Soliciting Advice From My Beer Geeks (Again)

Ok Homebrewers – it’s time for the next batch.   I want to brew the Brooklyn Brew Shop’s “BBQ Beer.”

Their all-grain recipe for a 5 gallon batch is as follows:

60 minute mash @ 152 degrees:

3 gallons water + 5 gallons for sparging

4 lbs Smoked Malt

3.5 lbs German Pilsner Malt

2 lbs Munich Malt

1.25 lbs Caramunich Malt

0.5 lbs Cara-pils Malt

60 minute boil:

1.25 ounces Tettnager hops: 1/2 @ 60 minutes, 1/2 at 30 minutes

1.5 ounces Hallertau hops:  1/3rd at 15 minutes, 1/3rd @ 5 minutes, 1/3rd @ 0 minutes

Yeast:  Safale S-05

2 weeks fermentation

1 cup maple syrup for bottling (priming sugar)

Ok – now – here’s the catch: My brew kettle is only 5 gallons.   What I would do is heat up the 3 gallons of water, and then mash in my brew kettle, then sparge into another pot, re-sparge back into my brew kettle,  then boil in my brew kettle.   Two problems – first and foremost being boiling 5 gallons of wort in a 5 gallon kettle – that sounds like a problem.  I could always boil 1 gallon less – I’m not overly concerned about that.  My bigger concern is the mash itself, which brings me to the second problem: I don’t think I can fit all of the malt (11 lbs) + 3 gallons of water into that kettle for the mash.   I’m not positive, but I’m guessing that 11 lbs of malt will displace enough water to overflow my kettle.   I’m trying to avoid buying a ton of equipment, although if there’s no other good solution, I can get a big ass pot like this 10 gallon aluminum one for under $60 with lid…

So, what to do?  Well, despite my complete lack of qualifications or beer chemistry skills, I decided to try to convert to a partial mash and go with my existing equipment.  I plugged the recipe into Hopville.  Here’s the original recipe.    Then I replaced the Munich Malt with Munich Liquid Malt Extract, and replaced the Pilsner Malt with Pilsner Liquid Extract.  The result was this recipe, which looks pretty close on overall stats – OG, etc.

What do you experts think?  Good idea? Bad idea?  Will it totally bastardize my beer?  Will it create a noxious cloud that will require quarantining my entire neighborhood?   Don’t be an idiot – just pay for the bigger pot? (There’s also the question of whether the 10 gallon pot will even fit on the burner on my stove.  When I boil beer or maple syrup with the current 5 gallon pot, it already shorts out the circuit panel in my stove because it’s so big and hot.)

thanks in advance…

-KD

 

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