This is the seventh article in this series on Russian imperial stouts.
Whenever you brew a big beer, there are several options for wort collection. One of them is to only collect the first wort, or the first wort and a limited amount of sparged wort. That way, you have high-gravity wort that does not need to be boiled for an extended period to hit your target OG and volume. In order to utilize this method of wort production, however, you must add more grain to your mash tun to compensate for the loss in extract efficiency.
Many times, there are enough sugars left over in the grain bed that you can brew a second beer. Brewing a second beer from a Russian imperial stout grist poses two types of challenges – the usual challenges associated with brewing a second beer, and those challenges specific to brewing a second beer from a partially-spent Russian imperial stout grist.
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