 Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
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"I saw a reference to a mashing method that yielded 3 types of beer.
XXX---XX and X
I really have no need for more beer but this sopunds interesting and i wondered if starting with a dark lager all grain kit would also allow me to make a second batch of lighter beer.
There is little detail to the method but it aroused my curiosity.
Any comments?????????????????
The fabrication possibilities of the time made it relatively easy to construct large wooden mash tuns, but the technology required to construct equally large kettles had yet to be developed. Consequently, English ale breweries often made three brews from a single mash - strong (XXX), common (XX), and small (X) beer. In fact, this is the historical basis of the categories of Belgian Trappist beers: triple was made from the undiluted wort from the mash, double was made from the runoff from reflooding the first mash, and single was made from a subsequent infusion."
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 Rank: Junior Member Groups: Registered
Joined: 8/14/2009(UTC)
Posts: 92
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"X=Posion ? or first run ?
XX=2nd run
XXX=3rd run
popapina"
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Rank: Senior Member Groups: Registered, Moderator
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Your response is unclear to me.:)
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Rank: Senior Member Groups: Registered, Moderator
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"I thought the number of X's on a whiskey jug ment the number of times it was distilled???
I have no knowledge of the other reference. Sorry."
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Rank: Senior Member Groups: Registered, Moderator
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" Originally Posted by: heeler  I thought the number of X's on a whiskey jug ment the number of times it was distilled???
I have no knowledge of the other reference. Sorry. The quote i included tells how this particular beer is labeled or graded. im just reading what is written in my searches. http://www.google.com/search?q=...earchBox&ie=&oe= However. i believe my question is. Has anyone ever heard of using the same mash for more than one wort?"
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Rank: Senior Member Groups: Registered, Moderator
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"Ya know that sounds sorta like an UJSM ---- you know you pour the water in the fermenter the first time and then drain it -- undiluted wort from the mash xxx strong
then add more water to the fermenter on the grain and then drain it -- reflooding the first mash xx common
and a single was made from a subequent infusion -- x small
Scotty, I dont know if any of that is factual but in my pea brain thats what it looks like to me -- I have done the UJSM and it does get weaker as you go if you know what I mean. The mollasses would get weaker with each wash. Just some ramblings of an ageing mind."
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Rank: Advanced Member Groups: Registered
Joined: 1/16/2010(UTC)
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I wonder if that's how they came up with the name, "Dos Equis"?
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Rank: Senior Member Groups: Registered, Moderator
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"I believe you have it. I am just wondering if they do a second mashing or whatever. seems that the second run would basically be a sparge but heated on the grain. then tannins ????? who knows. Perhaps under malted or unmalted grains were used. It has me curious. I rwally cant find any more info other than what the present day beers are called. Originally Posted by: heeler Ya know that sounds sorta like an UJSM ---- you know you pour the water in the fermenter the first time and then drain it -- undiluted wort from the mash xxx strong
then add more water to the fermenter on the grain and then drain it -- reflooding the first mash xx common
and a single was made from a subequent infusion -- x small
Scotty, I dont know if any of that is factual but in my pea brain thats what it looks like to me -- I have done the UJSM and it does get weaker as you go if you know what I mean. The mollasses would get weaker with each wash. Just some ramblings of an ageing mind. "
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