Correct. I boil 14.5 gallons, hop per my recipe, chill, split into two 6 gal. Fermentors, pitch Kölsch yeast into one, Diamond Lager yeast into the other and bing bang boom two completely different beers.
You also have to remember that the yeast choice, water chemistry and a bunch of other factors are going to impact perceived bitterness and flavor of the beer.
I normally brew a 12 gallon split batch of German Pils/Kolsch with the only difference being the yeast and they are clearly different...
No, preheat the mash tun with boiling water. Let it sit for 10 minutes and then get rid of that water down the drain.
Now you add your strike water and grains to mash.
The purpose is to get your tun to temperature to make sure you hold temperature better.
First runnings are what its called when you drain the mash tun the first time after your 60 minute mash.
I’m guessing you are going to have to drain out some liquid from the mash tun before adding sparge water because in my experience you can’t add both at the same time the tun can’t hold...
I would preheat the mash tun before adding grain and mash water. Boil up a gallon of water, put it in the cold tun, close the top and let it sit 10-15 minutes then drain add water and grains.
You’re also going to need to drain the mash tun with the first runnings…when I was a cooler mashtun guy...
These two beers were dryhoped for four days, cold crashed and packaged today. Bottled 2 gallons and then kegged the rest. Smelled like oranges, tangerines and straight up citrus! Can’t wait to try these two!