Extract brewing, for those of you who don't notice which section this is in.
I have a 4 litre kettle at the moment, access to anything larger is impossible. I want to do a 20 litre batch of Dunkel.
Basically, I want to know if I can sufficiently isomerise the alpha acids in my bittering hops by boiling 1 kg of liquid malt extract plus 2 litres of water. That would put me at 3 litres volume inside of my 4 litre kettle. Is the pH level at this wort concentration out of range to isomerise the alpha acids or not?
Idea is to use a total of 4 kg of LME, but only boil one of them due to logistical cooking limitations. The other 3 cans will just be warmed in hot water and poured straight into the fermenter. Save the infection preaching for someone who gives a **** cuz it's not me
Honestly, I just want to know if I can isomerise my bittering hops (1.5 oz Hallertau) with this plan or not.
Thank you in advance for staying on topic!
I have a 4 litre kettle at the moment, access to anything larger is impossible. I want to do a 20 litre batch of Dunkel.
Basically, I want to know if I can sufficiently isomerise the alpha acids in my bittering hops by boiling 1 kg of liquid malt extract plus 2 litres of water. That would put me at 3 litres volume inside of my 4 litre kettle. Is the pH level at this wort concentration out of range to isomerise the alpha acids or not?
Idea is to use a total of 4 kg of LME, but only boil one of them due to logistical cooking limitations. The other 3 cans will just be warmed in hot water and poured straight into the fermenter. Save the infection preaching for someone who gives a **** cuz it's not me
Honestly, I just want to know if I can isomerise my bittering hops (1.5 oz Hallertau) with this plan or not.
Thank you in advance for staying on topic!