InspectorJon
Well-Known Member
I am brewing a barleywine. I will use the first runnings for that. I will then collect second runnings. Are the enzymes that completed the initial mash still active in the second runnings wort, as long as I don’t heat it above the 150F degree mash temperature? The first runnings should be about 1.100. I figure the second runnings should be around 1.030.
I would like to add some additional grains like flaked oats and barley and some roast and crystal to make a second beer. Will the enzymes in the second runnings convert the new grains that have no DP as long as they are in a modest amount?
I can’t figure out how to get a recipe calculator to accommodate this. If I calculate the second runnings as disolved DME it has no DP. It seems like 12 lbs of pale malt has plenty of DP to convert a couple pounds of unmalted grain mashed in the second runnings. I’m just not sure if the enzymes in the second runnings will be enough.
My idea is to make a modest ABV oatmeal stout with the second runnings.
I would like to add some additional grains like flaked oats and barley and some roast and crystal to make a second beer. Will the enzymes in the second runnings convert the new grains that have no DP as long as they are in a modest amount?
I can’t figure out how to get a recipe calculator to accommodate this. If I calculate the second runnings as disolved DME it has no DP. It seems like 12 lbs of pale malt has plenty of DP to convert a couple pounds of unmalted grain mashed in the second runnings. I’m just not sure if the enzymes in the second runnings will be enough.
My idea is to make a modest ABV oatmeal stout with the second runnings.
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