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Old 11-10-2012, 02:33 AM   #1
Oct 2012
SF Bay Area, California
Posts: 15

I'd like to make 10 gallons of the same ingredients beer. I was wondering if I could do 1 mash then run it all out as a normal 5 gallon batch, then cover up my kettle and mash another 5 gallon batch and add it to the kettle then continue like a 10 gallon batch. I have a keggle and 2 carboys. Enough to handle 10 gallons I assume.

I can't think of a reason this wouldn't work I just want to get second opinions before I carry through. I realize the simplicity of getting a 10 gallon cooler. Its in the works just not yet.


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Old 11-10-2012, 02:38 AM   #2
Feb 2010
Jackson, WY
Posts: 166
Liked 4 Times on 4 Posts

Wellll would it make more sense for you to boil the first 5 gallons while mashing the 2nd 5 gallons? Like just doing 2 x 5 gallon batches instead of 1 x 10 gallon batch?

I haven't let wort sit for too long, but, I'd think you'd be ok letting it sit for an hour + as it WILL be boiled anyway. Could be an opportunity to check out first wort hopping too!
Remember, 'cold' is a flavor

Cooking with beer? Been doing it for years.
Add it to the food? I'll have to try it sometime.

He who has tasted sailing will walk the earth with his head turned into the wind.

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Old 11-10-2012, 04:52 PM   #3
Feb 2012
Albany, Oregon
Posts: 149
Liked 13 Times on 9 Posts

I usually do a 7-8 gallon mash and boil 12 gallons of wort for a 10 gallon brew. If you are aiming for as low SG it is probably possible... I dont think you will get away with an imperial porter or anything like that..... sometimes I brew a small (1.040) wheat by stuffing the mash tun as full as it will go and boiling the ten gallons of strong wort (1.060) and diluting to 15 gallons later...

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