One Gallon Experimental Batches....any ideas?

If you find something you like in a 5gal recipe I can scale it down for you with Beer Smith. But its outside of what I normally brew.

EDIT: Or if you find an AG one I can convert that also.

 

Hows something like this look? http://hopville.com/recipe/1102650

 

I am actually brewing my a 1.5 gallon Imperial Stout as we speak. I have oak cubes soaking in Bourbon and will let it soak for about another month before I add it to the beer. Starting to brew small batches I also hope to bump up my brewing schedule from once a month to maybe 3 or 4 times a month.

 

If you pick the right Munich, it should self-convert, but I'd add an equal amount of 2-Row just to be sure. Do you steep grains? Then you can partial mash. A PM is just a steep in a specific amount of water (around 1-2 quarts per pound of grain in the PM) at a specific temperature (145-155F). Tweak that recipe to replace most of the 2-Row with light extract.

 

I like to split a 5 gallon batch into smaller experimental batches for secondary - especially if I'm experimenting with racking onto different fruit. Planning on doing a wheat on 4-5 different fruits this summer.

 

Ever since I saw the Mountain Brew recipe, I've wanted to make an RIS with Dr. Pepper. Something tells me that's not quite the recipe idea you were looking for.

 

A friend and I are soon going to do a 5-gallon batch that we split into five 1-gallon batches for secondary, each with a different added ingredient, whether dry hops, yeast, or adjuncts. First one will probably we strictly with alternative yeasts.

 

You'd be surprised how different beers come out when you just change the strain of yeast. Consider this when you start fermentation. It's a good way to find your favorite house strain.

 

Once I was trying to change my regular IPA a bit and decided to put cactus in it. I did a 5 gallon batch and was going to add cactus to secondary. Fortunately, I had a 1 gallon jug lying around and decided to separate 1 gallon and add cactus just to the 1 gallon of beer. My good judgment saved me 4 gallons of a very tasty IPA.

 

I do what drgarage said. I brew a 5 gallon batch and then split it into 1 gallon jugs (I reuse some apple juice jugs). I have done this for fruit on sours, different dry hops, or most recently I added Mezcal and oak to a session IPA which I think turned out amazing.

 

If you add 100% Pure Pumpkin Puree to a beer it needs to be mashed with grain and then some pumpkin pie spice in the boil or secondary or after high krausen in primary. If you want a Pumpkin Spiced Ale you can add Pumpkin Pie Spice to secondary or at the end of the boil.

 

For one gallon experiments I really enjoy making things I wouldn't normally make. A Belgian Quad with tart cherries, or a rye saison with ginger. You can make a batch like normal, I use brew in a bag personally for my small batches. The trick is that you have to use all the same care as normal. Feel free to message me if you have any questions, I have over 20 1 gallon batches under my belt.