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Beersmith 3 mash and boil profile4/16/2024 You can try it to see if you can find something more specific if my link above doesn't give you any help, and do that search using 'split' or 'split batch' or 'split + batch' or 'apartment' or 'utilization' and see what comes up. I also did a search without qualifying it to look only at thread titles, but a ton of posts were returned from that search. Some threads don't apply to your question, but maybe some do. I don't recall if there were any other issues to add to the above, but here is a list of previous threads that use 'split' in the thread's title that might be of use to you. However, I think it was suggested that adding a larger quantity of hops could (would?) overcome this issue. I think the reason was that the hops will not produce their full bitterness/flavor profile because of the smaller amount of liquid in which they boil (hop utilization). Would either/both of the above methods work? Anything I will need to consider if I take either of these approaches (e.g., water:grain ratios, efficiency, etc.)Ĭlick to expand.I'm pretty sure that your question has come up in the past, and I think the general consensus was that you can split a batch as you propose to do, but this procedure will likely produce a slightly different beer. Cool, aerate and combine batches in my fermentation bucket and pitch yeast into the combined/full batch.Option 2: Split the single batch of wort into two kettles to boil separately.Option 1: Boil the two separate kettles separately using the halved recipes.Option 2: Mash together in a 5.5 gallon polycabornate container with my sous vide stick (container is food grade and can be heated to up to 210 degrees).Option 1: Mash separately on stove top in two kettles.Size down 5-gallon recipe into 2.5 gallon recipe using Beer Smith.So, I am curious if I can alter my approach and get crafty to achieve a 5 gallon batch. My last batch (all grain pliny clone from Morebeer) I ended up with 3 gallons post-boil and added 0.8 gallon of bottled spring water to get the OG to where it was supposed to be, so ended up with my biggest ever batch before fermentation of 3.8 gallons.Īs everyone here knows, it's a lot of work to go through to get around 3 gallons in the bottles. I typically have to size my brews down to 3 - 3.5 gallons (final volume in fermentor) because A) I haven't yet invested in a 8-10 gallon kettle, and B) I am almost positive I cannot get 5+ gallons of wort to a rolling boil on my stove top. I live in an apartment with a (new) glasstop electric stove. Hoping the amazing BA community can help! TL DR - Can I take a 5-gallon brew recipe, split it in half and brew both halves separately and then combine for fermentation due to equipment limitations? Full Context:
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