When you want to do 10 gal of a big beer, but just have a 10 gal tun, what are some tips for splitting the mash?
Would you do two 5-gal batches of the beer and then combine them at bottling? Or would you do two mashes and hold the first batch of wort in the kettle until the second batch could be added and then do a full boil? Mix all of the grains and then split equally, or mash different grains at different temps (e.g. the higher potential grains at a lower temp and the specialties at a higher temp)?
Edumacate me, o wise ones!
It seemed like a good idea at the time...