does diluting beer hurt quality if it is intentional?

Discussion in 'Homebrewing' started by DVoors, Jun 15, 2015.

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  1. DVoors

    DVoors Zealot (627) Jan 6, 2014 Indiana

    My friend asked me he could brew an upcoming beer with me so we could both have enough to fill a 5-gallon keg. I agreed without considering the fact that my current equipment (kettle, in particular) limits me to a maximum batch size of about 5.5 to 6 gallons. As a result, as far as I can tell, the only solution I could come up with is to brew a 5 - 6 gallon batch of high gravity and higher IBU beer and dilute with water to bring the volume up to the appropriate level and the bitterness down to the appropriate IBUs. My question is whether doing it this way will have a significant (or any noticeable) impact on quality. I plan on brewing a German hefeweizen and targeting 6 gallons post-boil kettle volume and 5 gallons (fermenter volume) of 1.086 wort, bittering to 20 IBUs. I plan to split this wort between two carboys (2.5 gallons each). Then I plan on adding 4 gallons of water (2 gallons to each) to bring the total volume up to 9 gallons, giving each person 4.25 - 4.5 gallons of finished beer. By my calculations, this should drop the OG down to 1.048 and the IBUs down to 11.2 IBUs. IfI hit my nnumbers, it should be consistent with the BJCP style guidelines, but my question is whether the quality will be impacted, or whether it will be essentially the exact same beer as if I did a full boil for the 9 gallon batch. I imagine the color might be slightly darker due to higher gravity boil, but I am wondering if this will also impact things such as mouth feel, body, head retention, fermentation, etc. Thoughts? Thanks!
     
    #1 DVoors, Jun 15, 2015
  2. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    If the planning and preparation for the batch takes the dilution into consideration, it can work, supposedly. I don't have the experience doing this myself, but have heard others tell of doing it with good results. I think I agree with BHD; it might be hard to clone a recipe with this process, but I don't think there is any inherent reason why you cannot make tasty beer with it.
     
    #2 pweis909, Jun 15, 2015
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  3. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Sounds like time for a 10 gal setup : ) seriously, the IBU contribution will not be linear as the utilization is much less in a high gravity brew...might want to look more at your IBU:GU ratio for bittering levels...for a hefe I think you'll be okay...notsomuch for an IPA. : )
     
    #3 GreenKrusty101, Jun 15, 2015
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  4. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    I think it's doable, but I'd be careful with what you use for your top-off water. If you are considering tap water, and if it has any hardness flavors, etc. I'd go for purchasing supermarket water to use.
     
    #4 PapaGoose03, Jun 16, 2015
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  5. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    What you're contemplating is a technique that has a name - High Gravity Brewing. It's done by some commercial brewers. And IIRC, at least one NHC gold medal beer has been brewed this way. I'd say plan carefully and go for it.
     
    #5 VikeMan, Jun 16, 2015
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  6. HerbMeowing

    HerbMeowing Maven (1,295) Nov 10, 2010 Virginia
    Trader

    From the Chris Colby's Beer & Wine Journal ...
    "The basic idea behind high-gravity brewing is to brew a higher-gravity version of your intended beer, then dilute it to your target strength in the bottling bucket or keg."

    More ...
    http://beerandwinejournal.com/expand-theory/
     
    #6 HerbMeowing, Jun 16, 2015
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  7. billandsuz

    billandsuz Pooh-Bah (2,097) Sep 1, 2004 New York
    Pooh-Bah

    high gravity brewing is an option, but you are not a large commercial brewery.
    on a homebrewer scale, what you are suggesting is nothing more than a half wort boil. and that is a bad idea.

    the gravity of the boiled wort is crucial to the quality of the beer. that is why you will find many if not all of us regulars encourage new brewers make a swift move to full wort boils. in other words, get a bigger kettle. one of the single best ways to dramatically improve a 5g batch of homebrew is to move from a 2 or 3 gallon boil to a 6 or 7 gallon boil. same beer, same technique, same ingredients, same everything except the volume. but the difference in quality is remarkable.

    consider too that calculating IBUs is all well and good, but if you don't have your brewery dialed in just so, don't expect any consistency when you vary the process. this is a notoriously difficult transition to predict.

    so, if you intend to get more beer out of a smaller boil, you should carefully consider. research full wort boil and decide for yourself.

    Cheers.
     
    #7 billandsuz, Jun 16, 2015
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  8. telejunkie

    telejunkie Savant (1,107) Sep 14, 2007 Vermont

    @drewbage I think you should have some insight here...
     
    #8 telejunkie, Jun 16, 2015
  9. DrewBeechum

    DrewBeechum Pooh-Bah (1,954) Mar 15, 2003 California
    Pooh-Bah

    I do? Oh yeah, I do. :slight_smile:

    For my talk at the NHC on Saturday I presented to the crowd two samples of beer and asked them for their preference. Turns out both kegs were the same - 2.5 gallon batches of a high gravity brew of my Magnum Blonde recipe. I brewed 2.5 gallons because that's the capacity of the PicoBrew system I was evaluating. (more on that in a bit when I do a writeup).

    Meanwhile on stage, I served a triangle testing panel a set of two beers - one high gravity and diluted, one brewed straight to original target. 2 of the 3 panelists were able to correctly id the sample. Of those two, they preferred the singleton sample which I believe was the regular brew. But that preference only became apparent in the heads up tasting.
     
    #9 DrewBeechum, Jun 16, 2015
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  10. DVoors

    DVoors Zealot (627) Jan 6, 2014 Indiana

    Thank you for the comments. So it sounds like if done properly, any negative impacts to the quality of the beer when brewed using the high-gravity method are more or less negligible. Several people commented that I would be better off doing a full boil, which I understand and agree with, but given my current brewing setup and cash constraints, it seems like high gravity brewing is my best bet for a one-off 9 gallon batch considering I almost always brew 5 - 6 gallon batches, and this particular batch is just a one-off to help a friend. Thank you all for the comments.
     
    #10 DVoors, Jun 16, 2015
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