Double Batch - But 2 Hop Bills

[petesbrew]

Just an idea at the moment, but wondering if anyone has thought of or tried this before.

A grainbill for a double batch (eg APA), mash as normal, but when it comes to the boil, get 5-10L or so in separate pots and boil seperately with different hops, So you're left with two beers.

1. How long would you have to boil the rest of the unhopped wort for to kill off nasties?
2. Are there any issues involved in doing concentrated boils for these 5-10L boils? I've got a twin element electric hotplate which is ideal (but slow compared to the 3ring burner!)

 

[_HOME_BREW_WALLACE_]

Just an idea at the moment, but wondering if anyone has thought of or tried this before.

A grainbill for a double batch (eg APA), mash as normal, but when it comes to the boil, get 5-10L or so in separate pots and boil seperately with different hops, So you're left with two beers.

1. How long would you have to boil the rest of the unhopped wort for to kill off nasties?
2. Are there any issues involved in doing concentrated boils for these 5-10L boils? I've got a twin element electric hotplate which is ideal (but slow compared to the 3ring burner!)

I think i know what you are on about. I have done this once before. Once mashed, take half of the wort out of the kettle and do your first 60min boil. Chill or cube. Clean out the kettle, add the remaining wort and do your second 60min boil. Thats all i did.

:icon_cheers:

 

[Kieren]

I have done something similar with a barleywine. Double batch, boiled in one kettle. Used a clean bittering hop at 60 mins, near flameout chucked in some EKG then racked half into a cube (or fermenter). Heated the kettle back up to a boil, added a 15 and 0 min addition of some American hops then racked the remaining wort into a second cube (or fermenter). One English barleywine and one American barleywine. There is a bit of messing around calc'ing the IBU's for the second beer and a compromise of grain bill between the two.

If you have two kettles and two heat sources then your options are greater. You could just split the total runnings between the two kettles or have a big and small beer (partigyle) and hop differently.

Not sure I quite understand your questions though. I would still boil each separate batch for 60-90 minutes to ensure adequate hot break and protein precipitation is achieved, decrease in pH, wort sterilisation, creation of melanoidins, reduction of DMS precurser SMM (if using lager malts), increase hop utilization etc etc

 

[petesbrew]

I have done something similar with a barleywine. Double batch, boiled in one kettle. Used a clean bittering hop at 60 mins, near flameout chucked in some EKG then racked half into a cube (or fermenter). Heated the kettle back up to a boil, added a 15 and 0 min addition of some American hops then racked the remaining wort into a second cube (or fermenter). One English barleywine and one American barleywine. There is a bit of messing around calc'ing the IBU's for the second beer and a compromise of grain bill between the two.

If you have two kettles and two heat sources then your options are greater. You could just split the total runnings between the two kettles or have a big and small beer (partigyle) and hop differently.

Not sure I quite understand your questions though. I would still boil each separate batch for 60-90 minutes to ensure adequate hot break and protein precipitation is achieved, decrease in pH, wort sterilisation, creation of melanoidins, reduction of DMS precurser SMM (if using lager malts), increase hop utilization etc etc

Okay, cool about boiling the full wort for the full 90 min.
I really meant grabbing a few litres out of the main boil and putting it into 2 seperate stock pots, and doing a smaller boil on the side for the 2 batches, (say a NS summer ale, and an English bitter). Divide up the main boiled wort into each fermenter & add the boiled hops.

Honestly it really does sound like a lot of screwing around... just thoughts in the pipeline at the moment.

I've made a double weizen batch before, but just drained a few litres for a side boil of orangepeel & coriander for a witbier. The witbier ended up a nicer effort than the weizen.