So, at Homebrew Con, two guys, Kevin Nanzer & Trevor Blythe, gave this presentation
In the session, they talked about having a single 5 hour brew day, and producing 4 completely different beers. They had samples; pretty good, all actual different styles. not just variants like a patersbier versus trippel,
Now they did it because they have a 30 gallon system, and a limited number of brew days, so they need to maximize variety. My wife and brew partner, is curious to see if we could so something similar with our, much more limited setup…
We typically brew 3-gallon All grain, BIAB. We can reliably boil about 4 gallons total. So 2 reasonable batches will need extract to boost the output volume.
Here’s what I came up with. A single boil that makes an IPA and a Chocolate Milk Stout.
6 lbs Base malt (2 row, maybe MO?)
2 oz Crystal 60
Bring the runnings from the mash to a boil.
Add 6 lbs. LME (again maybe MO?)
1 oz Magnum
###Pot (Standard spaghetti Pot)
In a separate pot steep speciality grains.
12 oz Chocolate Rye Malt
8 oz Carafa III
Remove the grains from the steeping pot, add 1/2 lb. lactose, and transfer 1/2 the boiling wort.
keep the boil going for a few minutes, then leave it to cool, top-off to 4-gallons. This is the stout.
Meanwhile, The boil continues for a total of 1 hour.
add 1 oz Centennial @10 minutes remaining.
After the boil, cool and top-off to 3-gallons. This is the IPA.
Ferment the stout with S-04/WLP002/WY1968 or whatever stout-appropriate yeast I find.
add 4 oz cacao nibs post-ferment.
Ferment the IPA with US-05/WY1056 bla, bla, bla…
Dry hop w/ 1 oz Centennial.