![]() We also discussed this in BeerSmith Podcast #5. In this article we’re going to take it a step further by looking at ways to split off multiple batches thoughout the brewing process. Some time back, I wrote an article on parti-gyle brewing which can make two beers from a single mash. This will also allow you to enter any differences in hop additions, yeast pitched, etc between the two brews.Follow week we take a look at ways to create more than one beer from a single batch of homebrew. Put the same grain bill in each batch, but adjust your mash extraction and brewhouse efficiency accordingly for each entry. NOTE: If for some reason you are trying to figure this out so that you can load this batch into brewing software, I recommend that you enter it as 2 separate batches. So you'd end up with 70% brewhouse rather than 74% brewhouse. If you opt to dump the wort left in your transfer line and chiller down the drain after transferring your first batch, then doing the same with your second batch, the usual difference between your mash efficiency and your brewhouse efficiency could potentially double. If this is what you do, I'd expect your brewhouse to be around 72-73% instead of 74%. Instead you will probably push it into your 2nd batch fermenter when you pass your 2nd batch through the chiller and transfer it to its fermenter. If so, your brewhouse extraction will just be a little lower than usual (the amount of wort in the 2nd kettles deadspace / mixed with trub) seeing as how you will probably not flush the wort in your transfer lines and chiller from your 1st batch down the drain. Then chilling and transferring the last one done to its fermenter with the same transfer hose through the same chiller. Then chilling and transferring the 1st one that is done to its fermenter. Then boiling them at the same time in those two vessels. I assume you will be partigyling by collecting your 1st runnings in one vessel and your 2nd runnings in another vessel. you are losing 4% of the sugars btw the trub / dead space wort you leave behind in the kettle and the wort you choose to leave behind in your transfer hoses and chiller. So, for example, say your mash efficiency is usually 78% and your brewhouse efficiency is usually 74%. ![]() So its the sugar left behind in the wort in your kettle dead space / wort mixed with trub you opt not to transfer + the wort you leave in your transfer lines / chiller (if any). ![]() The difference btw your mash efficiency and your brewhouse efficiency is the sugar lost btw the boil kettle and the fermenter. So your math, using the beersmith estimate, would be:Īnother way to think about the beersmith claim is as follows:ĥ8% of the extractable sugar in the first runningsĤ2% of the extractable sugar in the second runnings So your math, using the mosher estimate, would be: ![]() I still think the more beer estimate of 58% in the first and 42% in the second is closer to what I've experienced though. So that means you would get 66% of the total sugars you extract in your 1st runnings and 33% of the total sugars you extract in your 2nd runnings. It seems to suggest that on a 50/50 split, your first runnings will be double the strength of your second runnings.
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