First 1 Gallon All Grain Batch
Posted on August 22, 2011 by mike
Last Friday marked the start of a new beginning for me in the brewing world. If you followed my last post you would know that I haven’t brewed in quite a while because of my lack of space. Some of you may say that there is always ample room, heck the guy at the homebrew store told me he brewed 5 gallon batches in a fox hole while he was in Vietnam…So I guess I shouldn’t complain.
Regardless, the room I have isn’t sufficient to brew the way I like to brew. So I’ve been doing some research and decided to give brewing 1 gallon batches a try. I feel there are two major bonuses to this. I can really test and try ingredients, in small amounts to see what they are really like, and it allos me to do all grain batches to begin preparing myself that eventual all grain cross over.
Small Amounts = More Knowledge
If your like me you desire superior knowledge in everything you do. You want to be the best and you won’t stop until you are. One reason I’m excited to get on board with these one gallon batches is it limits the ingredients that I can use. Typically, I use 1 to 3 grains and 1 kind of hops. This will, hopefully, allow me to really zero in on specific characteristics of certain ingredients.
When brewing one gallon of beer I can finally go all grain because I’m using between 2 and 3 pounds of grain, which fits very well in my 4 gallon pot. This is a great baby step towards the extra time and processes that are incurred when you decide to go all grain. Plus, I hear it makes better beer than extracts, even though I’ve had some tasty extracts…
Enough about that though. Let’s talk about my batch.
Here is the recipe.
Mike’s NW Pale Ale
2 lbs 2 Row Pale Malt
.25 lbs 2 Row Caramel Malt 60L
All Centennial (Its going to be a little hoppy for the style, but its the Pacific Northwest and I could only by 2 oz at a time.)
.25 oz First Wort Hopping
.15 oz (60 min)
.25 oz (10 min)
.35 oz (1 min)
.25 oz (Flame Out)
.75 oz (Dry Hop 1 Week)
Safale US-05 (Half packet)
Bring 144 oz of water up to 150 – 155 degrees and drop your grain in to start the mash. I lost 10 to 12 degrees when I dropped mine in. So I’ll adjust for that next time. After and hour, pull the bag out and into a strainer over the wort and pour 112 oz of 170 to 180 degree water over the top to rinse the grain and finalize conversions. Be sure to do your best to pour slowly and not splash any wort at this point. Hot side aeration is bad!!!
Boil for 60 minutes adding hops along the way.
Cool down as fast as you can. I just put a lid on mine and put in the freezer for 120 minutes. Not ideal, but my sink leaks water and a wort chiller is not a possibility.
Rehydrate and pitch yeast. Ferment the hell out of it.
1. The go into the first time trying this with an open mind and know it isn’t going to be perfect. I have about 4 things I need to pay attention to next time.
2. One gallon batches prove to have their own challenges. However, cleaning and working with 1 gallon is much easier than 5.
3. It isn’t that expensive to do this. Cost me just under $60 to get the 2, one gallon glass jugs and enough class to bottle 1 gallon, along with grain bags, ingredients and a new mini auto siphon.
4. It takes just as much time to do 1 gallon as it does 5…heck as long as it does to do 7 barrels with the right equipment.
5. Learn your gear. I started with 1.6 gallons and I still ended up topping off my jug with 6 cups of water. I’ll start with 2 gallons next time. I’ve go my boil off somewhat calculated now.
To make a long story short. I’m very excited about this. I’m going to ripping up some 1 gallon batches for a while to learn my ingredients better and to hopefully develop some new, personal, recipes that I really like and can share with you. I’ll let you know how it turns out.
Has anyone else done any experiments lately or brewed up one gallon batches?