Help Scaling 5gal All Grain Recipe

[Jimbutler21]

I found an all grain recipe I want to try in a small batch. I found the recipe here: https://www.homebrewtalk.com/f68/malted-milk-stout-420344/

I divided the malts in the grain bill by 5 and assumed a 65% mash efficiency to calculate a mash volume of 2.3 qts with a grain bill of 1.84 lbs malts. According to my calculations, I should then use 1.1 qts at 208 degrees to mash out to 170 degrees. Then, doing a batch sparge with 6.36 qts. for a total boil volume of 2.45 gallons.

So my questions are:
1) Do my numbers seem correct?
2) Will 2.45 gallons really finish out to be about 1 gallon in the fermenter?

I don't mind doing all this work because I really do enjoy brew days and I chose 1 gallon batches so I could brew more often, but since this is my first true all grain I want to make sure my steps are correct. Any help is greatly appreciated.

 

[Jimbutler21]

Here's the info from my calculator.


Basic Information
Batch Name:Malted Milk Stout - All Grain
Brewed By:Jim Butler
Style:Sweet Stout
Batch Size:1.00 gal
Boil Time:60 min
Initial Boil Volume:2.7 gal
Mash Method:All Grain
Brew Date:1/5/14
My Rating:0/10

Typical Style Characteristics
Style:Sweet Stout
O.G.1.044 - 1.060
F.G.1.012 - 1.024
ABV4.0 - 6.0
IBU20 - 40
SRM30 - 40°L
Color

Calculated & Measured Statistics
Calculated O.G.1.043 (65% Efficiency)
Calculated F.G.1.011 (75% Yeast Attenuation)
Measured O.G.0.000 (0% Actual Efficiency)
Measured F.G.0.000 (0% Actual Attenuation)
ABV4.3%
IBU20.6
SRM35.4°L
Color

Malt Bill
Malt NameWeightPPGSRMType
Maris Otter, Floor Malted - 4.5°L1.26 lbs1.0384.50Mashed Grain
Brown Malt0.18 lbs1.03265.00Mashed Grain
Carafa I - 337°L0.10 lbs1.032338.00Mashed Grain
Caramel/Crystal Malt -120L0.10 lbs1.033120.00Mashed Grain
Caramel/Crystal Malt - 80L0.10 lbs1.03480.00Mashed Grain
Roasted Barley0.10 lbs1.025300.00Mashed Grain

Mash Rest Profile
RestTemperatureTimeTypeDetails
Mash In155°F60 minInitial StrikeMash-in with 2.3 qts of water at 169°F
Mash Out170°F15 minInfusionInfuse 1.1 qts of water at 208°F
Batch Sparge with 1 batches of 6.36 qts water at 170°F

Hop Bill
Hop NameTime AddedWeightAA%Type
Glacier60 min0.20 oz5.6%Leaf Hop
Carnation Malted Milk Powder5 min28.00 oz0.0%Misc. Boil Addition

Yeast Details
Yeast StrandQuantityAttenuationFlocculation
WY1056 American Ale1 Vile75Medium– Low

Dates
1/5/14Brew Date

Notes
Ferment at 65 degrees for 2 weeks

Exported from Fermenticus Brew Log v2.03, 1/6/14


Jim

 

[carluchi]

Just my opinion, but if this is your first time doing all grain, I would pick a popular recipe and make it as is without modifications. This will allow you to compare your results with others to see how things worked out.

To answer your questions:

1. If you divided everything by 5 then that should be the correct scaling

2. Yes - you still need to boil the wort for about 60 min. Assuming a 1 - 1.5 gal per hour evaporation rate, that gets you about 1 gal into the fermenter (this part is why people say it takes about the same amount of time to make 5 gal as it does to make 1 gal)

Good luck