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Old 12-21-2006, 04:58 PM   #1
digdan's Avatar
Aug 2005
Pasadena, CA
Posts: 494
Liked 6 Times on 6 Posts

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?

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Old 12-21-2006, 05:12 PM   #2
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
Liked 158 Times on 148 Posts

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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