I have brewed two beers in one session several times before. I have always used the parti-gyle method and have had very good results. You can brew some very different beers using this method and can brew an extra beer with minimal added time.
For my next brew session I am thinking about brewing an Irish Red and a Stout. I want the Irish to be in the range of 1.055-1.060 and the stout to be in the 1.070-1.075 range. By parti-gyling I will not be able to hit OGs that are that close together and still come out with two quality and to style beers. Originally, I planned on doing two totally separate mashes and having a long brew day.
The more I got to thinking about it I was wondering if I could mash the Irish first and add the stout grains on top of the first mash? Then do a full 60 min mash for my stout. Would this process extract more sugar from the first mash thus giving me a higher OG or will the grains from the first mash inhibit the second mash in any way?
For my next brew session I am thinking about brewing an Irish Red and a Stout. I want the Irish to be in the range of 1.055-1.060 and the stout to be in the 1.070-1.075 range. By parti-gyling I will not be able to hit OGs that are that close together and still come out with two quality and to style beers. Originally, I planned on doing two totally separate mashes and having a long brew day.
The more I got to thinking about it I was wondering if I could mash the Irish first and add the stout grains on top of the first mash? Then do a full 60 min mash for my stout. Would this process extract more sugar from the first mash thus giving me a higher OG or will the grains from the first mash inhibit the second mash in any way?