Double O/nite Brew

[SiHoltye]

I've planned a day off on Monday to brew, and am gonna do 2 mashes tomorrow night in readiness.

Beer One - AG#3 Brown Porter
Amount Item Type % or IBU
4.25 kg Pale Malt (5.9 EBC) Grain 75.89 %
0.67 kg Brown Malt (150.0 EBC) Grain 11.96 %
0.56 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 10.00 %
0.12 kg Chocolate Malt (500.0 EBC) Grain 2.14 %
75.00 gm Fuggles [4.50 %] (90 min) Hops 33.1 IBU
25.00 gm Fuggles [4.50 %] (30 min) (Aroma Hop-Steep) Hops -
0.50 tsp Yeast Nutrient (Primary 0.0 days) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 90.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
24.00 L London, England Water
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Beer Profile
Est Original Gravity: 1.052 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.01 %
Bitterness: 33.1 IBU Calories: 90 cal/l
Est Color: 39.7EBC

Beer Two - AG#4 Ordinary Bitter
Amount Item Type % or IBU
3.50 kg Pale Malt (2 Row) UK (5.0 EBC) Grain 86.42 %
0.35 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 8.64 %
0.20 kg Brown Malt (130.0 EBC) Grain 4.94 %
45.00 gm Goldings, East Kent [5.60 %] (90 min) Hops 27.5 IBU
1.27 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1.27 items Whirlfloc Tablet (Boil 15.0 min) Misc
24.00 L London, England Water
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Beer Profile
Est Original Gravity: 1.038 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 3.60 %
Bitterness: 27.5 IBU Calories: 352 cal/l
Est Color: 18.8 EBC

My plan is to mash in one converted coolbox, and one standard, and sparge the converted box first, then transfer the 2nd and sparge that, each to my 30L boil volume into spare fermentors. I can then seal these o/nite, leaving me the 2 boils to do on Monday.

I have a question though. My mashes will last for 90 mins and run simultaneously. Will I suffer any effects by having the 2nd mash in actuality last a lot longer while I sparge the first, possibly an extra hour considering while the boiler heats new liquor to 80°C?

Thanks for any thoughts.

[Aleman]

Start the second mash at a higher temperature (say 68C). That way the fact that the wort is more dextrinous will counteract the fact that its sat around longer

[Garth]

Have a good two!

double brews are a bit hectic but great for building up that beer store....

[SiHoltye]

Well thats them 2 cobbled off, and I'm pleased as punch with the OG's.

Porter: Est 1.052, Act 1.052
Bitter: Est 1.037, Act 1.038

And also that gives my set up based on the data from these 2 brews and previous 2 a pretty nailed on efficiency of 75%.

The bitter is going to corni though I haven't really got a set procedure for this yet. Think I will primary for 10 days (S-04 yeast), then rack to corni with priming sugars 40gms and give Frothy's blow off technique a go. Whereby after the conditioning period (4 weeks in my case) draw off ½ pint or so and discard. This ½ pint or so is supposed to clear the sediment around the dip tube, so subsequent pints are clear (I think). I like the idea of this procedure cos it all looks very simple.

Dunno about the porter. Might bottle it, or might buy a 3rd corni. Decadence! Any thoughts as what to do with a 5%ABV porter?

[SiHoltye]

Gone and solved my problem by buying 2 more corni's! 3 in all now!