kanzimonson
Well-Known Member
My system is limited to about 16.5# of grain, so if I want to make a huge beer, I usually have to use about 3# DME to get up to target OG.
I know some people have done double mashes and then run mostly first runnings into the brewpot, but what about mashing 4# of grain to make up the gravity of the DME I would use, then use that wort as part of the strike water?
The one problem I can see with it is you're taking 4# and mashing them at a certain temperature to create a certain sugar profile in your wort. Then when you add this to the second mash, the new batch of enzymes will continue to work on the sugars from the first. This might result in more simple sugars in your final wort, which would result in higher fermentability and a lower OG. This may not be a bad thing when you're making a big beer.
Thoughts?
I know some people have done double mashes and then run mostly first runnings into the brewpot, but what about mashing 4# of grain to make up the gravity of the DME I would use, then use that wort as part of the strike water?
The one problem I can see with it is you're taking 4# and mashing them at a certain temperature to create a certain sugar profile in your wort. Then when you add this to the second mash, the new batch of enzymes will continue to work on the sugars from the first. This might result in more simple sugars in your final wort, which would result in higher fermentability and a lower OG. This may not be a bad thing when you're making a big beer.
Thoughts?