Extract or all-grain?Hello everyone. tomorrow I want to do my first imperial stout. I want to get to a DI of 1100. What is the best way? any advice? I imagine it is a matter of boiling a long time ..... thanks.
https://www.homebrewtalk.com/forum/...-2011-hbt-competition-category-winner.238807/Hello everyone. tomorrow I want to do my first imperial stout. I want to get to a DI of 1100. What is the best way? any advice? I imagine it is a matter of boiling a long time ..... thanks.
If you use 30lb how many water do you use for make de mash ? 2:1?, 2.5:1?....The pre boil gravity is dependent on the boil time. Some systems need to boil 3 hours to get to 1.100. On mine I mash 30 or so lbs and pre boil of 1.085- 1.090 and boil for 60 min. It wastes some grain but saves tons of time. If i have a buddy helping we run a second runnings wort on a separate burner for a completely different beer, and i end up with 10 gal in the end.
Excuse my ignorance but how many (in litres and kilos) are 1 quart per pound? i usually use this units for my batches. Sorry and thanks againMade a 1.096 Dupple Strong (screw styles) yesterday for barrel ageing using 26.5 lbs.(1 lb D-180 candi sugar going into fermenter) so 1.102 OG total. I used a 1 quart per pound strike ratio, rested for 60 min stirring 3 times(when thick you need to stir).Pulled bag and drained 3 gal from HLT over top,squeezed until just under 8 gal and boiled at 3500 watts for 60 min. Ended up with 5 gal in fermenter at 1.096. After the yeast and added sugar I should have 5.5 or a little more for the barrel,hopefully that's enough.
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