Fun ways to make 2 beers (partigyle etc.)

Now that I have three kids at home, it is more important than ever to try to do a 10 gal batch each brew day.

Some of the cool things I have done over the years:

1. Standard partigyle, obviously with options to cap the mash to some degree for the 2nd runnings. This takes 2 BKs though, or a very delayed boil.

2. A few weeks ago, I did a mini-mash the day before brew day, It was 2lbs 2-row 8oz victory, 4oz Chocolate and 4oz Dark Crystal, I lightly hopped it and boiled for an hour and then let it chill. On brew-day, I did a standard 'best bitter' grist, to make a 1.044 Best Bitter. I did a target final volume of 9.5 gal. 5.5 gal went to one fermenter with Wyeast 1968, for a 1.044 best bitter. 4 gal plus the resulting strong wort from the mini-mash went into a 2nd fermenter with US-05 for a 1.054 American Brown Ale.

I have not done this yet, but I can get about 14 gal in my BK. I could fill it all of the way up with as high of gravity wort as I could mannage from my cooler (probably 1.055 pre-boil). Boil and hop for a pale ale as normal for 1hr, and then drain off 5 gal of no-chill brewing for a pale ale-ish beer. Then continue to boil the remaining wort (lets say it is 7.5 gal or so of 1.058, down to 5.5 gal of 1.078 of a strong beer. I am envisioning doing that with an Irish Red Ale and a Scotch Ale, or a ESB and a Old Ale.

Anyone else come up with fun or interesting ways to brew 2 different batches from one mash?

-Paul

Something I've been kicking around the last couple of weeks is brewing a 10 gallon batch on my 5 gallon system. My MLT is plenty big enough and my brew kettle will hold between 7.5 and 8 gallons, so I'm working on the numbers now to end up with about 6.5 gallons of wort post-boil and split it evenly into two fermenters and top off with water. Still deciding on a good style to try this with.

You could always make 10g of one beer and use different yeasts, a APA and a Belgian PA would be where I would start.

You know, I think I will do that - I have some Belgian yeast on hand.

Ya, using 2 completely different yeasts and adding things post fermentation - dry hops, fruit, vanilla, liquor etc. you can make two completely different beers.

I'm trying to figure out some ways to do this, too. My newest thought is to try to brew this one while I'm mashing a regular beer (maybe something that calls for a 90 min mash, just to be safe?): https://www.homebrewtalk.com/f66/15-minute-cascade-pale-ale-210253/