Welcome to the homeBBBrew board!
Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

I just really like the work levifunk is doing!

YOUR BBB USERNAME AND PASSWORD WILL NOT WORK ON THIS BOARD! If you want to post, you need to read this.

Brettanomyces Brewing
E-Symposium Transcript!

Trouble making Trappists?
Discover Liquid Candy Syrup!
See what color impact to expect from liquid candy.

Search for:
Author Replies
12/26/07 11:35 AM  
Anyone play with iteration mashing?
Just curious. Read something of it in a BYO issue this morning, the principle seems interesting.
12/27/07 10:30 AM  
Re: Anyone play with iteration mashing?
Steve--What exactly is iteration mashing?
12/27/07 11:41 AM  
Re: Anyone play with iteration mashing?
Its a way to make an all grain wort thats high gravity without fortification by any adjunct sugar and does not call for an extended boil time. You mash a normal grist then pull off the fluid, collecting what you would to boil into a medium gravity beer. Then you use that fluid as the "mash water" on another fresh grain bed, producing the same volume of fluid as before but with a far greater gravity. The BYO article discussed even doing this one more time with the enhanced fluid, cranking up the gavity even further. So you end up with 6ish gallons of very concentrated wort that you boil into 5 gallons of barley wine.
12/27/07 12:13 PM  
Re: Anyone play with iteration mashing?

I'd imagine you could then collect iterated second runnings from each mash and do a normal size beer behind the barley wine. No?

12/27/07 01:01 PM  
Re: Anyone play with iteration mashing?
Not sure Ryan, my impression is that the grains are rinsed reasonably at every step. I don't have the article in front of me, but I think it was like mash 10lbs of grain and make 6 gallons of 1040ish wort, which would require sparging. You do the same for the next grist, in fact you'd have to sparge to get back 6 gallons as some of the initial 6 gallons would be absorbed by the grain. Though I'd think you might be able to squeeze some quality wort out of that second grist after you're done.

I find the concept interesting, though personally when I make barley wine I use loads of grain and just make a 3 gallon batch. The options he mentioned excluded that (he mentioned adding DME or making a but-load of wort and boiling for 7 hours as the options). 3 gallons seems like a nice volume of BW, Its not like I'm going to be pounding it! I have to boil it longer than most beers, but its not over the top long. 2, 3 hours tops. I'd rather let the pot boil on its own for longer than do a second mash!

None the less his approach is interesting. I know making an all first runnings beer can give you a maltier brew than sparging and boiling down. I wonder if this does something similar?

Return to Forum

Post a Reply
Your Name:
Message Body:



Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers

Babblebelt contributors in attendance: