Hi, so...I did this light Lemon Ale recipe once before in as a 6 gal batch. I liked it so much I tried to double it up for a larger batch.
Originally I thought it was juuuuuust a little too light bodied.
By mistake for my second larger batch I didn't sparge enough and ran short to my Boil Kettle. What was supposed to be a final 11 gallons in my fermentor, ended up 8.75, and my FTS coils barely made surface contact
But, what I thought would be a not so good beer ended up being MUCH better than the original recipe, and everyone loved it more than the original. What I thought was originally too light ended up having a good body to it, imo.
So I would like to do a larger batch again, but use the same ingredients that gave me a 8.75 gal batch to proportionally give me a 12 gal batch in my ferm.
Here is the recipe for my 8.75 batch
Spring Lemon Ale
OG: 1.060
FG: (I think was 1.012)
Boiling Time: 60min
Preboil Size: 11 Gal
11 lbs Pale Malt 2 row
4 lbs Flaked Corn
1lb Cara-Pils
.50lb Crystal Malt 60L
1oz Centennial (60min)
2oz Cascade (10min)
2oz Cascade (0min)
2oz Lemon Zest (5min)
2oz fresh squeezed Lemon Juice (5min)
2 pks of English Ale Yeast S004 (Now I'll change to 4 pkg)
Mash at 150F 60 mins
Ferment 62F-65F
My equipment is a 15Gal Keggle for MT, 15Gal SS Brew Kettle for HLT, and 20Gal SS Brew Kettle. 14 Gal SS Brew Chronical
I downloaded a copy of Beersmith, but it's going to take me some time to learn and adjust for my needs. I need to do a batch soon/ASAP for a graduation party.
Is there an easy / simple way to figure this out, even a quick estimate? I suppose I could keep the hops and zest the same, but what about the grain?
Any help would be appreciated
Originally I thought it was juuuuuust a little too light bodied.
By mistake for my second larger batch I didn't sparge enough and ran short to my Boil Kettle. What was supposed to be a final 11 gallons in my fermentor, ended up 8.75, and my FTS coils barely made surface contact
But, what I thought would be a not so good beer ended up being MUCH better than the original recipe, and everyone loved it more than the original. What I thought was originally too light ended up having a good body to it, imo.
So I would like to do a larger batch again, but use the same ingredients that gave me a 8.75 gal batch to proportionally give me a 12 gal batch in my ferm.
Here is the recipe for my 8.75 batch
Spring Lemon Ale
OG: 1.060
FG: (I think was 1.012)
Boiling Time: 60min
Preboil Size: 11 Gal
11 lbs Pale Malt 2 row
4 lbs Flaked Corn
1lb Cara-Pils
.50lb Crystal Malt 60L
1oz Centennial (60min)
2oz Cascade (10min)
2oz Cascade (0min)
2oz Lemon Zest (5min)
2oz fresh squeezed Lemon Juice (5min)
2 pks of English Ale Yeast S004 (Now I'll change to 4 pkg)
Mash at 150F 60 mins
Ferment 62F-65F
My equipment is a 15Gal Keggle for MT, 15Gal SS Brew Kettle for HLT, and 20Gal SS Brew Kettle. 14 Gal SS Brew Chronical
I downloaded a copy of Beersmith, but it's going to take me some time to learn and adjust for my needs. I need to do a batch soon/ASAP for a graduation party.
Is there an easy / simple way to figure this out, even a quick estimate? I suppose I could keep the hops and zest the same, but what about the grain?
Any help would be appreciated