First off, want to thank everyone for all their help. Even though I never asked, I have learned much from this forum.
I have a question regarding a split mash. If my mash tun is too small for a larger beer, can the mash be split into two mashes? I understand the importance of the need of base malt with some specialty malts, but I am assuming two mashes for one beer is ok.
Assuming it is ok, would there be any benefit of different mash temps to achieve the characteristics of each temperature? Could I mash one at a lower temperature for more fermentables and mash one higher to achieve more body? For example, if I mash one at 150F and one at 154F, is there any noticeable difference than mashing both at 152F? My intent was to do a mash of only 2 row at a lower temperature and do a mash of specialty and 2 row at a higher temperature.
Please tell me I'm not crazy!!