I want to brew two batches one after the other.
I only have one kettle to heat my water and boil.
So I thought to start mashing the 2nd batch while the first is already mashing. it would take 2.5-3 hours from that point until I sparge it (using the water heated by cooling the first batch).
What ale styles would benefit from such a mash? If I start high (69C/156F), would it make a large difference to the level of complex sugars?
I wanted to make an english brown and a belgian blond. Could one of these be done with a long mash?
(I think the brown needs a short mash, since it should have some dextrins)