Frustrated at not being able to fit lots of grain in your mash tun and having to settle for half batches on big beers like Russian Imperial Stouts? Check out this video where I show you how to double mash, and get a very high gravity wort in a relatively small mash tun. Double mashing is as simple as splitting your grain bill in half and mashing twice in a row, just using the wort from the first mash as mash liquor for the second mash. In this video I used this technique to brew a Russian Imperial Stout that came out to 10% ABV and yielded a full 5 gallons.
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Recipe on Brewfather: [ Ссылка ]

Recipe for 5 gallons, your efficiency may vary:

"The Imposter"

10% ABV 43 IBU

14 lb Pale 2-Row (60.9%)
3 lb Munich (13%)
2 lb Flaked Barley (8.7%)
1 lb Caramunich (4.3%)
0.5 lb Carafa III (2.2%)
0.5 lb Crystal 80L (2.2%)
0.5 lb Crystal 120L (2.2%)
0.5 lb Special B (2.2%)
1 lb Dextrose

Double/Reiterated Mash at 156 F (68 C) for 90 min per mash

Water (ppm): Ca: 87, Mg: 19, Na: 54, SO4: 114, Cl: 127, HCO3: 142
Add 2g Gypsum, 6g Epsom, 8g CaCl and 6g Baking Soda to 7.5 gal (28 L) of distilled water

60 minute boil
60 min - Add 1 oz (28g) Warrior (17.6% AA)
10 min - Add 1 oz Northern Brewer (9.4% AA)

Dry Hop with 2 oz (56g) Northern Brewer for 5 days post-fermentation

OG: 1.100

1 tbsp Hornindal Kveik Yeast

Ferment at 75-80 F (24-26 C) for 2-3 weeks. Oxygenate heavily and add twice as much yeast nutrient as you would for standard ale yeast. Alternatively, pitch a huge amount of standard American ale yeast and ferment closer to 65 F (18 C).

FG: 1.026
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0:00 Intro and Welcome
1:36 Style Description and Approach
4:49 Recipe
7:47 Double Mash
9:31 Boil and Yeast Pitch
10:40 Fermentation Plan and Dry Hop
15:23 Fermentation Follow-Up
16:22 Pour and Tasting Notes
24:26 Potential Improvements
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