multiple beers, one mash

[scorpio_fl]

I've been reading about how the english made one beer from the first running, and a second beer from the second running of the same mash...I'd be intrested in hearing some success stories from those of you who have figured out the specifics of what is needed to make the second running successful...I plan on cooking the beers seperatly...I would like to hear from somebody who succesfully brewed a big beer off the first running of a batch sparge, then made a different good beer off the second sparge, be it 5 or 10 gallons on the second sparge(5 on the first)and input on wheather adding honey to the second batch is a smart thing to do,or not...this seems like a smart thing to do as I don't always feel like a barleywine or strong IPA, sometimes I want a smaller beer, If I can brew both with the same grain bill, why not...I know someone out there has come up with this idea before I did...so come on share the testing and knowledge with me...buddy b...and no I don't have a vagina, crotchrot...

[Ozbrewer]

its called party gyle brewing


a good subject for a show i think

[Danno]

Whenever I brew a BW, I always divert the run-off after hitting about 1.050 to a second kettle for a small beer. I usually make a dry stout as it's my favorite 1.035 beer.

A few months ago, a buddy and I brewed up 15 gallons of BW in two mashes. We used the second runnings for the stout but ended up with 20 gallons of 2nd runnings. We decided to boil that down the next day for 10 gallons of Imperial Stout. We came up short on the roasted character but I'm working on plans to egt that in there somehow.

[scorpio_fl]

that's what I'm talking about, my buddy thomas and I are planning to brew a bw, and a pale ale with the second runnings, you mentioned we planned on batch sparging the first running and fly sparge the second running, if we should run short on gravity should we use dms or honey to up it? ( we plan on using two ten gallon mash tuns)any more suggestions...buddy b...

[brewsters millionths]

the old way of doing it was three sets of runnings( at the time they thought they were doing three mashes) the first was your top quality high gravity beer, the 2nd ESB or suchlike and the third a table beer for standard drinking all day. these were often blended to form other grades. you can always remember this when doing it. if you plan for three, but run short on the third, combine it with the second. if the second comes up short mix in some of your first and have a smaller batch on the bw. keeps you traditional and ag.