How much starting water is needed to make a 10 gallon batch given, a) 25 pounds of grain, b) 90 minute boil? Let’s go for 11 gallons total. Total input water: 36.3 quarts, or 9.08 gallons. Grain losses = 5 qt (10 pounds * 0.5 qt/pound) It is easier to work in quarts for water volume measurements. How much starting water is needed to make a 5 gallon batch given, a) 10 pounds of grain, b) 60 minute boil? I shoot for 5.5 gallons of wort, to allow for samples, losses in the fermentor and bottling bucket. This is minor in a 5 gallon batch, about 0.8 qt in a 5 gallon batch, and 1.6 qt in a 10 gallon batch. I estimate 1/2 quart (0.125 gallons).ĥ) Wort Shrinkage: When the wort cools it looses some volume (4% is standard). If you are brewing with Pilsner malt and want to do a 90 minute boil to drive off DMS (which I do on my lagers), make sure to account for the extra boil time.Ĥ) Trub loss: Water absorbed by hops or adjuncts. If the kettle is narrow (like a keggle), expect ~1 gallon per hour, or short and wide, as high as ~2.5 gallons / hour. The average is around 1.5 gallons (6 quarts) per hour. I estimate 2 quarts (0.5 gallon) in my cooler mash tun.ģ) Boil Off / Evaporation Rate: This depends on how vigorous of a boil and the shape of the kettle. Some of the water / sweet wort is left behind because of the shape of the mash tun or location of the valve. My last big batch was a little short on wort volume and grain absorption is exactly why.Ģ) Mash Tun Dead Space: Dead space varies by equipment. Make sure if you do a high gravity batch to account for this. This water is not transfered to the kettle when lautering. Some reports are as high as 0.2 gallons per pound.ĭuring the mash process the grains soak up water. This comes out to ~1 pint (0.125 gallons) / pound of grain. There are several factors that go into how much water is lost during the brewing process from mash to fermentor.ġ) Grain Absorption: Figure 1/2 quart per pound of grain.
BEERSMITH GRAIN ABSORPTION HOW TO
How to hit your target wort volume spot on. Water Volume Management in All Grain Brewing Saturday, June 12th, 2010
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