Double Deuce Brewing

Double Deuce Brewing

Double Mashing is a style of brewing from the 1800's used to produce a beer of exact original gravity. The mash was separated hopped and boiled at different intervals. The resulting wort was then blended to gravity before pitching the yeast.

In the details lie the deuce —mashed twice -boiled twice.

"Double Deuce Brewing" in new terms is an all day effort. As a brewer you are producing two beers at once from one bag of grains. The first wort is produced by infusion mash for two hours at ~150F. The same grains are infused again for two hours at ~165F to produce a second wort. In this process there is no sparing just an abundance of time. The hops are divided between the two batches and boiled separately. The boils are also extended for this style of brewing. However, the wort is combined to achieve the resulting gravity.

I decided to try this method to replace my depleted Saison Dupont. The first mash and boil went well resulting in a syrupy wort at 29 Brix (~1.125). The second mash and boil yielded a typical wort of 11.5 Brix (~1.045). The after combining and pitching I had a Saison wort crafted for the highest style gravity of ~1.065 (1.75gal wort-A/3.25gal wort-B). Having to transfer some cold break with wort-A the boil for mash B was shorter less vigorous. After a long day brewhouse efficiency averaged ~72%. The wort had a nice caramel note. The bitterness seemed less than calculated. Overall double mashing is a straight forward way of brewing.

Double Mash Strike Temperature

Double Mash -A: 120 Minutes
6 Gallons @ 175 -165F (strike)
2 Gallons @ 165 -154F (adjustment)
Mash Out Temperature 150F
120 Min Boil
Run Out 1.75 Gallons @29 Brix
Double Mash 2nd Temperature

Double Mash -B: 120 Minutes
Grain Temperature 140F
7 Gallons Strike @ 185 -168F
Mash Out Temperature 165F
90 Min Boil
Run Out 3.5 Gallons @11.5 Brix
Double Mash All Grain Saison

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