The method for improving the Plato of beer
- Feb 14, 2017
- 87
- beer
The method for improving the Plato of beer
Many of the brewmasters may have ever met the same question: My brewery equipment mostly suitable for brewing beer with maybe 12-14 Plato, but for special occasions I would like to be able to brew beers as high as high as 20 or 21 Plato, what should I do to make my brewhouse with enough volume to hold grain for a 21 plato beer??
You may have a few options:
1.Add malt extract into brew kettle after you get your running to ramp up your preboil OG.
2.You can boil down your wort, it is common, but too many scotch beers...
3.You can make a smaller batch of beer, for example, if you typically make 400L of 11 plato; you can make 200L of 22 plato beer.
4.Add sugar..many of our customers do not like to use a large quantity of malt, they prefer to use sugar to make the alcohol up.
5.Decoction for the final infusion. Just mean brewing 2 batches per day and using the wort of first batch as the mash water of second batch.
6.A smaller crush. It will increases efficiency which is the same as making the mash tun larger. With your own grain mill keep reducing the crush until your sparge is stuck.. That will be your limit..
If you have any other good ideas, welcome to share with us!
Edited by Laura
Sales Manager in Tiantai Company
Email: [email protected]
Many of the brewmasters may have ever met the same question: My brewery equipment mostly suitable for brewing beer with maybe 12-14 Plato, but for special occasions I would like to be able to brew beers as high as high as 20 or 21 Plato, what should I do to make my brewhouse with enough volume to hold grain for a 21 plato beer??
You may have a few options:
1.Add malt extract into brew kettle after you get your running to ramp up your preboil OG.
2.You can boil down your wort, it is common, but too many scotch beers...
3.You can make a smaller batch of beer, for example, if you typically make 400L of 11 plato; you can make 200L of 22 plato beer.
4.Add sugar..many of our customers do not like to use a large quantity of malt, they prefer to use sugar to make the alcohol up.
5.Decoction for the final infusion. Just mean brewing 2 batches per day and using the wort of first batch as the mash water of second batch.
6.A smaller crush. It will increases efficiency which is the same as making the mash tun larger. With your own grain mill keep reducing the crush until your sparge is stuck.. That will be your limit..
If you have any other good ideas, welcome to share with us!
Edited by Laura
Sales Manager in Tiantai Company
Email: [email protected]
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