BeerSmith™ Recipes and Web Editor

Notes

Split grains in half and double mash... Mash in and sparge first half of grains as normal. Once wort is drained through mash basket, heat wort to original strike temperature. Once at original strike tempertature, drain out kettle to original stike water amount. Reserve the remaining wort in a seperate vessel for later. Mash in second grains with remaining liquid in the kettle and rest as normal. Take the reserved wort from first mash and use to sparge, you may need to supplement with additional water to get proper sparge volume. Once mash basket is sparged and emptied, continue to boil, cool, and ferment as normal. It is highly suggested to pitch a very large amount of yeast, oxygenate before pitching, and then oxygenate again 8-10 hours later to ensure a dry finish to the beer.