Double batch efficiency

[jonscouch2]

I have a 13 Gal system and a 30 Gal fermentor, I usually do double batches and everything works out wonderfully. But I am curious about being more efficient.
Normally I do the normal sparge of grain and boil for hops addition twice.

It wouldn't save much time but do you think on batch one I could add the total of all the hops at the same time during the boil. and then second batch, just bring to a boil for 5-10 min and chill. add to same fermentor as first batch. the final product would be the same IBU and hops levels.
would save almost an hour of time.

curious on thoughts

 

[bracconiere]

if you're talking about second runnings, and small beer...it would lower your ABV.....


(And Welcome!)

 

[RPh_Guy]

I have a 13 Gal system and a 30 Gal fermentor, I usually do double batches and everything works out wonderfully. But I am curious about being more efficient.
Normally I do the normal sparge of grain and boil for hops addition twice.

It wouldn't save much time but do you think on batch one I could add the total of all the hops at the same time during the boil. and then second batch, just bring to a boil for 5-10 min and chill. add to same fermentor as first batch. the final product would be the same IBU and hops levels.
would save almost an hour of time.

curious on thoughts

It sounds very reasonable to me.
You may actually not even need to boil the second batch of wort. The mash is hot enough to pasteurize, and with good cleaning and sanitation you can probably avoid contamination.

DMS is the main potential effect from such a short boil, but that's not generally a problem.

I'd say go for it!
Cheers and welcome!

 

[RM-MN]

I've read that 90% of bittering from hops happens in the first 30 minutes so I just do 30 minute boils. If you need to account for the lesser amount of bittering, add more hops.

 

[IslandLizard]

So you're brewing 20 gallons of the same beer?

As long as you don't want extreme bitterness and/or hoppiness that should work fine. There's a physical limit of hop oil concentrations, IIRC. Not sure if this correct either, I read somewhere 100-120 IBUs seems to be about the max one can achieve in the boil, which will become 50-60 IBUs once you add the second unhopped batch.

There are ways to optimize DMS removal in your 2nd batch, if that's a concern. Keep hot (@180F) for 30' then bring to a short and very vigorous boil followed by rapid chilling down to 120F should do that.

For more bitterness/hoppiness in the final product, I guess you could add hops before or during that DMS stand. And/or whirlpool after the boil.

 

[wilserbrewer]

Try a Texas two step.

Brew batch 1 Saturday, add to fermenter and pitch yeast.

Brew batch 2 on Sunday and add on top of batch 1.