Enzymes in second runnings

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InspectorJon

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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.
 
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At the end of the (first) mash, most enzymes will be in the liquid phase. After lautering there won't be much left behind in the leftover wort clinging to the grains. Or maybe leave an additional 2 gallons behind?

You could probably calculate the fraction of enzyme load (DP) that's left behind after draining off the first batch and adding your adjunct plus extra water.

Or, as @Miraculix said, it's probably safer (and it won't hurt) adding enough Pale malt, along with with your non-diastatic adjunct (flaked/rolled oats), to the leftover grist to make sure you get complete conversion in your second batch. Chances are the 2nd batch will taste better too that way.
 
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