringing down the temp. What effect would this have? Would it work? Be weaker etc etc... All comments would be much appreciated. Thanks.

 

[pittsy]

well you have a few choices , you do as you say by adding water , but i would either boil twice or do smaller batches

 

[LeedsBrewer]

Hello and welcome to the forum. I'm in the same situation. (15L pan BIAB) here's what i'm going to do viewtopic.php?f=14&t=33060

I might then look at doing a MaxiBIAB in which i'd go for a 19L batch using my 15L pan. think 23L might be a stretch too far??

 

[puravida]

I started out with a 13L pot and used it for about a year before I upgraded to a 33L. The 13L pot works absolutely fine as long as you are not brewing beers over say 5-6%.

So calculate your recipe based on a full 19L batch and use that amount of grain in your pot and hops in the boil etc.

Once you have mashed the grain and boiled the wort in the smaller pan - you will be left with a concentrated wort that you just need to water back down to the correct volume. I just used tap water and never had an issue with off-flavours.

 

[JulesRS]

Thanks very much everyone. I will give it a go shortly after Christmas as the bits and pieces and ingredients are on my Christmas present list from the family!

 

[Jeltz]

Also its brew in a bag rather than boil, the grain is in the bag while mashing but the bag is removed before you boil the wort. :

 

[artyb]

its really ''mash in a bag''...

heres mine mashing.. :party:

 

[JulesRS]

I knew it was Brew, but still managed to type boil twice.... Maybe a couple too many homebrews!

 

[LeedsBrewer]

I started out with a 13L pot and used it for about a year before I upgraded to a 33L. The 13L pot works absolutely fine as long as you are not brewing beers over say 5-6%.

So calculate your recipe based on a full 19L batch and use that amount of grain in your pot and hops in the boil etc.

Once you have mashed the grain and boiled the wort in the smaller pan - you will be left with a concentrated wort that you just need to water back down to the correct volume. I just used tap water and never had an issue with off-flavours.

Thanks for that. I was assuming that was how to do it, but it's good to see it confirmed :thumb:

 

[rpt]

I started out with a 13L pot and used it for about a year before I upgraded to a 33L. The 13L pot works absolutely fine as long as you are not brewing beers over say 5-6%.

So calculate your recipe based on a full 19L batch and use that amount of grain in your pot and hops in the boil etc.

Once you have mashed the grain and boiled the wort in the smaller pan - you will be left with a concentrated wort that you just need to water back down to the correct volume. I just used tap water and never had an issue with off-flavours.

Don't you need to use more hops? I thought that higher SG wort needed more hops for the same bitterness.

 

[jonnymorris]

Don't you need to use more hops? I thought that higher SG wort needed more hops for the same bitterness.

Hop utilization decreases with increasing wort gravity so yes, you'll need to factor this in. Your brewing software should work this out for you.

Check out John Palmer Ch5.5... http://www.howtobrew.com/section1/chapter5-5.html