All Grain Barley Wine Idea

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digdan

digdan

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Has anyone tried to do a "double-mash" ?

Basicly you take your wort from your first mash and you use that as the liquor for a second mash?

By theroy I think it could work, and that woudl be a good way to get high gravity for large IPAs, Russian Imperial Stouts, and Barley Wines

or is this just plain dumb?

:p
 
It would work, but not very well. The high sugar content of the wort would reduce the extraction in the second mash. It is much simpler to make a big mash or two smaller ones and use just the first run wort. The second & third runnings will make a good batch as well. I'm planning on doing this with Poor Richard's early next year, now that I have a 48 quart cooler tun.
 

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