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Hello folks:
First time posting in this forum, so I apologize if this has been asked dozens of times. I'm getting back into brewing beer after a 10-year break, and looking for some feedback as to whether this is a stupid idea.
Rather than doing a partial boil with extract, I'm thinking about doing a full boil split between a 5- and 10-gallon pot. Small pot would get half the water, the steeping grains, half the extract, and the flavoring/aroma hops. This one would only boil for 10 or 15 minutes at most, and would start cooling immediately.
Larger pot would start heating the other half of the water at the same time. Assuming temp was OK, grains would get rinsed in larger pot, and then remaining extract and bittering hops would go in for full hour-long boil.
Once this one was done, the pre-cooled pot would get strained into the larger pot, and then the whole batch would start cooling to room temperature.
I'm hoping this would compress the time required to heat and cool a 5 gallon batch and not caramelize the sugars too much.
Thoughts? Bad idea?
First time posting in this forum, so I apologize if this has been asked dozens of times. I'm getting back into brewing beer after a 10-year break, and looking for some feedback as to whether this is a stupid idea.
Rather than doing a partial boil with extract, I'm thinking about doing a full boil split between a 5- and 10-gallon pot. Small pot would get half the water, the steeping grains, half the extract, and the flavoring/aroma hops. This one would only boil for 10 or 15 minutes at most, and would start cooling immediately.
Larger pot would start heating the other half of the water at the same time. Assuming temp was OK, grains would get rinsed in larger pot, and then remaining extract and bittering hops would go in for full hour-long boil.
Once this one was done, the pre-cooled pot would get strained into the larger pot, and then the whole batch would start cooling to room temperature.
I'm hoping this would compress the time required to heat and cool a 5 gallon batch and not caramelize the sugars too much.
Thoughts? Bad idea?