Split Mash

[Mike Neilson]

Since I have not got my yeast for my Imp IPA, I have decided to brew this Imp Smoked Stout/Porter thing;

5kg Smoked Malt
3.75 Marris Otter
600g Caramunich
200g Pale Choclolate
200g Chocolate
300g Black Malt
300g Roast barley

100ibus a,d 1.100 @ 21 litres

I only have a 5 gal cooler at the moment, and am wounder if any one here has used this method.
Say Mash all the 5kg of smoked malt, draw the first runnings and use as strike water for the rest of the Grist. And mash as Usual. With the secound runnings of the Smoked malt you boil off while The secound mash is taking place, and reduce down to your preboil gravity and add to your Final kettle boil. My thinking is I get a bigger batch and extract as much of the grain goodness into a 21 litre batch. Does it work or is it not worth the hassle?

[Mike Neilson]

Yip the beers I like of yours are hmm all of them, im not fussy!