Looking to make a big RIS and i don't believe our mash tuns will hold the amount of grain. So was thinking of splitting the grain bill evenly and run it through two mashtuns collect in one kettle. Any downfalls in doing this?
We have 10 gallon igloo coolers. Generally i batch sparge. We have 20 gallon kettles with no filter.
5 gallon batch
17lbs 2 row
1.5lbs roasted barley
1lbs special b
12oz chocolate malt
8oz cara
Which the mash tun should hold but i want to do a 7 gallon batch
I haven't put much thought into doing a parti-gyle. I'm new at my brewclub and have only done one beer there so far. Maybe I should wait and get a feel for the equipment before attempting the big RIS.
Sorta unrelated question but I have a porter fermenting right now. Wlp002 yeast, same I plan to use for the RIS. Should I save the yeast cakes or start with fresh wlp002. Porter was of 1.071 2 liter starter
Another thought, f time isn't to valuable. Your can mash in your second grain bill in the wort from the first grain bill
Mash, drain(or lift in bag),return wort, mash again, sparge.
Blichmann did this on one of the homebrew podcasts. It works. May have to boil a bit of wort to hit temp on the second mash.
Also, I would leave out the roasted grains until the second mash so your not screwing with your pH to much.
I vote against 002. It's low attenuation will probably leave you with a higher fg than desired. Id go pacman, San Diego super or another high attenuation yeast. My .02
I do agree that 002 will give you a high FG.... so, you might want to consider your end goal. High FG for RIS can be very desirable. A lot of the well know RIS (Dark Lord, Toppling Goliath, etc) finish at 1.040-1.060. In particular if you are adding coffee, oak, bourbon, etc..... a high finishing gravity really smooths out the beer.
I purposely shoot for 1.030-1.040 FG on my RIS.
Another thought, f time isn't to valuable. Your can mash in your second grain bill in the wort from the first grain bill
Mash, drain(or lift in bag),return wort, mash again, sparge.
Blichmann did this on one of the homebrew podcasts. It works. May have to boil a bit of wort to hit temp on the second mash.
Jwin this is called Reiterated Mashing.
http://beerandwinejournal.com/reiterated-mashing-1/
Did this on a big barleywine with great success.
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