Reiterated mashing - worth the effort?

Discussion in 'General Brewing Discussions' started by Mark Farrall, Oct 29, 2020.

  1. Mark Farrall

    Mark Farrall Well-Known Member

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    #1 Mark Farrall, Oct 29, 2020
    Last edited: Oct 30, 2020
    I'm looking to go for a bigger number than I usually do for my imperial stouts. While I've probably got the capacity to do my normal batch size or a little bit smaller I was wondering whether reiterated mashing would make it less of a chore.

    Anyone tried this method? Does it make the mash more predictable and easier to hit the numbers, or is it just something you'd only use if your mash vessel didn't have the capacity and you weren't prepared to compromise the batch size?

    For reference: https://beerandwinejournal.com/reiterated-mashing-1/
     
  2. Trialben

    Trialben Well-Known Member

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    Nope havnt tried it but just another thought you couldnt boil for longer and boil down to a higher gravity? I get about 5 - 6 points and hour so something like a two hour boil would give me a good bump in gravity and I'm on the lower rate of boil off...
     
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  3. Bubba Wade

    Bubba Wade Well-Known Member

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    This looks like it would work. I experimented with a similar method using a "2-stage mash" on a higher gravity beer. I ran a normal mash for 45 minutes, drained the first running, added more water and allowed another 30 minutes of mashing. I ended up with a bit higher efficiency than previous attempts.

    However, I was probably at a good bit lower gravity than what you are looking for with an imperial. My initial inclination would be to mash the crystal and other added grains with some of the base malt at a gravity that I had good confidence and then make up the remaining gravity with extract. This would be a way to more confidently hit the target OG number and not affect the character of the final product.

    Let us know how this turns out.
     
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  4. AGbrewer

    AGbrewer Active Member

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    Never done it, but seems like it would work. Does seem like a lot of extra work though.

    When I have a big beer to brew, I typically squeeze the bag, and sparge after that and squeeze the bag again before a very long boil. How long of a boil? Well, I have a RIS with an OG of 1.144 that takes around 3 hours to boil down. Typically want that extra maillard reaction in big dark beers anyways. Plus, I don't have to mess with mashing and buying extra grain.

    However, if you are going for a lighter beer, I could totally see this as being a benefit. Just like the article says.

    Let us know how it works if you end up trying it out.
     
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  5. Nosybear

    Nosybear Well-Known Member

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    I've read about it as an historical process. It should work, I just have no idea what efficiency you can expect from it.
     
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  6. Mark Farrall

    Mark Farrall Well-Known Member

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    Thanks for the feedback.

    The recipe's in the queue. Hopefully when I get around to it I'll remember to update this thread. Should be simple to adjust the boil length based on whatever I get (the recipe calls for three hours anyway). I'll probably do base grain and crystal in the first mash and base grain and the roasted malts in the second.
     
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  7. Trialben

    Trialben Well-Known Member

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    Another idea is boiling maybe 3lt of water in separate pot on the side and boiling it down to a syrup and adding that back as well...
     
  8. Mark Farrall

    Mark Farrall Well-Known Member

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    I'll do that if I end up with bigger numbers than expected. Don't want to dilute it down and end up with shed loads of it.
     
  9. Trialben

    Trialben Well-Known Member

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    Ah dam I meant wort. I've done it before with a porter it creates them mallard reactions
     
  10. Mark Farrall

    Mark Farrall Well-Known Member

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    I knew what you meant. :cool:
     
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  11. Trialben

    Trialben Well-Known Member

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    Ah your used to joining the dots I mean letters with my spelling lol. Cool;)
     

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