iterative mashing

[Brew Bama]

How would you address iterative mashing in BeerSmith? I have all grain brew No 200 since AL made homebrewing legal coming up in the Spring and I have begun planning for it. A double hazy IPA using a double iteration mash.

this is how I did it:

- Recipe - BeerSmith Cloud

Recipe on the Beer Recipe Cloud by BeerSmith

beersmithrecipes.com

 

[McMullan]

Keep it simple. Half the mash recipe and prep 2 batches. Mash the first in full volume treated water (liquor). This provides sufficient liquor for the second mash, which doesn't need any more water treatment. Due to all the first wort molecules from the first mash, enzymes and substrates collide at a lower rate and lower the efficiency of the second mash. You'll need to determine this empirically for your own equipment, ingredients and procedure. I wouldn't try to compensate until you have some idea based on mashing your recipe as is. You can always add some sugar later in the boil or in the FV. It's not going to be detectable in the end product.

 

[stevebonny]

What's the advantage of this method over just doing a regular mash with all the grain?

 

[stevebonny]

Never mind, I just looked it up. I hadn't heard of this before. Have to admit I have just cheated and added malt extract!!
A new method to try - thanks.

 

[JarvisWard]

Double mashing can help improve the extraction of sugars and flavor from the grain, especially when making cloudy IPAs where the combination of grain and hop aroma is important.

 

[Kevin58]

How would you address iterative mashing in BeerSmith? I have all grain brew No 200 since AL made homebrewing legal coming up in the Spring and I have begun planning for it. A double hazy IPA using a double iteration mash.

this is how I did it:

- Recipe - BeerSmith Cloud

Recipe on the Beer Recipe Cloud by BeerSmith

beersmithrecipes.com

I'm pretty sure I've seen Brad comment on this in a similar thread. iirc he said there is no provision for this type of mash scheme in Beersmith. If a solution or workaround was presented in that thread I don't recall. Maybe a search of the forum could turn up that old discussion.

 

[patpawlowski]

I keep distillation recipes in BeerSmith which requires extensive use of the Notes section.

It has interesting mash schedules as well for corn and rice.
1. Mash in at 130º
2. Up to 200º for 3 hours
3. Down 152º
4. Add malt and other grains
5. Rest for another 3 hours
6. Down to somewhere below 100º to pitch the yeast.
7. Then, a week or so later, you finally “sparge” by removing the grains.