I generally don't brew big beers, but I just bought a bunch of new grain so I've decided I need to use up last year's buy. I've got Pils and Munich and Vienna to use up. I'm thinking Imperial Alt, (a super sticke) and either an Imperial Kolsch or an over the top Belgian strong.
I was reading in Radical brewing and it mentions a double mash where you basically mash as normal, and then take that wort and use it to mash in a second set of grain. I'm figuring I'd mash as normal and batch sparge with only enough water to compensate for the water to be witheld by the second set of grain (1.5-2 gal). I'll probably mash a little bit thinner and cooler to get a highly fermentable wort, although I might do the second mash warmer. I'm not concerned about efficiency, my goal is to use grains up.
How does this sound? Any tips or advice?
I was reading in Radical brewing and it mentions a double mash where you basically mash as normal, and then take that wort and use it to mash in a second set of grain. I'm figuring I'd mash as normal and batch sparge with only enough water to compensate for the water to be witheld by the second set of grain (1.5-2 gal). I'll probably mash a little bit thinner and cooler to get a highly fermentable wort, although I might do the second mash warmer. I'm not concerned about efficiency, my goal is to use grains up.
How does this sound? Any tips or advice?