I'm making an English Barleywine using the reiterated mash technique and thought I'd post in case anyone else is interested. My recipe is:
Mash #1
8 lbs Maris Otter
12 oz Amber Malt 27L
8 oz Crystal Maris Otter 70-80L
160 degrees for 30 minutes
Amber balanced water profile, tap water treated with campden, and 2.1 grams each of gypsum and CaCl
Mash #2
8 lb Maris Otter
148 degrees for 90 minutes
1 oz Green Bullet 12.1% FWH
1 oz EKG 6% at 25 minutes
Whirfloc at 5 minutes
5 teaspoons yeast nutrient right before yeast pitch
WLP 002 harvested from a previous batch, first generation.
I do BIAB, so I mashed in with 7 gallons of water at 166 for an initial mash temp of 160 for 30 minutes, with the goal of collecting 6.5 gallons of wort to use for the next mash. The first mash was done at higher temp to encourage alpha amylase production, while the second mash was done low and long to encourage beta amylase production. The theory behind this is that mashing at both ends of the spectrum will make a highly fermentable wort. Neither wort was sparged.
Collected the wort from the first mash, got 6.5 gallons at 1.045. A little lower than I thought I would get, maybe should have mashed a little longer.
After the second mash, I collected 6 gallons of wort at 1.083, after a 90 minute boil, I had roughly 5.25 gallons of wort at 1.094. Boil was not very vigorous hence not getting to 5 gallons.
Overall I was quite pleased with how this turned out, especially since it was my first time. I wound up with a little more volume (5.25 instead of 5) and a lower FG (1.094 instead of 1.097) than anticipated but other than that it went very well. Being able to do no sparge full volume mash for each mash was very convenient and time saving. I was able to use the wort from the first mash directly into the second mash since without having to heat/cool it as well since it came out at 154.
I'd definitely recommend this method for anyone thinking of brewing a big beer. You get better efficiency and don't have to worry about maxing out your mash tun if like me, you use a 10 gallon cooler. BIAB makes it even easier, since you don't have to rinse the bag between mashes, just dump the grain and mash again.
I hope this helps anyone who might consider this technique.
Mash #1
8 lbs Maris Otter
12 oz Amber Malt 27L
8 oz Crystal Maris Otter 70-80L
160 degrees for 30 minutes
Amber balanced water profile, tap water treated with campden, and 2.1 grams each of gypsum and CaCl
Mash #2
8 lb Maris Otter
148 degrees for 90 minutes
1 oz Green Bullet 12.1% FWH
1 oz EKG 6% at 25 minutes
Whirfloc at 5 minutes
5 teaspoons yeast nutrient right before yeast pitch
WLP 002 harvested from a previous batch, first generation.
I do BIAB, so I mashed in with 7 gallons of water at 166 for an initial mash temp of 160 for 30 minutes, with the goal of collecting 6.5 gallons of wort to use for the next mash. The first mash was done at higher temp to encourage alpha amylase production, while the second mash was done low and long to encourage beta amylase production. The theory behind this is that mashing at both ends of the spectrum will make a highly fermentable wort. Neither wort was sparged.
Collected the wort from the first mash, got 6.5 gallons at 1.045. A little lower than I thought I would get, maybe should have mashed a little longer.
After the second mash, I collected 6 gallons of wort at 1.083, after a 90 minute boil, I had roughly 5.25 gallons of wort at 1.094. Boil was not very vigorous hence not getting to 5 gallons.
Overall I was quite pleased with how this turned out, especially since it was my first time. I wound up with a little more volume (5.25 instead of 5) and a lower FG (1.094 instead of 1.097) than anticipated but other than that it went very well. Being able to do no sparge full volume mash for each mash was very convenient and time saving. I was able to use the wort from the first mash directly into the second mash since without having to heat/cool it as well since it came out at 154.
I'd definitely recommend this method for anyone thinking of brewing a big beer. You get better efficiency and don't have to worry about maxing out your mash tun if like me, you use a 10 gallon cooler. BIAB makes it even easier, since you don't have to rinse the bag between mashes, just dump the grain and mash again.
I hope this helps anyone who might consider this technique.
