Independence Brewery here in Austin does just that on a much larger scale. They brew the first batch with the all of specialty malt and a portion of the base malt, then the next day they top it off with wort made of only base malt. I think that they only hop the second batch, but I am not sure how they formulate their recipes and hopping schedules. It seems like you could make an educated guess on the hops, and refine the technique on subsequent batches.
Planning: New brewery at new house!!
Primary: Barley Wine
Secondary: Red Ale, Pale Ale
Drinking: Brown Ale, 75 min. IPA, Oatmeal Stout, Poor Richard's Ale, Chocolate Cherry Stout