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Old 02-11-2009, 05:58 PM   #1
BeehiveBrewer's Avatar
Jun 2007
Salt Lake City
Posts: 118
Liked 1 Times on 1 Posts

I was reading the 5 gal v. 10 gal mash tun threads and got to wondering.

Could there be any benefit to mashing different grains in separate mash tuns? For example, the bulk of your base malt in one tun, at one temperature, and the rest of your grain in another tun at a different temperature and then combining the two worts for the boil?

Looking at body v. fermentability, would it be of any benefit to do the above?
Planning:oh I don't know, another pale or an ESB
Bottled: Water into Barleywine,
Keg 1: Local HBS Brown
Keg 2: Ed Wort's Haus Pale
Keg 3: Mann's Amber
Keg 4: Bee Cave Robust Porter

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Old 02-11-2009, 06:02 PM   #2
The Pol
Feb 2007
Posts: 11,454
Liked 97 Times on 82 Posts

I dont think that there would be any benefit... but you would certainly complicate your brew day

Instead of mashing different grains at different temps... balance the body/fermentability by adusting temp. I mean, you can mash anywhere between 145F and 158F to vary the fermentability and body of any beer.

Instead of mashing at 150F, try 153 for slightly more body/less fermentable wort. Instead of mashing at 158F, try 154F or 155F for a slightly dryer/more fermentable wort.

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Old 02-11-2009, 08:32 PM   #3
Dec 2008
Huntington, WV
Posts: 275
Liked 3 Times on 3 Posts

I've only got a 5g cooler to mash in so I usually split my grain in half and do 2 mashes so I make sure I have enough room. I never thought about mashing at different temps though, interesting idea.

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Old 02-12-2009, 02:01 AM   #4
Jul 2008
Portland, OR
Posts: 550
Liked 10 Times on 7 Posts

People do mash at different temps in the same mash, using step infusion or decoction.
Not sure how that would apply to separate mashes in two tuns.

You could also brew two different beers simultaneously. Which might either complicate your brew day, or reduce the time you need to brew, depending on your perspective.

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