This recipe appears in Michael Dawson’s book, “Mashmaker: A Citizen-Brewer’s Guide to Making Great Beer at Home.” Learn more at mashmakerbook.com.
From one mash, two beers: a strong, hop-bursted, piney-slash-caramelly, dry-hopped West Coast-style red ale, and a putatively sessionable stout-slash-black IPA type of deal.
By splitting runoff from the mash evenly between two vessels, we’ll collect two different worts of disparate sugar content and flavor intensity. The first runnings from the lauter tun will contain more of the malt sugars (approximately two-thirds of the total extract). So the first beer will be, in the parlance of our times, a hitter. It will have a higher potential alcohol and a stronger influence from the specialty grains—in this case, a nice array of crystal malts and malted oats.
The latter half of the runnings will contain the final third or so of the total grain sugars and a higher proportion of sparge water. Thus the second beer will be a slighter affair with a more tannic, husky quality, as well as a lower gravity, making for a quick-turning and thirst-quenching everyday ale. To add some extra interest to the small beer, as well as achieve a much darker color, we’ll cap the mash during the last half of the sparge.
This is not a new technique by any means—brewing a series of successively smaller beers from the runnings of one mash has been employed by brewers for hundreds of years. Think of a monastic table beer made from the last gasps of a tripel mash, or a mild ale eked out of the tail end of a massive barleywine wort.
Now, it’s our turn to double down.
A recipe to try
Double Red/Single Black
Target OG: 1.070 and 1.050, respectively
Target IBU: 52–54 and 42–44, respectively
• 9.5 pounds Rahr Pale Ale
• 1 pound Patagonia Caramel 15
• 8 ounces Simpsons Double Roasted Crystal
• 8 ounces Simpsons Golden Naked Oats
• 1 pound Patagonia Perla Negra (bag and mill separately—see next page)
• 1 ounce Chinook
• 1 ounce CTZ or Columbus
• 3 ounces Cascade
• Two packs of your favorite American-style ale yeast strain or strains (or, if using the same strain for both worts, one pack propagated in a yeast starter)
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