I am looking at doing a "split mash" where I mash 10 gallons worth of base grains, then split the wort to make two different beers and I have a bunch of questions about doing this. First off, does anyone have experience with doing anything like this?. The beers I am looking to make are a dry/Irish stout and some sort of kettle soured blonde. The grain bill(s) are the following:
Combined Mash:
10 lbs Golden Promise
3 Lbs Flaked Barley
Stout Grains:
10 oz Roasted Barley
6 oz Dark Crystal
6 oz Chocolate Malt?
I have an electric BIAB system from High Gravity Brewing that allows me to make 10 gallon batches, and I was planning on performing the mash as usual, running off 6 gallons or so of wort for the blonde, then continuing with the stout as if it was the only beer I was making. My question with this is should I just cap the mash with the dark grains or should I perform a steep like with extract brewing? I was planning on finely grinding the roasted barley to get more color and flavor out of it but I am not 100% set on this. Also, would 6oz of chocolate malt be a good addition to the existing grain bill? I would then add 1.5 oz 5%AA EKG and boil for 60 minutes, chill and pitch wyeast 1028 (London Ale). I am open to other yeasts if you think there would be better options. This beer is going in a keg with beer gas.
To finish the blonde I would return the ~6 gallons of wort from earlier to the kettle. I would then add a culture of lactobacillus and hold the temp at 110 or so until the beer is sour enough. After that I would bring it to a boil, add .5oz 5%AA EKG and boil it for 15 minutes to kill any bacteria. At flameout I am planning on adding 1 lb orange blossom honey, then chilling and pitching wlp 644 (Sacch brux trois). Following primary I am thinking about either adding fruit (apricots?) or dry hopping with Amarillo and/or Citra prior to bottling. I might split the batch and do half of each.
My remaining questions are: Is a high percentage of flaked barley going to have a negative effect on a pale beer? Is the 15 minute boil addition of EKG on the pale beer a good/bad idea, and does the type of hop that I use matter?
General thoughts on the secondary additions to the blonde ale are welcome too.
Thanks for the suggestions and let me know if I can clarify anything else.
Combined Mash:
10 lbs Golden Promise
3 Lbs Flaked Barley
Stout Grains:
10 oz Roasted Barley
6 oz Dark Crystal
6 oz Chocolate Malt?
I have an electric BIAB system from High Gravity Brewing that allows me to make 10 gallon batches, and I was planning on performing the mash as usual, running off 6 gallons or so of wort for the blonde, then continuing with the stout as if it was the only beer I was making. My question with this is should I just cap the mash with the dark grains or should I perform a steep like with extract brewing? I was planning on finely grinding the roasted barley to get more color and flavor out of it but I am not 100% set on this. Also, would 6oz of chocolate malt be a good addition to the existing grain bill? I would then add 1.5 oz 5%AA EKG and boil for 60 minutes, chill and pitch wyeast 1028 (London Ale). I am open to other yeasts if you think there would be better options. This beer is going in a keg with beer gas.
To finish the blonde I would return the ~6 gallons of wort from earlier to the kettle. I would then add a culture of lactobacillus and hold the temp at 110 or so until the beer is sour enough. After that I would bring it to a boil, add .5oz 5%AA EKG and boil it for 15 minutes to kill any bacteria. At flameout I am planning on adding 1 lb orange blossom honey, then chilling and pitching wlp 644 (Sacch brux trois). Following primary I am thinking about either adding fruit (apricots?) or dry hopping with Amarillo and/or Citra prior to bottling. I might split the batch and do half of each.
My remaining questions are: Is a high percentage of flaked barley going to have a negative effect on a pale beer? Is the 15 minute boil addition of EKG on the pale beer a good/bad idea, and does the type of hop that I use matter?
General thoughts on the secondary additions to the blonde ale are welcome too.
Thanks for the suggestions and let me know if I can clarify anything else.
