Split batch w/rye

[hooky]

I'm going to brew a couple of batches within the next week. One of them is a 10 gallon batch of IPA. I'm thinking about trying some rye. I split a 10gl batch between two fermenters. Here's my idea.

I'm going to mash in my regular tun and then in a seperate tun, do a mini mash with some rye. Boil the regular mash running as usual, and boil the rye mini mash runnings in a seperate pot. When it comes time to fill fermenters, I'll add the rye wort to one of them. I'm hoping to have 5 gallons of my regular IPA and 5 gallons of rye IPA. Anything to think about doing differently with this procedure? I've also thought about just steeping some flaked rye and boiling that instead of doing a seperate mash.

I'm doing another batch on the same day, and won't have time to do 3. That's why I'm thinking about the split batch, instead of just brewing a 5 gallon batch of each.

[Mill Rat]

I like your mini-mash idea. The flaked rye won't convert itself if you boil it alone, and I cringe at the thought of starch in the fermenter. Sounds like plan A is a good one.

[hooky]

Could I pull some mash runnings and add that to the flaked rye I steep, then let it convert those starches in that kettle?

I'm assuming I won't need much flaked rye to impart the flavor.

[HogieWan]

flaked rye should still be mashed

[markaberrant]

That's gonna be one hell of a long day. Good luck!

Go with plan A.

[mookow]

Originally posted by hooky
Could I pull some mash runnings and add that to the flaked rye I steep, then let it convert those starches in that kettle?

I'm assuming I won't need much flaked rye to impart the flavor.

I've read that some breweries sparge and then let the enzymes convert the starches inside the boil kettle (obviously, they wait for conversion before bringing the wort to a boil). You'd need to keep the temperature in your target conversion range the whole time, but I dont see why it wouldnt work. Although you may dilute your enzymes to the point where conversion would take a lot longer.

[hooky]

I'm thinking that the runnings into the steeping pot is going to be the ticket. I can put the pot in a cooler to maintain temp until conversion is complete.

[HogieWan]

Originally posted by mookow
I've read that some breweries sparge and then let the enzymes convert the starches inside the boil kettle

I've thought about this - since it takes a while to sparge and the wort will stay in the right temp range (or be made to), it might save time on brewday

[mookow]

Originally posted by HogieWan
I've thought about this - since it takes a while to sparge and the wort will stay in the right temp range (or be made to), it might save time on brewday

Yeah, but the wort falling as little as 3°F could significantly affect the resulting beer. A beer that was supposed to be mashed at 153°F, was immediately sparged at 153°F, and rested at 150°F (dont forget the thermal mass of the brew kettle), would turn out very different from a beer that rested at 153°F and was sparged at 170°F.

[HogieWan]

Originally posted by mookow
. . . would turn out very different from a beer that . . .

I'm aware of that, but what if the difference was tasty?

[mookow]

Originally posted by HogieWan
I'm aware of that, but what if the difference was tasty?

Well, the difference is more likely to be alcohol ;)