Brewing an Imperial Porter - Need Ideas for Second Runings

[ultravista]

I will be brewing an imperial porter with a gravity of about 1.086 to 1.088 this weekend and looking for suggestions for a second running's batch.

I haven't done it before and could use some help, including, wort collection and storage if necessary. With one burner and kettle, it will have to wait until the next day if the brew day runs late.

What can I make from the second running's, what kind of gravity can I expect, how much wort should I collect the second time around, and what amendments should I ad?

In the freezer I have plenty of DME and about a pound of Perle. I have some WLP530 stored from a Westy 12 clone too. Not sure how any of this would work but maybe a weird Belgiany porter with a pound of caramelized raisins, brown or Mexican sugar, or ...?

[j1m1]

Try muscavado sugar, just made a dark strong with it, caramel and rum blends well with the belgian yeast in question (3822). You could store your second rubbings in a HLT provided it is big enough.

[ultravista]

The grist bill is ...

Amt Name %
9 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) 51.0 %
2 lbs 4.0 oz Barley, Flaked (1.7 SRM) 12.1 %
2 lbs 4.0 oz Mild Malt (4.0 SRM) 12.1 %
1 lbs Caramel Malt - 120L (Briess) (120.0 SRM) 5.4 %
1 lbs Chocolate Malt (450.0 SRM) 5.4 %
12.0 oz Oats, Flaked (1.0 SRM) 4.0 %
12.0 oz Wheat, Flaked (1.6 SRM) 4.0 %
6.1 oz Caramel/Crystal Malt - 80L (80.0 SRM) 2.0 %
5.0 oz Caramel/Crystal Malt - 30L (30.0 SRM) 1.7 %
5.0 oz Kiln Coffee Malt (165.0 SRM) 1.7 %
2.1 oz Black (Patent) Malt (500.0 SRM) 0.7

[brewinhard]

Left overnight your wort will most likely pick up some sour notes from bacteria surviving the mash and not being boiled. Can you boil in two smaller kettles on a stovetop maybe?
I have always found second running beers to be a waste of time, energy, and materials as they never seem to come out as good as the initial runnings beer.

[ultravista]

I've been thinking about adding a few cheap pounds of 2 row, a pound of C120 or C150, 3/4 pound of caramelized raisins, and 3/4 to a pound of Piloncillo sugar - fermented with WLP530. A sort of Belgiany stout.

[Ozwald]

I'm with tricyclinhard. Unless you keep it above bacteria-happy-land temps, you'll run into issues. And the fact that I've never had 2nd runnings turn out good enough to be worth the effort. They've turned out ok, but unless I was really hard up for a few pounds of grain I wouldn't bother again.

[adamK]

The recipe and stated OG seems like any second runnings will quickly move to the oversparge/tannin extraction stage, though I haven't tried this recipe out myself. If you give it a shot, please let us know how it goes!

[ultravista]

I suspect that the wort collection will be in the 3 gallon ballpark. With a two to three pounds of fresh 2-row and 1 pound of C120, it should thicken it up.

An experiment this will be.