I'm planning to do a Maris Otter/EKG SMASH with Yorkshire yeast (40 IBU). I've heard warnings about needing extra head space for this yeast, so I was planning to split a 6.6 gallon batch across two plastic fermentation buckets. I thought it might be interesting to do a small secondary BIAB mash (2 gallons) in a spare kettle with specialty grains for an English Mild along with some regular pale malt (with enough diastatic power to convert itself and the crystal). I can do a short boil (15 mins) to kill off any organisms in the resulting wort and then blend this back with two gallons of the MO SMASH wort before fermenting. This should give me 4ish gallons of SMASH ESB at 40 IBU and 4ish gallons of 20 IBU Mild. Does this seem like a good plan or a bad plan? Has anyone out there tried doing this sort of thing?
-Anthony
-Anthony
