2 beers from one mash?

[Deebee]

Hi.

I am sure i have read somewhere about someone who made 2 beers with one mash.

As i understand it the recipe was the same ( apart from different hops) and one of the brews was a lot stronger than others.

It sounds a little far fetched to me though unless you have a huge grain bill, stop sparging at a certian amount then test the runnings and sparge up another batch.

Can anyone shed any light and give an example please.
Thanks

[WishboneBrewery]

My Idea, a while back, was to Just Mash my Pale Malt, collect ALL the wort then split it between two boils...
For each boil I would steep any Steepable grains as if I were doing an extract brew, so 1 mash 2 brews
I've not done it yet.

[trucker5774]

I have heard of people batch sparging (as do I) and using the first runnings for a strong brew and the 2nd runnings for a weaker brew. I understand it was common in days of old when the servants/farm hands etc would be given the weaker brew (can't remember the name/phrase given to it)

I have not tried the above, but have split the entire collection of sweet wort and done two boils with different hops on many occasions. I have even split the bitter wort and added honey/fruit etc..............I can't help experimenting, even though someone has always done it before

[WishboneBrewery]

(can't remember the name/phrase given to it)

Small Beer

[steve_flack]

It's called a parti-gyle and historically a lot of beers were made that way although it's much rarer now. The main brewery that springs to mind that still uses it is Fullers. Their main bitters (Golden Pride, ESB, London Pride and Chiswick) are all brewed from one mash with two worts taken - one at around 1.080 and the other around 1.035. These are then blended and boiled separately (I think) to give the different beers.

[Deebee]

So basically this is a large grain bill that the runnings are collected for one brew ( stopped at a certain strength) then re collected for a " small beer"

[trucker5774]

So basically this is a large grain bill that the runnings are collected for one brew ( stopped at a certain strength) then re collected for a " small beer"

Or once you have collected 2 vessels of wort you could add some of one to the other to adjust the gravity

[pantsmachine]

So basically this is a large grain bill that the runnings are collected for one brew ( stopped at a certain strength) then re collected for a " small beer"

Exactly, you need a big mash tun plenty of grain. Run off your initial wort and stop when you see the hyfrometer dropping to the lower limit for your BIG beer. Put that vessel aside. Commence or continue sparging for the second weaker table beer. Should be able to get a 11% monster and a 2.5% to 3.5% Summer quaffer no problem. Biggish mashtuns your main thing although that all depends on what sort of volume you are looking to make. I suppose you could do this on a small scale(down to 1 gallon demijohns if you wanted to) and use a standard 5 gallon brewery system.

[Deebee]

So basically this is a large grain bill that the runnings are collected for one brew ( stopped at a certain strength) then re collected for a " small beer"

Exactly, you need a big mash tun plenty of grain. Run off your initial wort and stop when you see the hyfrometer dropping to the lower limit for your BIG beer. Put that vessel aside. Commence or continue sparging for the second weaker table beer. Should be able to get a 11% monster and a 2.5% to 3.5% Summer quaffer no problem. Biggish mashtuns your main thing although that all depends on what sort of volume you are looking to make. I suppose you could do this on a small scale(down to 1 gallon demijohns if you wanted to) and use a standard 5 gallon brewery system.

This is what i am thinking actually.

I use the mini keg system, so having 2x 5 liters of different beers means that i get to make 2 different types. One can be an IPA type and the other a refreshing summer slurp!

Mash tun is only 24 liters though.

[pantsmachine]

That should be fine, i used the same size tun for ages. You might have to batch sparge depending on the amount of grain you put in to make sure you get the volume you are looking for at the strengths required and the fly sparge for the remainder to get your table beer. Good fun this hobby in'it!

[196osh]

I am considering making a mild from the barley wine I am going to brew.

So hopefully it works.

[Dr. Lucien Sanchez]

Fullers have indeed used this technique, parti-gyling, for some time. Ron Pattinson has done some excellent research into older brewing techniques and history. You can find a lot on his blog.
Here's a post where he and Kristen England outline the recreation of four different 1962 Fullers beers from one grain bill:
http://barclayperkins.blogspot.com/2009 ... lp-lp.html

[EoinMag]

Small beer was drunk in place of water when there was no sanitary water about, which was pretty much always in olden days.