6hr boil just doesn’t sound like fun to me
That’s what I first thought about two mashes but it looks pretty sweet now.
No more labor intensive than a decoction and obvious results. But hopefully no one else tries it so I can keep this little secret to myself, lol.
I’d say way less labor intensive than decoction! I’d even consider a mash off on each mash and get a Doppelbock with minimal effort. Because I wouldn’t be sparging as usual.
It doesn’t look like it’d be too bad for BIAB honestly. Did you do it on a 3 vessel or BIAB? How’d you calculate the second acid addition? Kettle size? I have a 10 gallon I brew 6 gallon batches on, so I might be able to get maybe 4.5 gallons if I try this. Wait, am I trying this?
I’d rethink the mashoff for the 1st Mash. You’d denature enzymes and then you’d have to chill it back down to strike temp.
Not BIAB but two vessel no sparge. 14 gallon kettles.
To calculate acid, use your total water and the total grain for total acid. Then calculate total water and 1st Mash grains only for 1st Mash acid. Second mash acid is total acid minus first mash acid. Mine was 3.5ml lactic total, and .5ml for first mash, leaving 3ml for second mash.
Yeah I think I’d just mash off the 2nd to make sure I got good foam. I’d probably be doing some degree of sparge on the 2nd too.
So much info coming out of your brewday, Jim. I’m thinking of doing a Doppelbock at the end of the summer just before I usually take a short break, so I’ll (for once) have a special Christmas beer. Hope you, and others who take up this method, will keep an active clearinghouse/thread going so we can all build on this.
Well let’s use this one. I’ll post back with how it turns out and what changes I might make
So I’m really thinking about a double-mash Doppelbock, which I think I should name “Duplicator!” Here’s my initial idea:
24# Munich 2
10 gallons Amber Full (Bru’n Water profile) liquor from RO
Mash 12# in 5 gal in my cooler lauter tun (single infusion)
Run off to kettle, hoping for 3.5-3.75 gal (clean LT)
Mash next 12# including mash off step
Trnasfer to LT and sparge as usual w/ other 5 gal
FWH only, noble type (amount TBD)
Boil down to 6.5 gal.and see what I get (based on Jim’s results I’d espect ~1.090)
Pitch jumbo load of 34/70 and oxygenate twice
Brew in August (when I might usually have a brief break in the brew year), CP bottle from keg and savor at Christmas and for some time after!
What I’m wondering is, if I just prepare all the liquor the same (as usual) might the buffer systems be set up so well in the first mash that I won’t need any pH adjustment with salts directly in the 2nd mash? Thoughts?
I have no clue. That’s significantly different than what I did.
Different whole process, or just different water treatment? (Hey if everything’s different, it’s another learning opportunity.)
You totally don’t have to do it my way, I’m just saying that your plan differs from what I did enough that I don’t know how to predict what will happen. I say go for it and see what happens.
I came up with this based on:
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the general idea being to split the grain bill in two and mash 2nd half in the 1st half’s wort
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how to accomplish that with my equipment (I normally mash in my kettle, transfer to LT and sparge back to kettle, I just figured the LT is a good place for the first mash, since I dont want to mash off that one anyway)
I think the general plan (point 1) is probably as close to your brew last night as our different rigs will allow.
Anyway I was thinking, if the first wort pH is 5.4ish, and Bru’n Water says in plain RO the Munich would give a pH around 5.6, the 2nd mash should be in the ballpark, and when I sparge all the flavor salts will get in there. If anybody thinks I’m way off, let me know.
Oh yeah I’ll probably need a bit more sparge liquor, but details. Got half a year to figure it out.
Regarding my double mash big stout… I oxygenated and pitched last night at 6pm. Second dose of O2 at 10pm. 3rd dose at 6am. Final dose at noon. It’s gurgling away at near blow off pace already. And the pitch was one pack of 4 month old 1450 in a 1200ml active starter that I made that morning. Fantastic stuff!
The only potential problem I see is the 2nd mashing, lots of grain in only 3.? Gallons of wort. It will be interesting see what happens.
I usually mash at 1.25 qt/lb, and in a pinch can go a little thicker. Another reason to prepare more sparge water – thin it out if I have to. You only retained what, 1 gal? And I’ll run the tun dry on the 1st mash, not stop when it gets cloudy – all that cloudy stuff will filter out in the 2nd.
EDIT in fact it occurs to me there’s no reason to vorlauf the first mash. Just open the valve wide and dump it!
I had so much fun playing with this that I’m already planning on another Double Mash brew day in a few weeks.
I’m going to re-do this Stout, pretty much the same but changing the grain bill a bit.
20lbs Golden Promise
6lbs Dark Munich
2lbs Roast Barley
2lbs 425 Chocolate
And this time I’ll split everything 50/50
The second brew is going to be I suppose a Barleywine, Big IPA, whatever
1.120 target OG
20lbs Golden Promise
10lbs Dark Munich
About 17srm
Double Mash split 50/50
55Ca 5Mg 25Na 55Cl 170 SO4 65HCO3
50g Chinook FWH
50g each of
Chinook
Cascade
Centennial at Wirlpool 170 for 20
I’ll use 1450 again, see how it goes
I think I have a post about my iterated mash brewday years back, I’ll try to find it at some point and share it here. It was an all-Maris Otter, 1.142 OG barleywine that finished down at 1.024.
Jim, there is one possible missed opportunity I see here. One of the advantages of an iterated mash is the ability to use two different mash temps. In particular, this is the only way to start at a higher mash temp and drop down afterwards. By starting with an alpha-amylase rest in the 158-162F range, you are making the initial mash very digestable to beta-amylase in the second mash. By doing the second mash at a long, low rest (like 145-148F for 90-120 minutes) you end up with a highly attenuative wort and can brew a very big beer that doesn’t end up too thick and chewy.