|
Use the 1.4 quarts water per pound of grain. This will be your mash and sparge water amount.
Absorption: Absorption of water in the grain is near .3 for a recipe with up to 20 % adjuncts. (Roast, toasted, rye, wheat) and .35 for all base malt recipe with less than 5 % adjuncts. (mostly 2 row pale malt)
Example: 10 Lb's Grain with 20% adjuncts x 1.4 = 14 quarts water, divide by 4 quarts per gallon = 3.5 gallons mash water.
3.5 gallons of wort in the mash tun will yield 2.45 gallons after absorption from the grains.
OR
3.5 x .3 = 1.05 ( 3.5 gal. minus 1.05= 2.45gal.) 2.45 gal. wort plus 3.5 gallon sparge water = 5.95 gallons
Evaporation:
If you loose ONE gallon in the boil from evaporation. = 4.95 gallons.
Knowing this you can do one of two things, Add 16 ounces of water to the Sparge or boil.
OR
If you add a 16 ounce yeast starter (2 cups), you now have 5 gallons and 12 ounces.
After secondary, you end up with approximately 5 gallons.
|
The information on this website doesn't pretend to be complete,
mainly because of the fluid nature of genealogical research. Information sent to us by correspondents and/or relitives has been published in good faith, and has been checked, whenever possible, for accuracy against records in goverment archives, census records, etc. However, birth, marriage and death dates written in family Bibles, baptismal certificates, letters, stories, etc., and carved in stone in family tradition, often differ from those in official records. Please let us know of any discrepancies. The only way we can correct information is for someone to tell us in the first place. So contact us if you have further information on any families on this website. We won't publish your personal information unless you give us permission. |
||
|
|
|
|
