BeerBorg

Perhaps that's two questions. But here's what I'm contemplating, and I'd appreciate any input.

I prefer BIAB, because I've had just one too many stuck sparges and problems with false bottoms and manifolds. So I just put the bag in the mash tun and forego any sparges.

But I've dedicated 2019 to exploring Belgian styles. I've already made a pretty nice Trappist Ale, and while I'll experiment more with the variations of the smaller Belgians, I also want to get my feet wet with Dubbels and Tripels.

So here's my question. I figure I could not only save time and money, but also kind of make a Trappist a little more authentic by using later runnings from a larger Belgian. But I don't sparge with BIAB, so I was wondering if it's worth drawing off the runnings from the initial mash for a Dubbel, then essentially doing a sparge in the bag for 15 minutes or so, collecting that, and using it for a Trappist. With different hops and different yeast, the end result would be a different beer, instead of "Dubbel Lite."

So ... is that an option?

Also, I wouldn't be brewing both beers on the same day, so what would be a good way to store the wort from the sparge for, maybe a week?

I still use my bag in the round cooler mash tun with the manifold, I still batch sparge when I brew this way. Don't have to worry about a stuck sparge using the bag. I do need to get a bag that will fit my kettles when I do BIAB.

I don't think you will get enough out of a dubbel grain bill to make a single. At least not a dubbel done properly (as in your grain bill is likely not going to be more then 1.06 if even that. Anywhere from 10-15% of your OG should be sugar/candi syrup, and the closer you are getting to 1.07, the more it should be). There is no way your going to come near 1.04 from the second running's of a 1.06 grain bill.

Now of you were to make a really big Trippel or a Quad, where the grain bill is more along the lines of 1.08 or 1.09 with sugar added to kick that up higher, then you might stand a better chance and/or could make up the difference with a reasonable amount of sugar.

Now what you could make from that kind of dubbel grain bill is somethin like a table saison, like a 2-3% beer with a high attenuating saison yeast, IE something like Dupont Avril. If your doing it right and using candi syrup to get your dark/fruity dubbleness, then the grain bill won't be dark and will make a perfectly fine light colored saison.

Oh and as far as wort storage, I used to mash up a large PM, use part of it for a beer right away, and then store part of it in a container in the fridge if I was going to use it in a few days, or the freezer if longer until I was ready to use it. Never had trouble with this.

Very good information, Mashani. I'll keep it in mind for the future, and just keep experimenting for now with singles and dubbels. I don't even know if I want to make something with as high a gravity as 1.08 or 1.09. Maybe once, just to see what it's like, but that's not the kind of beer I brew on a regular basis, let alone drink. Good to know about the wort storage, too. That alleviates some concern.

Thanks!